Ocean knowledge can win big for kids
Students nationwide can show off their knowledge about marine conservation and win prizes, including Swatch watches and accommodations for two nights in Hawaii, in an ocean reef-themed contest presented by Outrigger Hotels & Resorts in collaboration with the National Oceanic and Atmospheric Administration Office of National Marine Sanctuaries and the National Marine Sanctuary Foundation.
The Hawaii Ocean Guardians Kid's Club and Contest is part of the 2008 International Year of the Reef observance in Hawaii. The contest is open to U.S. students in kindergarten through eighth grade. Youngsters can share insights about the ocean and coral reef ecosystems through original stories, poetry or works of art.
Works must be original, done by the student who registers. The deadline for entries is Aug. 29. For contest rules, visit nmsfocean.org/og_contest.asp.
JEFF KIRSCHNER / BOTTOM TIME HAWAII
Keiki can enter words, photos and artwork in a national reef-themed contest. This photo shows tubastraea cup coral from South Kona.
Choy has new menu at Nimitz eatery
Chef Sam Choy has launched a new menu for his revamped restaurant on Nimitz Highway.
Choy's flagship Diamond Head restaurant recently closed, and his Breakfast, Lunch and Crab restaurant was renamed Sam Choy's.
Executive chef Aurelio Garcia now oversees a menu at the Nimitz location that incorporates many favorites from Diamond Head, such as Sam's Original Fried Poke, Brie Cheese Won Tons, Seared Garlic Shrimp, Bacon Mushroom Stuff Pork Chop, Kalbi Marinated Butterfish and Sam's Oven Roasted Duck.
Many items from BLC remain as well, for example, Ehu Ale Marinated Beef Nachos, Bumbucha Alaskan King Crab and Sam's Kahuku Luau Crab Dip.
Sam Choy's is at 580 Nimitz Highway, is open from 7 a.m. to 9:30 p.m. Sundays through Thursdays and 7 a.m. to 10 p.m. Fridays and Saturdays.
Call 545-7979 or visit www.samchoy.com.
COURTESY SAM CHOY'S
Aurelio Garcia, left, and Sam Choy have revamped the menu at the Nimitz restaurant.
Pineapple Room plans wine dinner
The Pineapple Room features chef de cuisine Derek Watanabe at a Winez & Grindz Dinner, 4 to 8:30 p.m. Wednesday. The four-course meal is inspired by Watanabe's 23 years' experience cooking in Hong Kong, Chiang Mai, Indonesia and Shanghai.
The menu: Thai-Inspired BBQ Roast Duck in Crispy Tartlet and Smoked Miso-Cured Salmon (with 2006 Josef Leitz "Dragonstone" Riesling Kabinett); Shrimp, Banana Blossom, and Jabong Salad (2006 Paul Furst Muller Thurgau Franken); Grilled Indonesian-Spiced and Kukui Nut-Marinated Beef Tenderloin (2005 Tscharke "Only Son" Tempranillo); and dessert of a Strawberry Trio (2007 Rinaldi "Bug Juice" Moscato d'Asti).
Cost is $65, $90 with wine pairings.
The Pineapple Room is on the third floor of Macy's Ala Moana. Call 945-6573.
CanoeHouse books dinner with wine
The CanoeHouse at the Mauna Lani Resort on the Big Island showcases the wines of Silver Oak and Twomey Cellars in a dinner at 6 p.m. Thursday.
Master sommelier Roberto Viernes and Steve Raszkin from the wineries will host.
Chef Shawn Smith's menu: Tartare of Smoked Kona Kampachi and Hawaiian Ahi (with 2006 Twomey Pinot Noir), Baby Arugula Salad (2004 Alexander Valley Cabernet Sauvignon), "Rib and Cod" (2004 Twomey Merlot) and Waialua Chocolate Cake (2003 Napa Valley Cabernet Sauvignon).
Cost is $125. Call 881-7911.