|
Da Kine
Star-Bulletin staff
and wire services
|
RECIPES WANTED
Build a pizza with isle tastes and win a prize
The classic Hawaiian pizza is topped with pineapple and Canadian bacon. Why? Well, the pineapple part is at least geographically and culinarily accurate.
We can do better, though, in coming up with a pizza that speaks for us -- and Bolla Wines is inviting suggestions.
Bolla's "Taste of Your Town Pizza Battle" celebrates the 125th anniversary of the Italian winery. To enter, submit a pizza recipe that best reflects Hawaii. To satisfy the sponsor, each entry must be accompanied by a wine suggestion from the Bolla line.
Similar contests are taking place in the Midwest, Northeast, Southeast, Southwest and Far West, with each regional winner to receive a pizza oven and the grand-prize winner earning a trip to Verona, Italy, to attend the 2009 World Pizza Championships.
Deadline to enter is Aug. 31. For details visit www.bolla.com/taste.
STAR-BULLETIN
Bolla is testing readers ability to make a better pizza and pair it with wine.
|
|
MORSELS
Grand opening set for Doraku Sushi
Doraku Sushi celebrates its grand opening 6 to 10 p.m. tomorrow with a benefit for Destination: Groove Dance Hawaii.
A $100 ticket provides access to Doraku food stations, dance exhibitions by Albert Franz and Jerome Ramos, an Anne Namba fashion show, art by Gary Hostellero and no-host bar. There also will be hourly raffles from 6 to 9 p.m. for Benihana and Doraku gift certificates, fine jewelry from the Meng Dynasty and art by Hostellero.
Doraku Sushi is in the Royal Hawaiian Shopping Center, Building B, third level. For information, e-mail christineyasunaga@yahoo.com.
Alan Wong's offers evening 'breakfast'
Who could pass up an opportunity to dine at Alan Wong's?
His restaurant will host a Next Generation Dinner beginning at 5 p.m. on April 17. Chef de Partie Jennifer Kung created a special menu for the occasion, called "Breakfast at Alan Wong's."
Why breakfast? Well, the menu starts with Hudson Valley Foie Gras, housemade Duck Sausage and Macadamia Nut Waffles. Shrimp and grits follow, featuring Togarashi shrimp, Big Island goat cheese creamy grits and hollandaise. Next come steak and eggs, with a twist. Maui Cattle Company Beef Tenderloin is accompanied by stuffed taro rosti and a crispy mochi egg. The finishing touch is a dim sum dessert. Price is $75 prix fixe; $105 with wine (tax and gratuity not included).
For reservations, call 949-2526. For more information, visit www.alanwongs.com.
Marukai event aids Japanese groups
Sample premium Ohmi Wagyu -- Japanese beef from the highest-quality cattle -- at the third annual Taste of Marukai. The event takes place from 6 to 9 p.m. tomorrow at the Dillingham location of Marukai Wholesale Mart at 2310 Kamehameha Highway.
The menu will feature special items by chef Chai Chaowasaree.
The 2008 Cherry Blossom Queen and Court will attend. Cost is $95 at the door.
Proceeds from the first two events topped $50,000, and once again will be donated to the Japanese Cultural Center of Hawaii, the Honolulu Japanese Chamber of Commerce and the Honolulu Japanese Junior Chamber of Commerce.
COURTESY DORAKU SUSHI
Doraku Sushi, in the Royal Hawaiian Shopping Center, is hosting a party.
|
|
Specials celebrate store's anniversary
Beginning Monday, special offers at Stage restaurant and the Amuse Wine Bar at the Honolulu Design Center will help celebrate the center's first birthday.
Through the end of April, your guest dines free when you make lunch, dinner or brunch reservations at Stage. Call 237-5429.
From 5 to 7:30 p.m. at the Amuse Wine Bar, loading $50 worth of wine tastings onto your card will get $25 more in value at no extra charge.
Look for additional wine tastings, events and entertainment -- including jazz with Keahi Conjugacion and a documentary film about Vladimir Ossipoff -- at www.honoluludesigncenter.com.
Cooking classes on tap at KCC
Kapiolani Community College offers these cooking classes in May. Registration runs three weeks in advance. Call 734-9211.
Living Off the Land Culinary Tour: Chef Grant Sato leads a tour of Aloun Farms, followed by a cooking demonstration and with tasting; 8 a.m. to 2 p.m. May 3. Cost is $80.
Good Food for a Healthy Heart: Alyssa Moreau explains how to manage sodium, saturated fat, cholesterol and fat using recipes and tips from "A DASH of Aloha - Healthy Hawaii Cuisine and Lifestyle," published by KCC; 9 a.m. to noon May 3. Cost is $30.
Kevin/s Smokin' Hot BBQ: Chef Kevin Tate uses the backyard grill to explain how to make dry-rubbed pork loin, beef tri-tips and Kevin's Special Spicy Hot BBQ shrimp; 1 to 5 p.m. May 3. Cost is $65.
Main Course Salads: Alyssa Moreau shares recipes for Udon Noodle Salad, Roasted Kabocha Salad and Forbidden Rice Salad; 8 a.m. to noon May 10. Cost is $48.
Grilling: Chef Grant Sato teaches professional techniques, tips and recipes; 1 to 5 p.m. May 10. Cost is $65.
