Stuffs
[ RESTAURANT REPORT ]
Dining around the islands
4-course meal comes
with wine pairingsJohn Sarich, corporate chef of Chateau St. Michelle Winery, hosts a four-course dinner tomorrow at the Hanohano Room in the Sheraton Waikiki. The menu features fresh foods of the region paired with St. Michelle wines: Dungeness Crab Cakes (with "Eroica" Riesling), Cumin-Seared Halibut ("Horse Heaven" Sauvignon Blanc), Rosemary & Merlot Marinated Rack of Lamb (Reserve Syrah) and Strawberry Trifle (Late Harvest Riesling). Cost is $85; $120 with wine pairings. Call 931-8383.
WineView: Also at the Hanohano Room, monthly wine-tasting seminars begin June 17 with a review of Robert Mondavi Wines presented by Alan Suzuki. Suzuki will explain the professional approach to systematically evaluating wines. Cost is $25, which includes a tasting of five wines and cheese pairings. WineView sessions will feature various wine professionals and wineries. They will run from 6 to 7:30 p.m. with attendance limited to 15. Call 922-4422 and ask for the Hanohano Room.
Kermit Lynch Wine Dinner: Saturday through June 18, Padovani's Restaurant is offering a menu of complete meals and ala-carte offerings paired to wines from importer Kermit Lynch. Prix fixe dinners are built around entrée choice of Tenderloin of Lamb in Puff Pastry with Oporto Sauce (with 2000 St. Joseph "Offerus" J.L. Chave) or Pan-Fried Scallops with Creamy Cilantro Curry Sauce (2002 Domaine Ostertag d'Epfig Riesling). Cost for four courses is $48; $63 with three half-glasses of wine or $75 with three full glasses. Cost for five courses is $60; $80 with four half glasses of wine or $95 with four full glasses. Dinners include amuse bouche, two or three appetizer choices and dessert, Tabbouleh of Exotic Fruits.
All the appetizers are also available a la carte. They include Roasted Langoustines in Sea Urchin Sauce, Sheperd's Pie of Beef and Mushrooms, Sautéed Portabella & Polenta, Pan-Fried Moi and Roast Muscovy Duck Breast with Ginger Jus. Call 946-3456.
Indigo Winemaker Dinner: Michael Phillips of Michael & David Vineyards hosts a four-course dinner, 6:30 p.m. July 1 at Indigo Eurasian Cuisine. Chef Glenn Chu's menu: Rabbit Rillettes with Waialua Tomato Concasse (with 2003 Incognito Viognier), Lychees and Lava Rock Goat Cheese Salad, Lamb Shank Tagine with Fresh Kona Mango Chutney (2002 Incognito Rouge and 2002 Earthquake Syrah), Steamed Hawaiian Vanilla Bean Pudding (2002 7 Deadly Zins). Cost is $60; reservation deadline is noon June 25. Call 521-2900.
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