Hale Aina Happenings

The event will take place in the interior and exterior of the Honolulu fish auction at Pier 38. Only 25 tables of 10 are available for this special dinner, and they are available for $10,000 each of which $8,000 is tax-deductible. The event will benefit the Culinary Institute of the Pacific in Hawaii. For reservations, please contact Robbyn Shim at robbyn@roysrestaurant.com or 808-396-7697.

Then on Sunday, October 5^th, a 20th Anniversary Special Walk Around (Grazing) Dinner for 1,500 at Kapiolani Community College. Fifteen of the world's most renowned chefs will participate in this special event. They include: Floyd Cardoz (Tabla, New York), Tsutomu Ochiai (La Bettola Restaurant, Tokyo), Josiah Citrin (Melisse, Santa Monica), “Iron Chef” Hiroyuki Sakai (La Rochelle, Tokyo), Darryl Fujita (Halekulani Hotel), Hiro Sone/Lissa Doumani (Terra/Ame, San Francisco/Napa), Lee Hefter (Spago Beverly Hills), Ron Siegel (The Dining Room at Ritz-Carlton San Francisco), Tony Liu (Morandi, New York), Ming Tsai (Blue Ginger, Boston), Raphael Lunetta (JiRaffe, Santa Monica), Yuji Wakiya (Turandot/Wakiya at The Gramercy Park Hotel, New York), Ronnie Nasuti (Roy’s Hawaii Kai), Alan Wong (Alan Wong’s) and John Finger/Terry Sawyer (Hog Island Oyster Company, San Francisco). The event takes place from 5 p.m. to 8 p.m. and is a benefit for the Culinary Institute of America. Tickets can be purchased for $200 per ticket from any Roy's location on Oahu.  For reservations or more information, call the Hawaii Kai location at 808-396-7697, Waikiki location at 808-923-7697, or Ko Olina location at 808-676-7697.

ROY'S KO OLINA. As part of the Hawaii Food & Wine Paradise, chef Roy Yamaguchi will be part of the Kapolei Chef Showcase which is a sit-down winemaker’s dinner on Thursday,September 11, 2008. This year’s Hawaii Food & Wine Paradise takes place September 11-13, 2008 at the Ko‘Olina Resort. Proceeds generated will fund college scholarships and educational programs for Leeward Oahu youth through the festival’s charitable beneficiary—the Kapolei Rotary Foundation. For more information or to purchase tickets for Hawaii Food & Wine Paradise, visit www.Hawaiifoodandwineparadise.com.

KAKAAKO KITCHEN. New items have been added to the Kakaako Kitchen menu including the California Club Sandwich ($7.95) created by chef Marcia Cades consisting of crispy bacon, tomato and avacado with a basil aioli on toasted wheat bread and the Hibachi Wrap ($7.75) with grilled teriyaki chicken thigh with carmelized onions, cucumber and tomato in a whole wheat tortilla with a honey mustard sauce. A big hit has been the Almond Dusted Opakapaka ($12.50) with a wasabi vinaigrette served with choice of brown or white rice, nalo salad and taro roll. For more information call 596-7488.

LAHAINA GRILL. After three years of dramatic renovations to its historic building, Lahaina Grill has recently announced the restaurant has successfully "greened" itself, greatly improving the energy efficiency of the Lahaina landmark. The restaurant now boasts high energy efficient appliances, environmentally sensitive lighting and an overhauled recycling program designed to minimize its impact on the environment. For more information, click here.

In a continuing effort to support local farmers in the Maui community, Lahaina Grill has entered into a partnership with MauiGrown Coffee of Lahaina. The 500-acre estate grows several varieties of Arabica coffees to suit a multitude of palettes, and its coffee is now featured and can be purchased at the restaurant.

Lahaina Grill has also announced Kamaaina Tuesdays every Tuesday in the month of September. Receive 50% off all entrees on the menu when you show your valid Hawaii ID. On Sundays & Mondays in September, diners can enjoy 50% featured wines from Australia. With your purchase of two entrees, receive 50% off several of Australia's most special wines hand-selected by sommelier, Richard P. Olson III. For dining reservations at Lahaina Grill or more information, call 808-667-5117.

