What’s brewing at Hula Grill
Friday - October 10, 2008
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A bite-sized look at food events in Honolulu
Sam Adams Beer Dinner at Hula Grill.
October is traditionally a time for great beer and the month when breweries proudly pour their own version of Oktoberfest ales.
Sam Adams, creator of one of the country’s most popular Oktoberfest beers, is holding a beer dinner Oct. 16 at Hula Grill in Waikiki. The dinner will take the form of a beer and food pairing, and the menu created by new Executive Chef James Rosenberry includes: Pipikaula and Big Island Goat Cheese Crostini with Hauula Tomato Salsa, served with Samuel Adams Hefeweizen;
Full Moon Ravioli Duxelle of Mushroom and Maple Leaf Duck with Porcini Risotto and Cherry Wheat Reduction, served with Samuel Adams Cherry Wheat; Super Jumbo Lump Baltimore-Style Blue Crab Cake with Rice Wine Sesame Schichimi Sauce, served with Samuel Adams Oktoberfest; and “Filet Stack” Hudson Valley Foie Gras, Beef Tenderloin Tobacco Onions and White Truffle Jus, served with Samuel Adams Boston Lager.
Boston Beer reps will be on hand to answer questions and guide novice “beer pairers” through the courses.
“We are excited to celebrate Oktoberfest with a very unique Samuel Adams paired dinner,” says Dianne Vicheinrut, general manager at Hula Grill, who suggests bringing your boss down for dinner. It is, after all, Boss’ Week.
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Hula Grill, located within the Outrigger Waikiki, is open for breakfast, lunch and dinner.
At lunch, order from a menu filled with fresh fruits, salads, grilled fish and steak.
At night, beneath the glow of a burnt-orange sky and blazing tiki torches, choose from a menu that focuses on local produce and fish caught in Hawaiian waters.
Hula Grill Sam Adams Oktoberfest Dinner
Hula Grill Waikiki
Oct. 16
$45 per person
923-4852
Seating is limited. Reservations are required.
Third Annual Seafood and Fishing Festival.
It’s hard to believe that the annual Seafood and Fishing Festival at Pier 38 is just in its third year.
Last year, more than 18,000 people attended the one-day celebration of our oceans; this year, they expect an even larger crowd.
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“We’re thinking that there could easily be 20,000 or so,” says Brooks Takenaka, one of the passionate figures behind the festival.
“The festival was designed to let families and the community see what we do,” adds Takenaka, whose enthusiasm for Hawaii’s seafood is well known.
The festival includes demonstrations, live music, food booths and a silent auction where items like fishing trips and rods and reels are up for bid. Visitors can sample fresh seafood or purchase fresh seafood products from vendors. Demonstrations include ancient and modern fishing methods, spear fishing and long casting. There’s an emphasis on family fun, so expect lots of activities and demonstrations geared toward keiki.
Take a tour of the fish auction if you’ve never been, or head to Nico’s Beer Garden, where chef
Nico Chaize will be serving beer and items from his menu, including the popular furikake ahi plate.
Fish displays will include ahi, mahimahi, ono, opakapaka, monchong and more - and prizes from free drawings include Ocean Kayakas and trips to Vegas.
It’s an adventure for the whole family and a way to make sure your kids understand the importance of Hawaii’s aquaculture.
Admission is free. Free parking and additional parking at Honolulu Community College with free shuttle service.
For more information: Pacific Island Fisheries Group 265-4962
Gyotaku Adds Takeout Items. No time to cook and even less time to get the family together for dinner in a restaurant?
Gyotaku has come up with a new takeout menu that may solve the problem. Featuring 10 items from the restaurant’s main menu, the takeout dishes are fast and reasonably priced.
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Gyotaku has been voted Hawaii’s Best Japanese Restaurant six years in a row, and all three locations - King Street, Pearl City and newly opened Niu Valley - offer a menu of traditional and contemporary Japanese dishes with colorful menus of photographed food, making ordering easy.
“The thing about our menu,” says owner Tom Jones, “is that you find dishes that you normally won’t find elsewhere.”
Examples of those hard-to-find dishes include Chawan Mushi, served as a side order rather than an expensive entrée. Flavored with chicken broth, the classic egg custard also has shiitake mushrooms, imitation crab and chicken pieces baked inside.
“Another item that you won’t find on other menus,” says Jones, “is kamameshi.”
There are six kamameshi offerings at Gyotaku, including Gyotaku Kamameshi Teishoku featuring chicken, whole scallops, assorted vegetables, steamed Japanese rice pilaf and chawanmushi, salad, pickles and miso soup. Prices start at around $13.95, and there are senior specials with smaller portions - and price tags.
“Most seniors like the fact that the menu is lower than our usual price and prepared with their dietary needs in mind,” says Jones.
“Entrees are down-sized a little, and soup and salad are still part of the complete meal - so it’s great value.”
Takeout items are available now and feature some of the restaurant’s most popular entrees.
Gyotaku Japanese Restaurant, 1824 S. King St.
949-4584
Gyotaku Japanese Restaurant,98-1226 Kaahumanu St.
487-0091
Gyotaku Niu Valley 5730 Kalanianaole Hwy. in Niu Valley Shopping Center
373-2731
Hours of Operation:
Sunday-Thursday, 11 a.m.-9 p.m.
Friday-Saturday, 11 a.m.-10 p.m.
Ample free parking.
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