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RESTAURANT REPORT
Honoring Escoffier
The Hale Aina Ohana celebrates the 160th birthday of French culinary master Auguste Escoffier at 7 p.m. Sept. 22 at Chef Mavro.
Chef George Mavrothalassitis' menu, paired with French wines: Hudson Valley Foie Gras Wrapped in Nor (with Zind Humbrecht, 2002 Pinot Gris Grand Cru); Confit Hamachi (Domaine Huet, 2004 Vouvray); Keahole Lobster "a la Coque" (Michel Niellon, 2003 Chassagne Montrachet); Roasted "Mountain Meadow" Lamb Chateau (Mas de Daumas gassac, 2003); Big Island Goat Cheese "Tatin" (Charles Joguet, 2003 Chinon) and dessert of Rosemary Chocolate "Cannelloni" (Domaine de la Tour Vieille, 2004 Banyuls).
Throughout the evening, Mavrothalassitis will describe the menu, and sommelier Todd Ashline will describe the wines.
Cost is $375, to benefit the Hale Aina Ohana's culinary education programs. Mail checks to Ohana, P.O. Box 3108, Honolulu 96802. Call 944-4714.
COURTESY HALE AINA OHANA
Chef George Mavrothalassitis shows culinary students on Kauai how to prepare lamb. His Escoffier dinner Sept. 22 will benefit such education programs.
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Into the Gateway
Vendors who use the incubator kitchen at Pacific Gateway Center normally sell their food out of lunch wagons or small shops, but next weekend they'll be showcased in a restaurant setting in the PBC Marketplace Sunday Brunch at E&O Trading Co. in Ward Centre.
The buffet, from 10 a.m. to 2 p.m., will offer a taste of Indonesian, Thai and Filipino cuisines.
Tickets are $30, to benefit the center's work with low-income entrepreneurs. Call 845-3918.
Barbecue explosion
Ever had Southern fried dill pickles? Dixie Grill's Best of the Bar-B-Que Fest, through Sept. 24, counts fried pickles among the daily specials.
Also on the menu: barbecue buffalo fries, Cajun Creole grilled shrimp roll and the flat-dog brat po' boy, "ragin' raven" country-style spare ribs and Memphis barbecue pot roast.
Call 596-8359 (Ward Avenue) and 485-CRAB (Aiea).
Early Oktoberfest
OK, so we're barely halfway through September, but what would it hurt to kick off the Oktoberfest season early?
The Willows' monthly Hops & Grinds event on Sept. 22 will have a "Brauhaus" theme, offering German beers and pupus.
Host Andy Baker has selected beers from German breweries (Beck's, Erdinger, Franziskaner, Lowenbrau, G. Schneider & Sohn, St. Pauli Girl and Spaten), as well as German-style beers from American breweries (Samuel Adams' Oktoberfest and Oktoberfest Lager from Maui Brewing Co.).
A German-style pupu buffet is included. The event runs from 5:30 to 8:30 p.m. Tickets are $25 in advance, $30 at the door. Buy tickets at the Willows, Liquor Collection, the Wine Stop or Tamura's Kaimuki. Call 952-9200. Must be 21 or older.
Special events
Halekulani: Visiting chef Carolyn Hookins presents a four-course meal of organic specialties, 6:30 p.m. Thursday. Hookins will also talk about the organic cuisines of South Africa, Dubai and Switzerland. Cost is $75. Call 931-5040.
Alan Wong's Restaurant: Next Generation Dinner, Sept. 21, showcases moi. Chef de cuisine Wade Ueoka's menu includes Moi Carpaccio with Kahuku Sea Asparagus, Steamed Moi with Hamakua Eryngi Mushrooms and Crispy Moi with Stuffed Mustard Cabbage and Oxtail. Cost is $65, $90 with wines. Call 949-2526.
Shanghai Bistro: Chef Chih-Chieh Chang demonstrates how to make Goldfish-shaped Shrimp Dumplings and Vegetarian Duck, 10 a.m. Sept. 23. Cost is $35, which includes buffet brunch. Call 955-8668.
3660 on the Rise: "Oyster Jam II," a carnival featuring fresh-shucked oysters, prime-rib hoagies, grilled sausages and salmon, beer and wine, takes place noon to 2:30 p.m. Sept. 24. Pre-sale tickets are $20, which can be exchanged for $25 in scrip to buy food and drink. Scrip will also be sold at the event. Call 737-1177.