All about the fish: The Pineapple Room is having a poke pop-up from 4:30 to 8:30 p.m. today. Diners can order chef de partie Michael Espejo and chef Alan Wong’s latest creations. The a la carte selection consists of seasoned tuna ahi zuke, konbujime salmon, Shanghai poke, shoyu ahi poke tacos and Hawaiian kampachi ceviche. The restaurant is in Macy’s at Ala Moana Center on the third floor. Reserve at 945-6573.
Shave ice pops up at Blue Hawaii Surf: Uncle Clay’s House of Pure Aloha will be selling his popular shave ice creations today through Sunday in Ala Moana Center’s Blue Hawaii Surf store. The pop-up shop will offer flavors such as Strawberry Dream and Tropical Delight. On Saturday, meet Uncle Clay when he stops by to talk story. This weekend’s event also launches the #HOPALove4AlohaHarvest social media campaign and fundraiser for the nonprofit agency Aloha Harvest. For every shave ice photo shared using the hashtag, Blue Hawaii Surf and Uncle Clay’s House of Pure Aloha will donate 50 cents to Aloha Harvest’s mission to feed Hawaii’s hungry. Hours are 11 a.m. to 6 p.m. Friday and Sunday, and 11 a.m. to 7 p.m. Saturday. Blue Hawaii Surf is on the third level of the Macy’s wing. Call 947-9988.
Blu Bar: Bevy is hosting Iichiko Blu’s Blu Bar 6-11 p.m. Tuesday in Kakaako. The highlight of the event is “a genuine shochu drink of definitive quality and unparalleled sophistication that is exclusive to Oahu.” Samples will be available. Bartenders will also prepare five tailor-made cocktails featuring the shochu that will be available for purchase. Bevy is at 661 Auahi St. Call 594-7445.
In-demand wine classes: The beginning wine classes at Vino at Waterfront Plaza have been filling up so fast that reservations are already being taken for the March sessions. Wine 301 will feature two flights of three wines. For the first flight, a variety of a single red grape wine will be offered. For the second flight, students will learn why the chosen wines are suited for seafood dishes. Classes in March begin promptly at 4:30 p.m. Sundays (except March 27). Cost is $25 per person; students receive a 25 percent discount on regular menu items from 5:30 to 6:30 p.m.
Can’t wait until March? Taste four pinot noirs in “A Very Unique Pinot Tasting,” 6 p.m. Thursday. Although the event isn’t a “class,” master sommelier Chuck Furuya will share his knowledge of the “highly individual, bordering idiosyncratic yet masterful” pinot noirs from world-class winemakers. The $39 fee includes tastings of 2014 Lucien Boillot Les Grands Poisots, 2008 Cavallotto Bianco Langhe, 2009 Movia Pinot Nero Modri and 2011 Furst Spatburgunder Centgrafenberg GG.
Reservations required for all events. Call 524-8466 or email Ann at ataketa@dkrestaurants.com.
‘Fanta-Sea’ at The Royal Hawaiian: Executive chef Colin Hazama of The Royal Hawaiian Resort has prepared a menu for gourmands to feast on for his first of a series of six epicurean journeys featuring locally grown products.
This month’s two-day affair begins with a cocktail reception at 6 p.m. and dinner at Azure on Feb. 26 and ends with a tour of Mari’s Gardens on Feb. 27. The menu includes farm-raised swai (Asian catfish), tilapia, watercress, baby beets and an assortment of lettuce. Cost is $250 with wine pairing and $220 without. If you forgo the tour, then the dinner price is $130, $160 with wine. Reservations are required. To reserve and for more information, call 921-4600.
“Fanta-Sea” will be held every other month and feature different businesses. The remaining year’s lineup: Pier 38 with fish man Brooks Takenaka (April 22-23), Don Leong from Wing Sing Seafood (June 24-25), Kualoa Ranch (Aug. 26-27), Sun Wei Ho of Kahuku Sea Asparagus and Kona Cold Lobsters (Oct. 28-29) and a culmination with all participants (Dec. 16-17).
BYOB dinner: Vino is holding its first BYOB dinner of the year at 5 p.m. Feb. 28. The communal meal (suggested wine pairings are in parentheses) consists of an amuse bouche of truffled cauliflower panna cotta; first course of cumin-scented pork belly with orzo and mushrooms, crisp Chinese long beans with Portuguese sausage and pickled jalapeno, and twice-fried potatoes with chorizo (dry, minerally Mediterranean-styled rose or very light-bodied Mediterranean-styled reds); second course of homemade pappardelle with prosciutto, Swiss chard and two-minute poached egg (lighter, dry to off-dry aromatic white wines or very minerally chardonnays); entree of crispy sous vide duck confit with truffled gnocchi, dragon tongue beans and charred corn ragu with foie gras demi (rustic Mediterranean red wine); and a mango and pear crostada to end the meal. Cost is $52. Reservations required. Call 524-8466 or email Ann at ataketa@dkrestaurants.com.
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