AROUND THE TOWN . . . Lovers of wine and tapas will soon be able to check out the sister restaurant of The Melting Pot. Adjoining the famous fondue restaurant at the Lahaina Gateway, 100 Wines is targeted to open April 5 with a world-influenced kitchen and 100 value-priced wines.
Both restaurants are owned by the Cohn Restaurant Group out of San Diego and they utilized Parisian-born designer Philippe Beltram to make them pop.
"At the entrance, we'll have big, family-style tables with wine on them, all divided into three price points. You select what you like and take it to your table. Then you sit down and we open it and give you the menu," says Beltram, whose dad is from Barcelona and mother from Italy. (He also spent his summers in Spain).
Article Photos
100 Wines Designer Philippe Beltram (left) and Executive Chef Lyndon Honda are getting ready to open the new tapas and wine bar next to Melting Port in Lahaina on April 5.
CARLA TRACY photo
"We'll serve Mediterranean share plates for under $25. In France they're called hors d'oeuvres, in Greece, meze; Italy, antipasti; and Spain, tapas. It will be perfect for couples and for groups of friends."
I finally got the chance to taste some of the products at the new Just Wing It in Piilani Village food court in Kihei. It's all hot, crunch and good. Do try it.
You may choose between baked or fried chicken wings and tenders and a host of sauces such as garlic parmigiano and volcano buffalo. The fried pickles, wraps, salads, Maui onion rings and house-made desserts will keep you craving more.
Looking for something fun for the keiki to do while you have a date night? There are still a few spots left for the Sleep With The Sharks at Maui Ocean Center in Maalaea on April 6 and 20 - both Friday nights.
Keiki will witness shark behavior at night, touch live sea creatures such as sea stars and urchins, and participate in a supervised turtle feed at the Turtle Lagoon, and much more," says Kelsey Daimon, the center's marketing and public relations coordinator.
Cost of $60 plus tax per child includes a pizza dinner, continental breakfast, snacks and souvenir. For reservations, call 270-7085.
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BITS AND PIECES . . . The 19th annual Haiku Hoolaulea & Flower Festival is expected to draw in crowds of more than 7,000 people from 9 a.m. to 4:30 p.m. Saturday on the grounds of Haiku Community Center and Haiku Elementary School.
What's it got to do with food, you ask? This year's theme is "From Our Farms to Your Table," and attendees may win fresh produce during the many stage giveaways as well as learn from experts in food presentations.
"We have an abundance of fabulous culinary delights," says event planner Toni Rojas. "The menu at PTA's Kau Kau Row will keep you coming back! And all of the food offered there is donated by generous community members. We also have Restaurant Row featuring local restaurants and caterers with an array of fabulous cuisine, including many vegetarian items."
Dig into crepes filled with ham and cheese or chocolate and hazelnut by Cafe des Amis; falafels, hummus wraps and seven-vegetable stew by Cafe Mambo; pepperoni and cheese pizza by Flatbread Co., meat or veggie dry mein by Northshore Cafe; frozen yogurt cups by Orange Leaf, and Maui ocean kale salad and live hummus veggie bowls by Cadman & Sons.
Other vendors include Rodeo General Store, Whole Foods Market, Paradise Tropical Ice, Dead Dogs VII, and No Ka Oi Kettlecorn.
Last week, Dining Scene explored upcoming happenings at Maui Agricultural Festival April 7 on the luau grounds of Maui Tropical Plantation in Waikapu.
Now we hear two well-respected and health and wellness experts will each give half-hour presentations in the nutrition tent that day, "centered around the powerful impact food has on our bodies - good and bad," according to the publicist Charlene Ka'uhane. "Chef Susan Teton Campbell, the author of "Chef Teton's Essential Cuisine, Cultured Vegetables and Kefir and Raw Food Basics and Entrees," kicks off the series at 2 p.m.
Dr. Mark Emerson, a leading chiropractor, author and speaker specializing in clinical nutrition, will focus on the important link between diet and disease. He will also do a demo, making vegan enchiladas.
On the people front, Executive Chef Matt Smith of the Hyatt Regency Maui Resort & Spa in Kaanapali will pack it up and take over as chef of the Hyatt on Kauai starting at the beginning of April. Sorry to see him go, as Smith is much beloved for his creativity in designing menus for Japengo, Umalu and other hotel restaurants.
