Special to the Star-Bulletin
Reed Hearon cooks at the Halekulani.

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Sample Italian seafood,
San Francisco-style

Julia Child once named him among the 30 most promising young chefs in the country. James Beard called his restaurant, Rose Pistola in San Francisco, the nation's best new restaurant when it opened in 1996. San Francisco Focus Magazine named him chef of the year.

This week, Reed Hearon comes to the Halekulani Hotel. He'll serve up a special menu at Orchid's Friday through April 4 and on Saturday he's hosting a cooking demonstration in the Halekulani Ballroom.

Hearon is chef and owner of Rose Pistola, the latest of his trio of San Francisco restaurants -- after Restaurant Lulu and Cafe Marimba.

Rose Pistola, in the Italian quarter, North Beach, focuses on Genoese and Liguarian foods brought to the city by early immigrants. It has been raking in the commendations -- the San Francisco Chronicle has called it the best Italian restaurant in the city.

Among the tastes you can expect during Hearon's stay at the Halekulani: Asparagus Carpaccio, Grilled Sea Bass with Lemon and White Beans, Capellini with Crabs, Terrorized Steak.

Tickets to the cooking demonstration are $30. For information, or to reserve a table for dinner, call 923-2311, Ext. 5300.

Roasted Sweet Peppers
with Ricotta and Basil

Reed Hearon, Rose Pistola

1-1/2 pounds red and yellow bell peppers
1 cup fresh ricotta
1/2 cup extra virgin olive oil
20 basil leaves
1 garlic clove, bruised
Sea salt
8 cured anchovies or 1/2 cup capers or olives

Grill peppers until all sides are blistered. Place in a bowl and cover 15 minutes. Slip off peels, pull out stem and brush out seeds. Keep peppers whole. Don't rinse or flavor will be diluted.

Stuff peppers with ricotta, then cover with oil, basil leaves, garlic and salt. Arrange anchovies on top. Let sit to blend flavors. Discard garlic and serve.

Nutritional information unavailable.

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