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Dining around the islands
Ingredients of beer star in dinner
Beyond the brew itself, Kona Brewing Co. will showcase many of the key ingredients in beer-making at a Brewmaster Dinner at its Koko Marina pub on Saturday.Among the beer-infused highlights will be a salad topped with the roasted wheat used in making wheat beer and a dressing flavored with the hop flowers used to lend aroma to many "dry-hopped" beers.
Also to be served is a brisket from Big Island cattle fed on spent grain, a byproduct of beer-making, with a sauce made with wort, a sweet liquid made from steeping malt during the brewing process.
The four-course dinner closes out American Beer Month.
Each course will be paired with a Kona Brewing ales or lagers, and the brew staff will talk about making beer, beer styles, pairing beer with food and cooking with beer.
The menu: Blackened ono (with Fire Rock Pale Ale); baby greens salad with wild mushrooms and dry-hopped vinaigrette (Steam Vent Lager) spent-grain fed smoked brisket (Lavaman Red Ale) and strawberry cobbler (Hula Hefeweizen).
Dinner concludes with a marina boat cruise and entertainment by blues and rock band Northside Art.
Cost is $40, which includes a souvenir American Beer Month pint glass. Call 394-5662.
The Hawaii Kai pub is also hosting its last free Brew-niversity class and tasting at 5:30 p.m. Wednesday. Featured beers for the final week of Beer Month are bitter, hoppy styles.
Free cake for a cause
Cold Stone Creamery stores will close out July's benefit for Special Olympics with the Third Annual World's Largest Ice Cream Cake Social, from 5 to 8 p.m. Thursday.All stores statewide will serve free slices of ice cream cake, in return for which customers are encouraged to make a donation to Special Olympics Hawaii. The cake made for the celebration includes layers of devil's food cake, sweet cream ice cream, Oreos and chocolate shavings wrapped in chocolate ganache.
The chain has been celebrating National Ice Cream Month by donating a portion of all sales to Special Olympics.
Plaza Club celebrates
To celebrate its 25th anniversary, the Plaza Club will open its doors to the public and showcase its past and present culinary excellence in "Culinary Cornucopia."On Saturday from 6 to 9 p.m., Plaza Club will welcome back its former executive chef, Glenn Nitta, who will team up with new executive chef Jay Matsukawa for the festivities.
The event will feature action stations with a selection of heavy pupu specialty items, as well as a lavish dessert display and assorted wines.
Nonmember tickets are available for $55. Call the club's member's relations desk for reservations at 521-8905. The Plaza Club is located at 900 Fort St.
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