For a special family dinner the dishes could have been served at the creme de la creme of Hawaii’s restaurants. The setting and ambience were unmatched anywhere. In the comfort of my niece’s home overlooking Kaneohe Bay, Chef Lindsey Kimo Ozawa served the menu you see below.
Looking for ideas to cook and eat local in Hawaii? Chef Ozawa used fresh, local ingredients from Hamakua to Kaneohe. Island-fresh flavors abound from the silky onaga to the meaty Hamakua ali’i oyster mushrooms. The Kahuku sweet corn soup tasted of a sunny, breezy day on the North Shore carrying scents of plumeria and ocean spray.
Salad
Onaga Crudo served with green papaya, dry tomatoes and Italian basil salad with meyer lemon and jabong vinaigrette.
Soup
Kahuku Sweet Corn Soup with Dungeness crab and Hamakua piopini mushrooms
Appetizer
Foie gras with port reduction
Pasta
Papparadelle served with duck ragu
Main
Mahi Mahi Ratatouille
Grass-fed Ribeye with bordelaise on a Yukon potato puree and Hamakua ali’i oyster mushrooms sautee
Dessert
Strawberry dark chocolate and espresso mocha mochi ice cream
No comments:
Post a Comment