The chefs for the night include Chef de Cuisine Miya Nishimura; Sous Chef Kelly Kawachi; Chefs de Partie Donna Famisan, Camille Cadiz, Janievalyn Alcaraz, Melanie Inouye, Kiera Baker and Melanie Meier; and Pastry Chefs de Partie Tracy Paulson and Tiffani Ann Leonardo.
The menu includes Kualoa shrimp and Makaha Mango; French onion soup; house-made Italian sausage; Maultasche (German gyoza); Keahole butter poached lobster and Nozawa corn sope; Sinigan; Pork Katsudon; Beef “Pinakbet”; Strawberry Semifreddo; and Tahitian lime “pie.”
The special prix fixe menu will be $85 per person ($125 with wine pairings).
On July 15, Alan Wong’s will host another Next Generation Dinner, this time showcasing dishes from students and alumni of Kapiolani Community College, Leeward Community College, Kauai Community College and Maui Community College.
The seven-course prix fixe menu ($85 per person; $125 with wine pairings) was created by Camille Cadiz, Jenievalyn Alcaraz, Melanie Inouye, Christian Duldulao and Eric Molina of Leeward Community College; Ayumy Matsutaka, Spencer Yamanaka, Keira Baker, Kelvin Ku and Melanie Meier of Kapiolani Community College; Jordan Park of Kauai Community College; and Tiffani Ann Leonardo of Maui Community College.
The menu includes Makaweli Oxtail “Xiaolongbao”; Kualoa Shrimp “Haemuljun, Seafood Pancake”; Steamed Opakapaka; Shinsato Miso Braised Pork “Ramen”; Ni’ihau Eland “Red Curry”; Maui Cattle Company Beef Tenderloin; and dessert.
For reservations for either dinner, please call: 808-949-2526.