Wade and Michelle's Travels Menu

September 17, 2009

Shaun Chillingworth, Marketing Director,

The next edition of Alan Wong’s Honolulu’s Next Generation Dinner will feature a menu inspired by “Wade and Michelle’s Travels” and will take place on Thursday, September 24, 2009 with first seating beginning at 5:00 p.m.

Chef de cuisine Wade Ueoka.

Pastry chef Michelle Karr. Photos: courtesy of
Alan Wong’s Restaurants

Chef de Cuisine Wade Ueoka and Pastry Chef Michelle Karr have traveled around the world with Chef Alan Wong for different events. As part of their travels, they have experienced the different cuisines of countries like Singapore, Germany, and Japan. Their experiences have given them the inspiration for this special menu.

In this Next Generation Dinner, Wade and Michelle have put their own twist on the traditional dishes from the countries they visited. Dishes like Maguro Toro and Lamb Sauerbraten have been reinterpreted to showcase what Wade and Michelle have learned in their time and travels with Chef Alan Wong.

This one-night only dinner will be the only menu featured at Alan Wong’s Honolulu. No ala carte menu will be available.

I had an opportunity to attend the previous Farmer’s Series Dinner which also bleneded in a Next Generation theme featuring the championship American Culinary Federation Team Hawaii. It’s such a nice way to experience the cuisine of an already exceptional restaurant. These dinners offer a chance to make a personal connection with the chefs and the ingredients. You hear the stories of how and why the dish that is in front of you came to be. It’s a unique, one-night only opportunity that I highly recommend you take the chance to experience.

Here’s a look at the menu being offered that night:

First Course – "Big Island Farm Tour"
An appetizer quartet featuring ingredients from the Hamakua Coast with Richard Ha of Hamakua Springs Country Farms, Bob & Janice Stanga of Hamakua Mushrooms and Dick & Heather Threlfall of Hawaii Island Goat Dairy
Paired with a J. Lasalle, Brut Rose, Champagne, France, N.V.

Second Course – Japan
Maguro "Toro" – Seared Ahi and Foie Gras Terrine
Paired with Kasumi Tsuru, "Yamahai Ginjo", Hyogo-ken, Japan

Third Course – Singapore
"Black Pepper Crab" – Three Crab Dumpling, Black Pepper Truffle Sauce
Paired with Zilliken, "Ockfener Bockstein", Riesling Spatlese, Saar, Germany, 2002

Fourth Course – Tennessee-Blackberry Farm
Pan-Roasted Duck Breast, Seared Hudson Valley Foie Gras, Nozawa Farm’s Corn Pudding
Paired with Palmina, "Santita", Santa Ynez Valley, California, 2005

Fifth Course – Germany
Lamb Trio – Grilled Lamb Chop, Lamb Sausage, Lamb Sauerbraten with Tokyo Negi Sauerkraut, Whole Grain Mustard Spaetzle
OR
Beef Trio – Grilled Beef Tenderloin, Beef Sausage, Beef Sauerbraten with Tokyo Negi Sauerkraut, Whole Grain Mustard Spaetzle
Paired with Verite, "La Joie", Sonoma County, California, 2003

Dessert Course 1 – "Cuisines of the Sun"
"Tropical Fruit Sampler" – Mango-Yuzu Frozen Souffle, "Lilikoi Doughnuts", and "Fruit Kabobs"
Paired with Moscato D’Asti, "Bricco Quaglia", La Spinetta, Piedmonte, Italy 2007

Dessert Course 2 – Chocolate Petit Fours…Coast to Coast
A Chocolate Extravaganza featuring Michelle’s travels from New York to California and back home to Hawaii:

New York: Molded Chocolates, Chocolate Macaroons, Peanut Butter Cups
Washington D.C.: Honey & Candy Bar
Napa Valley: Ho Hos, "Lollipops"
Los Angeles: Artisan Chocolates
Hawaii: "Ice Cream Sandwich"

See the official menu and wine pairings.

The prix fixe menu is available for $95/person or $135/person with wine pairings (plus tax and gratuity).

Staff at Alan Wong’s. Photo courtesy of Alan Wong’s Restaurants.

The Next Generation Dinner features an up-and-coming cook at Alan Wong’s Restaurant. With guidance from Chef Alan Wong, the cooks create their own dishes and put together their own menus showcasing their personal styles. After this event, the next edition will be on October 28, 2009 with menu from chef de partie Sean Walsh, assisted by Jarred Murakawa with dessert by Lena Kim.

For reservations, please call (808) 949-2526.