Black History Month – Free Dinner Dance, Feb. 26: The public is invited to attend a free dinner dance to celebrate Black History Month. Organizers are asking attendees to bring a sample of their own cultural ethnic dish or drink.
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Tuesday, February 23, 2010
Tuesday, February 9, 2010
Monday, February 1, 2010
Imua Family Services Black Tie and Slippers Gala – and A Haiti Benefit to Boot
Imua Family Services has planned a very special evening to honor Mike Moynahan and celebrate the work of the organization, Saturday, February 6, 2010 • 5:30 – 9:30 p.m., Roy’s Kahana Bar and Grill. Friday in Oahu – a pay as you can fundraising dinner to benefit victims of Haiti’s earthquake.
Thai Chef Lahaina – Curry, Yum and Great Value
Ulalena and Pulehu Team Up for West Maui’s Best Nite Out
Stunning theatrics and superb gastronomy team up to offer guests the best dinner and show deal on Maui.
Watch the dazzling Ulalena, voted best show on Maui, then experience dinner at Pulehu, Kaanapali’s newest Italian restaurant featuring Italian cuisine with a modern flair, and net a complimentary $25 gift certificate per adult or $10 per child. Dine after 8 pm and receive $10 extra per adult!
Reservations are highly recommended. To reserve, phone 808-662-2655. This special is available only through Westin’s concierge team.
Searching for outstanding
food and wine on a value seeker’s budget? How about a gourmet value priced meal with wine pairings served directly on the ocean’s edge prepared by one of Hawaii’s top young chefs?
Since your wish is Westin’s command, diners with good taste can revel at the exclusive Chef’s Dinner, served every second Thursday of the month to twelve lucky guests by Chef Rich Hinojosa and his staff at Tropica, Westin, Kaanapali.
Guests gather at two separate round tables adjacent to the main restaurant with views of the exhibition kitchen back near the expansive bar where they participate in a night of fun, inventive food, and new-found camaraderie. (Arrive early and try bartender Fred’s award-winning Dragonberry
Bomb with elderflower liqueur and fresh blackberries.)
What’s Cooking Maui staff and friends have participated twice now in the monthly affair and each time come away jubilant, a result of Chef Rich’s obvious passion for hospitality and culinary skill. Although the price tag is only $59/pp including four course dinner and wine pairings, guests are treated like royalty with the Chef coming to each table with each course explaining his choices and preparations. It’s a personal touch that makes you feel as if he’s cooking only for you in your private domain.
January’s dinner featured a stellar
line-up of courses including New Caledonia Prawns served over Belgian Endive highlighted with luscious Kapalua Pink Lemon essence, maytag blue cheese and opal basil. Served with a Spanish Brut, Cava (NV Castellar) we already knew we were in for a special evening. Then the staff presented an outstanding dish of Braised Veal Cheek, super tender, served over amazing polenta with radicchio, tomato and surprising addition of local green beans. The flavors resembled foie gras (to me) and when I bit into one of the tomato slices I could have sworn it was rhubarb as it had taken on the slow-cooked sweet pungency of the veal cheek. We savored the dish alongside a Pinot Noir from Oregon, 2007, A to Z Vineyard which was superb.
Next up guests still managed to put away a hearty serving of Beef Tenderloin with risotto, kula onion, fennel and sea beans – amazing little veggies that resemble pohole ferns in texture and flavor. The medley worked great with a 2006 Cliff Lede Cabernet from Stag’s Leap.
Chef Rich claimed the dessert was intended to be “not so heavy” but for me the Brioche Pudding with vanilla, caramel and braised apple took a backseat to the Graham’s 10 Year Tawny Port that accompanied it. All in all, it was a fantastic meal which drew applause from the guests.
Every month the menu changes as Chef
Rich has fun teasing the palate with “a winning combination of Maui’s famed local ingredients and Westin’s branded cuisine that promotes a complete sense of renewal.” I couldn’t have said it better myself as it explains why I heartily recommend this special monthly event to anyone who appreciates good food and wine.
To make a reservation phone 808-667-2525.
food and wine on a value seeker’s budget? How about a gourmet value priced meal with wine pairings served directly on the ocean’s edge prepared by one of Hawaii’s top young chefs?
Since your wish is Westin’s command, diners with good taste can revel at the exclusive Chef’s Dinner, served every second Thursday of the month to twelve lucky guests by Chef Rich Hinojosa and his staff at Tropica, Westin, Kaanapali.
Guests gather at two separate round tables adjacent to the main restaurant with views of the exhibition kitchen back near the expansive bar where they participate in a night of fun, inventive food, and new-found camaraderie. (Arrive early and try bartender Fred’s award-winning Dragonberry
Bomb with elderflower liqueur and fresh blackberries.)
What’s Cooking Maui staff and friends have participated twice now in the monthly affair and each time come away jubilant, a result of Chef Rich’s obvious passion for hospitality and culinary skill. Although the price tag is only $59/pp including four course dinner and wine pairings, guests are treated like royalty with the Chef coming to each table with each course explaining his choices and preparations. It’s a personal touch that makes you feel as if he’s cooking only for you in your private domain.
