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Tasty little affair

"Little Kitchens" is the theme of an art-and-eating affair planned for Thursday at the Hawaii State Art Museum.

Honolulu Weekly is sponsoring the event to showcase Oahu restaurants, those not normally featured at major dining affairs.

Participating are Town, Green Door Cafe, Honolulu Chocolate Co., Indigo Eurasian Cuisine, La Gelateria, BluWater Grill, Olive Tree Cafe, Ono Pono Vegetarian Grinds, 12th Avenue Grill, Grand Cafe & Bakery, 808 Kapahulu and JJ French Pastry & Bistro, plus MAO Organic Farm.

Drinks will be from Fujioka's Wine Times, Kona Brewing Co., Starbucks Coffee, Waialua Sodaworks, as well as ginger martinis and ginger ale by PacifiKool.

The galleries will be open for the 5:30 to 8 p.m. event.

Tickets are $50 in advance, available at Fujioka's, Olive Tree Cafe, Liquor Collection and the Honolulu Weekly office. Or order by mail through Honolulu Weekly, 1200 College Walk, Suite 214, Honolulu 96817. Tickets at the door, if available, will be $60.

A portion of the proceeds will go to Slow Food Oahu and Oahu Schoolyard Edible Gardens. Call 528-1475, ext. 27.

Kaiseki dinner

Hiroshi Eurasion Tapas will host a Contemporary Kaiseki Dinner on July 19, featuring nine seasonal dishes paired with wines.

Chef Hiroshi Fukui's menu: Hiramasa Nigiri, Roasted Beets & Japanese Pear, Crab Two Ways Tartare of Kona Cold Lobster & Kona Kampachi, Miso-Braised Veal Cheek, Steamed Onaga with English Pea Sauce, Herb-Marinated Lamb T-Bone, Oyako Chazuke and Ice Cream Sandwich "POG."

Seatings are from 5:30 to 7:15 p.m. Cost is $68, $93 with wines. Call 533-4476.

A salute to garlic

Auntie Pasto's hosts a Garlic Festival from Friday through July 31.

Chef Renny Kamark's menu specials include Roasted Garlic, Tomato and Spinach Pizza; Garlicky Shrimp Scampi; and Roasted Garlic Soup. For dessert: Roasted Garlic Ice Cream.

Daily garlic specials: Garlic and Red Wine Pot Roast on Mondays, Garlic Parmesan Chicken Tuesdays, Saffron Roast Garlic Cavatelli Wednesdays, Spareribs Ala Gilroy Thursdays, Pan-Roasted Fresh Catch Fridays, Rosemary & Garlic Bone-in Veal Chop Saturdays and Salisbury Steak Sundays.

Call 523-8855.

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