BIG CITY DINER. On Tuesday September 9th, from 7 a.m. to closing, Big City Diner locations will step up to the plate and will be donating 10% of all dine-in checks to the Little League World Series championship team from Waipio. The team needs to raise funds to cover the cost of the championship rings and the need to help some of the boy's families, many of whom missed nearly one month of work to support the kids. Download a flyer that should be presented to your server on that day at any one of the five Big City Diner locations on Oahu. For more information call the Ward location at 591-8891, Kaimuki at 738-8855, Kailua at 263-8880, Waipio at 678-8868 or Pearlridge at 487-8188.

SERGIO'S ITALIAN RESTAURANT. Sergio's has announced they will soon be opening a second restaurant at the former Sam Choy's Diamond Head Restaurant at 449 Kapahulu Ave. and is expected to occur in late August/early September. Sergio's has also announced a new concept for its Hilton Hawaiian Village location, including a name change to Sergio's Italian Table, which will provide guests with a more casual atmosphere and serve family style meals. The change will coincide with the opening of the new location.

Sergio's Italian Table will continue its $19.50 "sunset dinner" for early diners from 5 to 6 p.m. who want to watch the sunset overlooking the newly restored beach and cove at the Hilton Hawaiian Village. The dinner includes a choice of a mixed green or caesar salad, choice of pasta, and a tiramisu. Specialty side dishes including homemade veal and pork meatballs, rock shrimp and grilled chicken breast can bed added to the pasta for a small additional fee. Call 951-6900 for reservations.

ALAN WONG'S RESTAURANT. Chef Alan has been busy putting together the next Farmer Series Dinner, which will be held on Tuesday, September 23 at Alan Wong’s Restaurant on King Street. Chef has created a special 4-course prix fixe menu featuring products from Calvin “Doc” and Kay Lum of North Shore Cattle Company, Maui Cattle Company, Al and Sami Galimba of Kuahiwi Ranch, Kona Cold Lobster, and Peterson Upland Farms.

 The third course of the evening, “A Tasting of Local Beef,” highlights three of the state’s ranches.  In this dish, Chef Alan will showcase beef from Oahu, Maui and the Big Island.  All of the cattle are pasture-raised without the use of hormones and antibiotics, but each ranch finishes their cattle on different diets, reflected in the subtle nuances of their beef. Calvin “Doc” and Kay Lum will be in the restaurant that night to answer questions about their 100% grass-fed beef. For reservations, please call (808) 949-2526.

SHOKUDO JAPANESE RESTAURANT. Shokudo has announced a new senior citizen weekday lunch promotion offering a 10% discount Monday through Friday from 11:30 a.m. to 3:00 p.m. for dining patrons 60 years or older. Just show your I.D. to qualify for the 10% discount (excludes alcoholic beverages and is not combinable with other discounts or promotions). For reservations, or more information, call 808-941-3701.

RYAN'S GRILL. Ryan's offers a special "Sunset Seating" for diners to dine early for only $20. The 3-course dinner offers a choice of salad (House salad with mandarin oranges or crunch pea salad) or daily soup, a dinner entree (kalbi beef rice bowl, hibachi chicken, kung pao duck pizza, Kobe hamburger steak or orchiette with Greek prawns), a dessert (sorbet of the day, sundae or mocha espresso pots de creme) and coffee, tea or soda. For more information, call 591-9132.
 

CHAI'S ISLAND BISTRO.  Chai's plays host to RUSH, every Friday night from 10 p.m. to 2 a.m. RUSH is the new Friday late-night club event that people are talking about. Cover is $15, VIP reservations available. Attire is fashionably cool. For information or reservations at Chai's call 585-0011.

Chef Chai Chaowasaree will also be participating in a special Chef Showcase at The Pearl restaurant at Leeward Community College on Friday, November 14. The special events class begins at 6:00 p.m. Call 808-455-0475 for reservations or more information.
 

BRASSERIE DU VIN. Du Vin has announced a new fast lunch option and a coffee & late night bistro menu. Chef Scott Nelson offers new daily sandwiches and quiche offerings including Coq Monsieur, grilled flat iron steak and a hot croissant sandwich. Delicious hot and cold coffee drinks are available to go or to accompany your dessert or meal. If you're looking for something to eat after 10 p.m. Monday through Saturday, you can enjoy Du Vin's new late night bistro menu with a selection of cheese plates, sandwiches, desserts and coffees. More details about the new late night menu can be found here.

