LET IT FLOW . . . He's got to be at least 21 years old. I'm talking about Patrick Okubo, pegged as the "world's youngest master sommelier."
"Please be inspired to join Pulehu: An Italian Grill at the Westin Ka'anapali Ocean Resort Villas on Wednesday at 5:30 p.m. as he pairs his favorite wines with creations by our chef," says Pulehu manager James Hansen. "The evening will begin with a champagne reception followed by four courses of wine-paired food."
Highlights are grilled Molokai prawns puttanesca, duo of duck, crispy veal sweetbreads, and Snake River Farms flat iron steak with gorgonzola-leek fondue. Top it off with fun desserts at the candy buffet. Cost is $85 per person. You may call 667-3254.
Dean Sturman of the new Rodeo General Store in Kihei is gearing up for his grand opening party from 1 to 4 p.m. Saturday with live music, free food samples, prizes and so much more.
CARLA TRACY photo
Paia's Fourth Friday event is coming up this week and the north shore town will be jumping with live music, and lots of food and drink specials.
Enjoy margarita specials at Milagro's; refreshments at Maui Craft Guild; an Indian food demonstration and curry samples by Uma's Spices in Mana Foods' tiki bar; and buy what you like to eat as you enjoy a special performance by Simmer Street at Paia Bay Cafe.
Rodeo General Store in Makawao has been a popular pit stop for decades for its prepared foods and nice selection of wines and beers.
From 1 to 4 p.m. Saturday, its brand-new sister Rodeo General Store in Kihei will celebrate its grand opening with a slew of activities. You'll laugh at the parking signs that read, "Violators will be made into chili or towed" after the alloted 20-minute window.
"Enter to win a $200 gift card, bicycle, skateboard and cooler," says Managing Partner Dean Sturman. "We'll present hourly drawings, free food samples, a clown, live music and balloon animals."
In addition, you'll get discounts on hog dogs and drinks. Regular takeout fare is prepared in the Rodeo commissary kitchen in Haiku. Buy Italian subs, veggie enchiladas, sushi, teri-chicken bentos, steak poke, raw foods, salads, smoothies and desserts.
"We also have a barrage of desserts such as chocolate bread pudding, mango cheesecake and lemon squares," says Dean's fathe, Gary Sturman, who says he handles the food for all of the outlets.
BITS AND PIECES . . . Maui County Farm Bureau is partnering with top island chefs in the six-part Grown on Maui Chef Demo series. It's held on the last Monday of the month a Whole Foods Market Kahului.
"The community is invited to attend a free, one-hour cooking demonstration and tasting," says publicist Charlene Ka'uhane. "Designed to shine the spotlight on seasonal, local and fresh grown-on-Maui produce and proteins, the 2012 series extends into three seasons - from winter to spring then summer."
Spring will be in the air at the next chef demo Monday with Chef Joey Macadangdang at Roy's Kaanapali. Roy's just moved from its spot in Kahana after 20 years, and Joey's got his hands full with packed houses each night as west side residents and visitors check it out.
We dined there last week and savored baby-lettuce wedge with blue-cheese crumbles, part of a humongous portion of fork-tender short ribs with au-gratin potatoes, and Roy's world-famous chocolate souffle.
In the lounge area, we spotted Tom Donovan, the general manager of The Ritz-Carlton, Kapalua and his entourage. Donovan says Kapalua Wine & Food Festival is shaping up nicely for June 8 to 10.
"We've secured Visa International as our title sponsor and we'll have exciting seminars, such as the one with Amigo Bob, a biodynamic farmer-teacher in Napa and Sonoma who will bring a host of top winemakers, all into sustainable practices," says Donovan.
On April 4, the culinary and the hospitality students at UH Maui College will present Cuisines of the Mediterranean Trade Route in the college's Pa'ina Building in Kahului from 5:30 to 7:30 p.m.
"The type of food we will be having at our event is split up into three groups, each covering a specific region such as Spain and France, Italy and Greece and Egypt and Morocco," says Kerilee Erice. "Action stations in the upstairs kitchen will be where our culinary students will cook and serve food to our guests."
Enjoy pork-and-pepper empanditas, house-made chorizo on Manchego-cheese flat bread; roasted-vegetable crepes with Serrano ham, oven-baked spanakopita, Caprese salad, fresh fish souvlaki, braised lamb and much more. Cost is $40 per person. Call 298- 3871 by Wednesday.