Kraft and Tadd, Chef’s Table
Friday - January 18, 2008
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Kraft Foods Hawaii Shows Support for Tadd Fujikawa.
Open any pantry in any kitchen on any island and you’re sure to find a Kraft product. Now the largest food and beverage company in the world is adding another household name to its list: Kraft Foods Hawaii has teed up to sponsor Hawaii’s own Tadd Fujikawa, the youngest player ever to make the cut in a PGA Tour event. The corporate sponsorship includes a number of 2008 personal appearances in Hawaii on behalf of Kraft, including golf clinics, meet and greets, and autograph sessions.
“Kraft Foods Hawaii is delighted to support Tadd Fujikawa as he competes on the national stage, and we hope our sponsorship will help Tadd share his winning spirit with Hawaii’s keiki and their families,” says customer business manager Gerald Shintaku.“His relentless drive and enthusiasm for both golf and life have made Tadd’s pursuit of this career possible, and we’re pleased to support him in his quest for the winning round.”
3660 On the Rise Chef’s Table.
Chef-owner of 3660 On the Rise, Russell Siu, continues his popular “Chef ‘s Table” series of dinners beginning Wednesday, Jan. 30. The idea behind the evening of food and wine is to showcase dishes by Siu and chef de cuisine Lydell Leong that don’t usually appear on the restaurant’s menu. Wine pairings are encouraged, and guests may either choose wines from the restaurant’s extensive list - at 40 percent below regular menu price - or bring their own wines without paying a corkage fee. January’s menu includes: Scallop Crabmeat Bao, Ahi & Salmon Carpaccio with Shaved Maui Onions and a Yuzu Vinaigrette, Crispy Seared Fillet of Moi, Confit of Duck with Cannellini Beans and a Red Wine Jus, and Braised Short Ribs with Tomato and Garlic. Dessert is Warm Buttered Crepes, Vanilla Ice Cream and Strawberries.
Chef’s Table
Wednesday, Jan. 30, 6:30 p.m.
$75 plus tax and gratuity
3660 On the Rise 3660 Waialae Ave.
737-1177
Get Tickets Early for Great Chefs Fight Hunger.
This is the first big food event of the year - and certainly one of the best. Setting the standard for the next 12 months of food and wine extravaganzas, Great Chefs Fight Hunger features the culinary skills of some of Hawaii’s best chefs. Among the chefs who will be in attendance at the March event are Alan Wong, Roy Yamaguchi, D.K. Kodama, Russell Siu and Philippe Padovani. The event, held at the Hawaii Foodbank warehouse, takes place March 22. Early entry tickets are available for $125 per person, and if you can, make sure to buy these. Early entrants are given an hour with top chefs and their dishes before the crowds arrive. All proceeds from the event go to support the Hawaii Foodbank in its efforts to feed Hawaii’s hungry families.
Ticket information at www.hawaiifoodbank.org
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Discounted Dinner at Tudo De Bom.
There’s never been a better time to try Hawaii’s only authentic Brazilian restaurant. At Tudo de Bom, there’s a 15 percent discount on dinner Monday through Thursday now until the end of the month. Guests need to have a coupon (look for the Tudo de Bom ad in Friday’s HiLife section of the Honolulu Star-Bulletin) and the offer applies to food only. Tudo De Bom offers an incredible all-you-can-eat experience that differs in many ways from a standard buffet. Side dishes include salads, vegetables and black beans, and the buffet also features hot dishes like fish stew with coconut, beef stroganoff and pasta. Meats served from a skewer and brought to your table by waiters include rib eye, brisket, skirt steak, chicken and sausage.
Tudo De Bom
McCully Shopping Center
942-0267
January Kaiseki at Hiroshi.
Hiroshi Fukui presents his first kaiseki dinner of the year this week and will feature 10 original courses, seven of which are paired with wines. The courses mimic a traditional kaiseki feast, but Fukui uses a mixture of local and imported ingredients to create his unique flavor blends. Master Sommelier Chuck Furuya is in charge of libations. “This is what’s most fun for us,” he says, “finding the kind of wines that we know go so well with Hiroshi’s food, and then watching our guests react to the pairings.”
Contemporary Kaiseki Dinner
Hiroshi Eurasion Tapas
Jan. 24
Seating begins at 5:30 p.m.
$75
533-4476
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