Winez, Grindz & Halloween Cocktails
The Pineapple Room by Alan Wong is hosting two special events this month - a Winez & Grindz dinner and a Cocktail Development "class" featuring Halloween concoctions. The restaurant also continues a special Island eggs menu through the end of the month.
Winez & Grindz
Winez & Grindz is a special paired dinner which features an up and coming chef. On Wednesday, October 20, 2010 from 4 to- 8:30 p.m. the dinner will feature the restaurants 'Next Generation' Chefs de Partie.
The prix fixe menu is offered in four courses. The chef's name appears next to their dish.
Appetizer by Lindsey Yoshida
Hamakua Springs Tomato Terrine
Balsamic Reduction, Basil Mascarpone Cream
Paired with Domaine Carneros, Brut, 2006 Los Carneros, California
Entrées by Xing Huan Peng and Trevor Webb
Butter-Poached Kona Cold Lobster
Crab Maki, Fried Rice Beggar's Purse, Black Bean Lobster Sauce
Paired with Dr. Weins-Prum, Riesling Feinherb, 2008 Mosel Germany
Ka'u Coffee-Crusted Kuahiwi Ranch Beef Tenderloin
Hamakua Heritage Eryngi Mushrooms, "Red Eye Gravy"
Paired with Four Vines, "Anarchy", 2005 Paso Robles, California
Dessert by Juan Wong Barrios
Hawaii Island Goat Dairy Fresh Chevre and Mascarpone Chocolate Ravioli,
Strawberry and Hibiscus Sauce
Paired with Brachetto D'Acqui, "Rose Regale", Banfi, 2008 Piedmont, Italy
The dinner is offered for $65 per person or $85 per person with wine wine pairings (plus tax and gratuity).
The a la carte menu will also be available that night.
For reservations, call 808-945-6573.
Cocktail Development 101: The Halloween Edition
Learn how to make your own signature Halloween concoctions from chef Alan Wong, wine director Mark Shishido and director of mixology for Southern Wine & Spirits, Chandra Lam.
Cocktail development is a festive evening filled with creativity and experimentation at The Pineapple Room. The Halloween Edition will take place on Wednesday, October 27th from 5:30 to 8:30 p.m.
Wong will teach guests how he takes inspirations and techniques from the kitchen and applies them to create his Halloween-themed cocktail, “The Red Gunn”, a spin-off of the classic Bartender’s Iced Tea. Shishido will explain the concept of “Infusion versus Confusion” for his locavore take on the Mai Tai, and Lam will show off her signature style on a specialty beverage perfect for the season. While learning how to make these creative cocktails, guests will experience the flavors and creativity of each beverage.
The Pineapple Room’s favorite pupus will be served and guests will try their hand at creating their own Bartender’s Iced Tea in an “Iron Chef”-inspired competition. The winning team’s cocktail will be offered on The Pineapple Room’s Libations menu in November.
Seating is limited (only around 2 dozen spots) and reservations are required, so reserve your spot today.
For reservations, please call (808) 945-6573.
Eggs-cellent Recipe Contest Menu
The recipes were prepared by The Pineapple Room chefs and sampled by our judges Sharon Peterson-Cheape of Peterson Upland Farms, Joleen Oshiro of the Star-Advertiser and Melanie Kosaka of Share Your Table.
The winning recipes have been reinterpreted to The Pineapple Room style -- and are available on the dinner menu throughout the month of October. Here's are the wiining dishes:
Kitty Courtney's Peterson Eggs and Naked Cow Dairy Yogurt Ravioli
Brown Butter Sauce and Mint
Doc Fujimoto's Louisiana Fried Rice Stuffed Egg Crepe
Peterson Farms Poached Eggs, Oyster Hollandaise
Julia Kawano's "Eggs and Toast"
Cinnamon French Toast with Vanilla Ice Cream,
Scrambled Peterson Farms Eggs, and Hawaiian Salt Caramel Sauce
For reservations, call 808-945-6573.