A Chefs’ Dinner with Chefs Lyndon Honda & Keith Endo

“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



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.



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.



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.



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.



Pastry Chef Cherie Pascua

Caramel Panna Cotta

warm caramel sauce, marinated strawberries & chocolate gelato


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