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MCDONALD’S DEBUTS MCDOUGHNUTS
Imagine a cross between a malasada and a churro and you’d be in the ballpark when it comes to the taste experience of a McDonald’s McCafe Donut Stick, a limited-run breakfast item available for about seven more weeks.
The sticks are crisp and very light in texture, sprinkled with cinnamon sugar. Prices vary by location, but find them for about $2 for six or $3.60 for 12.
DAVIS WINES ON DISPLAY
The wines of Davis Estates will be showcased in a four-course dinner March 13 at Stripsteak Waikiki.
Mike Davis, founder of the Napa Valley, Calif., winery, will attend the dinner, and has selected the wines to pair with chef Jake Saito’s menu. The centerpiece is an entree course of washugyu tenderloin with foie gras and Waialua asparagus, served with the 2015 “Phase V” Petite Sirah.
Cost is $175; for a full menu and reservations, go to stripsteakwaikiki.com (click on “events”).
Stripsteak is in the International Market Place. Call 800-3094.
HEART HEALTHY
The Top of Waikiki’s newest three-course meal, designed to be good for the heart, is available in March and April.
The menu: a tabbouleh salad, walnut- crusted chicken breast (above) with moringa pesto and curried lentils, and dessert of key lime pie with almond-amaranth crust.
Cost is $55. The restaurant is on the 18th floor of the Waikiki Business Plaza. Call 923-3877.
GENKI OPENS IN KAPOLEI
Genki Sushi has opened it largest Hawaii restaurant, in Kapolei Commons.
The location, Genki’s 12th in Hawaii and eighth on Oahu, features Genki’s “bullet train” delivery, with orders placed by touchscreen — no conveyor belt.
The 3,600-square-foot restaurant seats 112. Hours are 11 a.m. to 9 p.m. Sundays to Thursdays, until 10 p.m. Fridays and Saturdays. Call 674-4227.
HAWAII CHEFS SCORE MENT’OR APPRENTICESHIPS
Two local chefs have been awarded apprenticeships through a national program designed to further the experience of young chefs.
The Ment’or Grant program — founded in 2008 by chefs Daniel Boulud, Thomas Keller and Jerome Bocuse — provides funding for the apprenticeships.
The Hawai‘i Food & Wine Festival donated $25,000 to fund two Ment’or grants for Hawaii. They will go to:
>> Kelsey Takara, pastry sous chef at Piggy Smalls, plans to work at a restaurant in Japan. Takara is a graduate of Pearl City High School and the Johnson & Wales University culinary program in Denver, Colo.
>> Jeremy David, a member of Kapiolani Community College’s team that competed in the American Culinary Federation National Student Competition, plans to work in California. A Kaimuki High School and KCC graduate, David works at Ruth’s Chris Steak House.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
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