"Locally Grown" Menus + Winemaker Visits at Hiroshi, Vino

"Locally Grown" Menus + Winemaker Visits at Hiroshi, Vino

You've certainly heard by now that Hawaii's own master sommelier (and restaurateur) Chuck Furuya is holding court at his duo Restaurant Row locales—Vino and Hiroshi Eurasion Tapas. But what you probably don't know is that he recently launched a "Locally Grown" menu with the incredibly diverse Chef Hiroshi Fukui, which will be available on Sunday and Monday evening's, only. As the name implies, the menus will consist of almost entirely local product, from Kona-raised Kampachi, to Hawaiian chili water and Waimanalo greens. Make a reservation at Hiroshi and experience local produce as you've never seen it presented before.

Furuya has no shortage of "special" events going on at Hiroshi's next door neighbor, Vino. Thursday, April 30th's "Communal Table" will give Vino chef Keith Endo some legroom to stretch his baking skills as he showcases three different sourdough breads—a Pecorino and cracked black pepper loaf, another with roasted garlic and sun-dried tomato, and a third with Kalamata olives. Endo will then roll out a different course to be paired with each bread, including Provencal fish soup or Tuscan steak with panzanella salad, for starters. The Communal Table begins at 5:30 p.m. and already has a wait list.

At Thursday, May 7th's "Winetasting with Chuck" 5:30 p.m. session, Furuya rolls out the white carpet for a strictly "blanc" tasting that showcases Italian whites made from indigenous (to Italy, only) grapes. Among the selections will be a 2006 Cantina Terlano Classico; a 2001 Vie Di Romans Pinot Grigio "Dessimis", a 2003 Sicilian Planeta Cometa and the 2000 Graver Ribolla Gialla—which is made in large clay pots, sealed in wax and buried underground, as the ancient Romans used to do. A must try! At $35 per person, it's a steal. Call ahead for reservations.

Finally, Furuya and Hiroshi haven't forgotten their mothers. On May 10th a special Mother's Day dinner at Hiroshi Eurasion Tapas will feature a four-course pairing meal that begins with chilled lump crab salad, followed by a sous vide of organic teriyaki chicken cannelloni. The main courses range from (a choice of) crispy shrimp pasta, pan roasted mahimahi or slow cooked and grilled beef short ribs. Hiroshi will send you home after "Chocolate 2 ways", that pits "hot chocolate" with essence of cinnamon against a chocolate napoleon with orange sorbet.

Finally, on Saturday, May 23rd, Furuya brings winemaker Steve Clifton (from Palmina, Tritono and one half of the famed Brewer-Clifton labels; if you'd like to read our interview with his partner, Greg Brewer, click here: http://www.bonhawaii.com/greg-brewer-sits-b-hawaii-talk-terroir) to Vino for a special tasting and showcase event. Clifton will pour a Brewer-Clifton pinot noir from Rancho Santa Rosa, his '05 Palmina Udici, an '03 Palmina Nebbiolo (yum!) and finally an '05 Tritono Malbec. Again, you've read it before: Call ahead to reserve if you are interested—this one will sell out fast!

Vino reservations can be made by calling 808 524-8466
Hiroshi Eurasion Tapas can be reached at 808 533-4476

Furuya brings winemaker Steve Clifton to Vino for a special tasting and showcase event...