Food and wine enthusiasts can enjoy French cuisine accompanied by a collection of wines, 6:30 p.m. tomorrow at the Halekulani hotel, Hau Terrace. Wining, dining
with French accentDiners will be served a prix fixe menu of fresh smoked salmon and fresh poached salmon in a Nage of Loire wine, sauteed duck liver and roasted squab on spinach leaves, roasted tenderloin of beef with perigourdine sauce and seasonal vegetables, roquefort baked in a light puff pastry and pear poached in port wine with a port sorbet.
Wines of the evening are California Sparkler Roederer Estate "L'Ermitage" 1992, Pouilly Fume Baron Patrick de Ladoucette 1996, Gewurztraminer Schlumberger 1994, Chateau de Pez 1995 and Ramos Pinto Bom Retiro.
The cost is $75 per person. Reservations can be made by calling 923-2311, ext. 5300.
Study wine in depth
For those who want to learn about wine, Williams-Sonoma is offering a "Live Well with Wine Seminar" at its Ala Moana Store, 7-9 p.m. tomorrow.
Get a look into the wine industry's past 15 years; go through the wine-making process from harvest to the glass; learn how to "sniff," "swirl" and "spit"; make your own trial blend from five barrel Chardonnay wine components; and enjoy a comprehensive tasting from the master blend of Kendall-Jackson Vintner's Reserve Chardonnay. Tuition is $35 and reservations are required. Call 951-5006.
'Taste of Lahaina'
More than 40 restaurant booths fill Lahaina Cannery Mall, Saturday and Sunday for a weekend of tasting, tasting and more tasting.Some of Maui's best chefs will be participating including Brendan Mahoney from the Maui Marriott Resort, Scott Lutey from the Seahouse Restaurant at Napili, Tom Selman from David Paul's Lahaina Grill, Keith Cevoli of Maui Brews Island Bistro, and more. There also will be a wine and beer garden, kids' game area, wine tasting, cooking demonstrations, fish-cutting with Hari Kojima, Lee Cataluna and the "best dishes" award presentations, food product exhibits, and entertainment by Keali'i Reichel, Brother Noland, Kapena and Hapa. For information, call 1-808-669-2430.
Spring rolls demonstrated
Jean-Pierre Maharibatcha from Orchids at the Halekulani prepares shrimp spring roll with a nuoc-man vinaigrette while Franz Schaier from the Halekulani hotel demonstrates azuki bean and coconut tapioca, 1-2 p.m. Saturday at Liberty House, Ala Moana.
Onion delights
Missed the Maui Onion Festival? Tune into Hawaii's Kitchen on Fox 2 5:30 p.m. Sunday and see the top winners of the festival's recipe contest.Chef Andrew Cavalotto of the Maui Marriott will demonstrate his winning Smoked Maui Onion Tower with Crispy Plantains and amateur winner Kristine Snyder of Kihei, Maui, will put together her winning Maui Onion Wheels and Turtle Onion Torte.
Other winners in the amateur division are: Lou Gerdts of Lahaina for a Stuffed Maui Onions entree; Jack Campbell of Oregon for Shaka Onion Sauce with Phyllo Shrimp pupu; and Ronnie Stallard of Kihei, Maui, for a Maui Onion Enchiladas entree, and Maui Onion Triangles pupu.
In the professional division, David Ribbens of the Westin Maui was first with Maui Onion Shrimp Couscous. Second place winners are: Murray Hall of the Marriott for Maui Onion Raspberry Napoleon, and Ernesto Lopez and Clare Behary of Pacific 'O from Martini Shrimp Cocktail. Third place went to Jaime Ramirez of Maui Marriott for a Maui Onion Cream Cheese Cake and Brendan Mahoney, also of Maui Marriott, for Lobster and Crab Enchilada Stuffed with Maui Onion.
If you miss Sunday's broadcast, the show will be aired again at 5:30 p.m. Sept. 19.
Fresh produce for sale
Waikiki Community Center is holding its first Farmer's Market, 7 a.m. to 1 p.m. Tuesday. The public can purchase items such as locally-grown corn, papaya, eggplant or pumpkin from farmers featuring Hawaii-grown items. For information, call Wanda at 923-1802. All produce must have been grown in Hawaii. The market will continue weekly.
Sweet things
Dessert lovers can make their own Alan Wong dessert and learn to prepare a few dishes, 9:30-11:45 a.m. Sept. 16 in the Lyon Arboretum's Upstairs Classroom. Sous Chef Barbara Stange and Pastry Cook Abigail Langlas will prepare some dishes to devour. Cost: $12-$22. Register at 988-7378.
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