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What’s New with Hawai‘i Restaurants in March 2019

Back at Town; whiskey, wine and charcuterie, oh my!; and a new monthly cooking class.


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Town

Whiskey, Wine and Charcuterie dinner at Pai Honolulu.
Photo by: Nicole Bulacan

 

Reunion at Town

Eleven of Town’s alumni, which include former chefs, sommeliers and bartenders, return for a one-night collaboration dinner. The alumni include Chris Sy of Breadshop; Mark Noguchi of Pili; Ian Bishop, with wine importer Flavors of Italy; and Dave Power of Southern Glazer’s Wine & Spirits. The ticket price includes a family-style dinner, beverage pairings and gratuity.

 

$150, March 29, 6:30 to 8:30 p.m., 3435 Wai‘alae Ave., eventbrite.com

 

Pai’s Monthly Wine Dinners

Pai Honolulu has announced the themes for its monthly wine dinners for March and April. March 26 will be Whiskey, Wine and Charcuterie, focusing on chef Kevin Lee’s house-made charcuterie—lamb sausage, finocchiona, soppressata and chorizo—alongside whiskeys such as the Macallan 15-Year Triple Cask.

 

On Tuesday, April 16, Pai hosts a “LUX Wines Italian Tour” with wines including Jermann Winery’s 2017 sauvignon blanc from the Friuli-Venezia region and a 2016 rosso di Montalcino DOC from Argiano winery, founded in 1580 and one of the oldest winemaking estates in Moltacino.

 

$95, seating at 6:30 p.m., 55 Merchant St., Suite 110, paihonolulu.com

 

Moana Masters Cooking Class

Beachhouse

Photo: courtesy of The Beachhouse at the Moana

 

Beachhouse at the Moana debuts a monthly cooking demo. Each event includes a family-style three-course lunch with paired wine and cocktails. You’ll not only learn about the food, but also the story behind the beverages. Other classes at the Moana have taught attendees how to make paella and butcher a fish. Here’s the schedule for upcoming classes:

 

April 13 with pastry chef Carmen Montejo

To start: A chocolate tasting

Cooking demo: Easter themed macarons and chocolate ganache

Lunch: Afternoon Tea set and petit desserts paired with a spiked tea or sparkling beverage

 

May 11 with chef de cuisine Colin Sato

To start: Spiced pork cracklins

Cooking demo: Sous vide pork chop

Lunch: Frisée salad with poached egg and bacon lardons, hurricane creamed corn, pork chop and dessert, paired with fun reds to stand up to the pork

 

June 8 with Colin Sato

To start: Sausage tasting—andouille, kim chee and chicken

Cooking demo: Chicken and andouille sausage gumbo and various locally made sausages

Lunch: Salad, gumbo, local-style dirty rice and dessert, paired with beer

 

July 6 with Colin Sato

To start: Shuck an oyster and drop it in a bloody mary

Cooking demo: Low country boil

Lunch: Seafood boil, local slaw and stone fruit cobbler, beverage pairings to be determined

 

$100, noon to 2 p.m., 2365 Kalākaua Ave., tickets.honoluluboxoffice.com

 

 

Vote for your favorite Hawai‘i restaurants in our annual Hale ‘Aina Awards! Cast your vote by March 30, 2019 and you’ll be entered to win $250 in dining certificates. Click here to vote today.

 

Read more stories by Martha Cheng

 

 

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