Side Orders • July 28, 2017

Creative cocktails will quench your thirst at the  Luana lobby lounge at the Fairmont Kea Lani in Wailea in August.
• RACHEL OLSSON photo

Creative cocktails will quench your thirst at the Luana lobby lounge at the Fairmont Kea Lani in Wailea in August. • RACHEL OLSSON photo

LIQUID WAILEA HAPPENINGS . . . Summer is sizzling in South Maui with all manner of food and drink events. Indulge in just one, several or all. Here are some fun picks for the near future.

Luana, the lobby lounge at the Fairmont Kea Lani in Wailea, will tempt the sippers among us starting next week at Tiki Tuesdays serving six new house cocktails created by house mixologist and bartender Aaron Alcala-Mosely as he pushes the boundaries.

“The Luana Experience Series stages special events to highlight the bar’s distinct approach to small-batch beers and wines along with the boundless creativity of the Luana mixologists and the modern cocktail,” says Todd Oldham, director of food and beverage.

Every Friday in August, another “experience” rolls out. Firkin Friday is Aug. 4, during which a never-seen-before and never-to-be-seen-again specialty cask ale by the Maui Brewing Co. will be tapped. Project Cocktail will wow Aug. 11; offering a taste of Italy with five wines and paired pupu by Executive Chef Tylun Pang on Aug. 18 will be The Grape Escape; and then Friday Night Films will be Aug. 25 with black-and-white classics and drinks that harken back to that time, but with a twist.

Scotch lovers will want to imbibe in the Dalmore Dinner this evening at Spago lobby level of the Four Seasons Resort Maui in Wailea.

“We are featuring one of Scotland’s oldest distilleries, Dalmore,” says Beverage Director Jonathan Adkisson. “This being a Scotch dinner, we will have five courses paired appropriately. The dinner will commence at 6 p.m., and cost is $75 per person.”

Spago Executive Chef Peleg Miron will entice with smoked salmon, caviar and creme fraiche blinis; veal tartare with smoked mascarpone on crostinis; grilled tuna with roasted bone marrow; grilled lamb chop with shepherd’s pie; and dessert. Call 874-8000.

Outdoors and beachside at Four Seasons Resort Maui on Sunday will be the Feast pop-up, celebrating the second birthday of the farm-to-table experience.

Feast founder Amanda Robson will lead a whimsical lei workshop; and then a sunset dinner inspired by water and light will be cooked by Four Seasons Executive Chef Craig Dryhurst and Pastry Chef Bruce Trouyet; Andaz Maui’s Executive Chef Isaac Bancaco; and Cutting Edge Catering owner-chef Brian Etheredge.

Artisan cocktails and libations will be available for sale and a petite pop-up bazaar will feature local artisans with their hand-picked treasures. Hours are 5 to 8:30 p.m. Cost is $135. Visit www.feasthawaii.com.

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BITS AND PIECES . . . Uncorking its monthly wine dinner Friday, Aug. 4 will be Lahaina Coolers. Begin with Eve chardonnay and summer salad of spinach, goat cheese, strawberries and toasted almonds; Boom Boom syrah with lobster ravioli served with red-wine marinara; and Chateau Smith cabernet sauvignon with short ribs in a red-wine and veal demi glace.

It’s a good deal at $60 per person including wines and this time around, Alex L. Calma will play guitar. For more details, call 661-7082.

Cabaret Night is another fun and tasty thing to do with regular performances Mondays that include a four-course Mediterranean meal with one course being a drink at Cafe del Vino in Maalaea Harbor Shops.

Joining the regular burlesque troupe on Monday will be actress-singer Laura Cole of “The Producers” and “Dirty Rotten Scoundrels.” On Monday, Aug. 7, Jerry Eiting of “9 to 5 The Musical” fame will bring his baritone voice to the enjoyment of listeners. Cost is $70 for the dinner show. For reservations, call 868-0732.

In Kapalua, Beats & Eats will be drumming up interest from 6 to 9 p.m. Friday as it does each month at Plantation House in Kapalua. Guest Chef Kyle Kawakami of Maui Fresh Streatery will team with PH’s Executive Chef Jojo Vasquez to wow the crowds with Burmese pohole salad, torched hamachi crudo, short rib and foie gras loco moco, tamales with local venison chorizo and more at modest prices. Deejay Eliza Escano will get the restaurant’s Bar Nineteen jumping, too.

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