Next Generation Dinner

(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"


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

Le Dessert

By Pastry Chef Michelle Karr-Ueoka

"Carre D'Agneau Caramelize"

"Poulet Au Vinaigre"

"Filets de Poisson en Ecailles Croustillantes"

To Start