[ STUFFS ]
RESTAURANT REPORT
Dining around the islands
Wine dinners
Dinners pairing wines with Mediterranean-inspired flavors will be held at two restaurants this month:Meritage, Restaurant Row: Guenoc Winery owners Karen and Orville Magoon and chef Mariano Lalica present a four-course dinner, 7 p.m. Jan. 27. The menu includes Baked French Brie and Escargot (with 1999 Guenoc Chardonnay), Grilled Duck Confit Salad (2000 Langtry Meritage White Wine), Pan-Seared Ahi and Foie Gras with Wild Mushrooms (1998 Langtry Meritage Red Wine) and Braised Veal Shank Cassoulet (1997 Guenoc Cabernet Sauvignon). Cost is $60 per person. Call 529-8686.
Sergio's, Hilton Hawaiian Village: Italian wines from Better Brands and Grand Crew Wine Merchants are featured in chef Matthew Johnson's menu, 6:30 to 9 p.m. Jan. 29. The menu: Chicken Liver Pâte (with Masi Soave), Agnolotti di Frutti di Mare (ravioli with crab, lobster and shrimp, with Antinori Tomaresca Chardonnay), Venison Strip Loin with White Bean and Bacon Ragout (Masi Campoflorin) and dessert of Apple Tart Tatin (Vietti Cascinetta Moscato di'asti). Cost is $55. Call 951-6900.
Serving the servers
Waiters, waitresses and others in the hospitality industry are eligible for discounts on Mondays and Tuesdays through Concierge Services at Ward Centers.Hospitality Industry Night promotion cards are valid on those nights when many in the industry are off work, offering discounts at restaurants in the Ward complex. For example, food is 25 percent off at Bucca di Beppo and 15 percent off at Compadres Bar & Grill. Other restaurants are offering free appetizers.
The cards are good through Feb. 25, excluding holidays. They cost $2 and are available to those in retail, food and beverage, lodging, travel and entertainment industries, as well as all emergency workers. Call 597-1243.
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