[ RESTAURANT REPORT ]
Dining around the islands
Lessons in wine
Diamond Head Grill in the W Hotel will host Kapiolani Community College's "Spring Wine Series," beginning Jan. 7.
Lisa Gmur, instructor with Better Brands, will lead the tasting sessions, to be held twice a month on Wednesday nights through April. Each class will include food prepared by Diamond Head Grill chef Todd Wells. The schedule:
Log Rolls and Lumberjacks: Wines of Oregon and Washington, Jan. 7.
Carnival of the Animals: Inspired by the Saint-Saëns symphony, class covers wine and wineries with animal names, Jan. 21.
The Heartbreak Grape: A pre-Valentine's Day session on pinot noir, Feb. 4.
All in the Family: Wines named for the children of winemakers, Feb. 18.
Women of Wine: In honor of Women's History Month, wines made by women such as Joy Sterling of Iron Horse, Sue Hodder of Wynn's and Eileen Crane of Domaine Carneros, March 3.
Big Boutique: Small, boutique wineries, March 31.
The Aussie Challenge!: Comparison of Australian wines with similar wines from other countries, April 14.
Liquid Desserts: Sparkling wines, port, cognac, Madeira and other dessert wines, April 28.
All classes run 6 to 7:30 p.m. and cost $28. Reservations run three weeks in advance. Call 734-9211.
Meritage Restaurant: Chef Mariano Lalica's four-course holiday menu, offered through Jan. 1, centers on an entree choice of grilled rib-eye steak with roasted garlic prawns, braised veal shank cassoulet, Meritage bouillabaisse or lobster fricassee. Cost is $50. Call 529-8686.
Kuhio Beach Grill: The Waikiki Beach Marriott Resort & Spa restaurant offers a new fixed-price dinner with entree choice of Vertical Surf and Turf, fresh catch of the day or Flat Iron steak. Cost is $28, $36 with wine paired to each course.
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