Letter From The Editor

You ever go to a dinner party where some of the dishes from other guests make your contribution look like chopped liver? (Unless chopped liver is the dish you chose to bring, which, in that case, keep on doing you.)

That happens to me all the time. I’m not much of a self-learner when it comes to cooking — I need very specific instruction and close guidance in the kitchen. Luckily, there’s a place right downtown where even people like me can learn how to create delicious, picture-ready dishes. It’s called CookSpace Hawaii, and it offers cooking classes, as well as private events.

When I stopped by a couple weeks ago, it was for a pasta-making class — which is just one of the many it’s offered since Melanie Kosaka and Jason Kim started it a couple years ago. And, at the end, we were treated to two amazing dishes prepared by guest host Andrea Onetti of Onda Pasta.

And for those of you like me who find the kitchen challenging, don’t worry: They say they’ve had people come in who barely know how to boil water. For more on CookSpace, check out our feature story on Page 10.

And for more food, check out Jaimie Kim‘s story on Page 14: This week, she covers Shillawon Korean Restaurant, which has got good deals on all-you-can-eat yakiniku.