Side Orders • June 9, 2016

34 AND SO MUCH MORE . . . Called “one of the last Mohicans” for his mastery of both savory cuisine and desserts, French chef Gerard Reversade will celebrate 34 years at his award-winning restaurant in the Plantation Inn in Lahaina on Friday.

Maui residents love Gerard’s not only for the luscious French cuisine with an island twist and the fine wine list, but because the chef-owner offers 20 percent off of food nightly for kamaaina.

“I come in daily to do things Cliff Concepcion doesn’t have time to do,” says Gerard. “I make ginger ice cream, head cheese, foie gras terrine and strawberry jam that we serve at breakfast to our hotel guests.”

A house-favorite appetizer is organic shiitake mushrooms, prosciutto and fines herbs baked in a delicate puff pastry. Seafood is very popular as well.

Seafood highlights are ahi tartare with micro greens and crunchy housemade taro chips; fresh scallops with passion fruit; fresh Hawaiian snapper roasted in olive oil; and island fish consomme with lobster dumplings. Duck, lamb and pork are also off the charts.

“We buy all of our ono and mahi from Lahaina fishermen,” says Gerard. “We are very fortunate to have a steady supply of opakapaka, uku and papio.”


BITS AND PIECES . . . Now through Sunday marks the fourth annual Negroni Week, in which bars across the world feature specials on the classic cocktail. To celebrate, Japengo at Hyatt Regency Maui Resort & Spa in Kaanapali will be featuring Negroni specials, and for each one sold, will donate $1 to a local charity.

The Wine Corner and adjacent Da Vine Art in Paia will present a wine and pupu tasting from 6 to 7:30 p.m. June 16. Suzie Selby, esteemed winemaker from Selby’s wines, will bring chardonnay, pinot noir and syrah from Russian River Valley; and sauvignon blanc, merlot and zinfandel from Sonoma.

“You will have fun, taste wonderful wines and be inspired by an admirable wine grower and maker,” says Da Vine Art owner Susun White. “And for all of you who live on the north shore, it’s a great opportunity to learn about these wines without having to drive to the west side.”

Cost is $35. Participants get bottle discounts that day. Call 579-8904.

Hard Rock Cafe in Lahaina claims it’s ready to party like it’s 1971! That’s the year the iconic brand was born and now it’s got 64 cafes, 23 hotels and 11 casinos across 68 countries on the globe.

Hard Rock will celebrate its birthday from 11 a.m. to 9 p.m. Tuesday by offering 71-cent Legendary Burgers to all first responders (fire, police, paramedics and lifeguards). Live music, Elvis impersonator Darren Lee from Burn’n Love, birthday cake and Hard Rock trivia will all add to the 45th anniversary fun.

Throngs of people flocked to Soup to Nuts on Vineyard Street in Wailuku on the last First Friday as Rua Catering has taken over the kitchen.

“We’re at the Soup to Nuts from 5 to 9:30 p.m. Fridays and Saturdays,” says Chef-owner Jayse Sato. “It’s BYOB and no reservations. We change our menu every month. For June, we offer sushi and hot food. I’m coming out with a spicy menu of hamachi carpaccio, ponzu, ginger-scallion oil and micro cilantro; and I’m also doing a Korean-style beef lettuce-wrap rolls.”

Sato and chef-partner Grant Oura are two Maui boys who formerly worked at Nuka and Alan Wong’s Amasia and word has it their food is amazing.

They also do their pop-up inside of Maui Brewing Co. in Kihei from 5 to 9:30 Tuesdays and Thursdays with sushi only. Order a roll, get a number and they’ll drop off your food wherever you sit.

What happened to the Soup to Nuts guys? Ralph Giles and Daniel Southmade share their kitchen with Oura and Sato and still do catering from it.

The Four Seasons Resort Maui in Wailea will present a Global Wellness Day on Saturday. From 9 a.m. to 1 p.m., the chef team will do a pop-up restaurant featuring a juice bar, healthful cocktail class, demo of an all vegan menu and offer complimentary coconuts.

Cafe de Vino in Maalaea opens at 4 p.m. and runs its happy hour and sunset special until 6 p.m. Get a three-course, fresh fish meal for $32.