Page 3 - Dining Out - May 2, 2021

Restaurant Insider with Anne Lee
Vino Italian Tapas & Wine Bar
at Waterfront Plaza
500 Ala Moana Blvd. No. 6F 808-524-846
Hours: 5-8 p.m. dine-in/takeout Tuesdays-Sundays; closed Mondays
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There was a coffee shop in Ala Moana Center, and we used to cater pastries and coffee to the movie sets on the North Shore or wherever they were filming. I was the guy that jumped in the van and drove it out there for breakfast service.
I also worked as a busboy at Bobby McGee’s. This led to my position as a server
at Churchill’s Inn in Waikiki Shopping Plaza.
I then went to Rex’s, which later became Faces, lastly known as Scruples on Kuhio. From there, I went to the Ka- hala Hilton and started as an assistant manager at Maile restaurant. When I left, I was serving as cellarmaster. I was recruited by Halekulani to
manage La Mer, and a group of us went over to Waikiki Parc Hotel for Halekulani with Patri- cia Tam. This led to my stint at Bagwell’s 2424 at Hyatt Regen- cy Waikiki. Basically I worked in a tuxedo for 16-and-a-half years. Between La Mer, Maile and Bagwell’s, those were the best restaurants at the time. That was an incredible time
for a young local boy like me. Also, back then, many top- notch restaurants did not have local managers — they were imports from NewYork, Chica- go, Europe — so it was really our generation (Alan Wong, DK Kodama, Roy Yamaguchi, Russell Siu) that were given the opportunity. I was incredibly fortunate.
AL: What made you want to do this interview at Vino? CF: This restaurant is truly special. The food is tremen- dous, the wines are so rare, and a lot of research and thought went into putting these offerings together. I went to dif- ferent vineyards, not wineries — there is a difference. It’s so intentional here, everything on the menu has a reason.
AL: What are the names of the dishes, and what wines did you pair them with? CF: Crispy Brussels Sprouts ($12) with Wirsching Scheure- be Dry. Oven Roasted Bone
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Marrow ($18) with Elvio Tin- tero Rosato. Seared Scallop with Squid Ink Pasta ($14) with Domaine Skouras “Zoe.” Braised Spanish Octopus with Ham Hock Stew ($16.25) — this is one of my favorites — with Cantine Valpane “Rosa Ruske.”
AL: Do you have any favorite wines? CF:ThewayIlookatitisthat I look at my son and appre- ciate him for who he is, and my daughter for who she is — and not choose a favorite. The same goes for wine and food.
AL: Anything else you want to share?
CF: We started a podcast to educate the younger demo- graphic. It is my show, but it’s not about me.We have young- er people on the air with us, talk-story to get people inter- ested, and try wines. Check out Chuck Furuya Uncorked onYouTube and other podcast channels.
1. Braised Spanish Octopus with Ham Hock Stew ($16.25)
2. Seared Scallop with Squid Ink Pasta ($14)
3. Crispy Brussels Sprouts ($12) 4. Oven Roasted Bone Marrow ($18)
AT THE KAHALA
RESERVATIONS
739.8811 KahalaResort.com
BRUNCH IS BETTER BY THE BEACH
On Saturday, May 15, wake up to an endless buffet of sweet and savory brunch delights at The Kahala’s Plumeria Beach House. Start the weekend right with delectable seafood, garlic and rosemary rubbed prime rib of beef, our signature misoyaki butterfish, chewy mochi waffles, and other luxurious breakfast favorites. Sail into the weekend with the ultimate spread, while you overlook the ocean with your favorite crew.
BRUNCH 10:30 a.m.-2 p.m. | $68* adults, $34* children (6-12) *Does not include tax and gratuity
RESERVE NOW, LIMITED SEATING.
Dining Out / May 2-8, 2021 / 3