Akule (Big Eyed Scad), Orange, Olive, and Celery Hearts
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Akule (Big Eyed Scad), Orange, Olive, and Celery Hearts
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Salumi: Copa Seasoned with Fennel Pollen, Prosciutto, Cacciatore "Hunters" Garlic, Black Pepper, Sopressata, Genoa, and Liver Pâté
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Salumi: Copa Seasoned with Fennel Pollen, Prosciutto, Cacciatore "Hunters" Garlic, Black Pepper, Sopressata, Genoa, and Liver Pâté
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Salumi: Copa Seasoned with Fennel Pollen, Prosciutto, Cacciatore "Hunters" Garlic, Black Pepper, Sopressata, Genoa, and Liver Pâté
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He'e: Octopus with Canary Beans, Watercress, and Kumquat Salsa Verde
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He'e: Octopus with Canary Beans, Watercress, and Kumquat Salsa Verde
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Big Island Flatiron Steak, Pa'i'ai, Grated Tomato, and Chive Flowers
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Big Island Flatiron Steak, Pa'i'ai, Grated Tomato, and Chive Flowers
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Big Island Flatiron Steak, Pa'i'ai, Grated Tomato, and Chive Flowers
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Risotto, Oxtail, Peanuts, and Ginger
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Risotto, Oxtail, Peanuts, and Ginger
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Gnocchi, Tesa, Butternut Squash, and Sage
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Gnocchi, Tesa, Butternut Squash, and Sage
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“Milk and Honey”: Buttermilk Panna Cotta and Nalo Meli Honey
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Salted Chocolate Pretzel Tart
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Salted Chocolate Pretzel Tart
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Cameron’s Kick: Orgeat, Lemon, Scotch, and Irish Whiskey
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Town – Honolulu, HI
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Chef Ed Kenney of Town – Honolulu, HI
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Chef Dave Caldiero of Town – Honolulu, HI
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Chef Dave Caldiero and Chef Ed Kenney of Town – Honolulu, HI
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Chef Ed Kenney and Chef Dave Caldiero of Town – Honolulu, HI with Antoinette Bruno
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Town – Honolulu, HI
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Town – Honolulu, HI
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Chef Ed Kenney and Chef Dave Caldiero of Town - Honolulu, HI
Photo: Antoinette Bruno | December 2011
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