QUICK BITES
Vino's Italian food a change for chef
By Wanda A. Adams
Advertiser Food Editor
Got a look at the menu for DK Kodama's new restaurant, Vino,which opened Aug. 1 at the Kapalua Village Course clubhouse on Maui. If you're used to
Kodama & Co.'s signature Asian fusion food, you'll be surprised here: The menu is all regional Italian — what Kodama calls "Italian comfort food," such as barolo-braised boneless short ribs (served over fava and cannelini beans), "silk handkerchiefs" (fine-textured egg pasta tossed with oven-roasted tomatoes, almonds and cheese), and pork chop Milanese with pan-fried gnocchi.
One thing that hasn't changed is Kodama's team approach: Press materials make a point of noting all the masterminds behind the place, including master sommelier Chuck Furuya, corporate chef Tom Selman, general manager Chad Andagan, executive chef John Kiewel and chef Ruth Rassmussen. Furuya's wine staff will get to play with a 24-spigot Cruvenet (a brand-name device that keeps opened wine fresh by replacing oxygen with nitrogen) and a rotating selection of wines in three tasting sizes, all served in prestigious Riedel Cristalware.
The restaurant began with dinner only but will expand to three meals a day in the future. The phone number is (808) 665-1201.
Magazine features Chef Mavro recipe
George Mavrothalassitis of Chef Mavro restaurant is featured in Great Chefs magazine this month; it's a production of the Travel Channel. His recipe is for Crispy Skin Breast of Duck with Vegetable Stir-fry and Sweet and Sour Sauce. Check it out at greatchefs.com.
Cooking classes accepting sign-ups
Registration is being accepted now for fall cooking classes at Kapi'olani Community College, including chef Grant Sato's popular basics courses, plus ethnic foods, baking, holiday-oriented classes, and vegetarian cooking from Alyssa Moreau. Chef Nina Jarrett, a graduate of Le Cordon Bleu in Paris, will teach a three-class course in French cuisine Oct. 6, 13 and 20 (Monday evenings), and various island chefs plan special courses. The wine course and tasting at Meritage continues on select Wednesday evenings from Sept. 3 through Nov. 12, as a partnership between KCC, Better Brands and the restaurant. And food safety and sanitation courses are offered for restaurateurs. For a complete guide to these non-credit culinary courses, see the Web site. To enroll: 734-9211.
Wong will train staff at Hualalai
Alan Wong will serve as consultant for menu design and staff training for the restaurants at the Hualalai Resort. The resort now operates three eateries: the Club Grille, the Beach House and the residents-only Canoe Club.
Wong will work first with the Club Grille, due to reopen in November after a redesign and renovation overseen by Mary Philpotts & Associates of Honolulu.
Next up, the resort will update the Beach House and the Canoe Club. A fourth restaurant, not yet named and next to the Tom Weiskopf-designed golf course, will open in 2005.
These restaurants are independent of those operated by the Four Seasons Resort Hualalai, which continue to be managed by the hotel inside the resort.
Hualalai Resort is a master-planned residential community on 865 acres along the Kona-Kohala coast.
Wong was quoted in a press release as saying that he is happy an excited about the venture "because of how much we share and think alike about hospitality, aloha, 'ohana and the pursuit of excellence."
Quick Bites is published on Wednesdays. Send tidbits of food news to food editor Wanda A. Adams, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; 535-2412 or wadams@honoluluadvertiser.com.
