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Hale ‘Aina Happenings: What’s New With Hawai‘i Restaurants in October 2019

Seven prix fixe dinners to slate into your calendar, where the rosé will be pouring this month and a 1-year-old lū‘au we all want to attend.


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Capichera & Podere Sapaio Wine Dinner at Noe Italian

Capichera and Podere Sapaio wine dinner at Noe Italian

Photo: Courtesy of four seasons resort o‘ahu at ko olina

 

A four-course prix fixe meal showcases the wines of Capichera Winery from Sardinia and Podere Sapaio Winery out of Tuscany. Vintners Massimo Piccin and Emanuele Ragnedda will pour pairings for Noe’s collaboration menu of ‘ahi with scallop, squid salad with spicy marinara and arugula paste; maccheroni neri with crab, bottarga, sea urchin, cherry tomato and asparagus; beef filet with chestnuts, wild mushrooms, beets and truffle sauce; and a chocolate flourless cake with caramelized cocoa nibs, mac-nut streusel, candied strawberry, strawberry sorbet and micro basil.

 

Wednesday, Oct. 23, 6:30–9 p.m. 92-1001 Olani St., Kapolei. (808) 679-0079, noeitalian.com/events

 

Three-Course Pau Hana Menu at Alan Wong’s

Whole Tomato Salad at Alan Wong's

whole tomato salad with cucumbers and li hing mui vinaigrette at alan wong's.
Photo: courtesy of alan wong’s

 

Here is a new deal for early bird diners. Alan Wong’s new pau hana three-course menu, available only for parties seated between 5 and 6 p.m., offers your choice of some of the multi-Hale ‘Aina Award-winning chef’s signature dishes for a set price. Each course has four options. Begin with one of four starters including a whole tomato salad with li hing mui vinaigrette or chopped ‘ahi sashimi and avocado salsa stack with crispy won ton. Then pick from ginger-crusted onaga in a miso sesame vinaigrette, twice-cooked short rib with gingered shrimp, sea bass with seafood dumplings, or shrimp and clams in a chili garlic lemongrass black bean sauce. Finish with Alan Wong’s striking “The Coconut,” a haupia sorbet in a chocolate shell with fruit; the Waialua Chocolate “Crunch Bars”; halo halo; or Hawaiian Crown Sweet Gold Pineapple “Shave Ice.”

 

$70 plus tax and gratuity. Available weekdays, 5–6 p.m. 1857 S. King St., Third Floor, (808) 949-2526, alanwongs.com

 


SEE ALSO: 12 Tasty Ways to Satisfy Your Taco Craving in Honolulu 


 

HONOLULU Magazine’s Rosé Soirée Presented by Alaska Airlines Mileage Plan

AIX Rose Bottles

 

It’s hot. Let’s rosé. Our celebration of these refreshing wines welcomes four Hale ‘Aina-award winning chefs, a tasty newcomer and gorgeous (and clearly Instagrammable) nonalcoholic sips from Best of Honolulu-winning local business Gazoz in the IBM Courtyard at Ward Village. Join us for citrus-cured wild king salmon mousse and yuzu-marinated ikura on a sourdough baguette by Pai Honolulu, and other dishes by Feast chef Jon Matsubara, La Vie and 12th Ave Grill. Make sure to stop for a mini massage or manicure at Heaven on Earth Salon and Day Spa’s pampering station. Upgrade to VIP for early entry, a seat in the chic lounge and service by Senia.

 

$65, $95 for VIP. Saturday, Oct. 12, 6:30 to 8:30 p.m. VIP entrance at 5:30 p.m. IBM Building at Ward Village, 1240 Ala Moana Blvd., hnltix.com

 

The Local General Store and Mud Hen Water Collaboration Dinner

We won’t make the pun, but this fundraiser for Slow Food O‘ahu will show you how to break down, and eat, a whole pig. One of the people behind community-supported fishery Local I‘a, Jason Chow, and Hurley Tunac partnered with Mud Hen Water chef de cuisine Alika Chung for this butcher demonstration and five-course family-style meal. The menu includes kālua pig rillette with kalo crostini, arancini with pastele stewed pork and mochi rice, chicharrones, pork belly lū‘au stew and tom yum soup. Desserts are pork free (we know you were wondering) and include a Kalo Cotton Cheesecake with apple banana ice cream and strawberry guava fluffs with Christmas berry oil.

 

$95 for Slow Food O‘ahu members, $115 for nonmembers. Monday, Oct. 14, 5:30–8:30 p.m. 3452 Wai‘alae Ave., eventbrite.com

 


SEE ALSO2019 Hale ‘Aina Award Winners: The Best Restaurants in Hawai‘i


 

Back to the Future Hip-Hop Dinner at Square Barrels

Square Barrels Interior

Photo: Courtesy of Square Barrels

 

You don’t need a flux capacitor or a puffy vest for this retro-inspired prix fixe dinner. Square Barrels says every dish in this four-course meal is inspired by a specific time in hip-hop culture: street meat, mac and cheese, L.A. street tacos and gumbo. Each will be paired with a wine or beer and will be accompanied by a live hip-hop performance by local musicians Mezmer and Astreaux Guillotine.

 

$85. Wednesday, Oct. 16, 7–9 p.m. 1001 Bishop St., Suite 108, (808) 524-2747, hnltix.com

 

Pink Strawberry Chocolate Macadamia Nuts at The Kāhala Hotel & Resort

Kahala Resort's strawberry macadamia nuts.

Photo: courtesy of the kāhala hotel & resort

 

The Plumeria Beach House and stores at The Kāhala are offering a new sweet to benefit Susan G. Komen for the Cure. Roasted local macadamia nuts are coated in Valrohna white chocolate that’s been infused with natural strawberry flavors. The special nuts are only available until the end of October, which is Breast Cancer Awareness Month.

 

$32 for a half-pound box. 5000 Kāhala Ave. Call to order in advance, (808) 739-8760 or email restaurants@kahalaresort.com, kahalaresort.com

 

 

Upcoming Hale ‘Aina Events:

 

Oct. 7Bubbles & Bites Champagne Pairing Dinner at Bevy

 

Oct. 8 and Oct. 9Maum Collaboration Dinner at Senia

 

Oct. 20One Year Anniversary Baby Lū‘au at Lineage

 

Oct. 29 Flavors of Fall Ovation Dinner at Stage

 

Oct. 29A Culinary Journey to India at Pai Honolulu

 


HONOLULU Magazine established the Hale ‘Aina Awards in 1984, becoming the first local restaurant awards program. The first event was a potluck celebration in a HONOLULU Magazine conference room and over the years it’s grown into a glamorous gala. Now, it’s Hawai‘i’s longest-running and most distinguished culinary awards program, voted on by the savvy readers of HONOLULU Magazine for the best restaurants in Hawai‘i in 38 categories. 

 

 

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