“New York, look out—here comes Hawaii—in its refined, playful, creative, and sensory seductive form. This Wednesday night, Chef Jon Matsubara, Chef Colin Hazama, and Chef Darren Demaya take on the ‘Big Apple,’ preparing a 5 course food, and wine, experience for the Taste of Hawaii event at the James Beard Foundation.

To start, a sweet and crisp Riesling, or a tropical Mai Tai, set the mood for a culinary adventure, followed by a three part appetizer consisting of superbly prepared abalone, Ahi poke, and a picked salad. Plated next is the Keahole lobster dish by Chef Matsubara, that is subtly dressed with gingery-grapefruit mustard, palm hearts, and the vivid greens of paradise, and served alongside a vintage bubbling rosé. But seafood heaven has only just begun, and Chef Hazama’s poached butterfish in a light buttermilk froth is equally flavorsome, presented atop a symmetrical drizzle of cabernet-poi reduction, enjoyed with Alii mushrooms, and a taste of taro, and perfectly paired with a buttery chardonnay as smooth as the island catch itself.”