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POSTED: Sunday, February 01, 2009

Tour regional Italian cuisines at Sergio's restaurant

Sergio's Italian Restaurant debuts a monthly series of special menus featuring the culinary regions of Italy with “;Taste of Piemonte,”; tomorrow through next Sunday.

The restaurant plans a “;Tour du Italy”; showcasing the food and wines of 11 Italian regions, led by executive chef Alfredo Lee, who was born and raised in Italy. General Manager Dean Fujimoto will plan the wine selections.

The “;Taste of Piemonte”; menu will include Cannelloni alla Montanara (pasta filled with prosciutto and veal), Coniglio all'Astigiana (braised rabbit), Filetto di Branzino all'Uva (striped sea bass fillet sauteed with green grape sauce) and Sfogliatina di Pere al Vino Rosso (pears poached in red wine in a puff pastry).

The tour of Italy will continue on the first week of each month, proceeding to Veneto, Rome, Sicily, Puglia, Lombardia, Umbria, Sardegna, Molise and Toscana.

Sergio's is at 449 Kapahulu Ave., in the former Sam Choy's location. Call 737-4461.

 

It's mainland vs. island produce and fish at Alan Wong's

Chef Alan Wong puts local fish and produce up against mainland products at his latest Farmer Series Dinner—“;Taste Hawaii”;—5 to 10 p.m. Wednesday at his King Street restaurant.

His menu will include Maine lobster straight from the coast, served next to Kona Cold Lobster, which is Maine lobster that's been given a chance to rejuvenate in tanks in Kona before cooking. Also to be compared: goat cheese from Maui and the Big Island against the same from California; local tomatoes and greens against mainland produce; Maui Cattle Co. beef against grain-fed mainland beef.

The dinner will also include four types of snapper: onaga, opakapaka, lehi and ehu.

Cost is $75, $105 with wine pairings. Call 949-2526.

 

Dixie Grill features Mardi Gras menu for February

Mardi Gras begins at Dixie Grill in Aiea tomorrow and runs through Feb. 24.

Entree specials include Crab and Shrimp Etouffee, Jambalaya, Muffalata and BBQ Shrimp and Cheese Grits. For dessert: Beads and Brulee, Crepes Beignets with Apricot Brandy Dipping Sauce and Blackberry Cobbler with Jack Daniel's Ice Cream.

Daily specials will be the Uptown/Downtown Surf and Turf (Chicken-Fried Steak and fried oysters) on Mondays, Fat Tuesday's Stuffed Chicken, Trout Ponchartrain on Wednesdays, lamb shanks on Thursdays, Crab and Shrimp Boil on Fridays, Oyster Shuckin' and Blackened Prime Rib on Saturdays and All-Ya-Can-Eat Fried Chicken on Sundays.

Call 485-CRAB.