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Quick Bites: Taste, Madre Chocolate, more
Gastropub pop-up Miso & Ale will be one of the new additions to Taste's lineup this month. Miso & Ale will serve food on Wednesdays, while Ono to Go chefs will cook on Tuesdays, Pili Hawaii on Thursdays and Cocina on Fridays. --Courtesy Miso & Ale
COMPILED BY NINA WU / nwu@staradvertiser.com
Taste Additions: Taste is bringing in some new chefs for its lunchtime lineup from 10 a.m. to 2:30 p.m. this month.
Look for Ono to Go on Tuesdays, Miso & Ale on Wednesdays and Pili Hawaii on Thursdays, followed by Cocina on Fridays.
Ono to Go is a food truck offering keawe-grilled “ono style” items with Japanese, Hawaiian and Korean flavors.
Miso & Ale, a gastropub pop-up by chefs Christopher Okuhara and Christopher Gee, will also offer lunch at Taste, along with Salt Kitchen & Tasting Bar chef Quinten Frye (who runs Cocina).
Mark “Gooch” Noguchi will also be in the kitchen offering lunch creations from Pili Hawaii.
Taste, at 667 Auahi St., offers different chefs and food artisans throughout the week. Schedules are subject to change. Visit www.tastetable.com for updates.
Ancien Wines: Enjoy a gourmet dinner with the finest selections of Ancien Wines at Hoku’s at The Kahala Hotel & Resort on Friday, March 15.
The culinary affair involves a five-course menu with wine pairings from the vineyards of Ancien Wines.
Vintner Ken Bernards, who says his philosophy is “to create a delicate and ever-changing balancing act between traditional wisdom, scientific assessment and artistic insight,” will be on hand to present wines for the evening.
Kahala’s executive chef Wayne Hirabayashi’s menu begins with poached Pacific shrimp, shaved fennel and tangerine jus to be served with Pinot Gris, Carneros, 2011, followed by grilled Scottish salmon belly and buttered peas with Chardonnay, Carneros, 2010.
Next, enjoy Kurobuta pork roulade with black trumpet mushrooms and tat soi paired with Pinot Noir, Carneros, 2009.
The highlight is the soy-glazed quail with sauteed foie gras paired with Pinot Noir, 2008 and black pepper-crusted veal loin with fruit compote and melted leeks with Pinot Noir, Santa Rita Hills, 2008.
Dessert is rhubarb shave ice with Hawaiian vanilla bean ice cream.
Cost is $120 person. Call 739-8760 or email restaurants@kahalaresort.com.
St. Patty’s Day: It’s March, so it’s time to start thinking about St. Patrick’s Day. Celebrate the flavors of the Irish at 12th Avenue Grill on March 15 and 16.
The hearty starters include an Irish cheddar and Smitty’s (Smithwick’s Irish Ale) soup along with small plates including Shinsato pork belly and Big Island “cabbage roll,” which is cabbage-stuffed pork belly with Irish whiskey and caraway house mustard.
For a full, hearty meal, choose from large plates including the Guinness-balsamic and mustard glazed Maui Cattle Co. house corned beef, a potato-crusted island-style “Fish & Chips” or Big Island ulu with “Kako’o Oiwi” taro chips. Dessert is a surprise.
Call 732-9469 or visit www.12thavegrill.com.
Chocolate, Limited Edition: Award-winning chocolate producer Madre Chocolate is offering limited-edition bars for the next few weeks.
Madre collaborated with Tealet to produce a genmaicha chocolate with a hint of the tea mixed with 70 percent dark chocolate. The purple olena aphrodisiac chocolate was a hit during Valentine’s Day, selling out, but you just might see it again sometime in the future.
If you’re interested in trying to make chocolate yourself, Madre offers its next bean-to-bar chocolate-making class from 1 to 4 p.m. at its Kailua shop at 20-A Kainehe St. on March 31.
Madre Chocolate’s bars are all handmade in Hawaii. Visit madrechocolate.com.
