A tequila fest and Chopsticks & Wine
Friday - September 05, 2008
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Tequila Time at Compadres
Head down to Compadres Bar and Grill at Ward Centre this week for the annual Tequila Fest and a festive menu of daily specials and drinks.
Celebrating Mexican Independence day, Sept. 5, Compadres offers a series of live entertainment, specialty shots of tequila from its large collection and hot and spicy sides from the famous “Wall of Fire.”
Showcased entrees during the festival include Huajolote Especial - a grilled turkey tenderloin steak marinated in Hornitos Tequila de Sauza, spices and garlic olive oil, served with rice over a roasted-balsamic and tequila-red onion glaze, roasted seasonal vegetables and mushrooms, and topped with an orange-chipotle sauce.
Pollo Cabo Wabo, a Compadres favorite, features pan-sautéed chicken breast topped with a sauce of chipotle chile, Cabo Wabo Tequila, heavy cream and spices and served with black beans, fiesta rice and warm zucchini salsa. The festivities include a taco-eating contest.
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For a daily listing of drinks, entertainment and menu specials, call Compadres at 591-8307.
Chopsticks and Wine
The seventh annual Honolulu Japanese Chamber of Commerce’s “Chopsticks & Wine” showcases 12 of Hawaii’s premier chefs and restaurants for an evening of extraordinary wining and dining on Wednesday, Oct. 15, from 5:30 to 8:30 p.m. at Neal S. Blaisdell Exhibition Hall. More than 1,200 people are expected to attend the “Vino Las Vegas!”-themed event.
“We are very excited to announce our new location this year at the Blaisdell Exhibition Hall, where we have more space and additional parking to accommodate more guests,” says Wayne Ishihara , “Chopsticks & Wine” co-chair. “We have an amazing night planned this year and our Las Vegas theme says it all.”
The “Chopsticks & Wine” 2008 chefs and restaurants include Chef Russell Siu of 3660 on the Rise; Chef Rodney Uyehara of Beachhouse; Chef William Okimoto of Gyotaku Japanese Restaurant; Chef Masami Shimoyama of Hakone; Chef Ryan Loo of Hanohano Room;
Chef Alan Takasaki of Le Bistro; Chef Aurelio Garcia of Sam Choy’s; Chef Sammy Li of Sammy’s Restaurant; Chef Matt Holmes of The Kitchen at Times Beretania; and Chef Elmer Guzman of The Poke Stop.
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“For $90, guests can sample hundreds of different wines, sake and beer selections in addition to the food samplings from the 12 restaurants featured this year,” says Sidney Hamada, “Chopsticks & Wine” co-chair.
Lotus Spirits, Better Brands, MaHaLo Hawaii Deep Sea Water, Paradise Beverages, Southern Wine & Spirits of Hawaii and World Wine
Chef Rodney Uyehara of Beachhouse is one of 12 chefs participating in Chopsticks & Wine Trading will provide a variety of beverage selections.
“Chopsticks & Wine” also will feature an exclusive and limited wine-tasting experience, “High Rollers Tasting.” For $60 (in addition to the $90 admission fee), interested attendees and wine connoisseurs can taste five highly acclaimed “New Cult Wines of Napa Valley” and also receive a complimentary Riedel wine-glass.
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Proceeds from both “Chopsticks & Wine” and “High Rollers Tasting” will benefit the Honolulu Japanese Chamber of Commerce.
For tickets and more information, call (808) 949-5531, e-mail .(JavaScript must be enabled to view this email address),
has put Don Ho’s Island Grill on the market. Livingston has spent more than 30 years operating restaurants in Honolulu, including Matteo’s, Trattoria, Tahitian Lanai, Davey Jones Ribs, Crouching Lion Inn, Tower Grill and Don Ho’s Island Grill. Don Ho’s opened at Aloha Tower Marketplace 10 years ago this December. The waterfront eatery has the largest collection of Don Ho memorabilia on public display, and features a Sunday brunch along with live music, annual fireworks events and a popular talent contest with Al Waterston.
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Don Ho’s Island Grill Aloha Tower Marketplace 528-0807
Raise Your Steins, Oktoberfest Is Here
Gordon Biersch Brewery Restaurant kicks off Oktoberfest Sept. 16 this year with the unveiling of its fall seasonal beer, the Festbier. The Festbier is brewed at the Aloha Tower Marketplace microbrewery, and is served in a half-liter beer stein. Rich in flavor and moderately hopped, Gordon Biersch’s Festbier lager pairs well with the new seasonal menu introduced by executive chef Dave Saccomanno.
German favorites like a sausage platter (a trio of German sausages served with sauerkraut-mashed potatoes, braised red cabbage and two house-made mustards) join the regular Gordon Biersch menu for a limited time, along with annual favorites like Chicken Rouladen (with fresh mushrooms, spinach and Swiss cheese rolled in a breast of chicken, then oven roasted) and Jaegerschnitzel (served with German spaetzle, sauerkraut-mashed potatoes and braised red cabbage).
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Gordon Biersch is located on the harbor front at Aloha Tower Marketplace, and is Hawaii’s first and only authentic German-style brewery.
For more information, go to http://www.gordonbiersch.com.
Kahala Goes Down Under
The second in a series of gourmet food and wine events takes place at The Kahala this month, and the theme borrows chefs, winemakers and ingredients from Australia.
“We’re excited to have the Australian theme,” says The Kahala executive chef Wayne Hirabayashi. “And when you think about it, there’s a lot of similarities in the food of Australia and Hawaii. We’ll be doing a lot of fresh seafood and shellfish during the weekend.”
Hirabayashi also is conducting a cooking class on the beach, with all the grandeur you’d expect from one of Hawaii’s most luxurious hotels. Guest chef Brent Savage of award-winning
Bentley Restaurant and Bar in Australia along with partner and sommelier Nick Hildebrandt will join Chef Wayne in a morning of interactive cooking on the beach.
Other weekend events include a “walkabout” progressive dinner on Friday night, where guests at the $135-per-head event will eat courses in different tents on the beach, and enjoy a wine-ology class with winemaker Michael Twelvetree.
For information on the Kahala Food and Wine Classic and to make reservations at the limited-seating events, call 739-8760 or go to .(JavaScript must be enabled to view this email address).
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