Andaz Maui Hosts Chef Bloc KoreatownNovember 23, 2016, 9:38 AM HST · Updated November 22, 6:33 PM 0 Comments
Andaz Maui at Wailea Resort’s award-winning restaurant Ka‘ana Kitchen will host Chef Bloc Koreatown, a two-day culinary event inspired by the food and flavors of New York’s Koreatown. On Friday, Dec. 9 and Saturday, Dec. 10. Ka‘ana Kitchen Chef de Cuisine Mi Jin Kang and New York-based famed Chef Deuki Hong will partner to educate guests on how to create Korean-inspired cuisine with an island flair.
An exclusive culinary series at Ka‘ana Kitchen, Chef Bloc offers four-to-six-course dinners in collaboration with both local and out-of-market guest chefs, highlighting grown-on-Maui products. The Chef Bloc events allow for a personal, interactive environment where diners can watch the step-by-step process, ask questions and even help plate dishes.
On Friday, December 9, Chef Deuki Hong will bring his Korean background and expertise to Ka‘ana Kitchen to host “Kimchee Ho‘ike.” An educational experience and demonstration, the class will highlight the process of making kimchee using various local Hawaiian ingredients and seasonal vegetables.
Details of the Kimchee Ho‘ike event include:
12:30 p.m.-2 p.m. – Class demonstration featuring three local produce used in three different ways and recipes made of select kimchee (visual demo only).
2 p.m.-3 p.m.- Cocktail hour featuring three pupus with kimchee tasting.
Following the event Deuki Hong will have a book signing.
On Saturday, December 10 from 6 to 9 p.m. Ka‘ana Kitchen Chef Mi Jin Kang invites Chef Deuki Hontake for a special “Koreatown on the Bloc” dinner. Bringing the food and flavors of New York’s Koreatown to Maui, together they will create an island inspired, kimchee infused, four-course family style dinner, paired with Korean-inspired cocktails throughout.
For a limited number of guests, the flavorful menu will include:
Wagyu “yookhwe” + asian pear + gochujang + rice crisp
Kumamoto oyster + kimchee granite
Potato dumpling + garlic chives + shitake mushroom
Charred Octopus + garlic chives + perilla leaves + shoyu vinaigrette
Salads + Jeons
Jaengban noodles + buckwheat + 5 vegetable salad
Hiramasa + gochujang vin + maui radishes + puffed rice
Kaui shrimp + scallions + pancakes
Eggplant + kimchee + house bacon + fresh herbs
Land + Sea
Braised Pork Ribs + aged kimchee + Molokai sweet potato
Hamakua mushroom + japchae +maui onion
Korean Fried Chicken + garlic + ali’l mushroom + soychili
Army “Buddaejjigae” Stew + spam + aged kimchee + tofu + ramen
Shaved ice + local seasonal fruits
Adzuki bean + kinako powder + butter mocha
Ka‘ana Kitchen’s Chef de Cuisine, Mi Jin Kang, leads the evening paralleling her Korean heritage with a multicultural background of flavorful food expertise. Kang, who also led last year’s Chef Bloc, will pair her culinary experience with New York Chef, Deuki Hong to prepare fresh, dynamic and vibrant dishes with an unforgettable taste.
From basics to first class Korean cuisine, Deuki Hong’s cooking confidence started at a young age and took him to The Culinary Institute of America where he has since created his own hospitality group in New York City. Deuki looks forward to collaborating with the talented Kang in his first Chef Bloc series.
Tickets to the December 9 “Kimchee Ho‘ike“ are $85 per person, or guests can purchase a package for both events including the December 10 Koreatown on the Bloc for $250. For more information on either event and to purchase tickets, call (808) 573-1234.