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Star-Bulletin Features


Sunday, September 9, 2001



GEORGE F. LEE / GLEE@STARBULLETIN.COM
Philippe Padovani, left, normally shares the kitchen with brother
Pierre, but invites Wayne Hirabayashi in next week.



Hoku’s, Padovani
chefs team up for
5-course meal

CHEW ON THIS

Restaurant Report


Star-Bulletin

Chef Wayne Hirabayashi of Hoku's at the Kahala Mandarin Oriental makes a trek across town Sept. 16 for a five-course meal with Philippe Padovani at Padovani's Restaurant.

The dinner is part of Padovani's "Master Chefs" series, which continues through December.

Sunday's menu includes, from Hirabayashi, Peking Duck Consommé with Foie Gras Ravioli, Pan-Roasted Moi and Braised Beef Short Ribs with Taro Gnocchi; and, from Padovani, Main Lobster Soup, Fried Onaga with Crepes, and Pan-Fried Duck Liver and Grapes. Cost is $85.

Coming up are dinners pairing Padovani's cuisine with dishes prepared by chefs of the Bellagio Hotel in Las Vegas: Mark Lo Russo of Aqua, Oct. 1; Sean O'Connell, Shintaro, Nov. 5; and Marc Poidevin, Le Cirque and Circo, Dec. 3. Call 946-3456.

Fishing for scholarships

Haleiwa Joe's Seafood Grill is sponsoring a fishing tournament to raise scholarship funds for students at Castle, Kailua and Kalaheo high schools.

Entry deadline is Thursday for next Sunday's tournament at Heeia Kea Pier in Kaneohe.

Pick up information packets at Haleiwa Joe's Haiku and Haleiwa restaurants, or call Tim York, 247-6671.

A new brew

Ginger root grown in Kealakekua on the Big Island is the main ingredient in the Kona Brewing Co.'s newest brew.

Big Island Ginger Beer, or B.I.G. Beer, is available only at the company's on-site pub in Kailua-Kona.

B.I.G. Beer was produced as a secondary product of a barley wine that will be ready for release next year. Because barley wines call for such large amounts of malt and grain, a second, lower-alcohol "small beer" can often be produced.

Call (808) 334-BREW or visit the Web site http://www.konabrewingco.com.

Special events

September Tequila Festival: Sample a variety of tequilas and tequila-friendly cuisine, Monday through Saturday at Compadres. The festival ends with a Mexican Independence Day celebration, 9 p.m. Saturday. Call 591-8307.

Cheese Culture: The fondue pot will be showcased at the Mariposa in Neiman Marcus Ala Moana, 6 p.m. Wednesday. The focus will be on cheeses of Switzerland and Germany. Cost is $15. Call 951-3420.

Mushrooms & More: Hoku's in the Kahala Mandarin Oriental celebrates the mushroom with special menu offerings, Friday through Sept. 22. The menu includes appetizers such as Cremini, Chanterelle and Goat Cheese Naan, and entrees such as Lobster Pad Thai with Oriental Mushrooms and Venison and Mushroom Crépinette with Creamy Morel Sauce. Prices will run from $7 to $32. Call 739-8780.

Winez & Grindz: Chef de Partie Brandon Hamada offers a four-course seafood dinner, 5 to 9 p.m. Friday at the Pineapple Room, Liberty House Ala Moana. The menu includes Garlic Shrimp Lumpia, Seafood Consommé, Ahi Carpaccio Salad and Grilled Mahimahi on Shiitake Mushroom Mashed Potatoes. Cost is $49, $64 with wine pairings. Call 945-8881.

Music on the menu

Wine Dinner with Heartsong: The musical group Heartsong performs during a five-course meal, 6:30 p.m. Friday at 3660 on the Rise. The menu includes Oxtail Ravioli (with Masi Toar 1995) and Braised Lamb with Soft Polenta (with Ruffino Cambreo 1996). Dessert is Lychee Semi-Freddo, Raspberry Coulis (with La Serra Moscato D'Asti 1998). Cost is $50. Pupu and dessert menu will be available for those who wish to skip dinner but not the music. Call 737-1177.

Luau at the Village: Olomana and Kapena will perform at a kickoff dinner for the Aloha Festivals, 6 to 8 p.m. Saturday, Hilton Hawaiian Village. Cost is $18, $11 children. Call 947-2607.

Ukulele masters: Jake Shimabukuro and John Feary provide the dinner music, 6:30 to 8:30 p.m. Thursdays in September at the Pineapple Room. Shimabukuro performs this week and next, Feary on Sept. 27. Call 945-8881.


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