Calling all home chefs, foodies or anyone who loves to eat!
ChefZone invites you to learn from James Beard Award-winning chef Alan Wong about how to prepare elevated dishes using locally grown foods. In this rare opportunity with one of Hawai‘i’s premier chefs and a founder of Hawai‘i Regional Cuisine, you’ll come away with first-hand knowledge and techniques about how to create delicious meals with Kaua‘i Shrimp, kalo, and local tomatoes. Chef Wong will begin his sessions with an exercise to engage your senses, whet your palate/appetite, pique your interest, and test your culinary knowledge. Participants will take home a key ingredient from each session to prepare their own dishes. This new cooking series is open to only 15 people per session, so reserve your spot now!
Four Unique Sessions with Chef Alan Wong
Price: $75 per session, plus tax (nonrefundable)
Wednesday, September 27
SOLD OUT
Wednesday, October 4
Crazy for Kalo
SOLD OUT
Wednesday, October 11
Bursting with Flavor: Tomatoes
SOLD OUT
Wednesday, October 25
Fish
SOLD OUT
*Dishes and ingredients are subject to change.
Session Details
Fish | Wednesday, Oct. 25, 2023 | 6 - 8 p.m. | SOLD OUT
SOLD OUT
For the final in our series of four with Chef Alan Wong, we’ll explore a staple protein in the islands: fish. Chef Wong will share his knowledge and experience working with mahi-mahi and Pacific snapper. You will learn how to balance the flavors and the five tastes while Chef prepares the following unique dishes to try:
- “Mahi mahi a la Doria”
- “Pacific snapper a la Nage”
15 attendees max
Bursting with Flavor: Tomatoes | Wednesday, Oct. 11, 2023 | 6 - 8 p.m. | SOLD OUT
Think all tomatoes are the same? Chef Alan Wong offers participants tastings of locally grown versus mainland tomatoes while preparing dishes that elevate Ho Farms’ distinct flavors, including:
- Cold Tomato Soup with crostini and chévre
- Ho Farms Tomato Panzanella Salad with feta
15 attendees max
Crazy for Kalo | Wednesday, Oct. 4, 2023 | 6 - 8 p.m. | SOLD OUT
Considered sacred in Hawaiian culture, kalo continues to flourish as a staple among local chefs. Yet, many home chefs are unsure how to best incorporate the healthy taro plant into their own cooking. In this session, Chef Alan Wong explores the various uses of kalo, and prepares two delicious dishes for participants to sample:
- Poi gazpacho soup
- Kalua pig eggs benedict with kalua pig taro hash cakes and luau hollandaise
15 attendees max
Savory Kaua‘i Shrimp | Wednesday, Sept. 27, 2023 | 6 – 8 p.m. | SOLD OUT
Chef Alan Wong leads a stimulating discussion about one of the Islands’ favorite seafood—Kaua‘i Shrimp. Known for its delicate flavor and superior texture, the shrimp are raised in pristine salt water and fed a high-quality diet with no chemicals or antibiotics. You’ll learn cooking techniques to bring out the natural flavors of the shrimp, as Chef Wong prepares and serves the following dishes:
- Kaua‘i shrimp, Aloun Farms sweet corn, avocado and yuzu koshō
- Kaua‘i shrimp and spaghettini aglio e olio with garlic-shallot oil, Hamakua Ali‘i mushrooms and broccoli
15 attendees max
About Chef Alan Wong
Alan Wong has made a name for himself internationally with his marriage of ethnic-cooking styles using the finest island-grown ingredients to create local dishes with a contemporary twist.
A James Beard Award winner for Best Chef: Northwest, he was one of 10 chefs in the United States nominated by the Wedgewood Awards for the title of World Master of Culinary Arts. Bon Appetit has recognized him as the “Master of Hawai‘i Regional Cuisine,” and Alan Wong’s Restaurant has been ranked by Gourmet twice. It is also the only restaurant in Honolulu that appeared on the Top 10 of America’s Best 50 Restaurants. Wong is the author of “New Wave Luau” and “The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong.” As the chef/owner of the former Alan Wong’s Restaurant, Wong was a 10-time winner of Honolulu Magazine’s Hale Aina “Restaurant of the Year” and the Honolulu Star-Advertiser’s Ilima “Best Restaurant” Awards in Hawai‘i.
About Chef Alan Wong
Alan Wong has made a name for himself internationally with his marriage of ethnic-cooking styles using the finest island-grown ingredients to create local dishes with a contemporary twist.
A James Beard Award winner for Best Chef: Northwest, he was one of 10 chefs in the United States nominated by the Wedgewood Awards for the title of World Master of Culinary Arts. Bon Appetit has recognized him as the “Master of Hawai‘i Regional Cuisine,” and Alan Wong’s Restaurant has been ranked by Gourmet twice. It is also the only restaurant in Honolulu that appeared on the Top 10 of America’s Best 50 Restaurants. Wong is the author of “New Wave Luau” and “The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong.” As the chef/owner of the former Alan Wong’s Restaurant, Wong was a 10-time winner of Honolulu Magazine’s Hale Aina “Restaurant of the Year” and the Honolulu Star-Advertiser’s Ilima “Best Restaurant” Awards in Hawai‘i.