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.
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
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