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RESTAURANT REPORT
Deluxe dining
Is the happiness of your tummy worth $1,000 -- for a single meal?
Perhaps if truffles and foie gras are on the menu, and the chef is world class, and if the luxurious consumption is all for a good cause.
Jonathan Benno from Per Se in New York will host just such a meal for the benefit of the Hale 'Aina 'Ohana, at 6 p.m. Feb. 26 at Alan Wong's restaurant.
For Benno the $1,000 price isn't so much -- he recently crafted a dinner in Bangkok that went for $25,000 per person.
The restaurant, Per Se, is the sister restaurant of the French Laundry in Yountville, Calif. Both are owned by chef Thomas Keller.
The Hale 'Aina 'Ohana supports programs for culinary students statewide. As part of his stay in Hawaii, Benno and other members of his culinary staff will also hold a workshop for students at the Culinary Institute of the Pacific.
Benno's menu: Cauliflower "Panna Cotta" (a custard infused with white truffle oil and a ragout of Perigord truffles), Salad of Hawaiian Hearts of Peach Palm, Salad Nicoise of Hawaiian Yellowfin Tuna, Butter-Poached Nova Scotia Lobster Tail with Melted Green Leeks, Breast of Four Story Hills Farms "Poularde Cuit Sous Vide," Sirloin of Blackmore Ranch Australian Wagyu, and Winnemere (braised cabbage and julienne of Granny Smith apples).
Wine, appetizers and dessert are included. Call 941-9088.
Special events
Roy's Hawaii Kai: Chef Jiva Segaran of India Café will be the guest chef in Roy's dinner series promoting Honolulu's "often overlooked culinary treasures," 6:45 p.m. Tuesday. The menu: Lamb Samosas, Fish Masala, Tomato Pachadi, India Café's Signature Chicken Curry and dessert of Kheer (sweet coconut milk with spices, raisins and nuts). Cost is $45, $65 with wine parings. Call 396-7697.
Vino, Restaurant Row: Carol Shelton of Carol Shelton Wines hosts a tasting of her five 2004 zinfandels -- Monga Zin, Wild Thing, Karma Zin, Rocky Reserve and Maple Zin -- at 5:35 p.m. Wednesday. Cost is $32. Call 524-8466.
3660 on the Rise: Chef Russell Siu hosts a cooking class and wine tasting, 6 p.m. Thursday, with a menu of Scallop Katsu, Braised Mini Veal Osso Bucco and Raspberry Napoleon with Orange-Scented Mascarpone Mousse. Cost is $53. Call 737-1177.
Morton's, The Steakhouse Honolulu: An "in-foam-ational" reception introduces Heavenly Morton's Mortinis, 6 to 7:30 p.m. Friday. Cost is $35, which includes pupus and instruction on creating your own "foam" flavor. Call 949-1300.
Brasserie Du Vin: A wine dinner, "The Many Faces of Pinot," 6:30 p.m. Feb. 26, will feature pinot noir and pinot gris, paired with chef Scott Nelson's menu of Salt Spring Mussels stewed in Voloute (with Trimbach Reserve Pinot Gris 2004), Pan Roasted Chicken Breast (Adelsheim Pinot Noir 2005), Oven Baked Tart of Cured Salmon (MacMurray Ranch Pinot Noir 2004). Cost is $65. Call 545-1115.
