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.
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 .