Stuffs
[ RESTAURANT REPORT ]
Dining around the islands[ DA KINE ]
SHERATON WAIKIKI
Hanohano Room chef Brooke Tadena is featuring Waialua tomatoes in menu specials designed to show off Hawaii's farms.
BACK TO TOP |
Ship's Tavern closing
For decades, the Ship's Tavern at the Sheraton Moana Surfrider has served up fine dining against the backdrop of a spectacular ocean view. But the restaurant has fallen victim to declining visitor numbers and will close on Saturday.The Sheraton says it is evaluating food and beverage programs at all four Sheraton hotels in Waikiki. Management hopes to place all employees of the Ship's Tavern, some of them 30-year veterans, at other Sheraton restaurants.
The Ship's Tavern was shut down two years ago after the economic downturn that followed the 9/11 attacks, but the Sheraton used that time for a "reverse renovation" of the dining room, returning it to the style of 1901, the year the Moana opened.
The restaurant will offer its full menu through Saturday.
Kaiseki celebration
L'Uraku restaurant hosts a 10-course Contemporary Kaiseki dinner Sept. 5.A kaiseki is a traditional Japanese meal celebrating seasonal foods. Chef Hiroshi Fukui's twist on tradition is to merge flavors of Japan with fresh local produce, presented in a contemporary style.
This leads to creations such as an Italian-style panna cotta make with ikura (Japanese fish eggs) and a lomilomi of two-toned tomatoes from Hauula; a seared scallop with green beans pickled tsukemono-style, served with curly cress from Waimanalo and a potato sauce; or farm-raised kahala from the Big Island, served with a European-style jelee made of Japanese wasabi.
Cost is $68, $88 with wines.
Lessons in wine
Kapiolani Community College's wine classes at Meritage Restaurant return Sept. 3 for six Wednesdays of instruction in red wines.Each session -- a partnership of the school, the restaurant and the liquor distributor Better Brands -- is led by Lisa Gmur, instructor of Better Brands' Grand Crew division. Dishes by chef Mariano Lalica are served with the wines.
All classes run 5 to 7 p.m. and cost $28. Call 734-9211.
The schedule:
Big Night!: A tour of Italy's wine regions, from Piedmont to Campania to Tuscany; 5 to 7 p.m. Sept. 3.
Que Syrah Shiraz: Comparing this varietal as produced in Australia, France and the United States; Sept. 17.
Zinful!: Taste California zinfandels from Medocino in the north to Paso Robles in the South; Oct 1.
Mediterranean Cruise: An exploration of wines from Spain, Portugal, France and Lebanon; Oct. 15.
South of the Border: Wines from Chile, Argentina, South Africa and Australia; Oct. 29.
Back to Basics!: The primary Bordeaux varietals of merlot and cabernet sauvignon will be tasted alone and blended; Nov. 12.
Special events
Summer Wine Festival: California's Clos du Bois winery will be featured in an informal tasting, 5:30 p.m. tomorrow at Meritage in Restaurant Row. Food stations will offer Pacific Oysters with Mignonette, Balsamic-Braised Pork Spareribs, Salmon en Croute, Duck Confit and Artichoke Pizza and more, plus a sampling of desserts. Cost is $35. Call 529-8686.Buy Hawaii, Sell Aloha: The Hanohano Room at the Sheraton Waikiki is offering appetizer and entree specials that showcase island fishing and farming industries, through Sept. 14. Featured products include Waialua heirloom tomatoes, taro-wrapped Kauai shrimp, Big Island goat cheese, Waimanalo micro herbs and greens, Hamakua mushrooms, Hawaiian vanilla and island onaga, moi and lamb. Each dish is paired with wine. Call 931-8383.
Wines of the World: Wines of Vineyard Blends will be featured at a dinner, 6:30 p.m. Sept. 4 at Sergio's in the Hilton Hawaiian Village. Cost is $70. Call 951-6900.
Click for online
calendars and events.
Send WatDat? questions, stories
or any other story ideas or comments to:
Features, Honolulu Star-Bulletin, P.O. Box 3080,
Honolulu, HI 96802 or send a fax to 523-8509
or E-mail to features@starbulletin.com.
Please include your phone number.
