Hawaii Mom Blog: Hawaii Restaurant Association - Labor Day Pa'ina to Feature Special Menu from Chef Russell Siu






August 24, 2017

Hawaii Restaurant Association - Labor Day Pa'ina to Feature Special Menu from Chef Russell Siu

In honor of Labor Day, The Hawaii Restaurant Association invites you to its Labor Day Pa'ina on Tuesday, Aug. 29 at 5:00 p.m. With just 22 tickets remaining, the event is expected to sell out soon.

Russell Siu, Co-Owner and Executive Chef of 3660 on the Rise, will prepare an unforgettable menu at his award-winning Waialae Avenue restaurant based on the theme of “Working-Class Hero.” The nine dishes, served at four tasting stations, will blend Chef Siu’s Kalihi Valley roots with Continental flair—resulting in dishes that bear the unmistakable stamp of his distinctive “Euro-Island Cuisine.”

Station I
•    Okinawan Shoyu Braised Pork Belly served in Steamed Bao Bun

Station II
•    Prime Rib Sliders on Brioche, Wasabi Aioli, Asian Slaw with Bubu Arare
•    Spicy Hot Dog with Sriracha Mayo, Kim Chee Slaw
•    3660 Potato Salad

Station III
•    Vegetable Confetti Pasta Salad
•    Hand Rolled Meatballs with House Made Marinara Sauce & Mozzarella Cheese

Station IV
•    Furikake Tempura Catfish Fingers, Ponzu Dipping Sauce
•    Ragout of Mushrooms with Oven Baked Baguette
•    Kalua Pig & Caramelized Onion Quesadilla

Admission prices are:
•    $20 - HRA Regular Members
•    $25 - HRA Allied Members
•    $30 - Non-members/General Public

Each attendee will also receive two tickets for drinks. To purchase, visit this link or call the Hawaii Restaurant Association at 944-9105.

The evening will also feature a keynote speech on “Tip Pooling” from Hawaii Employers Council President Clayton Kamida. Miller Lite ambassadors and live entertainment will round out the evening.

The Hawaii Restaurant Association is partnering with Chef Siu on this special event because he exemplifies the opportunities offered by the restaurant industry. Born and raised in Hawaii, Chef Siu overcame humble beginnings to become a highly successful, internationally recognized culinary star.

As a child, he shopped daily for fresh food in Chinatown with his grandfather and learned to cook Chinese and local dishes from his family. Armed with this background, he began working in the kitchens of local fast food and family restaurants and took on leading roles in major Hawaii hotels. He then traveled the globe, gaining elite experience in the U.S. mainland and Asia, before returning home to open 3660 on the Rise, which has now been in business for 25 years

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