photo galleries

Chef de Cuisine Quinten Frye, Charcutier Doug Kocol, and Owner Kevin Hanney of Salt Kitchen and Tasting Bar - Honolulu, HI

Opah Cheeks, Sea Asparagus, Purple Cauliflower, Yellow Squash, Tangerine Purée, and Beet Stem Marmalade

Local Octopus, House Chorizo, Castelvetrano Olives, Papas, Compressed Grape Tomatoes, Fines Herbes, Shaved Almonds, and Kahuku Corn Purée

Seared Duck Breast, Local Carrots, Brussels Sprout Kimchi, and Ginger Emulsion

Hawaiian Red Veal Tongue, Candied Corn, Grilled Grapefruit, House-made Cotija Cheese, and Charred Apple Mole

Charcuterie Plate: Sauçisson Sec; Fennel Salami with Soaked Black Pepper; Crispy Head Cheese; “Polish” Salami; 6-month Coppa; Pork Rillette; Head Cheese with Cilantro-Pepper Mustard; Soppresata; Maple Liver Pâté and Pickled Cherries; and Spicy Coppa

Sauçisson Sec; Fennel Salami with Soaked Black Pepper; Crispy Head Cheese; “Polish” Salami; 6-month Coppa; Pork Rillette; Head Cheese with Cilantro-Pepper Mustard; Soppresata; Maple Liver Pâté and Pickled Cherries; and Spicy Coppa

Chef de Cuisine Quinten Frye of Salt Kitchen and Tasting Bar - Honolulu, HI

Charcutier Doug Kocol of Salt Kitchen and Tasting Bar - Honolulu, HI

Salt Kitchen and Tasting Bar - Honolulu, HI

Owner Kevin Hanney of Salt Kitchen and Tasting Bar - Honolulu, HI

Opah Cheeks, Sea Asparagus, Purple Cauliflower, Yellow Squash, Tangerine Purée, and Beet Stem Marmalade

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Opah Cheeks, Sea Asparagus, Purple Cauliflower, Yellow Squash, Tangerine Purée, and Beet Stem Marmalade

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Local Octopus, House Chorizo, Castelvetrano Olives, Papas, Compressed Grape Tomatoes, Fines Herbes, Shaved Almonds, and Kahuku Corn Purée

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Local Octopus, House Chorizo, Castelvetrano Olives, Papas, Compressed Grape Tomatoes, Fines Herbes, Shaved Almonds, and Kahuku Corn Purée

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Seared Duck Breast, Local Carrots, Brussels Sprout Kimchi, and Ginger Emulsion

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Seared Duck Breast, Local Carrots, Brussels Sprout Kimchi, and Ginger Emulsion

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Seared Duck Breast, Local Carrots, Brussels Sprout Kimchi, and Ginger Emulsion

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Hawaiian Red Veal Tongue, Candied Corn, Grilled Grapefruit, House-made Cotija Cheese, and Charred Apple Mole

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Hawaiian Red Veal Tongue, Candied Corn, Grilled Grapefruit, House-made Cotija Cheese, and Charred Apple Mole

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Charcuterie Plate: Sauçisson Sec; Fennel Salami with Soaked Black Pepper; Crispy Head Cheese; “Polish” Salami; 6-month Coppa; Pork Rillette; Head Cheese with Cilantro-Pepper Mustard; Soppresata; Maple Liver Pâté and Pickled Cherries; and Spicy Coppa

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Sauçisson Sec; Fennel Salami with Soaked Black Pepper; Crispy Head Cheese; “Polish” Salami; 6-month Coppa; Pork Rillette; Head Cheese with Cilantro-Pepper Mustard; Soppresata; Maple Liver Pâté and Pickled Cherries; and Spicy Coppa

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