August Moon: Enjoy light bites from top food venues and wine from 30 winemakers while benefiting art education at the Honolulu Museum of Arts’ fourth annual August Moon tonight.
The benefit, originally launched by The Contemporary Museum in 2009, will also offer live art by Oahu’s top artists that can be purchased on the spot.
Among the signature, small plates to be served: seared nairagi from Chef Mavro; a mango “tagliatelle” with mizuna salad and duck confit from Nobu Hawaii; Maui beef and lamb gyros from 12th Avenue Grill; and veal sliders from the Honolulu Museum of Art Cafe. Hokulani Bakery will offer red velvet, port wine and strawberry shortcake cupcakes.
Johnson Bros. of Hawaii has selected wines from Napa Valley, New Zealand, Australia, Portugal, Israel and Kauai.
August Moon takes place from 6 to 9 p.m. tonight at the Honolulu Museum of Art, 900 S. Beretania St. Cost is $85 per person, purchased in advance, or $95 at the door. Tables are available for $600 to $1,200.
Tickets available at honolulumuseum.org (click on August Moon under Events) or call 532-3671.
Hawaiian Coffee: DFS Galleria Waikiki will once again host “The Art of Hawaiian Coffee” from 9 a.m. to 10 p.m. daily Aug. 21 to 26.
The event showcases everything there is to know about coffee grown in Hawaii, including an exhibit, free samplings, a latte art competition and attempt at the Guinness record for coffee mosaic art.
Kona Coffee and Tea, Javaloha and Coffees of Hawaii will be participating this year at DFS Galleria Waikiki, 330 Royal Hawaiian Ave. Info: 931-2700 or www.facebook.com/artofhawaiiancoffee.
CanoeHouse: The Mauna Lani Bay Hotel & Bungalows has brought in Allen Hess as the new chef de cuisine of CanoeHouse.
Hess, known for his bold and progressive take on Hawaii Regional Cuisine, expects to showcase more than 80 percent of locally grown produce in his dishes, mixing plantation-era cuisine with modern aesthetics and technique.
Menu highlights include entrees such as Kona black cod, crispy kampachi and shiso-crusted Wagyu strip loin with mashed potatoes, pickled Hawaii island summer vegetables and tempura heirloom tomato.
Desserts include Waimea strawberry mousse chiffon cake, Wailua chocolate dome and house-made ice creams featuring Kona coffee, Hawaiian vanilla and hibiscus white chocolate.
Dinner is served daily from 6 to 9 p.m. Reservations: 881-7911 or www.maunalani.com.
– Compiled by Nina Wu. Email “quickbites” news to nwu@staradvertiser.com.