KCC Dinner

by REID on March 5, 2011 · 5 comments

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.

Kajioka1
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).

Kajioka2
bacon and eggs;

Kajioka3
cold foie gras with fall flavors

Kajioka4
magret de canard à la Saint-Clair; grilled cheese with quince

{ 5 comments… read them below or add one }

Simon Food Favourites March 16, 2011 at 10:00 PM

loving the look of those dishes :-)

[Simon, Thanks for leaving a comment and please accept my apologies for the delay in responding. The food was as good, if not better, than it looks here. My photos don't do the meal justice.]

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Ryan March 18, 2011 at 12:15 PM

Killin’ me… looks like yet another version of Bacon-N-Eggs… which is never a bad thing. Notice you plan on trying Incanto next week. It’s now a requisite stop while in the Bay Area… also wouldn’t hurt stopping by his salumeria, Boccalone where he now has Iberico Bellota lardo… if time permits try Poggio in Sausalito where Chef McNee is raising offals to new heights…

[Ryan, I had a great time at Incanto. I actually can't wait to get back there. I actually had a few disappointing meals on this last trip, hope my next trip to the Bay Area makes up for it. I didn't make it out to Sausalito, but will keep it in mind for next time.]

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Mariko March 20, 2011 at 12:12 PM

Beautiful! I’ve heard about the KCC dinners… Plus you actually had good lighting. So rare for restaurants… :)

[Mariko, Thanks! This meal wasn't in the restaurant at KCC, but a private dinner that was cooked, and eaten, in the kitchen at Ka Ikena. The food was amazing as was the company.]

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Claudine April 30, 2011 at 4:37 AM

Gorgeous photos, Reid! :) That pork belly looks amazing, and I’m intrigued by your 1st two dishes – ikura on some sort of puree and does the top right photo capture some beautiful fish?

[Claudine, Thank you! That "bacon" and egg dish was really incredible; one of the highlights for me. In that first dish, the ikura are served atop a pomme purée and the fish dish is opakapaka (pink snapper). The was a private dinner served in the kitchen at our local community college and prepared by an incredibly talented young chef that has cooked at The Dining Room at the Ritz-Carlton, SF and at Per Se in NY. A few months ago, he left Hawaii for SF and is now in the kitchen at Aziza.]

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rory May 30, 2011 at 9:24 PM

i have had the privilege of being a student in that kitchen, both in the front and back of the house. was it put on by the students or faculty?
looks amazing; you were so lucky!

[Rory, This dinner was actually prepared by a chef/friend. It was a small group of people dining in the kitchen. It was definitely an amazing meal/experience.]

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