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Star-Bulletin Features


Sunday, July 14, 2002


CHEW ON THIS
Dining Around

art
KEN IGE / KIGE@STARBULLETIN.COM
Mariposa sommelier Roberto Viernes, right, helped Tim and Karen Higa with their wine selections at the May meeting of the Mariposa Cheese Culture club.



Isle sommelier wins silver
medal in competition



Star-Bulletin Staff

Roberto Viernes, sommelier for the Mariposa at Neiman Marcus, won the silver medal in the National Young Sommeliers Competition held last month in Las Vegas.

The competition was hosted by the dining society Confrèrie de la Chaîne des Rôtisseurs. The contestants had to be between the ages of 23 and 32 years; nine were selected in regional competitions held throughout the country. Viernes represented the Hawaii/Pacific island region.

The gold medal went to Keith Fergel from the French Laundry in Napa Valley, Calif., and the bronze to Gillian Balance from Bacara Restaurant in Santa Barbara, Calif.

The competition, held at the Bellagio Hotel, consisted of a 50-question written test, a blind tasting and the selection of wine for three separate menus. The tasting section challenged the contestants to identify 12 types of wine by varietal, region, vintage and country of origin.

'All About Ahi'

The many aspects of ahi preparation will be taught by Chef Wayne Hirabayashi, noon to 2 p.m. Saturday at Hoku's at the Kahala Mandarin Oriental.

The class will cover ahi types and grades, and restaurant-style preparations. The menu includes Ahi Poke Musubi, ahi sashimi, poke and mousse.

Cost is $75, which includes a take-home sample of Hoku's Ahi Poke Dip.

Call 739-8780.


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