Brews and Grinds: Fine Fare Sync with Suds

Brews and Grinds: Fine Fare Sync with Suds

We're a sucker for a good wine dinner: The eloquent musings of a celebrated chef, extrapolating the nuances (or how he perceives them) from a flight of wines and crafting a menu around a notion. However, it isn't every day that you hear about a beer tasting. Mark your calendars for 6:00 p.m. Tuesday, June 8, 2010, when five chefs will craft five hearty dishes to pair with five fine brews from the Big Island's own Kona Brewing Company.

The event will take place at Hula Grill Waikiki, inside the Outrigger Waikiki hotel. The chefs have each had a chance to mull over their options, with much imbibing of their beer-of-choice from Kona Brew; and they're ready to reveal to our readers the much anticipated menu. It will include:

A passed pupu of "Chinatown Chicken and Chive Dumplings with Truffled Shiitake Mushrooms" created by Hula Grill executive chef James Rosenberry. This dish will be paired with the Waialua Wheat Ale.

Following will be Duke's Waikiki executive chef, Keith Kong's "Pancetta wrapped Jumbo Prawn with Pecorino Parsley Salad topped with Lemon Pepper Dressing", to be paired with Duke’s Blonde Ale.

Third up will be "Mochiko Wasabi Dusted Diver Scallop with Preserved Lemon and Quinoa", as prepared by The Cheesecake Factory executive chef Steve Hessenflow. This seafood presentation will be paired with the Hula Hefeweizen.

Course number four—not for the faint-of-heart, is "Duck and Pork Belly Lau Lau with Coconut Brown Ale jus with Lomi-Lomi Hau’ula Tomatoes", paired with Coco Loco Toasted Coconut Brown Ale. The dish is the brainchild of Hula Grill dining room chef, Steve Balantac.

The dessert course, as prepared by Hula Grill sous chef Paul Rivera, is his "Pipeline Porter “Float” with Tahitian Vanilla Ice Cream and Kona Coffee Macadamia Nut Tiramisu".

If you find yourself drooling on your button-down or are running for the bottle opener, then this $45 per person culinary extravaganza is for you. Seating is limited, so call ahead for reservations (they are required). Call (808) 923-4852 to do so.

If you find yourself drooling on your button-down or are running for the bottle opener, then this $45 per person culinary extravaganza is for you.