Here in Hawaii, we love to eat. A lot, frequently, and with friends. To facilitate a modicum of fiscal responsibility in my culinary enterprises, I often search for that magical acronym jotted on Yelp pages and restaurant windows: BYOB.  Don't concern yourself with the typical 400 percent markup for alcoholic beverages. Just bring your own.

Brilliant.

One problem. With BYOB, there is no sommelier to offer recommendations; you are on your own. Most wouldn’t find tremendous difficulty pairing their bœuf bourguignon or spaghetti alla puttanesca with a tasty vinous beverage. But for the more adventurous, where do you begin when attempting to pair sashimi, papoutsakia, or Evil Jungle Prince Thai Curry?