Chefs du Jour in the park
Friday - May 23, 2008
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A bite-sized look at food events in Honolulu.
Culinary Benefit for Easter Seals.
We’re only a month away from one of the hottest food events of the summer. Chefs du Jour, the primary culinary fundraiser for Easter Seals, is scheduled this year for Saturday, June 21.
The scaled-down upscale event is led by chef Alan Wong, who is committed to bringing in exciting guest chefs and using local produce whenever possible. This year’s stellar lineup includes chefs from Roy’s, Nobu, Hiroshi, Elua, Le Bistro and Hank’s Haute Dogs. Local aquaculture will be a focus, so expect to see a good amount of Kona kampachi, Makapu’u Gold shrimp and Big Island abalone. Guest chefs include wunderchef Josiah Citrin, owner of Melisse in LA (one of the first two-star Michelin-rated restaurants in the city) and Chef En-Ming Hsu, president and manager of the World Pastry Cup Team, USA.
Hiroyuki Sakai, former Iron Chef French, also will attend.
Tickets are still available for the fundraiser, which takes place at Tamarind Park at 6:30 p.m.
Unreserved seating tickets are available at $200 in a limited amount.
For more information on tables, chefs and ticket prices, go to www.hawaiieasterseals.com
Palmina Pairing at Vino.
Steve Clifton is one of the most talented winemakers in California. He makes stunning Italian varietals made to be consumed with food. His love for all things Italian began in 1988 with a trip to Milan to visit his sister, and there he tasted Italian wines for the first time.
“I realized immediately that the lifestyle, the Italian attitude to food and wine was something I wanted to adopt,” he says. Italian wines are made to be served with food, insists Clifton, and his award-winning wines are no exception.
“They’re very food-focused,” he says. “Italian wines are not made or meant for competition, they’re made for food.”
On Saturday, May 31, Vino executive chef Keith Endo pairs a number of dishes with Palmina wines procured by master sommelier Chuck Furuya. Get to this tasting if you can to experience outstanding wines paired with rustic, Italian-inspired cuisine. Endo’s pairings sound irresistible - here’s a sneak peek at the menu. Do make reservations now, as the tasting is sure to sell out. Chef Endo’s menu includes:
* Homemade Pizza with crispy shrimp, Nalo Farms baby arugula, cioppino sauce, roasted garlic butter. Wine: 2006 Palmina Pinot Grigio
* Cavatelli with “Pulled” Chicken, Portobello Mushroom and Fennel Pesto. Wine: 2006 Palmina Dolcetto
* Sous Vide of Kurobuta Pork belly with Tuscan Bean Stew. Wine: 2002 Palmina Nebbiolo “Sisquoc Vineyard”
Cost: $49 person
Vino Restaurant and Wine Bar
Restaurant Row
Reservations: 533-4476
To listen to Steve Clifton talk about his wines during a trip to Hawaii, go to www.wineanddinehawaii.com/podcasts
Value Luau Menu at Wailana Coffee House.
Value meals continue with each holiday at Wailana Coffee House, and diners looking for Hawaiian food can enjoy a Kamehameha Day menu on Saturday, June 7.
The luau menu includes kalua pig, laulau, chicken with long rice, lomi salmon, poi or rice, haupia for $14.95 along with an all-you-can-eat salad bar, soup and dessert. Reservations will be taken for groups of eight or more. Also included on the June 7 menu: T-bone steak ($16.95) and Chicken Papaya ($12.50).
Wailana Coffee House is open 24 hours, seven days a week, serving breakfast around the clock. It’s located on the corner at 1860 Ala Moana Blvd. directly across from Hilton Hawaiian Village Resort and Hotel. Validated parking off Ena Road. Call 955-1764 or 955-3736.
The Hawaii Restaurant Association Awards Scholarships.
The Hawaii Restaurant Association (HRA), representing the broadest range of restaurants and allied services in the state, is giving students an incentive to succeed. HRA members and partners have announced the establishment of an annual scholarship program, awarding $1,000 each to six students who exhibit dedication and passion for the restaurant and food service industry.
“The future of our industry not only in Hawaii but across the nation is with our young people,” said Victor Lim, HRA chairman. “Through this scholarship program, the HRA hopes to encourage students and assist them as they pursue careers in a truly rewarding and dynamic industry.”
Scholarships will be awarded to eligible students enrolled and majoring in a culinary arts curriculum in each of the six culinary programs within the University of Hawaii system. The scholarships will be administered by the UH Foundation.
For more information on the program and how to submit an application, call the Hawaii Restaurant Association at 944-9105, fax 944-9109, or e-mail .(JavaScript must be enabled to view this email address)
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