After last week’s superlative meal at MW Restaurant
featuring Chef Chris Kajioka, we knew we had to return for this week’s Chef
Friends Collaboration Dinner once again featuring the Ueokas and Chef Kajioka
plus Top Chef finalist Sheldon Simeon, breadmaker extraordinaire Chris Sy and
Mark “Gooch” Noguchi. The cost was a little higher but it was for the
Make-A-Wish Foundation so we didn’t mind it at all.
We started with a round of cocktails including the Pineapple Pleasure with Kai lemongrass ginger shochu, kaffir lime and fresh pineapple
The Nagai Shima with Macha tea, Kai lemongrass soju, Tyku soju, Tyku Sake, fresh aqueezed lemon and shiso
The “Feel the Beet” with tequila, ginger, fresh lime and
housemade beet syrup
And the Adult Fruit Punch Ice cake with frozen watermelon, strawberry, pineapple, li hing mui and Skyy vodka
Since foie gras was served as a supplement at last week’s
dinner, I rightfully assumed it would also be on the menu again so I carted a
bottle of 1989 Georges Brunet Vouvray Demi-Sec to pair with the foie gras.
Once again, the courses were served family style with the
following “Snacks”:
Foie Gras Newton
Ulu Latkes, Smoke
Meat, Negi, H20cress
Chow Funn,
Calabasa, Chive
Fried Dough,
Taleggio, Peach
Local Beef Poke
“Chips and Dip”
Gluten free Adzuki
chip and 7-layer dip
I also uncorked a bottle of 1999 Williams Selyem
Chardonnay for the larger plates.
The K's uncorked a 2001 Jasmin Cote Rotie for the shortrib and venison
These were the “Larger Stuff”:
Shortrib, BBQ
Beet, Cherry, Mustard
Pa’i’ai, Molokai
Venison, Salsa Verde
Wing Bean,
Eastside Arugula, Goma
Tocino, Guava Jelly,
Pickled Onions
Red Rice Koji
Bread, Miso Butter
Scottish Trout,
Dried Scallop Gravy
Ho Farms
Vegetables
And these were the desserts:
Makaha Mango
“Shave Ice”
Mochi Ice Cream,
Kaffir Lemongrass Tapioca
Shaved Mango,
Coconut Snow
MW Waialua Chocolate
Candy Bar
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