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Quick Bites: Miso & Ale, Chef Ippy, more
COMPILED BY NINA WU / firstname.lastname@example.org
McMiso & Ale pop-up: Miso & Ale is offering a “pop-up fast-food joint” at Taste today in Kakaako, with reinterpretations of fast-food favorites by chefs Christopher Okuhara and Christopher Gee.
The menu includes deep-fried, battered Pork Belly Nuggets, a McShort Rib Sandwich made of miso-and-ale-soaked, braised ribs topped with a poached egg, crispy Pilet-O-Fish with house-made tartar sauce and french fries with vanilla soft serve for dipping.
Lunch is 11 a.m. to 2 p.m. Dinner goes from 5 p.m. until closing time, first come, first served; cash only for this event at Taste, 667 Auahi St.; misoandale.com.
Onaga Ratatouille: Chef Mavro has added a “day boat catch — ratatouille” to his Autumn Menu. The new recipe, inspired by a trip to Provence in southern France, includes green and red bell peppers, eggplant, garlic and shallots atop steamed onaga, along with zucchini ribbons, essence of basil and jus.
The Onaga Ratatouille is paired with Domaine de Terrebrune 2011 Bandol Rose from Provence.
Other menu items include lobster, abalone, lamb, quail and vegetarian delights. Dessert choices include a chocolate burgundy truffle and lilikoi malasadas.
Four-course, six-course and grande degustation menus are available at Chef Mavro, 1969 S. King St. Call 944-4714.
Georgie Porgie: Inspired by a nursery rhyme, Let Them Eat Cupcakes is debuting Georgie Pie, a holiday pop-up pie shop, Wednesdays through Dec. 19.
Look for pumpkin, apple-cranberry, apple crisp and macadamia nut pies, at $4 per slice or $22 to $25 for a whole 9-inch pie. (Flavors might change depending on what ingredients are available.)
Ippy’s own place: Fans of “Food Network Star” finalist Philip “Ippy” Aiona will soon be able to try out his food at another location on the island of Hawaii at Queens’ Marketplace, Waikoloa Beach Resort.
Aiona is premiering Ippy’s Hawaiian BBQ in the marketplace’s food court sometime this month, featuring his special twist on the Hawaiian plate lunch.
Look for brined rotisserie chicken basted in homemade teriyaki sauce, furikake mahi burgers, miso fried chicken, barbecue ribs, home-style gravy, corn and bread pudding, and more.
Aiona is executive chef of Solimene’s, the family’s Italian eatery and coffee bar in Waimea. He was on Season 8 of “Food Network Star.”
Go to waikoloabeachresort.com and click on “Dining” for updates.
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