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Side Orders • January 12, 2012

January 12, 2012
By CARLA TRACY - Dining Editor (carlatracy@mauinews.com) , The Maui News
ON THE HORIZON . . . What possible day of the week do you think Ruby Tuesday will open on Maui? Why, Tuesday, of course, in the old Roy’s spot at Piilani Village in Kihei. “We are very excited about being a part of Maui,” says co-owner Rick Nakashima. “My business partner, Ted Davenport, and I have wanted to go to the neighbor islands for some time. We’ve been fortunate to find a great location in Kihei that will allow us to serve the local community as well as visitors.” FYI:?Ruby Tuesday started in 1972 in Knoxville, Tenn. There are now more than 900 restaurants worldwide. The Hawaii partners also have four other locations on Oahu. The Kihei outlet will employ 200 people and plans include breakfast, lunch and dinner service. “It’s American casual with fork-tender ribs and salad bar,” says Nakashima. “We’ll be diverse, with foods from the South as well as fish, lobster and pasta. Our signatures are handcrafted premium burgers.” The team also plan to open the Gyu-Kaku franchise “down the road” on Maui. “But we want to get our feet wet first with Ruby Tuesday.” ***** WINE DINNERS FLOW . . . Enjoy a five-course menu with wine pairings by Joseph Phelps Vineyards Friday at Humuhumunukunukuapua‘a in the middle of the million-gallon saltwater lagoon at Grand Wailea. The menu sounds over the top. Savor Beijing-braised lamb shank with baby bok choy and blood-orange gremolata; and Keahole lobster and parsnip chawan mushi (egg custard) with Alii mushroom ragout as two of the highlights to be cooked by Humu Chef de Cuisine Isaac Bancaco. Cost is $100 per person, plus tax and tip. Seating is at 5:30 p.m. Of course, you must be 21 or older to attend. On Saturday, Jan. 21, winemaker Ehren Jordan will pour his current releases and library wines by Failla Winery of Napa Valley. With top accolades by Wine Spectator and others, the winery will pair its favorites with a gamelike dinner at Hali‘imaile General Store, with the seating starting at 6 p.m. Enjoy rabbit cannelloni with parsnip quince, wild boar and venison sausage with smoked fig and sesame sauce, and dessert of grilled apple and cheese turnovers with pepper and caramel ice cream, along with two other courses created by Chef Beverly Gannon. Cost is $125, plus tax and tip. For more details, call 572-2666. UH-Maui College in Kahului used to have a program called VITEC that’s now going by the name of EdVenture. This spring semester, there are a number of classes that will appeal to wine and food lovers alike. Many of these are one- time classes, so that you may jump on the learning train after a day at work. World-traveled teacher and restaurateur Horst Antosch will teach two classes. The first is Wine Tasting Essentials that will be held Jan. 20; and Food and Wine Pairing Jan. 27. Both run from 6 to 8 p.m. For the full class lineup that also includes Healthy Indian Cooking and more, you may visit www.EdVentureMaui.com. ***** BITS AND PIECES . . . The Hyatt Regency Maui Resort & Spa in Kaanapali will celebrate the first birthday of its popular signature restaurant, Japengo, from 6 to 9 p.m. Saturday. The hotel is pegging it as a “Year of the Dragon” party with a portion of the proceeds benefitting Maui’s annual Visitor Industry Charity Walk. Menu highlights include Japengo crab and shrimp cakes; crispy ahi-poke rolls; grilled local mahimahi, cashew-crusted chicken, sushi rolls and an elaborate display of desserts. Wines, beer and sake will flow and you may listen to live music and try for raffle prizes. The cost of $79 per person includes it all. Call 667-4727. Reader Carol McCauley recently wrote in about the chef of Five Palms Lahaina, “who really understands island fish!” She goes on to say, “We were truly impressed with Chef Misao Masuda’s preparations. His tuna tartare was the best ever.” The new Guava, Gouda & Caviar store at the Wailea Gateway shopping center has now received not one, but two, liquor licenses. “Finally, we have received both of our liquor licenses!” exclaims owner Ann Tuomela. “One is retail for our Guava Gouda & Caviar and one is for Stuey’s Wine Cellar tasting room next door.” According to Tuomela, it’s the first tasting room on Maui outside of Maui’s Winery at Ulupalakua Ranch. So people may now taste before they buy.

Article Photos

Teacher and restaurateur Horst Antosch will lead two classes on wine at UH- Maui College this spring semester. The first one starts Jan. 20. The second class will be on food-and- wine pairings and will begin Jan. 27.
MARK ANTOSCH photo

 
 
 

 

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