Alan Wong loves his Mama. No better way to show it than a special Next Generation Dinner at his King Street restaurant. Each NGD menu is unique and specially crafted for the occasion. In this case, the dishes echo the culinary akamai of Wong's mother, Terry “Mama” Yamamoto and honor her birthday. Menu after the jump. It's all happening on Oct. 8

WHO: The Chefs of Alan Wong’s Restaurants
WHAT: Next Generation Dinner – “A Tribute to Mama" prix fixe $75/person, $105 with wine
WHEN: Wednesday, October 8, 2008; Seating begins at 5 p.m.
WHERE: Alan Wong’s Restaurant, 3rd Floor (1857 King Street, Honolulu, HI 96826)

MENU

Alan Wong’s Restaurant Presents

“A Tribute to Mama”

Next Generation Dinner

Wednesday, October 8, 2008

“Her traditional Japanese cooking inspired us all. She brought old school values into the kitchen, and taught many young people right from wrong, manners, how to work, good quality, and presentation.”

--Chef Alan Wong

To Start

“Somen Salad”

Chilled Somen Noodles, Shrimp, Crab, and Ham, Sesame Flavored-Rice Vinegar Sauce

“She was able to teach me classical Japanese food and the culture through her eyes.”

By Barbara Stange, Restaurant Manager – The Pineapple Room

“Oden”

Kamaboko, Vegetables, Konbu Roll, Karashi Mustard

Bert Simon, "Serrig Wurtzberg", Riesling Kabinett, 1998

Saar, Germany

“She taught me the importance of good mise en place, to be ready, and most importantly how to cook good rice.”

By Gary Matsumoto, General Manager – The Pineapple Room

“Miso Soup with Okara”

Poached Kona Lobster with Yuba Wrapped Okara, Lobster Miso Consomme

Shichi Hon Yari “Seven Spearman”, Junmai Ginjo

Shiga, Japan

“Mama taught me the value of food – not to waste – and that I should always put my best foot forward.”

By Lance Kosaka, Executive Chef – The Pineapple Room

“Beef Stew with Ginger”

Hamakua Farms Tomato Braised Short Rib, Tomato Ginger Coulis, Vegetable Nishime

Anthill Farms, “Demuth Vineyard”, Pinot Noir, 2006

Anderson Valley, California

“Mama was an inspiration, and she taught me discipline, to clean as you go, and to always be neat in the eyes of the guest.”

By Wade Ueoka, Chef de Cuisine – Alan Wong’s Restaurant

“Strawberry Shortcake”

Kula Strawberry and Ulu “Strawberry Shortcake”, Strawberry Creamsicle

Brachetto D’Acqui, Banfi Rose Regale

Piedmont, Italy

“Even if Chef Alan is rushing you for the dish, you still have to make the food pretty because it’s about quality for the guest and paying attention to the details.”

By Michelle Karr, Pastry Chef – Alan Wong’s Restaurant

—Alex, 09/25/08