Isle chef featured at
James Beard awards

Chef Oliver Altherr's sensuously textured duck liver with Maui sugarloaf pineapple and Hawaiian red cabbage and macadamia nut slaw will be among the delicacies served at the eighth annual James Beard Foundation journalism awards dinner, 6 p.m. May 1 at Hotel Nikko, New York.

To prepare the event's cuisine, Altherr joins chefs with isle ties, including Edwin Goto of the Lodge at Koele on Lanai, Mako Segawa-Gonzales of Maui Beach Cafe in Los Angeles, and Alan Wong of Alan Wong's Restaurant in Honolulu.

Tickets are $85 for the dinner, open to media members. A May 4 awards gala, prepared by 31 other chefs from 28 restaurants, is open to the public at $200 per person. Reserve at (212) 367-9490.

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