Quick Bites: Maui Brewing Co.

Jan. 9, 2015 | 0 Comments In the Star-Advertiser Friday Print Edition
Maui Brewing Co. has created a beer called the Lorenzini Double IPA, brewed with blood orange, local citrus and Maui cane sugar. A portion of the proceeds will be donated to the Shark Research Program at the Hawaii Institute of Marine Biology. (Courtesy Maui Brewing Co.)

Maui Brewing Co. has created a beer called the Lorenzini Double IPA, brewed with blood orange, local citrus and Maui cane sugar. A portion of the proceeds will be donated to the Shark Research Program at the Hawaii Institute of Marine Biology. (Courtesy Maui Brewing Co.)

BY MICHELLE RAMOS / mramos@staradvertiser.com

Drinking for a cause: Maui Brewing Co. has created the Lorenzini Double IPA as a fundraiser for shark research, deriving the name from the term “Ampullae of Lorenzini” — aka a shark’s electrosensory organ. The beer is brewed with blood orange, local citrus and Maui cane sugar. Its hop profile comes from Azacca, El Dorado and Sorachi Ace varieties, which lend grapefruit, mango and tropical aromas. There are only a limited amount of cans available. A portion of the proceeds will be donated to the Shark Research Program at the Hawaii Institute of Marine Biology.

Healthy kickoff: Start the new year off healthy with Denny’s new Fit Fare dish. The Cali Avocado Skillet features seasoned red-skinned potatoes, steamed fresh zucchini, squash and shredded cheese, topped with scrambled egg whites, pico de gallo and fresh avocado.

Cheap burger: If Christmas bills have been rolling in and you need something cheap to eat, go to the Koa­paka McDonald’s grand opening Friday. The golden arches will be serving 99-cent Big Macs from 5 to 8 p.m.

Ronald McDonald will be on hand at 3 p.m. for a meet-and-greet. There will be a Chinese lion dance at 4 p.m., and Simple Souls will perform from 6 to 8 p.m. The eatery is at 3297 N. Nimitz Highway.

Locally grown: Hiroshi Eurasion Tapas supports local farmers with its monthly Locally Grown Menu. January’s meal includes seared ahi, grilled island catch, Meka­jiki Tempura Cha­zuke and Tangerine Creamsicle Cake. Cost: $35 (additional $13.95 for wine pairings). The set menu is available on Sundays and Mondays only. Reserve at 533-4476.

Tiki’s Penfolds Winemaker Dinner: Executive chef Ronnie Nasuti and Penfolds winemaking ambassador DLynn Proctor are teaming up to pre­sent a six-course dinner from 6 to 8:30 p.m. Wednesday at Tiki’s Grill & Bar. Cost is $79. Limited seating. Tickets available at eventbrite.com.

Lots going on at Vino: “Cart Night” is back, 6:30 p.m. Wednesday, with a proposed menu that includes kampachi poke, prawns, ahi nicoise salad, beef tartare, grilled broccolini, jamon Iberico, Shinsato pork meatballs, crispy pork belly bacon and chicken cacciatore. Dishes range from $8.95 to $11.50. Reservations required.

“A Trio of Library Wines” will be held 6 p.m. Thursday. Participants will have 2-ounce samples of 1997 Catherine & Pierre Breton Bourgueil “Les Perrieres,” 200 Chateau Gombaude Guillot and 2002 Domaine de Cherisey Blagny Premier Cru “Genellottes.” Cost: $39. Reservations required. Call 533-4476.

Kahumana Farm Dinner: Enjoy a farm tour, six-course dinner and meet-and-greet with the farmers, 4:30 p.m. Jan. 31 at Kahu­mana Organic Farm and Cafe, 86-660 Lua­lua­lei Homestead Road in Wai­anae. Menu highlights include Molo­kai venison and Naked Cow cheeses. Cost: $100. Reserve at 696-2655.

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Send Quick Bites items to mramos@staradvertiser.com.

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