Every Monday night, Du Vin hosts a wine dinner featuring 3 courses paired with wines available for $59 per person (plus tax and gratuity) at 6:00 p.m. in the Cask Room. Every Tuesday, Brasserie Du Vin and local wine distributors present a different selection of wine for your tasting pleasure. Includes an artisan cheese and cured meat platter. $20 (plus tax and gratuity). Starts at 6:00 p.m. and reservations are required. For more information, call 808-545-1115.

 
NOBU WAIKIKI. ‘The Lounge at Nobu’ is pleased to offer an alternative to the traditions of ‘pau hana pupu’ and ‘otsumami’ calling the early hour dining style…Aperitivo! Among his 21 globally-based restaurants, Chef Nobu has hand-selected Nobu Milano and Nobu Waikiki to celebrate this sophisticated pre-meal European-dining tradition…Aperitivo!  Available Monday through Friday from 5:00 p.m. – 6:30 p.m., Aperitivo will feature a tasting trio of the chef's selections of the day, served with a choice of a Nobu cocktail.  Aperitivo is available for $18, per person and is only served in the Lounge. Call 808-237-6999 for more information.

HOKU'S. From September 23rd to 27th, Hoku's will host an oyster promotion with a 5-course set menu featuring oyster shooter with lilikoi granite; oyster trio of oyster and pearls with oyster foam, oyster Rockefeller, oysters in natural habitat, dairy-less oyster chowder with oyster po boy, oyster pairings of oyster stuffing with blue foot chicken, lightly poached oyster with tenderloin of beef, kiawe smoked oysters with foie gras and a pear tart tatin. Available from 5:30 to 10 p.m. for $85 per person. For dining reservations, call 739-8760 or email restaurant@kahalaresort.com.

PLUMERIA BEACH HOUSE. From September 14^th to 18^th, Plumeria Beach House will host an Oyster Promotion featuring a 4-course set menu with oyster three ways: oyster stew en croute, sautéed oysters, Kauai prawns and asparagus. For dessert, a chocolate-mascarpone napoleon with raspberry gelato and chocolate pearls. The dinner is available from 5:30 to 10 p.m. for $40 per person. For reservations or more information, call 739-8760 or email restaurant@kahalaresort.com.

KAHALA FOOD & WINE CLASSIC. The classic returns September 12 & 13 when "G'Day meets Aloha", a culinary journey down under. Hosted by The Kahala's executive chef Wayne Hirabayashi, this event takes you down under to Australia with visiting chef Brent Savage and sommelier Nick Hildebrandt of Bentley Restaurant and Bar, one of Sydney's most celebrated dining establishments, and winemaker Michael Twelftree of Two Hands Wines, whose wines continue to receive numerous accolades from Wine Spectator. Also participating with be Hale Aina Award-winning chef Beverly Gannon, one of the 12 original founders of the Hawaii Regional Cuisine movement. The classic will feature a number of different culinary events including:

Walkabout: A Progressive Dinner on Friday, September 12 from 6:30 - 9 p.m. On the Koko Head lawn, guests will venture from one location to another at different points in the meal (hence the walkabout) and alternate between dishes from the visiting chefs. Chef Brent Savage partners with Hawaii's own Bev Gannon and the culinary team of The Kahala Hotel & Resort, led by Wayne Hirabayashi. Michael Twelftree will showcase the finest Australian wines to stimulate the senses and synergize with the food. After dinner, guests can light up under the stars with their own Davidoff cigar. Available for $135 per person.

On Saturday, September 13 from 6:30 - 10p.m., Hoku's will host Sinful Sydney: A Decadent Journey of Food and Wine. Chef Brent Savage brings the heartbeat of Sydney to the kitchen of Hoku's, while chef Wayne Hirabayashi showcases the bountiful offerings of Hawaii to enhance this 6-course dining experience paired with wines from Michael Twelftree. Available for $185 per person.

Event prices listed above do not include tax and gratuity. For Classic event reservations only, please call 808-739-8760 or email foodandwineclassic@kahalaresort.com.