(HawaiiNewsNow) - Chef de Partie Sonny Acosta Jr. is putting the finishing touches on his Bocuse d'Or themed menu. He was selected to prepare the Next Generation Dinner to benefit the Bocuse d'Or USA Foundation. Chef Alan served on the Culinary Council for the Bocuse d'Or USA Foundation from 2009 - 2011, and he was the only chef representing Hawaii. Because of Chef Alan's involvement with Bocuse d'Or, Sonny was able to apply to compete in the first-ever Bocuse d'Or Commis Competition, and he was selected as one of only four competitors. His Next Generation Dinner menu is inspired by his experience. The Next Generation Dinner will be held on March 28, 2012. For more information about the foundation or the dinner, visit the Bocuse d'Or USA Foundation website!
"Potage ala Garbure"
Cabbage Soup with Foie Gras and Truffle Coulis
Potato-Crusted Onaga, Filipino-Inspired "Bouillabaisse" Sauce
Butte Poached Kona Cold Lobster, "Brandade" Croquettes
Stuffed Chicken Breast
Mung Bean Puree, Otsuji Farm Gai Lan, Pickled Onion
Tomato and Chicken Skin "Kewali" Salad, "Adobo" Lumpia
AW Honey Macadamia Nut Lamb, Sausage
Vinegared Waialua Patina Potatoes
"Baba ah Rum"
"Baba ah Rum"
Pineapple Beignets, Crème Caramel Ice Cream, Pineapple Sauce
Petit Fours and Mignardise
$125 per person/$165 with wine pairings.
Proceeds benefit the Bocuse d'Or Foundation.
Copyright 2012 Hawaii News Now. All rights reserved
By Pastry Chef Michelle Karr-Ueoka
"Carre D'Agneau Caramelize"
"Poulet Au Vinaigre"
"Filets de Poisson en Ecailles Croustillantes"
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