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Seniors' paintings at Honolulu Hale

The Organization of Oil Painting Pals, aka OOPPS, will show their work Tuesday through May 17 at the Honolulu Hale courtyard. The club, comprised of seniors age 50 to 92, was formed by residents of Makua Alii Senior Center.

Works include landscapes and portraits on canvas. OOPPS was established last year when Makua Alii artists began gathering to critique each other's works.

OOPPS will hold a "Meet the Artists Day" on Wednesday from 10 a.m. to 2 p.m., and light refreshments will be served.

The Honolulu Hale courtyard is open to the public 8 a.m. to 4:30 p.m. weekdays.

RESTAURANT REPORT

A cheesy affair

Auntie Pasto's restaurants are holding a CheeseFest from Tuesday to May 28, offering a variety of cheeses in dishes from appetizers to desserts.

Consider Macaroni and CheeseCake, with Vermont cheddar, and Pepperoni Macaroni & Cheese, Lasagna-Style.

Other offerings: Cream of Leek and Smoked Gouda Soup, Goat Cheese Ravioli with Walnut Sauce and Red Grapes, Pork Chops with Three Cheese Risotto, even Cheeseburger Meatloaf. Saturday night special will be Gorgonzola-Crusted New York or Ribeye Steak.

For dessert: Mascarpone Ice Cream with Fresh Berries.

Cheese samples and wine-and-cheese pairings will be served at the bar.

CheeseFest hours begin at 4 p.m. at Auntie Pasto's at 1099 S. Beretania St. (523-8855) and in the Kunia Shopping Center (680-0005).

May at Vino

Upcoming events at Vino in Restaurant Row (533-4476):

» Wine & Food Workshop: An experiment in wine pairing, 6 to 6:45 p.m. Thursday. Two appetizers will be served with three wines each; taste and see what works. Cost is $39.

» Wine tasting with Chuck: Tasting of five wines with master sommelier Chuck Furuya, May 17. Cost is $35.

» Communal Table: 6 p.m. May 25 and 26. Three new dishes plus dessert served family style with a couple bottles of wine. All guests eat at one table, sharing opinions on the wine and food. Cost is $39.

Chef appointment

Leighton Miyakawa has been named executive chef at the new Ruth's Chris Steak House at Waikiki Beach Walk.

Miyakawa has served as executive chef at Gate Gourmet International and Dobbs International, sous-chef for United Airlines and chef at the Chart House.

He joins Jay Kaneshiro, general manager, and Peter J. Dietrich, manager, of the new restaurant at 226 Lewers St.

Special offers

Brasserie Du Vin: Wine dinner at 6:30 p.m. tomorrow is themed "Que Syrah! Syrah?" Chef Scott Nelson's menu: Shirred Egg with Salad of Frisee (with 2004 Les Hauts De La Brune Grenache Blend), Grilled Andouille Sausage (2004 Cass "Hacienda" and 2003 Yangarra "Old Vines" Grenache) and Blueberry and Goat's Cheese Soufflé (2005 Michael-David Vineyards "Incognito" Viognier). Cost is $60. Call 384-7709.

Military tribute: MAC 24-7 celebrates Military Appreciation Month in May with a free appetizer for military personnel and their families. MAC 24-7, in the Hilton Waikiki Prince Kuhio, is open 24 hours daily. Call 921-5564.

Tower Grill: May prix fixe menu includes salad with Li Hing Vinaigrette, entree choice of Flame-Broiled T-Bone Steak or Slavonic Steak, and dessert of guava or mango sorbet. Cost is $40. Tower Grill is in the Aloha Tower Marketplace. Call 537-4446.

Alan Wong's Restaurant: Next Generation Dinner on May 17 features chef de cuisine Wade Ueoka's menu of Guava-Smoked Big Island Goat Cheese (with 2005 Venica-Venica "Ranco De Mele" Sauvignon Blanc), Seared Furikake-Crusted Ahi (2006 Tscharke Albarino), Butter-Poached Lobster (2005 Storrs "Viento Vineyard" Albarino) and Slow-Poached Maui Cattle Company Chili Beef (Costa De Oro "Reserve Oro Rojo" Pinot Noir). Dessert will be Poamoho Farms Organic Citrus Sampler (2005 Renaldi "Bug Juice" Moscato d'Asti). Cost is $75, $105 with wines. Call 949-2526.