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[ RESTAURANT REPORT ]
Dining around the islands
Padovani brothers expand
to San Francisco restaurantPhilippe and Pierre Padovani have taken their French-Mediterranean version of Hawaii Regional Cuisine on the road, opening a restaurant in San Francisco's Hotel Milano.
Padovani's Restaurant & Wine Bar, on Fifth Street near Moscone Center and down the road from Nordstrom, opened last month, just two days after war broke out in Iraq.
Keith Kiuchi, the Padovanis' attorney and business partner, said the brothers have a five-year lease for the space, a former Japanese restaurant.
The new location offers a 65-seat formal dining room and a bar with a bistro menu. A wine bar will open in June, Kiuchi said, with a Cruvinet system for storing and serving wine -- eventually supporting a wine list of 64 wines by the glass.
Philippe Padovani, one of the 12 original Hawaii Regional Cuisine chefs, is overseeing the San Francisco restaurant, with his wife, Pierrette, and executive sous chef Christopher Vessaire. Pierre Padovani is running the Honolulu location.
Wine tasting, learning
Kapiolani Community College, Meritage Restaurant and Better Brands have entered a partnership to provide wine classes every other Tuesday.Mark Gmur, of Better Brands, will be the instructor, with chef Mariano Lalica preparing food to match the featured wines.
Classes are 5:30 to 7 p.m. at the Restaurant Row eatery. Cost is $28 per class. Call 734-9211. The dates:
Tuesday: Old World vs. New World Red Wines
May 13: Around the World with 12 Grapes
May 27: Sparkling Wines
June 10: Dessert Wines/Port
Comparison tasting
Sam Choy's Diamond Head is inaugurating a monthly dinner, "Great Taste of Hawaii," that will allow diners to compare different varieties of a local ingredient in various styles of preparation.The first dinner will be Tuesday, showcasing Hawaiian reef fish.
Chef Elmer Guzman's five-course menu: Ocean Moi Ceviche, Pan-Seared Akule, Island Ocean Mullet, Steamed Kumu with Truffled Spinach Risotto and dessert of Coconut Mousse with Island Fruits.
Guzman will make a presentation about island fish before dinner, and sommelier Kathy Kam will talk about wine pairings. Cost is $45, $65 with five wines. Call 732-8645.
Special events
Pupus for a Casual Evening: Learn to cater your own pupu party at a cook-and-eat demonstration, 6 p.m. Thursday, at 3660 on the Rise. The menu: Frizzled Shrimp, Prosciutto Wrapped Scallops, Grilled Salmon & Asparagus Skewers, Bruschetta with Grilled Baguettes, Grilled Pesto Chicken Wrap, Ahi Carpaccio and Grand Marnier-Infused Tuxedo Strawberries. Cost is $48, with wine. Call 737-1177.A Night in India: Chef/instructor Kusuma Cooray's annual Indian dinner takes place Thursday and Friday at Kapiolani Community College's Ka Ikena Dining Room. The menu: Pakoras with Tamarind Chutney, Kesar Chaval (saffron rice), Curried Eggplant, Poppadoms and Cardamom Ice Cream. Wine is also included. Traditional Indian dance will be performed. Cost is $50, to support the Kapiolani Asia Pacific Emphasis international education program. Call 734-9570.
Cinco de Mayo: The Vegetarian Society of Hawaii celebrates with a vegan dinner, 5 to 7 p.m. Saturday at Govinda's Restaurant in Nuuanu. Menu includes Mexican Stir Fry with Black Beans, Imitation Beef with Tomato Sauce, Fried Corn Fritters with Vegetables and Sweet Cinnamon Tostada. Cost is $12. Call 753-7068.
Birthday celebration: Sergio's in the Hilton Hawaiian Village celebrates its first anniversary through May with a prix fixe tasting menu showcasing chef Matt Johnson's top dishes. The menu includes four sampling plates: appetizer course of bruschetta, mozzarella caprese and calamari fritti; pasta course of pesto, penne vodka and bolognese; entree of chicken parmigiana, veal marsala and fish in lemon butter; and dessert of tiramisu, chocolate cake and sorbetto. Cost is $37.50. Call 951-6900.
Wine Dinner: Five courses will be served at 6:30 p.m. May 9, at 3660 on the Rise. The menu: Assorted Seafood with Root Vegetables, Pan-Seared Olive Crusted Chilean Sea Bass, Strudel of Quail, Grilled Filet of Beef Tenderloin and Caramelized Apples, Almonds and Raisins in Phyllo. Cost is $48, $68 with four wines. Call 737-1177.
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