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On the Menu: Hawaiian Surf and Turf

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October 04, 2010

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Recipes

Carol Wallack and Aleksiy Shalev Even though we've finally come to terms with fall's arrival, tomorrow's Beard House event, which features the Hawaiian-inspired cuisine of Carol Wallack and Aleksiy Shalev, will be as welcome as a warm summer breeze. Check out the menu after the jump (and click here to reserve your seat): Hors d’Oeuvre Unagi with Banana, Bacon, and Avocado Seared Wagyu Beef with Caviar and Truffle Cream on Crackers Beef Carpaccio–Wrapped Oysters Pairing: Champagne Duval-Leroy Brut NV Dinner Sashimi Trio > Hawaiian Big-Eye Tuna, Wagyu Beef Strip Loin, and Hamachi; Served with Jalapeño, Soy, and Grapeseed Oil Pairing: Adelsheim Pinot Blanc 2008 Braised Rabbit and Crab with Japanese Sweet Potato Gnocchi, Tatsoi, Ginger, Leeks, and Chile Oil Pairing: Substance Riesling 2008 Seared Duck Breast with Grilled Hawaiian Blue Prawn and Duck Confit; Served with Foie Gras–Kabocha Squash Purée, Kumquats, Parsnips, Mustard Greens, and Five-Spice Jus Pairing: Truchard Pinot Noir 2007 Grilled Lamb Rack and Vanilla Butter–Poached Lobster with Beet–Tamarind Purée, Long Beans, Baby Fennel, Coconut Creamed Spinach, Fingerling Potatoes, and Lamb Jus Pairing: Klinker Brick Winery Farráh Syrah 2007 Maple-Confited Kabocha Squash with Adzuki Bean Cake, Candied Sea Beans, Bacon–Praline Brittle, and Vanilla–Miso Ice Cream Pairing: Moscadoro Moscato NV