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Relic and Behrens Family Winemaker Dinner: d.k Steak House welcomes wines from two wineries to be paired with executive chef Albert Balbas’ meal of beef tenderloin poke, pork adobo with pappardelle pasta, wagyu New York strip loin and yuzu panna cotta.
Schatzi Throckmorton will be on hand Wednesday to discuss the wines she and her husband, Michael Hirby, create for Relic; she is general manager for the second winemaker, Behrens Family Winery.
Dinner begins at 6:30 p.m., with reception at 6 p.m. Limited seating. Cost is $88. Reserve at 931-6280. The restaurant is in the Waikiki Beach Marriott Resort and Spa.
Chefs on the move
>> Hilton Hawaiian Village has hired Amanda Anderson as its executive pastry chef. Anderson comes from Snoqualmie Casino in Seattle, where she was head pastry chef. She also worked at Lisa Dupar Catering, Madison Park Cafe and Edgewater Hotel, all in Washington.
>> At Sheraton Waikiki, longtime executive chef Daniel Delbrel has been promoted to a wide-ranging new position, director of culinary. Delbrel will oversee about 90 employees on the hotel’s culinary team. Matthew Naula has returned to the Waikiki hotel, after a yearlong stint at the Sheraton Kona, to step into the executive chef opening. Blake Kajiwara joins as executive sous-chef, moving on from the Kahala Hotel & Resort.
"A Toast to Tuscany": Taking a trip to Maui soon? On Sept. 23 at the Westin Ka’anapali Ocean Resort Villas, Pulehu, an Italian Grill is holding a four-course wine pairing dinner featuring wine from Frances Mayes’ Tuscan Sun Wines label. Mayes is the author of the book "Under the Tuscan Sun," which was turned into the 2003 film of the same name, starring Diane Lane.
The evening begins at 5:30 p.m. and includes dinner, a meet-and-greet with the author and a screening of the film. Tickets are $125. Go to honoluluboxoffice.com or call 667-3254. Out-of-towners should inquire about the Toast Tuscany and Toast Tuscany Deluxe room packages.
North Shore foodfest: The Surf Country Culinary Festival, coming up Oct. 24 at Turtle Bay Resort, will feature farm-to-table dishes celebrating the bounty of Oahu’s North Shore. It’s a celebration of island agriculture featuring a team of award-winning chefs.
Chefs will include Roy Yamaguchi (Roy’s), Ed Kenney (Town Restaurant), Chai Chaowasaree (Chef Chai), Jon Matsubara (Japengo), Lee Anne Wong (Koko Head Cafe), Conrad Aquino (Turtle Bay Resort), Wade Ueoka (MW Restaurant) and Andrew Le (The Pig and the Lady).
Each will create a signature dish featuring meat and produce from partnering North Shore and Hawaii ranches, farms and agricultural providers, served in a farmers market-style setting on Kuilima Point. Wines, spirits, craft brews and live entertainment round out the event.
Waikiki wine bar refreshed: Vintage 1901, formerly known as bin 1901, has been configured as a lounge on the Sheraton Moana’s veranda, offering wine flights; an expansive wine collection including vintage offerings from Europe, Argentina and New Zealand; and a "Signature Sassy Spiked Sangria," as well as artisanal beers.
Savory bites are on the menu, developed by Beachhouse chef David Lukela. Items include trout roe with smoked creme fraiche and nori potato chips, wagyu beef tartare "nachos," Hamakua mushroom "toast," pictured, and steak sliders, priced at $9 to $18.
Vintage 1901 is open nightly from 5 to 10 p.m., with a live pianist from 6:30 to 9:30 p.m. Complimentary valet parking and self-parking for four hours at the Sheraton Princess Kaiulani are available. For more information, contact the Starwood dining desk at 921-4600.
Send restaurant news — opening and closings, new chefs, mixologists and menu changes — at least two weeks in advance to mramos@staradvertiser.com.
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GEORGE F. LEE / 2012