Jazz music and mushrooms

Jo McGarry
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Friday - January 25, 2008
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Bo Perez of Molokai Jazz West withh Rolando Sanchez of Salsa Hawaii and Al Waterson
Bo Perez of Molokai Jazz West withh Rolando Sanchez of Salsa Hawaii and Al Waterson

A bite-sized look at food events in Honolulu.

Jazz at Don Ho’s.

Molokai Jazz West continues to thrill crowds at Don Ho’s Island Grill on Fridays from 5 to 8 p.m. Because of a change in schedule, they will perform this week Saturday (Jan. 26) instead of Friday (Jan. 25). The band will resume its ongoing Friday performances in February. The laid-back, talented group of musicians is attracting large crowds of jazz enthusiasts, including local entertainers who’ve been stopping by to check out the band. There’s no cover charge and no drink minimum.


Don Ho’s Island Grill
Aloha Tower Marketplace
Validated parking
528-0807

Farmers Dinner Series Features Mushrooms.

Avoid reading this if you suffer from mycophobia (a fear of mushrooms). Alan Wong and his able team of sous chefs have created a four-course prix fixe menu featuring Hamakua mushrooms as part of Wong’s farmer series dinners held at his flagship King Street restaurant.

Menu highlights of the Jan. 28 dinner include locally grown Pioppini, Pepeiao, Ali’i, Hon Shimeji, Maitake and Shiitake mushrooms.

Hamakua Mushroom farmers Bob and Janice Stanga
Hamakua Mushroom farmers Bob and Janice Stanga

Located in Laupahoehoe on the Hamakua Coast of the Big Island, Bob and Janice Stanga organically grow several varieties of mushrooms in their state-of-the-art, environmentally controlled production facility. The Stangas will be on hand at the dinner to answer guest questions and highlight their favorite varieties.

Alan Wong’s Restaurant
1857 S. King St.
Third floor
Cost $75 or $105 with wine
949-2526

To hear more about Hamakua Mushrooms in an interview with Bob and Janice Stanga, go to www.wineanddinehawaii.com/pod casts

Late Night Romance at Vino.

Want to treat the possible love of your life to some stunning late-night fare but need to date on a budget? Head over to Vino on Fridays in February to try new menu items offered by executive chef Keith Endo. The new culinary creations will be offered after 10 p.m. and with a 25 percent discount. The featured items will likely include:

* Grilled Marinated Calamari and Grilled Smoky Blue Cheese Polenta Salad with parsley pesto and lemon herb vinaigrette

* Crispy Shrimp with cioppino risotto

* Rock Shrimp Scampi with fresh Nalo arugula, marinara and garlic butter drizzle

* Pan-Seared Rack of Colorado Lamb with roasted garlic-spinach risotto and port wine reduction

* Red Wine-Braised Oxtail with pancetta-cannellini bean stew with natural jus


Vino, located in Restaurant Row, is open Wednesday through Sunday evenings for dinner. With a menu of rustic Italian dishes and one of the most exciting wine lists in Honolulu, it’s the perfect place for foodies who love to experience new dishes and allocated wines.

Vino Italian Tapas and Wine Bar
Restaurant Row
500 Ala Moana Blvd. 524-8466

Ruth’s Chris Stays Prime Time.

When Ruth’s Chris Steak House introduced a prime time menu last year to attract early evening diners, the promotion was meant to be short term. But such is the popularity of the complete meals, priced at just $39.95 and $46.95, it looks like the menu will be around for a while. “The Prime Time menu is a wonderful way to introduce residents and visitors alike to the outstanding selections and signature items at Ruth’s Chris,” says the restaurant’s Jeff Blair.

Ruth's Chris executive chef Kyle Yonashiro and Jeff Blair
Ruth’s Chris executive chef Kyle Yonashiro and Jeff Blair

Entrees at $39.95 include the top-selling Petite Filet and Rib Eye, plus fresh island fish. Each meal comes with salad, sides and dessert.

There’s also a new dish - Stuffed Chicken - that features an oven-roasted, free-range double chicken breast filled with garlic herb cheese and served with lemon-thyme butter.

Entrees at $46.95 include Veal Chops marinated overnight in a savory blend of pepper vinegar, garlic and onions and served sizzling with hot and sweet peppers; Kurobuta Pork Chops topped with pan jus, caramelized onions and roasted grape tomatoes; Steak Au Poivre, a prime New York Strip with a peppercorn and Cognac sauce; and a Petite Filet with Crab Cake, a tribute to Ruth’s Chris Steak Houses’ Louisiana roots.

Desserts include the decadent and delicious whisky bread pudding.

Ruth’s Chris Steak House Restaurant Row
599-3860
Ruth’s Chris Waikiki Beach Walk
440-7910

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