RECAP of 'Outstanding in the Field' Dinner by Chef Andrew Le
A LITTLE VID ABOUT THE PIG & THE LADY
new york times 36 hrs in honolulu feature
Pig on the news!!
2015 NATTO POP-UP DINNER
Five course dinner with every dish utilizing the traditional Japanese ingredient of Natto!
Below a link to a small segment documenting the night.
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NATTO BEIGNET
parmesan, pickled date
NATTO BO LA LOT
garlicky beef, rolled and grilled betel leaf
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NATTO AND BONE MARROW
ikkura, black truffle, baguette, sake bone luge
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NATTO PHO-STA
think pasta, but you know, with slimy fermented beans
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CHA CA LA VONG
local fish marinated in turmeric & galangal, fried in turmeric oil & scallions and dill, peanut, mint, shiso, lemon balm, culantro and mam tom sauce
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NATTO GELATO
brown butter coconut crumble, warm bourbon maple syrup
salo series philipino pop-up
Chef Andrew collaborated with Yana Gilbuena for a Philipino feast eaten without utensils.
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BISTEK TARTARE
top round, calamansi, shoyu, shallots, garlic, shiso
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"PAELLA" WITH COCONUT TUMERIC
chicken, chorizo, shrimp, glutenous rice
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PORK SHANK
sauce jaew
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PORCHETTA WITH SISIG
calamansi, chicken liver, oyster
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BALUT
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DECONSTRUCTED HALO HALO
PLATE MAGAZINE AUSTRALIAN LAMB POP-UP
Lamb, lamb, and more lamb
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BEEF AND LAMB BLOOD SAUSAGE
pickled ogo, green grapes
GRILLED LAMB STRIPLOIN
toasted rice powder, thai style jaew sauce, cilantro, iced greens
FRESH MOZZARELLA
lamb xo sauce, pomegranate, basil
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BEEF CARPACCIO
baby heirloom tomatoes, white chocolate snow, burnt strawberry vinaigrette, fried bread, sorrel
PHO-STA
leg of lamb braised in aromatic pho broth, pickled chili, thai basil, parmesan, sprouted seeds
KIAWE GRILLED BEEF RIBEYE
wasabi salsa verde, beef fat fried potatoes, pickled onion tataki, parsnip cream, red shiso, yuzu beef jus
MAMA LE'S BROTH
hue style broth of lemongrass, chili, calamansi, banana blossom, aromatic herbs
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SWEET AND SAVORY PATE CHAUD
lamb, shiso and mint, local honey, candied hazelnuts
