TICKETS FOR THE MISO & ALE x LUCKY BELLY POP-UP ARE NOW ON SALE!
MISO & ALE is proud to present a unique pop-up dining experience in cooperation with Lucky Belly, 50 North Hotel Street, Honolulu, HI 96817, in Honolulu’s historic Chinatown. On Sunday, August 12, 2012 at 6:00 pm we will be serving a five course menu* for $69.00/person**, created with fresh, local seasonal ingredients prepared by Chef Christopher Okuhara and Chef Christopher Gee.
For our 21+ diners, we will be offering sake pairings*** with each course prepared by, sommelier and Lucky Belly owner, Dusty Grable. For you sake connoisseurs, Dusty will be joining us for the evening to share his knowledge of the sakes and how they pair with each course.
For a description of each course, please refer to the menu below. We hope that you can join us for this exciting culinary collaboration and look forward to serving you that evening!
*If you have any food allergies please contact us before the event and we will accommodate you to the best of our ability.
**Our pop-up dining events are community-style seating. If you have large parties, please let us know and we will make sure to seat everyone together.
***Diners wishing to enjoy the sake pairings must be 21+ and present valid ID. The Lucky Belly bar will not be open for service during this event. BYOB is not allowed.
Seating will be limited to (50) guests so make your reservations as soon as possible. Reservations for this event will be via Eventbrite. Please proceed to the Eventbrite box below to purchase your tickets. We hope that you can join us and look forward to seeing you that evening.
“SURF & TURF CHARCUTERIE”
Tako confit with a chorizo-lemon relish and “ink” tahini, crispy cow’s tongue with a burnt peach katsu sauce, and cured ahi with a grapefruit romesco
“SOUP, SALAD, AND BALLOONS”
Tomato cream filled mozzarella balloon, petit herb salad, grilled apricots, balsamic, and crispy Thai basil toast
“MISO LUCKY RAMEN RAMEN”
Fresh chukka soba with a rich sesame-miso chicken broth, quick pickled vegetables, chicken gyoza, and a poached egg
“PORK ON A PLANK”
Applewood planked pork belly with Heirloom Carrots, roasted jalapeno cornbread, and a hard apple cider butter
“DECONSTRUCTED UPSIDE DOWN PINEAPPLE CAKE”
Liquid nitrogen buttermilk ice cream with a caramelized pineapple pecan carpaccio, and rum coconut sponge cake
For further information on past events, our chefs’ creations, or where we will be popping up next you can always go to www.misoandale.com, like us Facebook, or follow us on Twitter and Instagram (@misoandale).