YO, HO, HO . . . Time flies when you’re having rum, er, fun. While the Caribbean is the epicenter of all things “rum,” a Kauai firm’s spirits will flow at Eat Your Drink affair from 5:30 to 7 p.m. Saturday in The Mill House Sugar Room at Maui Tropical Plantation in Waikapu.
Seatings run from 5:30 to 7 p.m. for those 21 and older. Cost of $35 plus tax includes pupu by The Mill House Executive Chef Taylor Ponte. Sip craft rum cocktails by “Eat Your Drink” author/master mixologist Matthew Biancaniello made with Kauai’s Koloa Rum that will be shaken, stirred and available for purchase.
La Dolce Vita is “the sweet life.” Wailea mermaid artist Hermine Harman will host a red-carpet event with that name at her Maui Meadows home on March 9 that benefits the island’s largest hospital, Maui Memorial Medical Center.
“Let the theme of the evening, the classic 1960 film, ‘La Dolce Vita,’ inspire you,” says Harman. “Your senses will be dazzled by an evening of food, drink, music and ART. There will be art for sale as well as a live auction.”
Stone sculptor Tim Garcia will cater the food with an Italian slant, and Four Seasons Executive Assistant Pastry Chef Riccardo Meniccuci, Harman’s tenant, has created fine Italian desserts for the event.
Take your taste buds to Italy with tomato and artichoke bruschetta, seared ahi with olive tapenade and Evoo, roast herb chicken with lemon-caper aioli, butternut squash ravioli with parsley and pine-nut butter and grilled veggies and cheeses.
“My first career was in health care,” says Harman, who will screen Federico Fellini’s classic and eccentric “La Dolce Vita” in her backyard. “1960s elegant attire encouraged. Tickets are $150. Call MMMC Foundation at 242-2630.”
Speaking of Four Seasons Resort Maui, it will launch the Maui Wine & Food Classic Friday through Sunday in Wailea. For more details, see Events on Page 11.
Girl’s Day originated in Japan and was brought here by immigrants, evolving into honoring the ladies in the family with food and fun gifts. Join the Hinamatsuri Girl’s Day Festival and all-you-can-eat brunch from 9 a.m. to 1 p.m. Sunday at Ka’anapali Beach Hotel.
“This year we’ll have the Hinamatsuri doll collection on display, kimono dress up by Maui Minyo Kai and photo taking while you wear kimonos,” says Executive Chef Tom Muromoto.
“We’ll also feature Maui Taiko Drums, a Japanese calligrapher and crafts, and we will have live Hawaiian entertainment during our Sunday brunch buffet.”
A repeat award-winner for Best Brunch on Maui, the KBH extravaganza lets you sip ever-flowing bubbly and savor sauteed clams with mizuna leaves in dashi broth, pork nishime, furikaki-baked salmon, Okinawan shoyu pork, made-to-order saimin, specialty salads, cold seafood bar, keiki station and an array of desserts.
Cost is $48 per adult and $25 for keiki 6 to 12 years of age. Call KHB at 667-0124.
Starting Friday and running throughout March, 260 restaurants statewide will serve a dish using a locally grown, caught or raised product, and donate $1 from it to the Hawaii Agricultural Foundation’s educational programs in public schools. The promo is called Localicious. Just ask for the dish or look for the logo on the menu, order it and contribute to the cause.
Localicious participants include Ama Bar & Grill at the Maui Coast Hotel in Kihei, Humuhumu at the Grand Wailea (see story on Page 14), Ko and Nick’s Fish Market at Fairmont Kea Lani in Wailea and Humble Market Kitchin at Wailea Beach Resort, Marriott Maui. In West Maui, participants include Hula Grill, rocksalt at the Sheraton Maui and Japengo at Hyatt Regency Maui. For the statewide list, visit www.hawaiiagfoundation.org/events/localicious/.