Honolulu Star-Advertiser

Monday, November 4, 2024 75° Today's Paper


Features

Dinner, deconstructed

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FL MORRIS / fmorris@staradvertiser.com

Kona coffee is transformed into "caviar" with the help of a "caviar maker." The instrument drops a mix of coffee and algae-based sodium alginate into a bath of water and calcium chloride, above. The alginate reacts with the calcium chloride to create a gel capsule around the coffee, resulting in caviar, below, for the Tapioca Su Da with Café du Monde "caviar" dessert.

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FL MORRIS
Concord grape "sponge" with "faux" gras terrine.
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FL MORRIS / fmorris@staradvertiser.com

Chefs Dennis Passanisi, left, and Dirk Thomas of EAT Catering & Café will prepare more than 200 gourmet bentos based on principles of molecular gastronomy for the "El Bulli: Cooking in Progress" dinner Saturday at the Doris Duke Theatre.

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Seared Kulana Farms Big Island sirloin with Asian pear and shoyu "pudding."
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"Gyro" of shaved lamb, Kahuku grape tomato, pita crisp and tzatziki sphere.
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FL MORRIS
The alginate reacts with the calcium chloride to create a gel capsule around the coffee, resulting in caviar, above, for the Tapioca Su Da with Café du Monde "caviar" dessert.