Each quarter, the Royal Hawaiian hotel presents Epicurean Journey, a two-day event featuring a wine dinner followed by a cooking demonstration and lunch the next day. The hotel kicks off its 2017 series with “Roots & Vines” on March 31 and April 1, themed after food-related roots as well as chefs’ inspirations — or roots — in cooking.
Many chefs, said executive chef Colin Hazama, were inspired by their moms, grandmas and other family members to enter the culinary profession.
The 6 p.m. dinner at Azure restaurant features five courses paired with wines.
The dishes feature family inspirations, such as Uncle Gerald’s Kauai Shrimp Etouffee and Popo’s Star Anise Braised Oxtail.
Also on the menu: Baby Beet-Cured Kampachi, Clover Leaf Farm Spring Salad, Bar Cottage Lobsta Bake and, for dessert, pastry chef Carolyn Portuondo’s Deconstructed Lemon Pie.
On April 1 at 10 a.m. in the hotel’s Regency Room, the second-day event will focus on ozoni, the traditional Japanese New Year soup, demonstrated by Hazama.
Shin Ho of Ho Farms will also make an appearance to showcase the farm’s produce, then guests will use the produce in their own ozoni. Lunch follows.
The two-day event is $280, $250 without wine. Dinner only is $180 and $150; demo and lunch only, $130 with wine, sake and shochu pairings or $100 without alcohol. Call 921-4600.
Other installments in the Epicurean Journey: “Misfits,” featuring B-grade products (June 30 and July 1); “Archipelagos,” with each course featuring a specific part of the Hawaiian island chain (Sept. 29 and 30); and “The Royal Feast,” a meal fit for royalty (Dec. 15 and 16).
Prices are the same for all the events, except December’s, which run from $120 to $325.
New Zealand in spotlight
A few seats remain at Thursday’s 6 p.m. dinner at Hoku’s celebrating the foods and wines of New Zealand.
Host will be Cameron Douglas, New Zealand’s only master sommelier, pouring such wines as Squawking Magpie Sparkling, O:TU Sauvignon Blanc and The Darling Chardonnay.
Chef Wayne Hirabayashi is using New Zealand oysters, smoked king salmon, rack of lamb and cheeses on a five-course menu.
Local foods are also on the menu in a Hawaiian Rancher Beef carpaccio and bouillabaisse.
Douglas selects wines for the distributor NZ Wine Navigator, Hoku’s partner in the dinner.
Cost is $145. Hoku’s is in the Kahala Hotel & Resort. Call 739-8760.
Shake off blues at Blu Night
The District Nightclub will be feeling blue on Saturday, in a happy way.
Iichiko Blu shochu takes the spotlight during Blu Night, from 10:30 p.m. to 3 a.m.
Free samples will be handed out, and drink specials will feature the liquor. Prize giveaways and games will add to the party atmosphere.
Produced in Japan for the Hawaii market, Iichiko products are served in several bars and restaurants and recently became available in retail stores.
The District is at 1349 Kapiolani Blvd., across from Ala Moana Center. Call 949-1349.
Pink’s pairs with a musubi
Fans of Hollywood’s Pink’s Hot Dogs need travel no farther than Sea Life Park for the iconic sausages, now available in Hawaiian Pink’s Hot Dog Musubi.
The musubi is sold at takeout windows inside and outside the park, so you don’t have to pay to get in if you’ve got a hankering while driving past Makapuu.
They sell for $2.79.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
