Stuffs
[ RESTAURANT REPORT ]
Dining around the islands
A sparkling evening
Indigo Eurasian Cuisines is hosting a five-course champagne dinner featuring the bubbles of Piper-Heidsieck, 6:30 p.m. March 10.David Gochros, Hawaii state manager for Remy, will introduce his wines, paired to chef Clenn Chu's menu: Kahala Sashimi (with Piper-Heidsieck Brut), Lavender Scented Curried Duck Leg and Kona Organic Herbs (Charles Heidsieck Brut Réserve), Pan-Seared Ocean-Raised Moi (Piper-Heidsieck Brut Vintage 1995) and Warm Kula Raspberries and Strawberries (Cascinetta Moscato d'Asti).
Cost is $68. Reservations due by Friday. Call 521-2900.
Spring wine series
Diamond Head Grill, in partnership with Kapiolani Community College, presents two wine tasting sessions in March. Lisa Gmur, instructor with Better Brands' division Grand Cru, leads the discussion of each wine. Classes run 6 to 7:30 p.m. and cost $28 each, which includes wine-friendly dishes by chef Todd Wells. Call 734-9211.Women of Wine: Including wines of Joy Sterling, of Iron Horse; Sue Hodder, of Wynn's; and Eileen Crane, of Domaine Carneros; Wednesday.
Big Boutique: Showcasing small, boutique wineries; March 31.
Chef affairs
On-board dining: George Mavrothalassitis, of Chef Mavro, served dinner Monday aboard the Hokule'a. The chef served Nainoa Thompson, his crew and about 30 students dishes made with edible wraps for easy handling on board. The menu: summer rolls, salted cod and spinach wrapped in filo, and a brioche with lilikoi curd filling.On TV: D.K. Kodama, of Sansei Seafood Restaurant & Sushi Bar, will appear on the "Weekend Edition" of NBC's "Today" next Sunday. Kodama will teach hosts Lester Holt and Campbell Brown to make sushi. The show airs locally at 5 a.m. on KHNL.
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