A few months ago, I was fortunate enough to be invited to a private dinner that was cooked, and served, in the kitchen at KCC’s Ka ‘Ikena Dining Room. It was an amazing experience. Our chef for the evening was the talented Chris Kajioka, former chef de cuisine at Roy’s Waikiki.
ikura, pomme puree, Korean watercress; opakapaka
A couple of the dishes were repeats from an earlier dinner, but I was happy to taste them here again. A standout for me this time was a crudo of opakapaka (Hawaiian pink snapper).
bacon and eggs;
cold foie gras with fall flavors
magret de canard à la Saint-Clair; grilled cheese with quince