2-3-2010
Beautiful brown: Brasserie du Vin holds a chocolate tasting Feb. 10 at 7pm. Try chocolates that are 50 to 80 percent cacao (a lot different from a Hershey’s Bar!). New chef Jacob Dobbs will talk about chocolate–from history to cooking uses. Bonus: You get a savory appetizer of chocolate-rubbed pork loin stuffed with Rainier cherries, topped with a chocolate demi glace. Served with Grahm’s 10-year Tawny and Tres Ojos Granacha. Cost: $29. Reservations: 545-1115.
Plan ahead: The Maui County Agriculture Festival happens April 3 in Waikapu. Learn all about the island’s crops and eat your way through Maui Cattle Company burgers and lots of other food. See demos by the island’s top chefs, such as Mark Ellman (Mala Ocean Tavern), Justin Pardo (Market Fresh Bistro) and Peter Merriman (Merriman’s Kapalua). Info at [www.mauicountyfarmbureau.org].
It’s almost spring menu time, but Keith Endo is on his own clock–he just unleashed his winter menu at Vino (Restaurant Row, 533-4476). These sound good: Perfect winter salad of baby romaine with shaved fennel, walnuts, gorgonzola dolce latte and pancetta (everything is good with bacon, right?) topped with a poached egg; house-made orecchiette with spicy lamb sausage, Swiss rainbow chard, mushroom jus and Pecorino Romano; opakapaka en cartoccio (cooked in parchment) with caper berries, manzanella olives, and preserved lemon confit, in a seafood broth.
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