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Quick Bites: Maui Brewing, Cakebread Cellars, more
COMPILED BY NINA WU / nwu@staradvertiser.com
Aloha B’ak’tun: Maui Brewing Co.’s last of four limited release beers for 2012 is called “Aloha B’ak’tun,” which loosely translates as “hello and goodbye to a calendar period of 400 years.”
The label for the latest special release beer from Maui Brewing Co. (Courtesy photo)
The Belgian-style Stout is brewed with Big Island chocolate, locally grown chipotle peppers and cinnamon.
Aloha B’ak’tun is available at the Maui Brewing Co. brewpub in Lahaina and will be canned for distribution to retailers by mid-January.
Visit www.mauibrewingco.com.
Cakebread Cellars Dinner: Enjoy a special wine dinner on Jan. 16 at Japengo Restaurant with guest Dennis Cakebread, vice-chairman of Cakebread Cellars.
Chef Sven Ullrich has created a menu of contemporary Hawaiian dishes to be paired with five wines selected by Cakebread.
The menu starts with Kampachi crudo paired with 2010 Cakebread Cellars Sauvignon Blanc, a sous vide of Kona lobster with 2009 Cakebread Cellars Reserve Chardonnay, Hirabara Farms baby romaine “c-zar” with 2009 Cakebread Cellars Pinot Noir and Shinsato Farms pork shoulder with 2009 Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon.
Dessert is Drunken French Toast paired with 2010 Cakebread Cellars Zinfandel.
A reception begins at 5:30 p.m. at Japengo in the Hyatt Regency Waikiki, 2424 Kalakaua Ave.
Cost is $98 per person. Call 237-6140.
Tanaka Makes a Move: Tanaka of Tokyo, offering teppanyaki-style dining, has moved to a new location in the Waikiki Shopping Plaza — same building, but different floor, with visibility from the street.
Dinner selections include lobster, filet mignon, Alaskan King crab legs, ribeye steak, scallops and Wagyu beef, along with side orders that include Tanaka’s famous Teppan-grilled fried rice.
Tanaka of Tokyo is now on the third floor above Armani Exchange. Catch the elevator between Victoria’s Secret and Sephora on the ground floor of the Waikiki Shopping Plaza, 2250 Kalakaua Ave.
Call 922-4702 for reservations.
French Winemaking Mavericks: Vino presents a “quartet of French winemaking mavericks” at 6 p.m. on Thursday.
Sommelier Chuck Furuya says these winemakers may be considered radical in some circles, but they offer a “back to basics” philosophy in both the vineyard and winery by opting for organic farming and minimal sulfur use.
On the menu are four notable French wines (in 2-ounce glasses): a 2009 Jean Foillard Morgon “Corcelette,” 2010 Maxime Magnon “La Demarrante,” 2009 Domaine Leon Barral “Jadis” and 2009 Domaine Gramenon “Sierra du Sud.”
Cost is $39. Call 533-4476 or email Sara at svilliers@dkrestaurants.com.
–Email “Quick Bites” news to nwu@staradvertiser.com.
