By Betty Shimabukuro, Nadine Kam and Joleen Oshiro
Sept. 16, 2015
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DENNIS ODA / DODA@STARADVERTISER.COM Roberto Viernes took a sword to a bottle of Champagne.
KRYSTLE MARCELLUS / KMARCELLUS@STARADVERTISER.COM Adopt-a-Beehive with Alan Wong makes beeswax crayons with a student drawn coloring illustration at Paina on the Pier.
COURTESY TIFFANY DEETTE SHAFTO “Full Bloom,” a ceramic sculpture by Licia McDonald was among art pieces auctioned Saturday.
KRYSTLE MARCELLUS / KMARCELLUS@STARADVERTISER.COM PARTNERS IN CRIME: Chefs Kealoha Domingo, left, and Sheldon Simeon dug into a seafood display of fresh ama ebi at Paina on the Pier, a private event held Friday at United Fishing Agency’s fish auction space at Pier 38. The duo snuck in some impromptu tasting at the casual gathering that brought together participating chefs and local purveyors for an afternoon of relaxed fun.
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM MEMORABLE MORSELS: Chef Takashi Yagihashi’s kampachi-filled mini tacos were a study in understated sophistication at Saturday’s Corks & Forks dinner. Yagihashi localized a popular dish from his Chicago restaurant, Slurping Turtle, incorporating taro into his taco shells. The fish was dressed in a sauce of soy, chili oil and sweet sake, and garnished with pickled heart of palm, mango, cilantro and tomato.
KRYSTLE MARCELLUS / KMARCELLUS@STARADVERTISER.COM CULTURE ON A PLATE: Kealoha Domingo, a chef and cultural practitioner, defined both roles with his Kona Cold Lobster Wana Poke, served at Friday’s Paina on the Pier. Sweet lobster, rich wana (sea urchin) sauce, kalo (taro), ulu (breadfruit), roe and microgreens served as a canvas to profile four varieties of seaweed, sprinkled throughout the dish: eleele, lipoa, kohu and manauea.
MICHELLE RAMOS / MRAMOS@STARADVERTISER.COM Adam Seger’s elaborate setup for his Upside Down Margarita had the drink passing through fresh-cut lilikoi and spinning in a coil before dripping into a cup.
DENNIS ODA / DODA@STARADVERTISER.COM Mark Shishido, left, and Kevin Toyama dipped the raw edge of a bottle in wax to prevent cuts. The cork and the tip of the bottle’s neck were removed together.
DENNIS ODA / DODA@STARADVERTISER.COM The tops of the champagne bottles sampled at the Champagne’s Best of the Best event, 5 of them cut off by the samurai sword.
KAT WADE / SPECIAL TO THE STAR-ADVERTISER DINNER IN A DESSERT: Keith Pajinag of the Modern Honolulu tucked fois gras inside a sesame-flavored macaron for his distinctive offering at Chopstix & Cocktails on Thursday. A few others carried through the sweet-meets-savory concept: Bobby Chin (House of Ho, London) used caramel in his smoked pork belly; Bill Corbett (Absinthe Group, San Francisco) made a dessert cake of beets with fennel compote.