Chef George Mavrothalassitis made a quick trip to New York this week to be one of a prestigious group of chefs preparing a course for a tribute dinner Monday night for Mildred Amico, director emeritus of programming for the James Beard House. For one of the dinner's seven courses, Chef Mavro prepared a recipe from his current menu, Big Island abalone ceviche with red chimichurri and salt cod croquettes. Among the others cooking were Ming Tsai, Eric Ripert and Takashi Yagihashi. Amico has spent 22 years inviting risen and rising star chefs, including those from Hawai'i, to be featured chefs in the brownstone house where the legendary chef and writer James Beard once lived.

NAMAZAKE DINNER

ALAN WONG'S CELEBRATES WITH SAKE

Alan Wong's Restaurant is celebrating its 14th anniversary with a Spring Namazake Dinner pairing Wong creations with sake, April 15 at the restaurant at 1857 S. King St. Sake expert Tamiko Ishidate of Joto Sakes is making the pairings and will be present at the dinner. The term "Namazake" refers to unpasteurized sakes, which have a livelier, brighter flavor than conventional sakes. Joto Sake imports artisan Japanese sakes from small, family-owned breweries. The $135-per-person dinner includes six courses, featuring seafood (Kona kampachi, sea urchin, Big Island farm-raised butterfish, lobster) as well as five-spice braised duck and Maui Cattle Co. beef plus a dessert of Strawberries Romanaff created by pastry chef Michelle Karr. Reservations: 949-2526.