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Quick Bites: Three Fat Pigs, Hula Grill, more
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Three Fat Pigs: The Three Fat Pigs, a new restaurant and gastropub by chef Ippy Aiona, is expected to open Sunday at Kings’ Shops at Waikoloa Beach Resort.
Aiona, who was a finalist on last year’s “Food Network Star,” is offering a whimsical menu with small plates including “Oyster Shooters” with yuzu lemon juice and soy sauce Sriracha spheres, “Pigtail” with pickled watermelon rind, and roasted “Bone Marrow” with grilled French bread and roasted tomatoes.
A selection of salads also includes “Hamakua Mushrooms,” featuring alii mushrooms with pickled Hirabara Farm radishes and a pistachio vinaigrette, and a beef carpaccio with Worcestershire lemon aioli.
Prices for small plates and salads range from $8 to $16.
Aiona’s other restaurant, Hawaiian Barbeque, is also open at Queen’s Marketplace’s food court at Waikoloa.
Kings’ Shops is at WaikoloaBeach Resort, 250 Waikoloa Beach Drive. Visit www.kingsshops.com.
St. Patty’s at the Kahala: The Kahala Hotel & Resort is offering Irish favorites at Hoku’s, the Plumeria Beach House and The Veranda.
Chef Wayne Hirabayashi’s three-course Irish menu includes a seasonal garden salad, the chef’s own version of corned beef and cabbage with an island flair (using homegrown Kunia Farms cabbage) and Bailey’s ice cream. Available from 11 a.m. to 2 p.m. at the Plumeria Beach House ($35 per person).
Enjoy Guinness and other Irish craft beers from 2 to 10 p.m. on The Veranda.
At Hoku’s a four-course meal includes an amuse bouche of Irish brown bread with smoked salmon, Lehua honey-glazed bacon with colcannon butter sauce, mussels steamed with cider and ham, and Hirabayashi’s corned beef and cabbage with baby Yukon Gold potatoes and heirloom carrots. For dessert, enjoy a Bailey’s ice cream sundae. Served from 5:30 to 10 p.m. at Hoku’s ($55 per person).
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Farmer Series Dinner: Alan Wong’s Honolulu is bringing back the “Farmer Series Dinner,” with the next one featuring FarmRoof on Wednesday.
The menu starts with Naked Cow Dairy labne (Middle Eastern yogurt), followed by a FarmRoof salad, Wailea Agricultural hearts of palm and crab salad with Kahuku sweet corn, and then pickled Kauai shrimp with Mari’s Garden Manoa lettuce.
Enjoy North Shore Aquafarm tilapia with house-made saimin noodles next, followed by Daleico Ranch Big Island red veal. Polish it all off with a dessert by pastry chef Michelle Karr-Ueoka.
Guests will have the opportunity to meet FarmRoof partners Alan Joaquin and Kalei Fernandez, who grow farms on rooftops including the one at Castle Medical Center.
Cost is $85 per person ($115 with wine). Call 949-2526.
Farm to Table: Enjoy the products of local farmers and vendors including the Aloha Beer Co., Kaiulani Spices, Pacifikool, Shinsato Hog Farm, Hawaiian Heart of Palm and Madre Chocolate.
Hula Grill Waikiki chef Paul Rivera presents a five-course, prix fixe Farm to Table dinner at 6 p.m. Wednesday.
Start off with a smoked Big Island abalone BLT followed by a crispy pork “pasta style” salad, and then a Kaiulani spiced sausage trio with pickled hearts of palm. Next up is Manoa Honey pork tenderloin with Molokai sweet potato hash.
Dessert is a caramelized bacon and chocolate cannoli. Each course is paired with Koloa Rum and an Aloha Beer.
Cost is $59 per person, with a portion of proceeds donated to Paepae o He’eia, a nonprofit dedicated to preserving the He’eia Fishpond. Hula Grill Waikiki is on the second floor of the Outrigger Waikiki on the Beach, 2335 Kalakaua Ave. Info: 923-4852, www.hulagrillwaikiki.com.
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