Chef Bloc Dinner Features “Belly & Snout” Theme

November 4, 2015, 4:53 PM HST · Updated November 4, 4:53 PM
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Chefs cook in Ka'ana Kitchen. Photo by Andaz Maui at Wailea Resort.

Chefs cook in Ka’ana Kitchen. Photo by Andaz Maui at Wailea Resort.

On Saturday, Nov. 21, Chef de Cuisine Ritchard Cariaga of Ka’ana Kitchen at Andaz Maui at Wailea Resort will reunite with Head Chef of Hana Ranch Provisions, Gary Johnson, for a unique dinner with the theme of “Belly & Snout.”

Focusing on quality, artisanship and creativity, Chef Bloc is a monthly dinner series featuring various chef collaborations between Cariaga and his talented culinary friends. Each dinner is limited to only twelve guests, allowing for a personal yet interactive environment where diners can watch the process from up close, ask questions and even help plate the dishes.

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November’s “Belly & Snout” Chef Bloc will showcase a six-course dinner menu featuring dishes inspired by ingredients from Troy Sakugawa’s upcountry farm. Starting at $130 per person (including wine pairings), guests will enjoy the following menu:

Passed Dish: Baked anpan + “lechon” gravy + persimmon chutney
1st Course: Crispy pig ear + watercress + pickled Surinam cherry + jicama
2nd Course: Pork belly “ambiler” + charred eggplant + tamarind
3rd Course: Headcheese tempura + black garlic + ruby mustard + radish
4th Course: Trotter “pho” ravioli + cilantro- peanut pistou + charred lime
5th Course: “Sakugawa” tonkatsu + sesame + plum + yuzu vinaigrette
6th Course: Poi mochi waffle + bacon ice cream + Waialua estate chocolate

The November 21 Chef Bloc dinner series begins at 6:00 PM. You can make reservations by calling Andaz Maui Concierge at (808) 243-4703 or e-mailing here.

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