Side Orders • Mar. 20, 2014

FLUID THOUGHTS . . . Hot on the heels of the Grow Some Good school gardens benefit at Hotel Wailea, its signature restaurant, Capische, is uncorking Testarossa chardonnay and pinot noir, featuring elegant labels by Maui’s own Jim Powlan.

“The wines are a private label and are being poured by the glass at Capische? and will be featured in their new deli /store, the Market by Capische? set to open April 5 just below Monkeypod Kitchen,” says Powlan.

“They have also commissioned one more print of mine to be made into a private label, this time a red blend from the Stolpman Winery.”

Powlan sits on the board of Art Maui (see more about the exhibition on Page 14). He and Capische? Executive Chef Chris Kulis will team for the $500-a-head Pledge Dinner on Friday at Schaefer International Gallery in Maui Arts & Cultural Center.

“Those attending will sip fine wines and savor gourmet cuisine at tables set up in the gallery,” says Powlan. “They will be the first to see Art Maui, and if they buy something, the cost of their meal goes to the artwork. If they don’t, the meal is tax deductible.”

Every venue at the MACC will be jumping on Friday. There will be more than a lovin’ spoonful of food catered by Star Anise for the occasion, starting at 5:30 p.m. in Yokouchi Pavilion Courtyard. Entrees are lemongrass coconut curry, chicken or vegetable plate; vegan samosas; and vegan lilikoi tapioca.

Tickets will go on sale Monday for the 6th annual Maui Brewers Festival set for May 17 at its A&B Amphitheater and Yokouchi Pavilion. It’s a fun afternoon presented by the MACC in association with Maui Brewing Co. and Paradise Beverages, flowing with specialty and craft brews of dozens of breweries from Hawaii and the Mainland, as well as beer-friendly pupu from Maui’s favorite restaurants and caterers.

Wailea Wine will uncork a four-course food and wine dinner at 6 p.m. today at Sansei Kihei. Feast on cold-smoked dry-cured salmon, Hamakua mushroom soup, duck ragu and lemongrass panna cotta with some stellar wine by Talbott and Falcone. Cost is $54.95 per person. Call 879-0555 or email ed@waileawine. . . Also this evening at 6:30, Makena Beach & Golf Resort will host a Taste of Bordeaux in its Molokini Bar & Grille. Highlights are tastes of confit de duck cassoulet; steak Bordelaise; and creme brulee paired with fun pours from that top French wine region. Cost is $45. Call 875-5888


BITS AND PIECES . . . Media and members of the community are invited for a first look at Montage Kapalua Bay this week. Management hopes to open by Memorial Day with 50 new suites in addition to its residences, and plans to participate in Kapalua Wine & Food Festival June 12-15 at nearby The Ritz-Carlton, Kapalua.

Montage’s Cane & Canoe restaurant is still in the works. Montage will also have an island pool cafe and Mahana Market. “We’re adding 90 jobs to the Maui community, and a large majority will be in food and beverage,” says Alyssa Bushey, corporate director of communications. “Job fairs will be held April 2 and 3.”

Taco Bell will roll out its south-of-the-border breakfast menu on Wednesday statewide. Dig into bacon-and-egg burritos, waffle tacos and the AM Crunchwrap.

The Lanai boys who were champions of Food Network’s “The Great Food Truck Race” season four will team with SPAM to take it on the road to inspire Mainlanders about the beloved Hawaii staple.

Yes, Chef Adam Tabura, his brother, Lanai Tabura, and Shawn Felipe will join the SPAM-brand family to showcase the new teriyaki flavor in musubi form so as to make it join the national lexicon.

Their Aloha Plate Food Truck will offer signature SPAM musubi samples at events in L.A. throughout the month of April and on Oahu May 3 during the 12th annual Waikiki SPAM Jam Festival.