2012 Hawaii Gala Tasting Menu

CHEFS

Christopher Kulis, Capische?
Australian Beef Carpaccio, Horseradish Aïoli, Radish, Lemon Oil, Fried Capers, and Parmigiano-Reggiano

Andrew Le, The Pig and the Lady
Pho Ga, Slow-poached Farm Egg, and Bo La Lot
Marinated Pa'iai, Kalo Tostones, and Rice Patty Herb

Cameron Lewark, Spago
Onaga Ceviche, Green Papaya Salad, Kaffir Lime, Coconut, and Passionfruit Flower

Nick Mastrascusa, Beach Tree
Gnocchi with Oxtail Ragout

Wade Ueoka, Alan Wong’s
Oxtail “Soup”: Oxtail and Corned Beef Roulade, Boiled Peanuts, and Shiitake Mushrooms

Jojo Vasquez, The Plantation House Restaurant
Australian Lamb Rack, Eggplant Purée, and Chickpea Cake

PASTRY CHEFS

Michelle Karr-Ueoka, Alan Wong’s
Hanaoka Farms Lilikoi Brûlée

Elizabeth McDonald, Honu Seafood & Pizza
Vegan Chocolate Mousse Cake

SUSTAINABILITY CHEF

Quinten Frye, Salt Kitchen & Tasting Bar
Octopus, Chorizo, Olives, Potatoes, Compressed Grape Tomatoes, Almonds, and Kahuku Corn Purée

ARTISAN

Doug Kocol, Salt Kitchen & Tasting Bar
Shinsato Pork Rillettes, Sopresatta, Beer Mustard, Milk Bread, and Pickles

CONCEPT CHEF

Sheldon Simeon, Star Noodle
Hapa Ramen: Roast Pork, Poached Egg, Bamboo Shoots, Kamaboko, Bok Choy, Mayu, and Spicy Miso

COMMUNITY CHEF

Mark Noguchi, Pili Hawaii Catering
Ho’i’o Fiddlehead Ferns, Dried Cuttlefish, Kombu, Octopus, and Tomatoes

RESTAURATEUR

Ed Kenney, Town, Uptown Events
Cervena Venison Pipikaula with Bud Bucket Ice

MIXOLOGIST

David Newman, Pint + Jigger
The Whiskey Thatcher: Rye, Mint, Lime, and Flamed Pernod Rinse

HOST

Vikram Garg, Halekulani
Sumac-marinated Australian Lamb Chop and Chickpea-Tahini Purée

HOST SOMMELIER

Kevin Tomaya, Halekulani
Beverage Pairings with winner’s dishes

FEATURED GUEST CHEF

Chai Chaowasaree, Chai’s Island Bistro
Fresh Kona Baby Abalone, Chili-Ginger Sauce, and Zucchini Linguini