[ EATING OUT ]
COURTESY HOPS & GRINDS
Monthly beer tastings at the Willows offer a wide selection of microbrews and seasonal beers.
Willows' beer bash
Bid adieu to summer at the "Beer Hunter's Ball," from 5:30 to 8:30 p.m. Aug. 24, at the Willows' monthly beer tasting.
The event will offer a sampling of domestic and imported favorites from past "Hops & Grinds" tastings, among them seasonal beers from Deschutes Brewery, the 25th Anniversary Ale from Sierra Nevada and Steinlager Pure from Lion Nathan.
Tickets are $25 in advance, available at the Willows, Liquor Collection, Wine Stop and Tamura's Kaimuki. Call 952-9200. Tickets will be $30 at the door. Cost includes beer sampling pupu buffet, entertainment and prize drawings. Must be 21 or older.
A whiskey experience
The Lodge at Koele, at the Four Seasons Resort on Lanai, hosts a "Scotch Experience Dinner," from 6 to 9 p.m. Aug. 28.
Chef Thomas Bellec and food writer Jo McGarry, a native of St. Andrews, Scotland, will host the five-course dinner, followed by a single-barrel tasting.
The menu: Ahi Tuna Tartar (with Lagavulin, 16 years), Hot Smoked Salmon Creamy Leek Fondue (Talisker, 10 years), Shrimp Fritter and Lobster Bisque (Caol Isla, 12 years), Roasted Venison Loin (Dalwhinnie, 15 years), Chocolate Johnnie Tart (Frozen Johnnie Walker Gold Label, 18 years).
Cost is $95. Call (808) 565-2388.
For the love of lobster
Hoku's in the Kahala Resort features chef Wayne Hirabayashi's lobster specialties, featuring lobsters from Hawaii, Maine and the Caribbean, Wednesday through Saturday.
The "Lobster Affair" menu includes Kombu and Sake Marinated Kona Maine Lobster Sushi, Warm Caribbean Rock Lobster Salad, Summer Vegetable Kona Maine Lobster Soup, Butter Poached Tristan Lobster and Veal Ravioli, and dessert of Fig Gallette and Cinnamon Marsala Sabayon. Cost is $88.
Chef Robin Uyeda heads a "Cooking with Brews" class, from 2 to 5 p.m. Saturday, covering dishes made with beer. Cost is $30. Call 591-9132.
3660 on the Rise: Chef Russell Siu hosts a kaiseki dinner featuring a selection of premium sakes, 6:30 p.m. Aug. 24. The menu: Scallop Carpaccio, Fried Tofu with Unagi, Miso Butterfish, Bubu Arare-Crusted Crab Meat Cake, Roulade of Chicken with Root Vegetables, Beef Butter Yaki and dessert of Senbei Napoleon and Green Tea Mousse. Cost is $85. Call 737-1177 or visit www.3660.com.
Daniel Thiebaut Restaurant: The Big Island restaurant celebrates its seventh anniversary with a "Waimea Celebrity Chefs" feast, from 6 to 9 p.m. Aug. 25, to benefit Mala'ai, the Culinary Garden of Waimea Middle School, North Hawaii Hospice and the Hawaii Island Humane Society. Cost is $77. Call (808) 887-2200.