The Pineapple Room marks the end of its tenure at Macy’s Ala Moana Center with an Aloha Brunch, 9 a.m. to 3 p.m. Sunday.
Chef Alan Wong is closing the restaurant on July 29 after 19 years.
The brunches — called We Plate, You Plate — have marked special occasions at the restaurant.
At this farewell event, the “We Plate” dishes served by the chefs include such Pineapple Room classics as crab cakes and Salmon “Ochazuke” Risotto. “You Plate” buffet items include ribs, chili-glazed mahimahi and the meatloaf that Wong developed for Aloha Airlines’ first-class flights to California.
A range of salads, pastries and and breakfast items is also included. Cost is $55; $27.50 for children. Call 945-6573.
Surfjack celebrates birthday
A different sort of Waikiki luau is being staged Saturday to mark the first anniversary of the Surfjack Hotel & Swim Club and its Mahina & Sun’s restaurant.
Organizers are calling it a first birthday luau, and it is a partnership with the nonprofit Wahea Foundation dedicated to preserving key aspects of Hawaiian culture.
From noon to 4:30 p.m. in the Surfjack cabanas and on the restaurant lanai, the hotel will feature lei-making, pahu (drum) carving, paiai pounding, hula performances and additional cultural demonstrations. Keauhou, a Na Hoku Hanohano Award-winning group, also will perform.
Mahina & Sun’s will serve a Hawaiian plate with kalua pork, lau lau, poi and lomi salmon.
The Surfjack Hotel & Swim Club is at 412 Lewers St. Call 923-8882.
Tasty fundraiser on Maui
Popular Hawaii chefs will prepare special dishes Saturday to help celebrate the inaugural fundraiser of Ala Kukui, a Hana, Maui-based nonprofit organization and retreat center.
The event will feature chefs Mark Noguchi of the Pili Group, Mark Pomaski of Hilo’s Moon & Turtle, Sheldon Simeon of Tin Roof Maui, Isaac Bancaco of Andaz Wailea and Bella Toland of Travaasa Hana. They will cook alongside two area families, using local ingredients.
Called the Hana to Table Culinary Experience, funds raised will go to Hana Ku, a program that supports the sharing of native Hawaiian family practices.
The work of hunters, fishermen and chefs speaks “to the high level of passion, respect and commitment that each share for their practice,” said Ala Kukui Executive Director Kaui Kanaka‘ole, in a statement. “When brought together in the spirit of respect and sharing, only one thing happens: magic.”
Tickets for the event, from 5 to 8:30 p.m, start at $175, and can be reserved online at alakukui.org/events/hana-ku or by phone at (808) 248-7841.
New director at Sheraton
Ron Richter has been named director of food and beverage for Sheraton Waikiki, overseeing 480 staff members in the department.
Much of Richter’s food and beverage career was developed in the hotel industry in Canada, where he served at the Westin Harbour Castle in Toronto, Ontario. There, he worked alongside celebrity chef Corbin Tomaszesi of Food Network Canada, and helped to launch the hotel’s “Savoury by Chef Corbin” dining experience.
Richter previously worked at the Fairmont Banff Spring in Alberta, and at the Westin Bayshore in Vancouver, British Columbia.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
