SEASONING: FIRST QUARTER RECAP (PART I)
In this four part entry we’ll be recapping the events that we have done in the last few months. The first, our Friends & Family event at Hide Chan in McCully on February 19, 2012. Much thanks to Hide Chan and family for letting us use their fine establishment. If you’re in the mood for some off the Richter authentic Japanese/Okinawan cuisine that’s the place to be.
Our five-course menu consisted of:
“MISO AND ENOKI MINI BOMBS”
Tiny dumplings filled with miso soup, roasted enoki mushrooms, tofu, and scallions on a base of sake braised daikon garnished with micro basil, local greens, and a roasted nori puree
“SHRIMP BOUDIN BLANC”
Homemade sausage of prawns, scallops, Chinese bacon, and Asian aromatics on a tomato-watercress chutney crisp and creamy grits
“GREEN EGGS AND HAM”
Crispy cube of pork belly with a poached egg, smoked pomme frites, and a gingered basil Hollandaise
“GRILLED FLAT IRON BEEF”
Cooked medium rare with a seasonal quick kim chee and kim chee puree
“DECONSTRUCTED GIRL SCOUT COOKIE”
Liquid nitrogen coconut ice cream, roasted flour pebbles, and chocolate
Prepping in the kitchen with Chef Christopher Okuhara and Chef Christopher Gee and the fruits of the labor.
Our diners for the evening, consisted of about twenty-five our friends and family that we knew would give us an honest opinion of the night’s service…
Some of the dishes from the evening…
Shrimp Boudin Blanc…
Green Eggs and Ham…
Grilled Flat Iron Steak…
Deconstructed Girl Scout Cookie…
Remember, wear the proper breathing apparatus and eye protection when preparing a course like the last, a snorkel and mask.
Photos courtesy of Allan Garcia at Photo Ops Hawaii.