Alan Wong’s Next Generation Dinner with Team Hawaii 2013

The Next Generation Farmer Series Dinner featuring Kapiolani Community College’s Team Hawaii

To Start A Selection of Small Bites from Chef de Cuisine Miya Nishimura

First Course by Hwanjae Lee working with Chef de Partie Hongseob Kim
Fresh Big Island Abalone Sashimi over Daikon and Yellow Beet Salad Dressed in a Soy Vinaigrette and Green Onion Oil

Second Course by Joy Yamane working with Chef de Partie Kelly Teramoto
Kona Cold Lobster Chawan Mushi with Local Corn, Chives, Hamakua Heritage Eryngi Mushrooms and White Truffle Oil

Third Course by Emi Akiyama working with Chef de Cuisine Miya Nishimura
Onaga Nitsuke with Wakana Soba, Tsukudani Sauce, Micro Shiso and Shimeiji Mushroom Tempura

Fourth Course by Ian Sagayaga working with Chef de Partie Samantha Cervanyaco
Grilled Local Beef Tenderloin with Hudson Valley Foie Gras Butter over a Kabocha and Potato Au Gratin and Sauteed Local Vegetables

Dessert by Bikna Sim working with Pastry Chefs Michelle Karr-Ueoka & Vivian Wu
Trio of Waialua Chocolate Mousse Garnished with a Chocolate Crunch Stick and a Coffee Cremeux, Fresh Pineapple Mint Sorbet with Coconut Flakes and a Banana Cheesecake

Petit Fours and Mignardise by Pastry Chefs Michelle Karr-Ueoka and Vivian Wu