Page 3 - Dining Out - Nov 7, 2021

Restaurant Insider with Anne Lee
AL: What else is new and exciting?
RS: We are excited to see restric- tions lifted more for restaurants. With the restrictions lifted out- doors, we are getting ready for more catering functions. We are closing on Thanksgiving Day and the day before so we can prepare our Thanksgiving at Home Dinner. That’s sold out, but we will be of- fering a special takeout version of our holiday offerings. We have a holiday gift card promotion that will start Dec. 4 called Keep it Kaimu- ki. For every $100 in gift cards you purchase, you will receive $15. We will be making holiday gift baskets in limited quantities too.
3660 On The Rise
3660 Waialae Ave., Honolulu 808-737-1177 3660ontherise.com
1. Crispy Garlic Scallion Shrimp ($16)
2. Fire Roasted Spanish Octopus ($21)
3. Escargot En Croute ($20)
4. Duck Rillette on Risotto Croquette ($18)
Spicy Anne Margarita
Ingredients
• 2 ounces Patron Silver 100% agave tequila
• 1/2 jalapeño, thinly sliced with seeds, muddled
• agave
• 2-3 fresh limes, juice only • ice
• Hawaiian sea salt, to rim glass
Instructions
Pour tequila, jalapeño mixture, splash of agave and fresh lime juice into a cocktail shaker over ice and shake for about 30 seconds. Rim the glass with Hawaiian sea salt and pour into glass. Top with club soda, and garnish with lime wedge and a few jalapeño slices on top.
2
3
a lemon drop but with a bit of zing. We have the Armand Chong ($13), shaken not stirred, which is Mark One Vodka, Hennessy VS and fresh-squeezed lemon juice, with a twist. For those who don’t know, Dr. Chong has a dental office
in the building.
And the new addition to the list
is the Spicy Anne Margarita, a nod to your Korean heritage. (Find the full recipe in the sidebar article at right.)
AL: What dishes did you prepare for us to try with the cocktails?
RS: The Stanford Carr is universal, so you can pret- ty much order anything off the menu to pair with this beverage.We prepared the Fire Roasted Spanish Octo-
pus ($21) with frisse, garlic confit puree, crisp potatoes, tomato con- casse and sherry vinaigrette.
We also made the Escargot En Croute ($20) to pair with the Spicy Anne Margarita. We brought back the Crispy Garlic Scallion Shrimp ($16) with honey chile aioli. The Duck Rillette on Risotto Croquette ($18) is almost like a duck confit, served on top of a risotto cake with a little bit of honey balsamic reduction.
4
AT THE KAHALA
RESERVATIONS
739.8811 KahalaResort.com
AN EVENING WITH THE MAKAHA SONS
An unforgettable dinner is in store as one of Hawaii’s most beloved musical groups makes a special guest appearance at The Kahala’s Plumeria Beach House. Enjoy an 11oz grilled prime rib eye, broiled as The Mkaha Sons serenade you with beautiful Hawaiian melodies.
November 24, 5:30-8:30 p.m.
Performance by The Mkaha Sons 7-9 p.m.
PREMIUM TABLES: $45 ticket cover fee
LOWER TERRACE: No cover with $35 minimum order per person
-
RESERVE NOW
LIMITED SEATING
Dining Out
/ Nov. 7-13, 2021
/ 3