Chef Ki Chung
Bar Maze, Honolulu
​August 13th. $179
We are so happy to welcome Chef Ki Chung to our kitchen. His thoughtful cooking at Bar Maze in Honolulu has always inspired us, and he will be joining us from a recent James Beard nomination.
He will be cooking alongside his friend, Chef Scott Anderson of elements in New Jersey, for a truly special collaboration. Together, they will create a menu born from a conversation between friends—a dialogue of flavors inspired by the beautiful bounty of HawaiÊ»i, complemented by a few carefully chosen ingredients from farther afield.
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Chef Ki’s own culinary story has taken him through some of the most thoughtful kitchens in the world, including The French Laundry, Manresa, and Benu. At Aubergine in Carmel, he led the team as Chef de Cuisine, where their beautiful, honest cooking was celebrated with a Michelin star.
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It will be a joy to have these two chefs sharing their craft and friendship with us here in Kona.
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Chef Joe Mooney
Condesa, Philidelphia
August 15th. $179
We invite you to our table for a special evening with Chef Joe Mooney. He will be cooking for us, sharing his deep love for the vibrant, soulful food of Mexico through the lens of our own Kona coast.
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His menu will be a conversation between two places, built around the beautiful bounty of our local farms and fishermen. In his cooking, familiar traditions are given a fresh, thoughtful voice.
Chef Mooney comes to us by way of Philadelphia, after spending time in the celebrated kitchens of elements and Mistral in New Jersey, where he honed his thoughtful approach to food. It promises to be a delicious and spirited evening.
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TASTING OF SALSA
Saguacate verde, taquera, árbol
SUMO KUMO OYSTER
cucumber-hoja santa granita
HAWAIIAN KANPACHI CEVICHE
coconut leche de tigre, pomelo, avocado, plantain
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CHILE RELLEN
Ojalapeno, zucchini blossom, queso fresco, chiltomate salsa
KONA ABALONE FRITO TACO
habanero curtidos, remoulade, aguacate verde salsa, white corn tortilla
GRILLED KONA SNAPPER
tomatillo mussel salsa, heirloom tomato, zucchini, Mexican herbs
CABRITO TACO
braised goat, queso, chintisle salsa, serrano chile, blue corn tortilla
TRES LECHES PASTEL
mango, cocoa, sour cream chantilly
