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Quick Bites: Burns Dinner, Shirokiya, more
COMPILED BY NINA WU / firstname.lastname@example.org
Scottish-Hawaiian Fusion: Get ready for the annual Robert Burns Dinner honoring Scotland’s favorite poet at the Oahu Country Club on Jan. 26.
The theme of this year’s dinner is “Celebrating Robert Burns — Local Style.” The meal will present traditional Scottish favorites with a local flair.
Think haggis with poi, poi lavosh and lomilomi salmon as a starter. For entrees, choose between beef tenderloin with a guava glaze, local fish with a scotch sauce or a chunky mushroom pot pie with Okinawan sweet potatoes.
Dessert is a pineapple souffle with a shortbread crust.
No-host cocktails begin at 5:30 p.m., followed by dinner at 6:15 p.m. and the program.
Reservations need to be made by Sunday to The Caledonian Society of Hawaii, P.O. Box 4164, Honolulu, HI 96812. Cost is $85 for Caledonian members and $95 for nonmembers. Tables of eight are also available. Visit www.scotsinhawaii.org for a reservation form.
Blue Water Shrimp at Shirokiya: Fans of the Blue Water Shrimp & Seafood food truck on Kapahulu Avenue will be able to find the eatery’s grub at the Shirokiya food court starting Wednesday.
Blue Water Shrimp & Seafood is expected to serve up plate lunches in a corner of Shirokiya’s Yataimura section on the second level until early March.
Choices include garlic shrimp, grilled steak, loco moco, grilled ahi and grilled salmon plates — a great accompaniment to Yataimura’s beer garden.
For updates, follow @BlueWaterShrimp on Twitter.
“Culinary Arts Under the Stars”: Kings’ Shops at Waikoloa Beach Resort is teaming up with the American Culinary Federation-Kona Kohala Chefs Association to host “Culinary Arts Under the Stars” from 5 to 8 p.m. Jan. 26.
The event benefits the culinary arts program at Hawaii Community College’s Palamanui campus.
Top chefs from Kohala Coast restaurants including Roy’s Waikoloa Bar & Grill, Merriman’s Market Cafe, Ruth’s Chris Steak House and Hawaii Calls Restaurant & Lounge will present tasting stations for the event.
Students from the HCC-West Hawaii pastry class will present desserts.
Tickets are $30, and scrips ($3 each) are required to purchase beer and wine. For an additional $20, people can attend a food demonstration by “Food Network Star” alumnus Chef Ippy Aiona, whose new restaurant, Three Fat Pigs, is expected to open at Kings’ Shops in March.
Purchase tickets at Maui Divers in Kings’ Shops or at www.konakohalachefs.org.
Locally grown: Hiroshi Eurasion Tapas will continue to offer chef Hiroshi Fukui’s locally grown menu on Sundays and Mondays through the end of January.
Enjoy Kona cold lobster tail with a quinoa salad and kim chee lemongrass sauce, followed by steamed mahimahi with a Hauula tomato concasse, choi sum and rice, and a main course of thyme-roasted Hawaiian Kampachi with fettuccine, beurre blanc and Hamakua mushrooms.
Dessert is “Chef’s Backyard Lemon Cake” with fresh fruit and vanilla ice cream.
Cost is $35 (an extra $13.95 with wine pairings). For reservations, call 533-4476 or email Sara at email@example.com.