We were treated to an evening of good food and wines (along with great company) last night at Lanakila Pacific's annual The Good Table, a benefit for their Meals on Wheels program. In light of budget tightening that hits non-profits especially hard, we didn't mind shelling out $900 for a table for six at Hank's Haute Dogs. Especially since Hank tends to recruit the young, innovative chefs in the 50th to work his kitchen on this one night. We started the evening with Philipponnat Rose Champagne along with a 2009 Ferret Pouilly Fuisse to pair with Chef Mark "Gooch" Noguchi Elotes or roasted baby corn served with smoked paprika butter and deep fried corn silk. Nice crunch of the corn with subtle smokiness then a nice acidic kick from the drizzled lime juice.
I then uncorked 1999 CastelGiocondo Brunello di Montalcino for Chef Chris Sy's Pane or ham and butter baguette which was grossly understated since the 'ham" was pata negra Iberico ham from the famed black footed pigs in Spain. A perfectly sized appetizer sandwich with salty, sweet Iberico contained within.
We then were presented with Mama Le's Chicken Pho. WORDS CAN'T DESCRIBE how phenomenal Mama Le's phos are!The PERFECT broth with rice noodles, fresh herbs, tender chicken and a poached egg. If the meal ended here, I would have been perfectly content. Along with a glass of CF Riesling...
We then moved on to Chef Alexandro Briceno's Montanara Margherita pizza. The dough was first quickly deep fried then after the sauce and fresh mozzarella were added, it was finished in the oven. A great pizza though I started feeling a wee bit full at this point and there were still 6 courses left...
We uncorked a 2007 Foxen Block 8 Bien Nacido Vineyard Pinot Noir and a 2007 Hourglass Blueline Vineyard Cabernet Franc.
Next up was Hank's Fish and Chips except his "fish" was battered lobster and his "chips" were duck fat fries. The Dom Ruinart paired nicely with the dish but the tank was beginning to fill to capacity.
Hank then served his Tacos which were filled with Chinese roast duck, cilantro, mango salsa and queso fresca. Delish... but now the food level was getting close to eye level.
Chef Noguchi then presented his Hamburger slider prepared Thai style with pickled carrots and daikon with spicy rice chips. I could only manage 2 bites then called for the doggie bag. Great flavor but the food was beginning to push at the top of my skull.
Since this was a burger, I uncorked a bottle of 1989 Chateau Beychevelle. Whoa nelly! Tons of tobacco and earth followed by subdued dried red fruit.
Hank then ended the savory courses with his Hot Dog, a lamb sausage (which he has on his regular menu only about once a month) wrapped in kataifi (shredded filo) and served with tzatziki and harissa sauces. Again 2 bites then it headed to the doggie bag.
Hank then presented the pre-dessert dessert of poached pear on a stick with charred Pecorino (it was small so I finished it).
Then Chef Ed Morita presented his cannoli filled with Parmesan ice cream and peppered strawberry marmalade and balsamic reduction (it was large so I didn't finish this dessert).
Hank then ended the evening with his espresso snow with whipped cream while E uncorked a bottle of 2006 Peter Michael Les Pavots as liquid dessert.
A great meal all around though I did limp to the finish line but considering that it did benefit a worthy charity, I felt good none the less. Though I will admit, I was so stuffed at the end, not even wine looked appetizing...
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