Ocean-To-Plate Dinner This Wednesday, Last in 2008 Series

Ocean-To-Plate Dinner This Wednesday, Last in 2008 Series

This Wednesday, November 12, 2008, marks the last Alan Wong's Restaurant "Farmer Series Dinner" at the aforementioned King Street location. Let it be said that this groundbreaking concept orchestrated by one of Hawaii's most celebrated chefs is perhaps the best way to really taste what is happening in and around Hawaii.

Wong, a proponent of the "farm-to-plate" ethic (and co-founder of the Hawaii Regional Cuisine movement), has been spotlighting a different farmer or producer from around the island chain each month, inviting them to share their experience (and wares) with eco-curious diners. It's been nothing short of a huge hit–one that the publisher of this web site wrote an entire magazine feature on for the December 2008 issue of Islands magazine (click on the "Islands" ad on the left side of this site to read the article in full).

To close out 2008, Wong is spotlighting an "All-fish" 4-course menu featuring product from Brooks Takenaka of United Fishing Agency, who will be on-hand Wednesday-only to answer questions from diners. Additionally, Wong has also wrangled in Richard and June Ha of Hamakua Country Farms, Bob and Janic Stange of Hamakua Heritage Farms, and Hana Herbs and Flowers.

The first course of the prix fixe menu begins with an "Ahi Trio" that consists of yellowfin Ahi "Nigiri" (with Yuzu red onions), Bigeye Tuna (with fresh coconut milk) and Tataki Aku (with Calamansi Chili). Course two launches in to a pan roasted Shutome, served with Hamakua mushrooms and a Yuzu caper brown butter lobster sauce. Course three delves deep in to a pancetta-wrapped Opah filet, served with roasted Ulu, warabi, Hamakua sweet tomatoes, port and red wine reduction. (All of the fish will be hand-selected by Takenaka from the Honolulu Fish Auction). Dessert is pasty chef Michelle Karr's pineapple upside down cake with brown sugar ice cream and poha berry compote.

The 4-course dinner is $75 per person ($105 with wine pairing), and reservations are highly suggested. Call (808) 949-2526 for more information and reservations. Or visit www.AlanWongs.com.

To close out 2008, Wong is spotlighting an "All-fish" 4-course menu featuring product from Brooks Takenaka of United Fishing Agency