January’s dinner featured a stellar
line-up of courses including New Caledonia Prawns served over Belgian Endive highlighted with luscious Kapalua Pink Lemon essence, maytag blue cheese and opal basil. Served with a Spanish Brut, Cava (NV Castellar) we already knew we were in for a special evening. Then the staff presented an outstanding dish of Braised Veal Cheek, super tender, served over amazing polenta with radicchio, tomato and surprising addition of local green beans. The flavors resembled foie gras (to me) and when I bit into one of the tomato slices I could have sworn it was rhubarb as it had taken on the slow-cooked sweet pungency of the veal cheek. We savored the dish alongside a Pinot Noir from Oregon, 2007, A to Z Vineyard which was superb.
Next up guests still managed to put away a hearty serving of Beef Tenderloin with risotto, kula onion, fennel and sea beans – amazing little veggies that resemble pohole ferns in texture and flavor. The medley worked great with a 2006 Cliff Lede Cabernet from Stag’s Leap.
Chef Rich claimed the dessert was intended to be “not so heavy” but for me the Brioche Pudding with vanilla, caramel and braised apple took a backseat to the Graham’s 10 Year Tawny Port that accompanied it. All in all, it was a fantastic meal which drew applause from the guests.
Every month the menu changes as Chef
Rich has fun teasing the palate with “a winning combination of Maui’s famed local ingredients and Westin’s branded cuisine that promotes a complete sense of renewal.” I couldn’t have said it better myself as it explains why I heartily recommend this special monthly event to anyone who appreciates good food and wine.
To make a reservation phone 808-667-2525.
Maui Wine Tastings and Wine Dinners, Jan. 22 – Feb. 5th
Maui Wine Tastings and Wine Dinners
Besides the Benefit Wine Dinner
at Roy’s to help the Imua Family Services, there are a number of other options that may benefit the taste buds of oenophiles and foodies on Maui.
I`O Wine Club – Friday, January 22, 2010
Winter Wines and Pupus will be served at the next session of the ever-popular I`O Wine Club, 505 Front Street in Lahaina. Guests are promised tastes of Big Cabs, Zins, Syrahs, Port along with big rich Chardonnays. The operative word here is BIG as in the sort of comforting flavors that counterbalance the cooler Maui winter weather. Stop in between 7 – 9 p.m.. $30 pp at the door.
Landmark Vineyards Wine Dinner – Pineapple Grill, Friday January 22nd, 2010
6:00pm Reception; 7:00pm Dinner
Chef Ryan Luckey and Landmark Vineyards
are teaming up to present an unforgettable dinner! This is one you won’t want to miss!
~Passed Appetizers~
Grilled Ono Tartar, herb “caviar”
“It’s Not Sushi” Goat Cheese Crostini, from Surfing Goat Dairy
2007 Landmark “Overlook” Chardonnay, Sonoma/Santa Barbara/Monterey
~First Course~
Seared Diver Scallop
King Crab & Herb Risotto, Calamansi Gastrique
2007 Landmark “Damaris Reserve” Chardonnay, Carneros/Russian River
~Second Course~
Plum Tea Smoked Duck Breast
Foie Gras/Shiitake Wild Rice, Garlic Choy Sum, Star Anise Laquer
2007 Landmark “Grand Detour” Pinot Noir, Sonoma Coast
~Third Course~
Macadamia Nut & Molasses Crusted Lamb Chops
Black Fig Demi Glace, Roasted Fennel, Potato-Parsnip Silk
2007 Landmark “Steel plow” Syrah, Sonoma Valley
~Dessert~
Winter Spiced Poached Pear
Ziamaria’s Dulce de Leche Gelato, Amaretto Biscotti
Yalumba Antique Tawny Port “Museum Reserve”, Australia, NV
$95.00 per person, all inclusive of tax & tip. Phone 669-9600 to make a reservation.
Werewolf Wine Tasting — Merrimans’ Kapalua – January 30, 2010
There is perhaps no finer place
to enjoy wine with view than the Werewolf Wine Club. This month guests are honored to have Ken & Gail Laird of Laird Winery present 6 of their historic wines. Laird’s connections to the history of Napa Valley and their current relationship with a host of wineries that utilize their facilities for winemaking place Laird at the top of the heap of fantastic Napa Vally viticulture. If you like true-blue Napa Valley juice, this is the ultimate Wine Club for you! First wine pours promptly at 5:30 p.m. and will include big oaky Chards, Cabs, Pinots and more! Reservations required: 808.669.6400, $40 per person (all inclusive)
Wine Dinner at Lahaina Coolers – Friday, Feb 5th
The first Friday of every month, Lahaina Coolers knocks it out of the park with a first rate, low-cost, exceptional value wine dinner. Just $40 the event always sells out so book now if you want to get in on one of the island’s best dining values. Call 661-7082.
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