Halloween menu features farms

If all that Halloween hubbub is just not for you, Hiroshi Eurasion Tapas offers a way to spend the evening sequestered from trick-or-treaters and costumed crazy people.

Chef Hiroshi Fukui's Island Grown Tasting Menu showcases local products from seafood to beef, along with fresh produce such as Big Island hearts of palm, Ho Farm's long beans, Sumida Farm's watercress and strawberries from Maui.

Friday's menu: Big Island Abalone “;Casino,”; Sous Vide of Kona Cold Lobster Tail, Crispy Skin Moi, Braised Maui Cattle Short Rib and Kula Strawberry-Hawaiian Vanilla Bean Panna Cotta. Cost is $36.50.

Also at Hiroshi's, the chef's next Contemporary Kaiseki dinner — nine courses of seasonal dishes in the Japanese tradition, is set for Nov. 10.

Expect such dishes as Fukui's take on a Loco Moco — his is a burger of Maui Cattle Co. beef, topped with foie gras and truffled cheese omelet. Also on the menu: Big Island Abalone “;Casino,”; Sauteed Waialua Asparagus “;Milanese,”; Chilled Thai Basil Soup, Crispy Skin Moi, Japanese Mongo Squid & Golden Chantrelle Mushrooms, Cornish Game Hen “;Huli Huli,”; Crispy Fried Shishamo Chazuke and Cherie's “;Frappapuff.”;

Cost is $75, $100 with wine pairings.

Call 533-4476 for either event.

Mexican chef cooks home style

Chef Robert Urquidi pays tribute to his Mexican heritage in a four-course Winez and Grindz dinner, 4 to 8:30 p.m. Wednesday at the Pineapple Room.

His menu, inspired by family dishes of his childhood: Gazpacho Blanco, Coriander-Seared Scallops, Kalua Pig Pupusa, Grilled Tenderloin of Beef and Crawfish Fritter, and Kabocha Pumpkin Tea Cake.

Cost is $65, $90 with wine pairings. The Pineapple Room is at Macy's Ala Moana Center. Call 945-6573.

Merriman's fetes 20 years of food

Chef Peter Merriman celebrates the 20th anniversary of his first restaurant, Merriman's Waimea, with a 20/20 celebration. For 20 nights beginning Saturday, 20 nonprofit groups will receive 20 percent of Merriman's nightly food sales.

A final celebration on Dec. 12 will benefit Merriman's Culinary Scholarship Fund.

For a list of the groups benefiting each night, visit www.MerrimansHawaii.com.

  Call 885-6822.

Cook, then eat with Mavro

Chef George Mavrothalassitis hosts a hands-on cooking class, 9 a.m. to 12:30 p.m. Nov. 8 at his restaurant, Chef Mavro.

Participants will spend about two hours preparing three dishes at the chef's side, then sit down to a meal, with wine pairings.

Cost is $215. Chef Mavro is at 1969 S. King St.

Call 258 5448, e-mail .(JavaScript must be enabled to view this email address)or visit www.gourmeteventshawaii.com.

New on board

Vikram Garg has been named executive chef at the Halekulani, overseeing La Mer, Orchids, House Without a Key, Veranda and Lewers Lounge, as well as the hotel's banquet service.

Vikram, a veteran of several of India's five-star hotels and restaurants, most recently served as executive chef at indebleu in Washington, D.C., where he created a contemporary menu based on Indian flavors.

James Rosenberry is the new executive chef at Hula Grill Waikiki, supervising the oceanfront restaurant's new breakfast, dinner and bar menus.

A Kaiser High School graduate, Rosenberry started out with Roy's in Hawaii Kai, becoming executive chef in 1999 and going on to open Roy Yamaguchi's restaurants in Atlanta; Orlando and Boca Raton, Fla.; and Baltimore. He most recently served as executive chef for Antoci's, at Nevada's Genoa Lakes Golf Resort.