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Oahu Farm to Table


JBF Award Winner George Mavrothalassitis and Kevin Chong Chef Mavro/ Honolulu

Pastry Chef Leigh Ann Seto The Kahala Hotel & Resort/ Honolulu

The weather is unmatched and the scenery is sublime, but these days Oahu’s multifaceted farm to table cuisine is one of the island’s greatest attractions. Experience a true taste of paradise when culinary ambassadors JBF Award winner George Mavrothalassitis, Kevin Chong, and pastry chef Leigh Ann Seto create a menu highlighting Hawaii’s unique ingredients.

Event Details

Mon, 09.21.2009

07:00 PM, US/Eastern

  • JBF Members $125
  • General Public $165
  • Event Location:
The Beard House
167 West 12th Street
NYC

Hors d’Oeuvre

Abalone Ceviche with Manoa Valley Pickled Green Mango

Eggplant Dumplings with Chinatown Garlic Cream and Black Olives

Seared Foie Gras with Nu’uanu Lychees and Lemongrass

Lucien Albrecht Brut Blanc de Blancs NV

Lucien Albrecht Crémant d’Alsace Brut Rosé NV


Dinner

Extra Virgin Olive Oil–Marinated Striped Marlin from Honolulu Fish Auction with American Caviar, Poached Quail Eggs, Sunchoke Chips, Tomato Confit, and Hanapepe Salt
Louis Michel & Fils Chablis 2007

Sablefish Confit with North Shore Farms Tomatoes, Ogo, Hubyba Mohammad’s Oahu Fines Herbes Emulsion, and Sablefish Cracklings
Domaine Jean-Paul Balland Sancerre Rosé 2007

Pork Duo > Roasted Rack and Crispy Shank with Aloun Farms Sweet and Sour Watermelon, Ewa Ginger Dressing, and Caramelized Jus
Vincent Girardin Emotion de Terroirs 2006

Goat Cheese Mousse with Baby Beets, Kumquats, Extra Virgin Olive Oil Cake, and Baby Greens
Domaine Le Peu de la Moriette Vouvray 2006

Waialua Chocolate Pâté with North Shore Cacao, Macadamia Sable, and Local Orange Sabayon
Clarendelle Amberwine 2003

Mignardises > Thai Tango Truffles; Honey–Macadamia Pralines; Lilikoi Frangipanes; and Hazelnut Feuillantines
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