Bart Hosmer of Parcel 104 restaurant in Santa Clara, California, is guest chef at JW's California in the JW Marriott hotel until Sunday. Dishes include starters of ham hock ravioli with sage brown butter, Sonoma goat cheese agnolotti with heirloom beet broth, and California spring vegetable salad with truffle mascarpone dressing, and mains of Wagyu beef rib eye steak with lobster home fries, grain-fed pork loin chop with fried green tomatoes and coca-cola braised bacon, and wild king salmon with Brentwood sweet corn cake. Bookings: 2841 3899.
Valentino Sciotti, winemaker for Vesevo winery in Campania and Feudi di San Marzano in Puglia, will be guest at the Valdivia wine dinner on May 11 at the Foreign Correspondents' Club. The wines served that evening include Greco di Tufo 2003/2004, Vesevo; Primitivo di Puglia 2003, San Marzano; and Taurasi 1997, Vesevo. The four-course dinner includes seared sea bass with saffron cream sauce and a main course of grilled medallion of Australian beef and broiled baby veal chop with morel sauce. Dinner is $450. Bookings: 2521 1511.
Grissini in the Grand Hyatt hotel has a four-course white asparagus menu available until May 11. The seasonable vegetable is served in such dishes as white asparagus with morel mushrooms and Nero d'Avola red wine sauce, handmade long fusilli with white asparagus and Maine lobster, and warm mini brioche rolled with bay leaf gelato and Parmesan cheese flakes. The dinner is $690 plus 10 per cent, or $990 with wine with each course. Bookings: 2584 7933.
Mark Delandro of Cafe Beltree@Margan in the Hunter Valley is guest chef at Cafe Deco until May 12. His specialities include oven-roasted jumbo quail, grain-fed Angus striploin, oven-roasted spatch-cock chicken with garlic, lemon and thyme, and roasted blue-eye cod with chive mashed potatoes. Bookings: 2849 5111.
Today is Cinco de Mayo, which commemorates the Mexican victory at the Battle of Puebla in 1862. To celebrate, Caramba in SoHo and Coyote Bar and Grill in Wan Chai will have special dishes cooked with Jose Cuervo tequila. The dishes include pork shanks braised with tequila-jalapeno sauce, and drunken prawns with tequila carrot salsa. Bookings: Caramba on 2530 9963; and Coyote on 2861 2221.
Also serving up Tex-Mex delights is Cafe Rendezvous at the InterContinental Grand Stanford in Tsim Sha Tsui. The dishes on the dinner buffet include quesadilla of smoked chicken, beef fajitas (left) and smoked fish ceviche. The buffet is available throughout May for $258 plus 10 per cent ($158 for children) Monday to Thursday and $288 ($188 for children) Friday to Sunday, the evening before public holidays and the day of public holidays. Bookings: 2731 2860.