Alan Wong Invites You to "Bee Sustainable"

July 6, 2010

Shaun Chillingworth, Marketing Director,

Summertime provides a bounty of fruits and vegetables. And the culinary team at Alan Wong’s Restaurants has created a wide array of seasonal dishes and cocktails to celebrate the season.

Photo: courtesy of Alan Wong’s Restaurants

Image: courtesy of the Hawaii Department of Agriculture.

But we often overlook the extremely important role honeybees play in agriculture. So on Wednesday, July 14 at Alan Wong’s Honolulu will host the next edition of its Farmer Series dinners. The theme is “Bee Sustainable” and the restaurant will highlight the honeybees, honey and the fruits of summer.

Dr. Lorna Tsutsumi of UH-Hilo, who is developing a program with the restaurant’s adopted beehive with Chef Alan, and representatives from the Hawaiian Honey Co-Op.

The menu starts with a side by side tasting of Hawaii honey and continues with specially created courses for this night. No ala carte menu will be served on this night.

First course

Family Style Appetizers

Yellowfin Ahi Tartare with Avocado Mousse
Kona Farm Raised Butterfish, Ume Shiso Gelee
"Chicken Fried" Okinawan Sweet Potato with Honey Mustard Sauce
Hudson Valley Foie Gras with Li Hing Mui Honey Chutney
Kauai Shrimp with Long Squash Green Papaya Salad, Chili Honey Vinaigrette

Second course

Kona Cold Lobster, Hawaiian Vanilla Oil
Curry Hawaiian Hearts of Palm Puree, Cardamon Honey Glazed Carrot

Third course

Chili Honey Glazed Hudson Valley Duck Roulade
Pork Hash Stuffed Lotus Root, Duck "Taegu", Steamed Kai Choi, Lychee Salsa

Fourth course

Kuahiwi Ranch Beef Rib Eye "Two Ways"
Olive Oil Poached Loin, Braised Rib Cap and Honey and Ulu Flan, Roasted Hamakua Springs Cocktail Tomato, Sumida Farms Watercress, Housemade Steak Sauce