Upcoming events at Taste and Fishcake


Taste and Fishcake each hosted an event this month. If those past events are any indication, don't miss the ones coming up:

Past: High on the buzz meter these days is Taste, a pop-up venue and food hub, and no wonder: it's a collaboration involving Mark Noguchi and the Eat the Street founders, some of the most beloved players in Honolulu's food scene. Taste opened last Saturday, with The Pig and the Lady, Sean Priester and Noguchi serving unfussy, comforting bites like a beef stew, fried chicken and waffles, and a poached-egg topped salad with bacon vinaigrette. The knockout of the night: dessert, a "kulolo" panna cotta topped with apple bananas, cocoa nibs and lilikoi "caviar," assembled by newcomer JJ Leng, a full-time pathology technician, former line cook and pastry chef. You'll hear more about her soon.

Upcoming: Tonight (Tuesday) Food Network's Leanne Wong and Noguchi are hosting a Pork Party. On the menu: Super Ramen, pork kimchi gyoza, Katsu King Sammie. Show up at six (they’re open until they sell out) with cash. More info: tastetable.com/calendars/porkpart/. Missed out? Check the calendar at tastetable.com for future events.

Taste, 667 Auahi St., tastetable.com

Past: My favorite food event that I attended this month? The food and ceramics event 3 at the Table, hosted by Fishcake, Melanie Kosaka and San Francisco restaurant designer Wendy Tsuji. This was an intimate and organically-designed event (bouquets of kale, salad greens, fingerling potatoes and starfruit as centerpieces on a monkeypod table built by Honolulu Furniture Co.) that threw local ceramicists into the usual local-farmer-and-chef mix.
On display: plates, bowls and sake cups by local artists—Clayton Amemiya, Daven Hee and Steve Martin, the latter creating a gelato platter specifically for Prima’s gelato sampler, a plate that keeps each scoop from melting into another. The message: something the Japanese have always known—what the food is served on can be as important as the food itself, and as with farmers, support local.

Above left: Ed Kenney and his kiln-fired pork, right: Prima's tako salad

Food highlight: pork encased in clay, fired in Hee’s kiln, cracked open by Ed Kenney.

Upcoming: 3 at the Table is part of a three-part food series at Fishcake. The second event is Street and Spicy on November 10, with chef Lance Kosaka of Café Julia demonstrating Asian crostini, Vietnamese-inspired pork lettuce wraps and a chili, kaffir, garlic and lemongrass marinade. A family-style lunch will be served and guests will receive a mini-herb pot made by Daven Hee.

Saturday, Nov. 10, 11am, $65. Tickets available at streetandspicy.eventbrite.com

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