Side Orders • August 3, 2017
AROUND TOWN . . . Sometimes, I feel as if I’m churning out copy as fast as a Land O’Lakes factory worker agitates cream into butter.
But I do know that readers are looking for deals and tasty events during summer and I’ve got some in my pocket, on my email or in my recent memory.
If you like authentic barbecue from a wood-rotisserie smoker, then Beach Bums BBQ & Grill in Maalaea has good prices and fun in store each night.
Happy hour prices are about as low as it gets with pints of Bud Light and Pabst Blue Ribbon for $2.50 and mai tais and margaritas for just $3.50 each.
Beach Bums boasts the state’s largest smoker that was built in Mesquite, Texas. Owner Dave Mecklenburg says to come and check out the sliced brisket, pulled pork, drunken chicken and baby-back ribs and listen to live music nightly.
Want to enjoy a Mexican party on the fifth of every month?
Then make like a donkey delivery truck and haul a** to Sangrita Grill + Cantina in Kaanapali on Friday, the fifth of August, for happy hour prices.
Cinco de Sangrita features $3 Mexican draft beers, $3 meat tacos and $6 classic margaritas all day.
Popular Charley’s Restaurant & Saloon in Paia also serves a breakfast burrito of a large flour tortilla filled with scrambled eggs, Portuguese sausage, refried beans and brown rice and topped with sauces and cilantro at a great price.
Last Sunday, I wrote a big feature about the wines that will flow at the annual Maui Calls gala fundraiser Aug. 18 at Maui Arts & Cultural Center in Kahului.
Next week will be a story about the food vendors and restaurants that will participate in this prestigious event.
But there are a couple of new participants of note, including Bistro Molokini poolside at Grand Wailea, A Waldorf Astoria Resort.
Chef de Cuisine Adam Reczkowski will entice attendees with his heirloom-tomato gazpacho with grilled shrimp, melon and yuzu-kosho creme fraiche that is gluten free; and confit pork belly with piquillo romesco, macadamia nuts, charred baby leeks and crumbled feta.
Due to attendee requests, many of the Maui Calls dishes will be gluten-free, dairy-free, vegan and vegetarian. New Star Noodle Chef Abby Ferrer will wow with veggie Hoaloha Farms taro dumplings and chilled crab mazeman ramen; and Pono Pies will delight with breadfruit-based desserts and other island sweets.
For Maui Calls tickets and more details, visit www.mauiarts.org.
Those who love to sip bubbly should take note that Champagne Hale at Cliff House continues to effervesce from 4:30 to 8:30 p.m. Thursdays to Sundays through Sept. 3 in Kapalua.
“It’s an exclusive pop-up bar and lounge offering a front-row seat to the finest Maui sunsets, serving a variety of Veuve Clicquot champagnes paired with the dining menu,” says Executive Chef David Viviano, who innovates with fun bites.
Longhi’s Wailea will host a Maui No Ka Oi dinner called Tapas of Spain at 7 p.m. Aug. 11 at a cost of $125 per person with $25 going to the University of Hawaii Maui College Culinary Arts Program.
“We hope to expose a lot of new tastes and flavors as well as be more interactive, similar to what you might experience at a tapas bar in Spain,” says General Manager Michael Rose. “It will be seven courses with some served family style.”
Sommelier Charles Fredy and team will feature 14 wines and special guest Victor Ordzenes of Spain will be on hand to talk about his family wine portfolio.
* Got restaurant / dining-event scoop?
Call Dining Editor Carla Tracy at 242-6342; or email firstname.lastname@example.org.