Side Orders • April 20, 2017
RISE AND SHINE . . . Want to eat eggs Benedict at noon? No problem. Head to Keawakapu Beach and savor the new Brunch Every Day promotion at Sarento’s on the Beach restaurant.
Sip $7 Bloody Marys, Bellinis and Screwdriver cocktails from 7 to 11 a.m. Breakfast selections include gluten-free granola, crepes, French toast, eggs Benedict, loco moco, burritos and huevos rancheros — all served from 7 a.m. to 3 p.m. daily. Owner Aaron Placourakis also runs gourmet lunches, happy hours and dinners. Call 875-7555 or visit www.sarentosonthebeach.com.
There’s a new authentic Indian cuisine restaurant that just opened yesterday in the former Aroma d’Italia location near Foodland in Kihei.
What’s this got to do with rising and shining, you ask? Well, Kamana Kitchen serves an authentic Indian brunch buffet daily from 9 a.m. to 2 p.m., so you may get your fill of its award-winning food that is already a huge hit at its other restaurant on the Big Island, starting in the morning. Yes, palak paneer and vindaloo will definitely wake up those taste buds. Dinner is served from 5 to 9:30 p.m. Call 879-7888.
The new Dirty Monkey situated upstairs on Front Street in Lahaina will start swinging at 3 p.m. Sunday with a new weekly Brunch Party that will “go well into the night,” according to a press release.
Drink specials include $15 mimosas with $1 refills. Play daytime games such as shuffle board, water pong and ping pong. Deejays will play old-school funk jams and Scotty Boy will spin on Sundays with dancing thrown into the brunch mix. Chef Bill Goers says that you may devour spicy chorizo sausage, crispy hash browns and mac-nut pancakes with coconut syrup.
ON THE HORIZON. . . Dates have been announced for the second annual Maui Chefs Invitational. The three events will be held Sept. 1 to 3 at Maui Tropical Plantation’s The Mill House in Waikapu. Chefs will be hand-picked from various U.S. culinary capitals.
“It’s inspiring to work with different chefs because everyone has a different background, a different expertise and you can always learn something,” says MTP Executive Chef Jeff Scheer. “Every time I get around other chefs it turns up the volume on all of the new ideas I have been thinking about.”
Want to heat up the weekend of April 28 and 29? Then head to Sheraton Maui Resort & Spa in Kaanapali for the Ignite the Fire Maui Fire Knife Competition. Admission fee varies depending on whether or not you want to include a luau in the fun. The resort will offer special kamaaina room rates starting at $219 for the contest and those with valid Hawaii ID will receive 20 percent off of food at the resort’s Black Rock Kitchen, Cliff Dive Grill, Mai Tai Bar and Teppanyaki Dan restaurants.
Hawaii residents can call (866) 716-8140 and mention rate plan FIRE for the special room rates.
BITS AND PIECES . . . There’s a whole lot going on in Wailea at Fairmont Kea Lani resort. Its Ko restaurant is celebrating its fifth anniversary in April with specials on two entrees and one dessert crafted by former Tylun Pang Aspiring Chef Scholarship winners. Pang is the executive chef of the hotel and a portion of the proceeds will go back into the scholarship fund.
In addition, Fairmont’s Luana lobby bar will uncork fun from 5 to 7 p.m. Friday with MauiWine’s annual release celebration. Cost of $35 includes tasting of six wines, fine cuisine by Chef Pang, a commemorative MauiWine glass and live entertainment.
Maui Brewing Co. recently released Pueo Pale Ale in cans, although it’s been on tap for awhile at restaurants and at the Kihei Brewery.
“A hoppy Pale Ale is my go-to beer style, and this one will satisfy everyone’s thirst for hops,” said Brewmaster Kim Brisson-Lutz.
Will there be a galaxy of Princess Leia hair buns and Spock ears at the ‘Aipono Restaurant Awards Sunday at Hyatt Regency Maui Resort & Spa in Kaanapali? I think so as it’s pegged, “Out of This World.” Individual tickets cost $235 and must be purchased by Friday. The gala will benefit the Culinary Arts program at University of Hawaii Maui College. Call 242-8331.
* Got restaurant / dining-event scoop?
Call Dining Editor Carla Tracy at 242-6342; or email email@example.com.