Winez and Grindz Returns to Pineapple Room: Hawaii Foodies Rejoice
Where: Oahu || Grouped in: Oahu Food || Tagged:
After some chef turnover and menu instability, Alan Wong's slightly more casual offshoot The Pineapple Room is returning to its signature monthly tasting events. This one looks extremely intriguing, with a chef I do not know, Robert Urquidi. Here's the menu for the March 19th event. Enjoy and book early.
1st Course
Curried Cauliflower “Bisque”
Ginger Golden Raisin Compound Butter
Muller Thurgau, Paul Furst, Franken, Germany, 2006
2nd Course
Big Island Heart of Palm Salad
Crispy Pork Belly, Hamakua Springs Arugula
Satsuma Orange Vinaigrette
Vouvray, Champalou, Loire Valley, France, 2006
3rd Course
“Korean Style” Chili Glazed Shrimp
Edamame and Roasted Scallion Pancake
Zilliken, “Estate”, Riesling, Saar, Germany, 2004
4th Course
Szechuan Peppercorn Rib eye “Two Ways”
Kiawe Grilled Rib eye and Slow Braised Cap
Celery Root Puree, Miso Glazed Eggplant
Chinese Mustard Marsala Wine Reduction
Justin Vineyards & Winery, Alan Wong’s “Cab Merlot Syrah Cab”,
Paso Robles, California, 2005
Dessert Course
Hamakua Springs Country Farms Roasted Banana Semifreddo
Espresso Gelee, Buttermilk Sorbet
Chateau Gravas, Sauternes, France, 2003
dinner - $65.00 ($90.00 with wine samplings)
The Pineapple Room
3rd Floor, Macy's
Ala Moana Center
(808) 945-6573.
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Comments
mike said:
Chef Robert Urquidi is a chef i have known briefly while working in the kitchen at Roy’s Seattle about 8 years ago. He was the sous chef there and from what little time i knew him there he was a great guy and successful chef. He left shortly after to further advance his culinary career in California and im not to sure how long he has been back in Hawaii. Kinda cool, i was just surfing the web and there his name was…my first sous chef robert!
—03/03/08