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Farm-fresh dining

Every year, chef Roy Yamaguchi sets aside a night at his Hawaii Kai restaurant for the Hawaii Farm Bureau, a support group for island farmers.

This year's benefit dinner will be from 6 to 9 p.m. June 20. The event will feature Yamaguchi's chef friends from restaurants all over Oahu, among them L'Uraku, 3660 on the Rise, the Halekulani and Chai's Island Bistro. They'll be working with fresh produce from Oahu farms at 14 cooking stations.

Tickets are $125, which includes unlimited eating, plus wine. Call 848-2074.

World of ahi

Hoku's in the Kahala Mandarin Oriental is flying in ahi all the way from the coast of Italy for a dinner special running Tuesday through next Sunday.

"Wayne's World of Ahi," named for executive chef Wayne Hirabayashi, will feature blue- and yellow-fin ahi, as well as big-eye ahi.

Hirabayashi says the migration pattern of blue-fin ahi puts if off the coast of Italy in June, which explains why the best of the season needs to come from so far away.

Special entree and tapas-style dishes will include Fish Auction Ahi Sashimi, Yellow Fin Ahi and Mojito Granita Shooter, Crisp Blue Fin Ahi Loin Spiked with Asparagus and Hoku's Ahi Burger. Wine suggestions will be offered with each dish.

Call 739 8780.

Dinner and beer

Samuel Adams beers will be featured on a four-course menu at Indigo Eurasian Bistro, 6:30 p.m. June 15.

Chef Glenn Chu's menu: Crisp Goat Cheese Won Tons (with Samuel Adams Cherry Wheat), Chilled Hot Aloun Farms Honey Dew Melon Soup with Cured Ewa Raised Moi (Seasonal Summer Ale), Mexican Oregano Oven-Roasted Duck (Boston Ale), Grilled Szechuan Peppercorn Spiced Beef Loin (Boston Lager) and Mybad Ecuadorian Chocolate (Cream Stout).

Cost is $50. Call 521-2900.

New chef for Sam

Aaron Fukuda, sous chef at Sam Choy's Diamond Head restaurant, has moved up to the position of executive chef.

Fukuda attended the Culinary Institute of the Pacific at Kapiolani Community College. He started at Sam Choy's Diamond Head as a line cook.

Fukuda said he plans no major changes to the menu, although he will incorporate some of his own innovations. For example: His favorite ingredient, foie gras, recently made its way into a dish of peppered ahi sashimi with caramel sauce.

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