Moanalua grad is new chef at Tiki's
Kapolanialaimaka "Kapo" Kealoha has been named executive chef at Tiki's Grill & Bar.
He has already launched a daily breakfast buffet ($13; served 7 to 10:30 a.m.) and introduced specialties such as Sweet and Sour Braised Beef Short Ribs with Portuguese Sausage and Corn Bread Pudding.
Kealoha, a Moanalua High School graduate, comes to Tiki's from Four Seasons resorts in California and Jackson Hole, Wyo.
Call 923-8454 or visit www.tikisgrill.com.
Celebrate romance at dinner dance
June ... spoon ... honeymoon ... Celebrate all of that at the Halekulani's dinner dance, "Midnight Moon," at 7:30 p.m. Saturday at Orchids.
The four-course candlelight dinner at sunset is an extension of the resort's theme for the year, "Romance Remembered."
A seven-piece band will provide music for dancing.
The menu: Oysters and Ossetra Caviar, Seared Hamachi Medallions, Charbroiled Beef Tenderloin and Shrimp, Warm Bitter Sweet Chocolate Tart.
Cost is $95; $190 per couple. Call 923-2311.
STAR-BULLETIN / 2006
Alice, left, and Annie Yeung will mark Panya's 10th.
Anniversary event benefits hospital
The Panya Group celebrates its 10th anniversary Wednesday with a benefit party for Shriners Hospital for Children.
Sisters and co-owners Annie and Alice Yeung are marking the birth of a business that now comprises Panya Bistro at Ala Moana Center, Panya Express on Queen Street and Panya Catering.
The party runs from 5:30 to 9:30 p.m. at Panya Bistro, with entertainment by Fiji, Inoa'ole and Hot Rain, with heavy pupus, dessert buffet, and martini and wine bars.
A sampling from the menu: Rosemary Garlic Roasted Lamb Chop, Shrimps and Things on Sticks, Chicken Pesto Panini, Mini Pork Chop Burger, Thai-Style Spicy Pork Lettuce Wrap and Rainbow Beef Asian Tortilla Wrap.
The theme is "Sophisticated Bling," so dress to sparkle.
Cost is $110; $50 tax-deductible. Call 479-7727 or 597-8880 or e-mail email@example.com.
Taste wines from Littorai at 3660
Ted Lemon, owner and winemaker at Littorai Winery, hosts a wine dinner at 6:30 p.m. Tuesday at 3660 on the Rise. Littorai wines are unavailable for retail purchase, so the dinner is a rare opportunity to sample these bottlings.
Chef Russell Siu's menu: Lobster Streudel and Slow Poached Wild Salmon (with 2005 Charles Heintz Chardonnay), Fire Roasted Duck Breast (2005 Sonoma Coast Pinot Noir and 2005 Les Larmes Pinot Noir), Seared Medallion of Lamb (1996 Hirsch Pinot Noir and 2000 One Acre Pinot Noir), and Lemon Custard with Caramel Sauce.
Cost is $135. Call 737-1177.