Oct
27

A Chefs’ Dinner with Chefs Lyndon Honda & Keith Endo

By

“A Chefs’ Dinner”

Saturday, October 5

     Chef Keith Endo

Chef Lyndon Honda

 

amuse bouche

Chef Lyndon …     Roasted Ulu

roasted ulu foie gras butter, coconut gastrique & smoked Malden sea salt

 

first

Chef Lyndon …     Uni + Chicharrons

capellini pasta, tomatillo morninga “dashi”, mint, shaved parmesan,

wasabi tobiko & porcini powder

WINE: Birichino Malvasia Bianca

For this dish, we needed a remarkably light bodied white wine with crisp, refreshing acidity. In addition, this rendition has exotic perfume with lift the food just as fresh herbs would do.

 

second

Chef Keith …          Red Wine Braised Short Rib Tortellini

charred Ali’i mushrooms, Swiss chard & roasted bone marrow brood

WINE: Poderi di Lucignano Chianti “Colli Senesi”

We selected this authentic, wonderfully earthy & savory Italian red wine from Tuscany.

 

third

Chef Lyndon …     Duck Confit

roasted carrot curry, Spanish chorizo, broccolini, fondant potato,

chermoula, crema & lemon zest

WINE: Hooked Riesling

Because of the exquisite roasted carrot curry sauce, we chose an ever so slightly sweet German

white wine, which freshens the palate between bites.

 

fourth

Chef Keith …               Pan Seared Tajima Wagyu

espelette pepper, ginger scented kabocha & parsnip puree

WINE: Raul Perez Bierzo “Ultreia-St Jacques”

This is a wildly rustic, resoundingly savory Spanish old vine red from one of the

country’s New Age game changing winemakers.

 

sweet

Pastry Chef Cherie Pascua

Caramel Panna Cotta

warm caramel sauce, marinated strawberries & chocolate gelato

                                                                  

Comments are closed.

DK Restaurants