We recently had the fortune to secure a table at the 2nd b and d butchery pop up dinner (the 1st was in March and the 3rd will be in July) at Moke's Bread and Breakfast in Kailua. b and d butchery is the brainchild of Brett Robinson and Doug Kocol who embrace the farm to table and locavore approach to dining and are working exclusively with Shinsato Farms pork and rabbit. At the introduction of our dinner, Chef Kocol stated that the average protein is handled by over 200 people before it reaches you and that tonight's protein was only handled by 9 people and that 8 of them were present in the restaurant and that Shinsato Farms was only a mere 10.7 miles away from the restaurant. In fact Glenn and Amy Shinsato were also on hand to answer any questions about their pork and rabbit products which are considered the best pork and rabbit by many local chefs. They also have the only USDA approved and inspected slaughterhouse right on the property on Oahu.
The evenings menu looked like this:
pig pops
papaya mustard, pickles
The pig pops were cubes of house made headcheese that were panko coated and deep fried and served on lollipop sticks. Crisp and rich with the contrasting mustard and pickles. Yes, it was a home run!
POrKE
confit belly, cuccumber, sea asparagus, onion, kolea greens, chili pepper
The POrKE was their take on that local favorite, poke but instead of raw fish, the protein was confit pork belly. Once again the pickles along with Glenn Shinsato's chili pepper jelly was a sharp contrast to the rich pork belly as well as being the perfect palate cleanser. Another home run!
rabbit pot pie
kolea carrots, sunchokes, lard pie crust
I'm not the biggest rabbit fan as I still occasionally view them more as pets but this pot pie was killer! From the lard infused crust to the rich gravy within... Okay, even if it was rabbit, it was still a home run!
porkstrami
caraway mustard, local cabbage, corriander, rye whiskey, smoked soy
And when you thought it couldn't get any better, house made pork based pastrami served alongside sliced pig heart... a moment of silence please... Ever since trying grilled beef hearts (anticuchos de res) at a Peruvian restaurant in The City, I've been a fan. And pork hearts are no different, rich meaty flavor with just enough bite. Grand slam home run!
cookies & creme
bacon, mac nut, coconut forever ice cream
And though dessert is usually an afterthought with me (I'm not a sweets person), this final course also knocked it out of the park. Basically like having a coconut flavored condensed milk with a butterscotch cookie shaped like a pig with macadamia nut crumble and a single slice of chocolate covered candied bacon...
We also sampled our meal with quite few wines (though all of the half bottles were left with the staff).
Would I recommend you attend b and d butchery's 3rd (and last) pop-up in July? No, because I want to secure my tickets on Eventbrite first before you purchase yours! I can honestly say that this was one of the BEST meals I've had this year and yes, we do plan attending the final pop-up in July. You should too!
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