Quick Bites: Du Vin, Hiroshi’s, Cafe Miro, more
COMPILED BY NINA WU / firstname.lastname@example.org
Mediterranean flavors: Brasserie Du Vin’s monthly “Brewer’s Table” dinner, scheduled for Nov. 30, will focus on Mediterranean flavors.
Chef Marco Elder and beer enthusiast Andy Baker have come up with a menu highlighting mostly European beers.
The dinner starts with a steak carpaccio with micro-arugula salad paired with Mythos Lager from Greece. It will be followed by lobster and Kahuku corn ravioli in a pistachio cream sauce with Brasserie St. Germain Biere de Garde from France.
The third course is port-braised short ribs, baby carrots and asparagus with Moretti La Rossa from Italy.
For dessert, a warm apple galette with vanilla bean creme anglaise and cinnamon gelato will be served, paired with Mad River John Barleycorn from California.
Cost is $50 per person. Dinner is served at 6 p.m. in Brasserie Du Vin’s Cask Room, 1115 Bethel St.
The Brewer’s Table dinners typically sell out; reservations are recommended. Call 545-1115.
Local only: Hiroshi chef Hiroshi Fukui has a new, four-course menu of locally grown and sourced fare in November, and Sunday and Monday are the last days to catch it.
The first course is Big Island abalone “Casino,” with roasted garlic aioli, bacon bits and Kula baby romaine. Optional wine pairing: Ca’Donini Pinot Grigio.
The second course is mahi katsu with truffled tartar sauce, sliced cabbage and ginger. The wine pairing is Oroya.
The main course is crispy skin kampachi, with roasted shiitake mushrooms, shiso and Hamakua mushrooms with squid-ink puree. The wine pairing is Hugl Gruner Veltliner.
Hiroshi’s sweet course is yuzu Meyer lemon frozen mousse, with fresh fruit and chiffonade mint.
Cost is $35 for food only; add $13.95 for wine pairings.
The restaurant asks that reservations be made for the local menu, to ensure enough settings are available.
Hiroshi, sister restaurant to Vino, is on the Diamond Head side of Waterfront Plaza, 500 Ala Moana Blvd. Reservations: 533-4476.
French wine dinner: Cafe Miro will host a French wine dinner on Tuesday, with a five-course menu prepared by chef/owner Shigeru Kobayashi.
The first course features Maui onion and potato soup with black truffles and gnocchi.
Next will come Maine lobster, Kona abalone, white shrimp, scallop and squid with orange yuzu vinaigrette.
The third course is opah, foie gras and eggplant puff pastry with beurre rouge sauce. After that, enjoy beef tenderloin steak with forest mushroom sauce, served with lyonnaise potato and vegetable.
Dessert will be chocolate mousse black sesame panna cotta and blueberry gelato with fresh fruits.
Hawaii sommelier Patrick Okubo of Young’s Market Company will pair the courses with wines: Jean Claude Boisset Brut Rose #69 NV; HB Picpoul de Pinet 2011; Bernard Moreau Bourgogne Rogue 2010; Chateau Recougne Bordeaux Superior 2009; and Domaine Baumard Quartz de Chaume 2007.
Cost is $100 per person. Dinner will be served at 6 p.m. Cafe Miro is at 3446 Waialae Ave. Reservations recommended: 734-2737.
Melt is back: Fans of Melt, Honolulu’s popular street vendor plying gourmet grilled cheese sandwiches, has made a comeback.
Melt will serve lunch between 11 a.m. to 2 p.m. on Wednesday, Thursday and Nov. 30 at TASTE, a new venue in Kakaako offering breakfast and lunch service as well as special events and pop-up dinners.
TASTE is at 667 Auahi St. Visit www.tastetable.com.
Vino and pasta: Vino in Kakaako is hosting two wine and food events Thursday.
“A Trio of Revered & Aged,” a wine tasting of single-vineyard, bottle-aged wines from California, takes place at 6 p.m. The wines: 2005 Patz & Hall Chardonnay, from Durell Vineyard; 1995 Laurel Glen Cabernet Sauvignon from Sonoma Mountain and winemakers Patrick Campbell and Ray Kaufman; and 1995 Whitcraft Pinot Noir from Hirsch Vineyard.
Vino’s Chuck Furuya calls the Whitcraft pinot noir from Hirsch “a true landmark wine … with Old World soul, depth and fabulous sophistication.”
While the dishes last, Vino chef Keith Eno will feature special menu items to accompany his handmade pasta as specials throughout the night on Thursday.
Sample Vino offerings at Waterfront Plaza (the former Restaurant Row), 500 Ala Moana Blvd. Reservations: 524-8466, vinohawaii.com.
Ovation wine dinner: Stage restaurant is hosting its last Ovation wine dinner of 2012 on Monday, with seatings at 5:30, 6:30 or 7:30 p.m.
Wine specialist Sky Cameron will present the cabernet sauvignon pairings for a four-course dinner by executive chef Ron De Guzman.
The menu, presented in “acts” by Guzman and the Stage cast of characters:
Amuse bouche: black truffle and egg toast.
Act one: beef carpaccio, with baby arugula salad, parmesan reggiano, anchovy vinaigrette, capers and a red wine emulsion. Wines: Sean Minor Wines Cabernet Sauvignon, Paso Robles 2010, and Charles Smith Wines Chateau Smith Cabernet Sauvignon, Columbia Valley 2010.
Act two: herb- and parmesan reggiano-crusted seared ahi, with sauteed island mushrooms, herb oil and cabernet gastrique. Wine: Frog’s Leap Winery Cabernet Sauvignon, Rutherford, Napa Valley 2009.
Act three: braised beef short rib “Pot au Feu” with truffled broth, root vegetables, fleur de sel and mustard. Wine: Grgich Hills Estate Cabernet Sauvignon, Napa Valley 2008.
Finale: peaches-and-creme brulee — burnt yuzu custard, poached peaches, ginger spiced tuile, raspberry sorbet.
Cost is $45 for the four-course dinner, $75 with wine pairings.
Dine at Stage inside the Honolulu Design Center, 1250 Kapiolani Blvd., on the second floor. Reservations and information: 237-5429, stagerestauranthawaii.com.
Christmas stollen: Holiday decorations are already out, so it’s time to start thinking about ordering your Christmas stollen from The Kahala Hotel & Resort. The fresh-baked stollen will be available from Dec. 1 to 31.
The stollen, a Christmas pastry, was first baked and served in Germany’s Saxon Royal court in 1427. The loaf-shaped cake-bread is a holiday treat traditionally made with dried fruit, nuts and spices and dusted with sugars or icing.
Chef Michael Moorehouse’s version of the Christmas stollen includes a mix of raisins, orange, lemon peel, slivered almonds, rum, marzipan and his own blend of spices.
Cost is $18 plus tax per loaf. To pre-order, call 739-8760 or email email@example.com. Pickup is available from 10 a.m. to 6 p.m. daily from the Plumeria Beach House.
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