Next Generation Dinner – Sept. 2012

If you’ve watched Chef Alan’s Blue Tomato interview video, you know that one of the possible titles he considered for The Blue Tomato was The Next Generation. “The Next Generation” became the final chapter of The Blue Tomato instead, and it expresses his belief in teaching the generations that came after us. It’s a philosophy that he holds to in the kitchen, as well as outside—training his staff, as well as spending time at classrooms with students, teaching them about sustainability and where our food comes from.

Creating better individuals and professionals…leads to a better dining experience.

In addition to allowing some of his staff the chance to include a favorite recipe in his book, Chef Alan gives them a chance to shine in his restaurant with the Next Generation Dinner Series. Each Next Generation Dinner features an up-and-coming cook at Alan Wong’s Honolulu. With guidance from Chef Alan, the cook develops his/her own dishes and creates a menu showcasing his/her personal style.

September’s dinner will take place on Wednesday, September 12 and features Chef de Partie Hongseob Kim.

Chef de Partie Hongseob Kim has taken what he learned in working with Chef Alan Wong to create a menu more personal to him.  For this evening only, guests can take a journey into the kitchen of Chef Kim’s mother.

The intent behind this menu was to introduce people to unique flavor profiles not found in Hawaii by combining them with fresh, locally grown ingredients.  Inspired by Chef Alan Wong’s encouragement to “celebrate the land”, Chef Kim has transformed some of Hawaii’s best products in an education of Korean cuisine in his interpretation.  Chef Kim’s favorite dish on his menu is the “Keahole Abalone” which marries Big Island Abalone from the Big Island with a sauce that his mother would make for breakfast.


Wednesday, September 12, 2012
5:00 – 10:00 p.m.

 5-Course Tasting Menu

Inspired by home cooking, family gatherings & cultural events

 Side by Side Tastings

Shochu vs. Shoju
A Tasting of White Kim Chee

To Start
“Korean Black Noodle”
Ahi-Wrapped Black Noodle, Hamakua Springs Tomato Water

Second Course
“Keahole Abalone”
Ochazuke Risotto, Otsuji Farm Dinosaur Kale Chip

Keahole Abalone

Third Course
“Opakapaka Thai Curry” Made by a Korean with Korean Chiles
Pumpkin Seeds, Wailea Agriculture Heart of Palm

 Opakapaka Thai Curry

Fourth Course
“Seng Kalbi”
Sesame-Crusted Maui Cattle Company Beef Tenderloin, Mung Bean Pancake, Korean Miso Jus, Manoa Lettuce

Sweet Mochi Rice

$85 per person/ $130 with wine pairings

Call 808-949-2526 for reservations.

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