A ROCKIN’ CELEBRATION

Hard Rock Cafe Honolulu is marking the 48th birthday of the restaurant chain with a benefit carnival and concert Friday.

First up is the Rock N’ Roll Charity Carnival runs noon to 5:30 p.m. with free admission. Food and drink will be sold. Carnival highlights include a dance contest and a burger eating contest between police officers and firefighters.

A toy drive to benefit Shriners Hospitals for Children will collect new toys to be given to young patients undergoing treatment for bone, joint, muscle and sports injuries (for guidelines on donations call 951-3765).

A concert from 8 to 11 p.m. will feature local singer Johnny Suite. Tickets are $30, open to ages 21 and over, available at Ticketweb.com.

Proceeds from the two events will be be donated to the Hard Rock Heals Foundation and HUGS Hawaii, which supports with children battling life-threatening illnesses.

Call 921-2242 or go to hardrock.com/cafes/honolulu.

PERFECT A PASTA SALAD

Vegetarian chef Rebecca Woodland will create three variations on pasta salad in a free demonstration Saturday at Island Olive Oil in Ward Centre.

Woodland’s instructions will include making dressings for a mango and Asian pear salad, as well as a Red, White and Blue Salad for July 4.

The session runs from noon to 2 p.m. and will include gluten-free options. For information email info@islandoliveoil.com.

DINNER WITH SOME POP

The summertime pairing of fireworks with a Friday night buffet is back at the Hilton Hawaiian Village Waikiki Beach Resort.

Through Aug. 30, the buffet runs weekly from 5:30 to 8:30 p.m. at the Rainbow Lanai, with a view of the 8 p.m. fireworks. The buffet features a number of seafood specialties, including snow crab legs, seafood stew and a build- your-own poke station.

Cost is $59.95, $25.95 for children up to age 11. For a full menu go to hiltonhawaiianvillage.com/events.

MUSUBI IN THE MALL

Musubi Cafe Iyasume has opened its seventh location, at Kahala Mall.

The cafe uses premium Japanese rice and nori in a wide selection of rice-ball creations, almost all sold for less than $3.

The menu also includes bentos and bowls with options, including ahi poke, eel and curry.

Hours at the Kahala Mall shop are 8 a.m. to 9 p.m. Mondays through Saturdays; 9 a.m. to 6 p.m. Sundays.

SECOND BIRTHDAY AT PAI

Last year it was bread, this year it’s sausage. Kevin Lee, chef-owner of Pai Honolulu, has been marking the anniversary of his restaurant by showcasing newly learned skills.

Last year it was eight breads that he had spent months focused on perfecting. This year Lee took on charcuterie and is marking Pai’s second birthday with the introduction of his cured meats on a new pau hana menu.

But keeping his classics in mind, Lee is offering a fixed-price menu of Pai Favorites in an anniversary dinner Thursday. Choices include Jellyfish Somen, Agedashi XO Turnip Cake, BBQ Brisket Gnocchi and Foie Gras French Toast. Cost is $85 for four courses, $125 for six. For the full menu and reservations go to paihonolulu.com.

Thursday through Saturday, many of those items also will be available in the bar and lounge, along with other favorites from the last two years.

Happy hour specials, 5 to 6 p.m. Tuesdays to Saturdays, showcase a new charcuterie set of four cured meats, with other finger foods. The meats may include lamb merguez (North African sausage), finocchiona (Italian pork and fennel sausage), soppressata (Italian dry salami), chorizo (Spanish pork sausage), mortadella (similar to bologna), pepperoni or Chinese five-spice salami.

Pai is in the Harbor Court atrium, 55 Merchant St. Hours are 5 to 10 p.m. Tuesdays through Saturdays, with lunch served 11 a.m. to 2 p.m. Wednesdays through Fridays. Call 744-2531.

NEW EATS COMING TO ALA MOANA

Ala Moana Center is adding four restaurants over the next few months:

>> Ramen Bario: A Tokyo-based shop with a signature tonkotsu, creamy pork bone stock. Opening this summer, Makai Market food court.

>> Steak Teppei: The first U.S. location for the Japanese company that features signature garlic steak. Opening this summer, Makai Market food court.

>> Buffalo Wild Wings: A sports bars built on fried chicken wings, with a design new to the national chain (larger bar, VIP spaces and upgraded audio-visual technology). Opening in the fall, third floor, Mauka Wing.

>> The Ally: A Taiwanese bubble-tea chain that uses fresh cane syrup and tea leaves from various regions. Opens in 2020, mall level, Ewa Wing.

DINNER + WINE:

Octopus is braised, then grilled, then dressed with tobiko and sea asparagus to begin a wine-pairing dinner at Viaggio Restaurant June 18.

Chef Rodney Uyehara’s six-course dinner showcases J.Wilkes wines from California’s Santa Maria Valley, introduced by winemaker Wes Hagen. Cost is $130.

For a full menu and reservations: 808ne.ws/viaggiodinner.

Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.