CHEW ON THIS
Restaurant Report
IHS
A crew of local chefs paid a visit to the Institute for Human Services Wednesday, bringing a luau with them for 350 residents of the homeless facility. Chefs included, from left, Mark Okumura of Alan Wong's, Göran Streng of the Hawaii Prince Hotel, Lance Kosaka of Alan Wong's, Sandy Kodama of Sansei Seafood Restaurant and Sushi Bar, Douglas Lum of Mariposa and Chai Chaowarsaree of Chai's Island Bistro. They served kalua pig, chicken long rice, poi and more. Much of the food was donated by local businesses, including Hansen's Foods, Edsung Foods, HPC, Maui Land and Pine, and Green Growers Farm. For information on volunteering at IHS over the holidays, or at any other time, call 845-7150.
Beaujolais breaks
out at Indigo
The fourth Thursday in November is the major eating day of the year, Thanksgiving, but we all know that. The third Thursday is also worth noting, though, as one of the major wine-drinking days of the year.
One minute past midnight on the third Thursday -- Nov. 21 this year -- marks the annual release of beaujolais nouveau from villages in France.
This light, food-friendly red wine is the first pressing of French beaujolais wine and it has become an international preoccupation to be the first to taste it (for more on the unique making of this wine, see By the Glass in Wednesday's food section for Richard Field's explanation of the process).
Indigo Eurasian Cuisine is preparing for the event, taking delivery of a shipment of Georges Duboeuf's Beaujolais Nouveau via armored car at 6:45 p.m. Nov. 21.
The restaurant will mark the event with a Beaujolais Nouveau Festival beginning at 6:30 p.m., featuring chef Glenn Chu's French hors d'oeuvres and music by L'Es cargot. Cost is $28 in advance or $30 at the door. Call 521-2900.
Padovani's Restaurant & Wine Bar will be pouring beaujolais at $5 per glass, also on the 21st. Call 946-3456.
An icy treat for charity
Eddie's in Kaimuki will be serving up free cups of frozen custard tomorrow as a fund-raiser for the Liholiho Elementary School PTA.The "Custard for Keiki" promotion takes place from 2 to 4 p.m. Donations collected from those picking up their free treats will support PTA-sponsored enrichment programs such as drama, junior police officers, technology fun and water safety.
The two-scoop cups of custard, Eddie's signature dessert, are valued at $2.30. Call 739-00ED.
Sake to me
"Sake-tinis," martini-style cocktails make with sake, are a specialty of the house at the Hakone Steakhouse & Sushi Bar at the Mauna Kea Resort on the Big Island's Kohala coast. The just-opened restaurant offers island-raised Kobe-style beef as well as other Japanese specialties. Call 808-880-3192.
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