Home-grown beef fills dinner menus
Beef from cattle raised on Hawaiian grass will be featured at two upcoming dinners:
Vino in Restaurant Row: Chef Keith Endo showcases the Maui Cattle Co. at a dinner Saturday. His menu: Maui Beef Tartare with Nalo Arugula Salad, Grilled Marinated Flank Steak Roll-a-tini, XXL Maui Cattle Meatball and dessert. Cost is $57, with wines paired to each dish. Seatings start at 5:30 p.m. Call 533-4476.
Alan Wong's King Street restaurant: The monthly Farmer Series Dinner on Sept. 23 features Calvin and Kay Lum of North Shore Cattle Co., who will stroll the tables to talk about their beef.
Wong's menu will also highlight other local farms: Ahi Tuna Nicoise Salad, with poached egg from Peterson Upland Farms; Butter-Poached Kona Lobster; and a Tasting of Local Beef, with beef from North Shore Cattle Co., Maui Cattle Co. and Kuahiwi Ranch. Dessert by pastry chef Michelle Karr will be a Tropical Fruit Salad. Cost is $75, $105 with wine pairings. Seatings are 5 to 10 p.m. Call 949-2526.
Betty Shimabukuro / email@example.com
The XXL Maui Cattle Meatballs to be featured at a dinner Saturday at Vino are stuffed with fennel sausage, braised short ribs and brie, served over homemade pasta and marinara sauce.
Oktoberfest begins with Willows event
If the month of October for you means beer, not boo, start flexing those sipping muscles. Celebrations of Oktoberfest are starting this week, even though the calendar hasn't flipped over from September yet.
The Willows: This month's Hops and Grinds tasting session offers a sampling of German and German-style brews, 5:30 to 8:30 p.m. Friday. Accompanying all that drink will be chef Jay Matsukawa's German-inspired pupu buffet, to include Gurkensalat (cucumber salad), German Potato Salad, Knodel (potato dumplings), Ham Hock and Cabbage Soup, Beer-Braised Bratwurst & Knockwurst, and Sauerbraten-Style Pork.
Cost is $25 in advance, $30 at the door. Tickets are available at the Willows, Liquor Collection, Wine Stop or Tamura's Kaimuki. Call 952-9200.
Gordon Biersch Brewery Restaurant: Oktoberfest kicks off on Tuesday with the debut of the brewery's fall seasonal beer, Festbier. A half-liter beer mug is $5.50; a liter-size stein is $11. (Take the empty stein home for another $11.)
Chef David Saccomanno's Festbier menu includes a German Sausage Platter, Chicken Rouladen and Jaegerschnitzel. Call 599-8433.
Courtesy Gordon Biersch
Jaegerschnitzel -- sausages with sauerkraut mashed potatoes and braised red cabbage -- is on the Gordon Biersch Oktoberfest menu.
Brunch features flavors of Asia
The quarterly Marketplace Sunday Brunch at E&O Trading Co. in Ward Centre takes place next weekend with a focus on the foods of Thailand, Burma and Vietnam.
The buffet, from 10 a.m. to 2 p.m., helps raise funds for the Pacific Gateway Center, a nonprofit group that offers commercial kitchen space to immigrants, low-income residents and startup businesses.
Tickets are $25. Send checks to the center, 720 N. King St., Honolulu 96817. Reservations must be made separately; call 591-9555.
Morton's pictures a special dinner
Morton's the Steakhouse hosts a benefit dinner supporting the Bishop Museum's Picture Gallery ad Art Restoration Fund, 5:30 to 8:30 p.m. Sept. 22.
The dinner buffet will feature Morton's signature dishes, wines and Mortinis, with pieces from the museum collection on display. A silent auction will offer items from the museum's library and archives, along with Morton's gift items and the chance to "adopt" a painting in need of restoration.
Cost is $250, $4,000 for tables of eight. Call 848-4170.
Barbecue rules at Dixie Grill
Dixie Grill's annual Bar-b-que Fest continues through the month, with smoke infused into menu items such as trout, salmon, turkey, brisket and chicken.
Kids eat free on Tuesdays and Wednesdays with a paying adult.
And the Bar-b-que Fest special dessert is Banana Pudding with Vanilla Wafers.
Dixie Grill is at 99-016 Kamehameha Highway in Aiea. Call 485-CRAB.