Next Generation at Alan Wong's
The Pineapple Room’s chef de partie, Jill Dwornik, creates a special 5-course Winez & Grindz dinner on July 22.
The Winez and Grindz Dinner is a special event at The Pineapple Room in which one of the up and coming chefs in the kitchen is challenged with putting together a special menu to be featured that night.
The Pineapple Room.
"The chef is challenged with brainstorming and preparing just one singe dish; Chef Lance Kosaka tastes and critiques; the flavors and plating need to be revised and adjusted – perhaps three of four more times until it gets his approval. Dish-by-dish this process continues until an entire evening’s menu is complete. Once the menu is approved, flavors balanced, and the menu’s preparation needs to be explained, taught, and entrusted to the entire kitchen staff. Trials are run. Doors open. The first order is placed, and the heat is on."
“Chef de Partie” Jill Dwornik will have an opportunity to rise to the challenge with this upcoming Winez and Grindz dinner.
The menu features 5-courses including kiawe grilled Nelha Big Island Shrimp, "Kalua" Chicken B’stilla, Chermoula rubbed onaga, cinnamon braised lamb shank and an orange blossom water glazed cake, and is available for $65 per person or $90 with wine pairings (not including tax or gratuity) from 4:00 to 8:30 p.m.
For reservations at The Pineapple Room, please call (808) 945-6573.
Chef de cuisine, Derek Watanabe is in charge of creating the menu for the Next Generation Dinner on Wednesday, July 29, 2009 at Alan Wong’s Honolulu.
Foie Gras and Ahi Tuna Club Sandwich. Photo: courtesy of Alan Wong’s Restaurants
Chef Derek has created a delicious 4-course dinner which features: a seared foie gras and ahi tuna "club sandwich", panko crusted scallop uni sausage with mitsuba and tarragon, Kau coffee curry duck spiced with cinnamon, star anise and basil and a Makaha mango trio from pastry chef Michelle Karr.
The Next Generation Dinner features an up-and-coming cook at Alan Wong’s Honolulu. With guidance from both Chef Alan Wong and Chef de Cuisine Wade Ueoka, the cooks create their own dishes and put together their own menus showcasing their personal styles. The cooks strive to create menus that highlight local products and the ethnic influences found in Hawaii today while incorporating their own unique flavor profiles.
Chef Derek Watanabe. Photo: courtesy of Alan Wong’s Restaurant
Prior to joining the Alan Wong’s Restaurants Ohana, Chef de Cuisine Derek Watanabe worked in various hotels in Southeast Asia. During his travels throughout Thailand, Indonesia, and China, Derek learned to work with a variety of different ingredients. The menu that he has created for his Next Generation Dinner features the flavors from Southeast Asia using local products on which to create contemporary twists.
The prix fixe dinner is available for $75 per person or $105 with wine pairings (not including tax or gratuity). First seating begins at 5 p.m.
For reservations at Alan Wong’s Honolulu, please call (808) 949-2526.