The seventh annual Honolulu Japanese Chamber of Commerce's “;Chopsticks & Wine”; event will bring together 12 chefs and restaurants for an evening of wining and dining next month. More than 1,200 are expected to attend the “;Vino Las Vegas!”; themed event.

“;We have an amazing night planned this year and our Las Vegas theme says it all,”; said Wayne Ishihara, Chopsticks & Wine co-chairman.

Participating chefs and restaurants: Russell Siu of 3660 on the Rise; Rodney Uyehara of Beachhouse at the Moana; Shaymus Alwin of Bistro Catering; William Okimoto of Gyotaku Japanese Restaurant; Masami Shimoyama of Hakone; Ryan Loo of Hanohano Room; Alan Takasaki of Le Bistro; Marc Anthony Freiberg of Mariposa; Aurelio Garcia of Sam Choy's; Sammy Li of Sammy's Restaurant; Matt Holmes of the Kitchen at Times Beretania; and Elmer Guzman of the Poke Stop.

Purchase tickets by Saturday and save $10. Proceeds will benefit the Honolulu Japanese Chamber of Commerce.

To whet your appetite, here are two of the dishes that will be featured at “;Chopsticks & Wine.”; Bon appetit!

Rice Cracker Crusted Filet of Salmon

3660 on the Rise
4 (2-1/2 ounces each) salmon fillets, with skin
Salt and pepper, to taste
1/2 cup bubu arare (baby rice crackers)
2 tablespoons canola oil

» Yuzu Butter Sauce:
1/2 cup white wine
1/4 cup rice vinegar
1 tablespoon chopped shallots
1 teaspoon chopped ginger
1/2 cup heavy cream
1-1/2 teaspoons yuzu juice (Japanese citrus, or use lime juice)
1/2 cup unsalted butter, cut into cubes
Salt and pepper to taste

» Kabayaki Sauce:
1/2 cup soy sauce
1/2 cup mirin (Japanese sweet rice wine)
1/4 cup sugar

Season salmon with salt and pepper. Firmly press arare onto skinless side of each fillet. Heat a skillet over high heat; add oil. Place salmon in skillet, arare-side down; reduce heat to medium-high and cook until lightly brown. Turn and cook to desired doneness. Remove from skillet; set aside.

To make Yuzu Butter Sauce: In a small, nonreactive saucepan, combine wine, vinegar, shallots and ginger. Bring to boil and reduce heat to medium; continue to boil until liquid is reduced by half. Add cream and yuzu juice and continue to boil until cream thickens slightly. Reduce heat and whisk in butter, a few pieces at a time, making sure sauce does not boil. Season with salt and pepper; strain.

To make Kabayaki Sauce: Combine ingredients in small sauce pan; simmer over medium heat about 3 minutes. Remove from heat and cool.

To serve: Ladle 3 tablespoons Yuzu Butter Sauce onto center of plate. Drizzle 1 tablespoon Kabayaki Sauce over Yuzu Butter Sauce and place a salmon filet atop the sauces, arare crust-side up. Serves 4.

Diver Scallop Sandwich

Beachhouse at the Moana
4 scallops
1 large potato, cut into spirals with a spiral cutter
Salt and pepper to taste
1/2 cup flour
1/2 cup oil

» Citrus Butter Sauce:
Juice of 2 oranges
Juice of ½ lemon
Juice of 1 lime
1/4 cup chicken stock
1 garlic clove
2 tablespoons unsalted butter, cut into chunks
Salt and pepper, to taste

Clean scallops, pat dry with paper towels, and season both sides with salt and pepper.

Form 4 potato cakes with spiral-cut potato; season each side with salt and pepper. Place 1 scallop between two potato cakes, forming a “;sandwich.”; Dust each sandwich with flour.

Heat oil in skillet. Brown each side of sandwich to a crisp (exterior of sandwich should be brown and crisp and scallop should be medium rare).

To make Citrus Butter Sauce: In a small, nonreactive saucepan, combine orange juice, lemon juice, lime juice, chicken stock, and garlic. Bring to boil and reduce heat to medium; continue to boil until liquid is reduced by half. Reduce heat and whisk in butter, a few pieces at a time, making sure sauce does not boil. Season with salt and pepper.

Serve sandwiches atop Citrus Butter Sauce. (The Beachhouse will serve this dish with a salad of greens and herbs dressed with an herb vinaigrette.) Serves 2.