CRAIG T. KOJIMA / CKOJIMA@STARBULLETIN.COM Chef Russell Siu, above left, and sous chef Lydell Leong prepare a dish of shrimp-stuffed tortellini, which Siu will serve at the Lupus dinner Sept. 8.

11 top island chefs
go Italian for gala

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By Betty Shimabukuro
betty@starbulletin.com

Here's an idea: Approach a group of chefs who've pledged to uphold the traditions of Hawaii Regional Cuisine and have them make an Italian dinner.

And why not? Italian cooking is part of the stew pot that informs our regional cuisine. And noodles -- those are part of every cuisine.

The annual fund-raiser for the Hawaii Lupus Foundation traditionally takes part over two evenings and celebrates the foods and wines of Italy. The first night, Sept. 7, will be a grand tasting of Italian wines; the next night will be a gala dinner.

This year, organizers approached the Hawaiian Island Chefs organization to cook for the gala. The result will be an unusual sit-down dinner, featuring 11 chefs and their interpretations of Italian cuisine. Not a single chef comes from an Italian restaurant.

CRAIG T. KOJIMA / CKOJIMA@STARBULLETIN.COM Siu's and Leong's shrimp-stuffed tortellini.

Dishes will include Russell Siu's tortellinis filled with Kauai shrimp and watercress, mixed with beurre blanc. The filling will be wrapped tortellini-style, but in won ton wrappers. Easier to work with than pasta dough, Siu says. Drizzled over the top will be a sweet soy sauce and a butter sauce flavored with yuzu, a Japanese citrus.

Jackie Lau, corporate chef for Roy's Hawaii restaurants, is preparing a lasagna with shiitake mushrooms, edamame, Asian spinach and misoyaki pork. Douglas Lum of Mariposa is offering osso bucco, but made with oxtails.

Fusion, it's called.

Also cooking will be chefs Steven Ariel of the Pineapple Room, Chai Chaowasaree of Chai's Island Bistro, Hiroshi Fukui of L'Uraku, Wayne Hirabayashi of the Kahala Mandarin Oriental, D.K. Kodama of Sansei Seafood Restaurant & Sushi Bar, Lance Kosaka of Alan Wong's Restaurant, Goran Streng of the Hawaii Prince, Corey Waite of the Hapuna Beach Hotel.

Two different six-course menus will be served to each table, with sharing encouraged. Italian wines will be paired with all the dishes.

For those who prefer their Italian dinners more traditional, the food served at the grand tasting on the first night will be that classic dish, risotto, prepared various ways by Italian restaurant chefs Mark Anthony of Sarento's, Donato Loperfido of Donato's, Eugenio Martignago of Nick's Fishmarket, Carol Longhi of Longhi's Maui, Sergio Mitrotti of Café Sistina and host chef Daniel Delbrel of the Sheraton Waikiki.

Wines paired with each type of risotto will be served at the food stations.

Italy Mio Amore "Italy My Love" is a two-day fund-raiser for the Hawaii Lupus Foundation: GRAND WINE TASTING When: 5:30 to 9:30 p.m. Sept. 7 Place: Sheraton Waikiki Hawaii Ballroom Cost: $65 presale; $85 at the door Call: 538-1522 Tasting seminar: Featuring "super barberas" from Rivetti, Corino and Alessandria; $100. Two other special tastings are sold out. GALA DINNER When: 5:30 to 9:30 p.m. Sept. 8 Place: Hawaii Prince Hotel Cost: $175 Call: 538-1522

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