CHEW ON THIS
Restaurant Report

BETTY SHIMABUKURO / BETTY@STARBULLETIN.COM Chef Brooke Tadena, above, wrestled a live Maine lobster into the seafood display at Hoku's last week.

Lobster fest features cuisine
from across globe

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Star-Bulletin Staff

Lobsters from around the world are being rounded up for the "All About Lobster" extravaganza, today through Wednesday at Hoku's in the Kahala Mandarin Oriental hotel.

Chef Wayne Hirabayashi is bringing in shellfish from Chile, New Zealand, Baja California, Maine and the South Atlantic. He's putting them in summer rolls, terrines, bisque, even chawan mushi (Japanese-style custard). He's slicing them up carpaccio-style, poaching them in butter, grilling and frying them.

BETTY SHIMABUKURO / BETTY@STARBULLETIN.COM Chilean Lobster Essence Three Ways uses eggshells to hold, from left, a gelée, custard and soup (under a crusty top). The appetizer sells for $14.

Hirabayashi says the idea is to showcase not just different types of lobster, but also various culinary treatments. The most extravagant examples are in the appetizers, which include New Zealand Langoustine Terrine and Chilean Lobster Essence Three Ways -- scoops of bisque, gelée and chawan mushi served in eggshells. Entrees include Baja Lobster and Braised Beef, Kiawe-Grilled Pacific Spiny Lobster and Lobster Tei "Hoku," a Japanese-style teishoku (complete meal) with lobster in rice, salad and sashimi.

Call 739-8780.

Special events

From the great North: Alaskan seafood will be showcased through August at Kincaid's Fish, Chop & Steak House. Specialties include Bering Sea King crab, north Pacific Dungeness crab, bay shrimp, Alaska spot prawns and Alaskan halibut. If you taste something you'd like to re-create at home, Kincaid's offers to share the chef's seafood cooking techniques. Call 591-2005.

Crabfest: Dixie Grill's Aiea and Ward Avenue restaurants have extended their annual Crabfest through next Sunday. Both restaurants are offering special "crabatizers" and entrees featuring Dungeness, soft-shell and king crab, as well as crab cakes. A portion of Crabfest proceeds will be donated to the University of Hawaii Athletic Department. Call 596-8359 (Ward) or 485-CRAB (Aiea).

Patriots Celebration: Honolulu's Police and Fire departments and Emergency Medical Services teams will be honored July 3 at a red, white and blue gala at the Hilton Hawaiian Village Coral Ballroom.

Chef Guido Ulmann has created a menu of dishes from all regions of the country, including Puget Sound Clam Gazpacho, Wisconsin Veal Medallion, Iowa Black Angus Beef Tenderloin with Merlot Sauce and Chocolate Southern Pecan Tartlette.

The event is a fund-raiser for the Hawaii Foodbank. Cost is $175. Call 836-3600, Ext. 239.

Winemaker dinners: Kapalua Bay Hotel & Ocean Villas is opening two special winemaker dinners to the public during the Kapalua Wine & Food Festival July 6.

>> The Bay Club restaurant will feature Robert Mondavi wines in a four-course dinner, beginning 7 p.m. The dinner will include a vertical tasting of Mondavi's Napa Valley Cabernet Sauvignon "Reserve" 1999, 1997 and 1992. Cost is $150.

>> The Gardenia Court will offer a Seafood Buffet, 6 to 9 p.m., with a separate wine package featuring Jordan Winery's Chardonnays, 1997 and 1999, and the 1998 Cabernet. Cost is $38, $69 with wines.

Call 808-669-5656 on Maui.

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