Special anniversary dinner at Alan Wong’s

Photo courtesy of Alan Wong’s Restaurant.

April 15th is the 14th anniversary for Alan Wong’s Honolulu! To commemorate the occasion and celebrate Spring, chef Alan Wong has designed a menu around a newly released selection of handcrafted sakes from Japan

The dinner will feature sake expert Tamiko Ishidate of Joto Sakes pairing their sakes with the selections from chef Alan Wong. Joto Sake LLC imports artisan Japanese sake from small, family-owned breweries. These producers mainly use locally raised rice and rice varietals. They sell most of their sake in their local area, shipping a small amount outside of Japan. These carefully selected sakes are relatively unknown, but sake aficionados consider them gems.
 

 

Photo courtesy of Alan Wong’s Restaurant.

This course menu celebrates the seasonal release of Namazake (unpasteurized) and Nama Zume (pasteurized once) sakes from boutique producers showcasing a wide range of styles. These special releases are fresh, lively, and super-flavorful. Their complexity and ability to pair well with a wide range of dishes will delight your palate.

First Course

Crab "Tofu"

Kona Kampachi with Yukari Tapenade

Upside Down Seared Ahi, Caviar with Yuki No Bosha, "Akita Komachi", Daiginjo Akita, Japan
Paired with Chikurin, "Karoyaka", Junmai Ginjo Okayama, Japan

Second Course

Manoa Lettuce "Ohitashi", Big Island Dairy Goat Cheese

Seafood Salad on Tofu Panna Cotta, Ponzu Gelee with Uni, Big Island Abalone, Kona Cold Lobster, Pickled Ali’I Mushrooms, Mentaiko, Nagaimo
Paired with Kasumi Tsuru, "Yamahai Shiboritate Namazake Genshu" Hyogo, Japan

Third Course

Big Island Farm Raised Butterfish with Miso Pork, Grilled Tokyo Negi
Paired with Shichi Hon Yari, Junmai Shiga, Japan

Fourth Course

Five Spice Braised Duck with Barley, Shiitake Mushrooms, Water Chestnuts and Yuba
Wataribune, "Shiboritate Namazake Genshu", Junmai Ginjo Ibaragi, Japan

Fifth Course

Maui Cattle Company Beef, Wasabi Daikon Puree, Maytag Blue Cheese Flan with Coconut Butter Poached Lobster, Ginger and Kaffir and a Lemongrass Rice
Paired with Taiheikai, "Shiboritate Namazake Genshu Nigori" Ibaragi, Japan

Dessert Course By Pastry Chef Michelle Karr

"Strawberries Romanoff" with Big Island Dairy Goat Cheese Panna Cotta, Kula Strawberry-Hibiscus Soup, Goat Cheese Sorbet, Hawaiian Vanilla Sabayon
Paired with Hana Hou Hou Shu Sparkling Sake Okayama, Japan

Click here to see the official menu.

The dinner is available for $135 per person and first seating begins at 5:00 p.m. Call 808-949-2526 for reservations.

Chef Alan Wong will be helping out the culinary students at Leeward Community College for a special dinner on Friday, April 24 at The Pearl Restaurant over at LCC.  The event is a prelude to the L’ulu: Leeward Culinary Arts Gala event on May 9, 2009 and will serve as a benefit for the Culinary Arts Program.

On April 24th, the students of the Culinary Arts Program will learn alongside chef Alan Wong and present a special 4-course dinner. The dinner is available for $70 or $85 with wine pairings. Reservations are available from 6 p.m. and can be made by calling 808-455-0298.