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Suzuki tribute

Martin Beaver, first violinist with the Tokyo String Quartet, will present a tribute to the late Hiroko Primrose, director of the Punahou School Suzuki violin program, at 7:30 p.m. Friday at the school's Dillingham Hall.

Primrose taught at Punahou in the '90s, until her death in 1998. Beaver, her son-in-law, is in his third year with the Tokyo String Quartet and has performed internationally as a soloist.

Beaver's program will include Beethoven's Sonata No. 8 in G Major and "Four Romantic Pieces" by Dvorak.

Tickets are $25 and $15 for students, seniors and Honolulu Symphony members. Call 732-1180.

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NEW ON THE BIG ISLAND

COURTESY WAIKOLOA BEACH RESORT Chef Stephen Tabor served a guest at an Aug. 18 party celebrating the reopening of the Waikoloa Beach Grill under its new ownership. Tabor and chef David Brown are now at the helm of the restaurant on the Waikoloa Beach Course on the Big Island. Call 808-886-6131.

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2 benefits for lupus

The annual benefit for the Hawaii chapter of the Lupus Foundation of America comprises two wining and dining events:

Gala Dinner: Chefs Ron Siegel of the Ritz-Carlton in San Francisco and Hiroshi Fukui of Hiroshi Eurasion Tapas in Restaurant Row host a six-course dinner Friday at Fukui's restaurant, with seatings beginning at 5:30 p.m.

The menu: From Seigel, Chilled Corn Soup with Golden Osetra Caviar, Duo of Meats with Slow-Cooked Pork Belly and Crispy Chicken, and Filet Mignon with Bone Marrow and Morrel Mushrooms. From Fukui, Black Cod Two Ways (in confit and with yuzu-miso glaze), Quick-Fried Abalone and Foie Gras, and Buttermilk Panna Cotta and Lollipop Chocolate "Fondue."

Master sommelier Chuck Furuya selects wines for each course. Cost is $185; an Imperial Table of 10 is $2,350. Call 533-4476.

16th Annual Honolulu Wine Festival & Auction: "From the Vineyard to the Sea," at 5:30 p.m. Sept. 10 at the Dole Cannery Ballrooms, will feature seafood specialties by chefs Russell Siu, George Mavrothalassitis, Doug Lum, Phillippe Padovani, Hiroshi Fukui, Alan Wong, "Santa" Miyoshi, D.K. Kodama, Elmer Guzman, Colin Nishida and Scott Okamoto, plus Dean Okimoto of Nalo Farms.

Wine tasting and a live auction are included. Tickets are $75 in advance, $100 at the door. Call 975-8787.

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COURTESY RITZ CARLTON Chef Ron Seigel's specialties will be served Friday.

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Taiwan showcase

A group of chefs from Taiwan are in town for several days of events designed to showcase modern Taiwanese culinary artistry.

The five "culture volunteers" will host a cooking demonstration tomorrow at Kapiolani Community College and host a series of dinners.

Events begin with a free demonstration from noon to 2 p.m. in KCC's Ohia Auditorium. Call 734-9441.

Chefs Ping-Hsing Chiu and Wen-Ching Lee, both of the Landis Taipei Hotel, will follow up that event with these dinners:

» On Friday they join executive chef Chih Chieh Chang at Shanghai Bistro in Discovery Bay for a nine-course dinner benefiting Palolo Chinese Home.

The menu includes Crabmeat, Shark Fin Golden Pearl Soup, Sautéed Lobster Fu Yung Style, Deep Sea and Golden Dried Scallops with Spinach Purée, Taiwanese Sea Bass with Sautéed Soy Beans and Pork Spare Ribs, Wu Shi Style.

Cost is $100, including four wines. Call Shanghai Bistro at 955-8668.

» On Sept. 8 they will present a seven-course meal at the Golden Dragon at the Hilton Hawaiian Village.

The menu includes Golden Crispy Shrimp Rolls, Steamed Minced Scallop and Pork, Pan-Fried Beef Tenderloin with Crab Sauce, Salmon Fillet with Fermented Beans and Pan-Fried Spicy Squid Rings.

Cost is $50. Call 949-4321, ext. 39.

» Two additional private dinners will be held for the Associated Chinese University Women and members of the Waialae Country Club.

Anniversary month

The Taiwanese dinner at Shanghai Bistro is the opening event in a month-long celebration of the restaurant's first anniversary.

Chef Chih Chieh Chang is offering a Chinese fusion cooking class, 10 a.m. Sept. 10, where he will demonstrate the making of several types of tofu rolls. Cost is $20.

Chang has created a signature dessert, Okinawan Sweet Potato Mousse, to be offered as a complementary conclusion to lunch or dinner through the month.

Also during September, the restaurant is offering a third entree free with the purchase of two. Call 955-8668.

Tailgate kickoff

Tiki's Grill & Bar celebrates the opening of the University of Hawaii football season with special appetizers created for the opening-day teams, the UH Warriors and the University of Southern California Trojans.

Representing the Warriors are Kalua Pork Poi Pounders made of pork and herbed cheese wrapped in pastry and shaped into poi pounders.

Representing the Trojans are USC Troy Blackened Ahi Nachos, topped with seared blackened ahi.

The appetizers are priced at $9.95. A scoreboard will track orders for the two team appetizers, to be tallied after Saturday's game.

The UH appetizer will be on the menu throughout the season, facing off against more dishes to be created for visiting teams. Show a UH football ticket stub and receive a free order of the poi pounders with purchase of an entree.

Call 923-8454.

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