Side Orders • April 6, 2017
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HOW'S YOUR ASPEN?. . . I hope it's better than mine. In fact, my recent ski trip went downhill fast, even though I did exercise extreme caution. It's just that I had a couple of slow, "Oh, No-O-O-O!" spills. Lucky I wore a helmet. But. . .
Back on Maui, I'm sporting a knee brace with optional crutches. Apparently, it's a very eye-catching ensemble as I'm getting so many looks and comments. It's going to be my uniform for quite some time. So now you know what happened when you see me.
Guess I should stick to pointing myself in the direction of restaurants, instead of down steep mountainous terrain in an unexpected blizzard. However, Whistler sure was fun while it lasted and the regional food was top notch. Perhaps I can put together a food story someday.
Here, I wish I could do the duck walk to the Duckhorn Vineyards dinner Friday. It will be a one-of-a-kind, multi course meal, featuring wines from all six of the acclaimed Napa Valley winery's projects.
The Duckhorn event will be held at Sugar Beach Events in Kihei from 5:30 to 9:30 p.m. with everything from filet sliders to coconut-milk poached fresh catch to lamb with Moroccan-spiced couscous.
"We are pairing Duckhorn wines with different action stations that have been specifically designed for this wine night," says owner-chef Lee Anderson. "Come explore the flavors of these outstanding wines and watch as the chefs prepare the courses right in front of you. This is a perfect night to mingle with fellow wine lovers and interact with the wine representatives."
For more details, call Sugar Beach at 856-6151.
Lahaina Coolers will uncork its monthly wine dinner on Friday as well. The three-course feast starts at 6:30 p.m., featuring Pacific Rim dry reisling, Charles Smith Eve chardonnay and Jackson Estate cabernet sauvignon with prosciutto-wrapped scallops; quinoa, beet and arugula salad and crab-crusted filet mignon with sauce Bernaise, says owner Cruz Ortiz. Cost is $60 per person. Call 661-7082 or see bartender for reservations.
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BITS AND PIECES . . . Want to support Maui Ocean Center Marine Institute? Then attend the Kaiola Gala fundraiser dinner from 6:30 to 10 p.m. Friday at the Maalaea aquarium.
The menu is lemon-zest encrusted mahimahi, chicken stuffed with spinach and Boursin cheese, fire-broiled New York steak in red-wine demi glace and grilled vegetable Napoleon with Pomodoro sauce. Dessert will be breadfruit, or ulu pie. For more details, visit www.mocmarineinstitute.org/gala.
Many family-friendly events are happening this week as well. Tomorrow, come to Wailuku First Friday for fun and food. At the Queen Ka'ahumanu Center, take the keiki to the Let's Fish & Poi Together event on Saturday and the Easter Bunny will be an added bonus.
Sunday, head Upcountry to the Keokea Homestead Farm Lots for the Keokea Kanikapila Jam featuring music and Hawaiian food such as kalua pork, laulau, lomi salmon, pastele stew, mamaki tea smoothies and deep-fried fish with poi, barbecue by Al's food truck and also crepes, says event organizer Kalena Park.
Winners have been announced from the Maui County Agricultural Festival's Grand Taste event. In the category of best protein, Alvin Savella of the Banyan Tree took first place while Isaac Bancaco of Andaz Maui took second. For best vegetarian dish, chef David Viviano of Montage Kapalua Bay won first place, followed by Mike Lofaro of Humuhumu at Grand Wailea.
Kimo's recently celebrated its 40th anniversary on Front Street in Lahaina. Attendees enjoyed music and food and took $5 spins on a wheel with proceeds benefitting Maui Cultural Lands.
"Forty years ago, we opened Kimo's as the flagship of the TS Restaurants group," says longtime assistant GM Jack Starr. "We are famous for fresh fish, prime rib and we have organic Jidori chicken and Duroc pork. People go nuts over our fish."
Last but not least, I've stumbled again. But not on the slippery slopes. On a name. Sorry to Greg Brown, whose name was wrong in my last Side Orders. He owns the Wine Corner and Da Vine Art in Paia.
* Got restaurant / dining-event scoop?
Call Dining Editor Carla Tracy at 242-6342; or email carlatracy@mauinews.com.