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Bread + Butter hosts second installment of dinner series

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    A truffle nigiri sushi duo Hirame (Japanese flounder) with truffle salt, and uni (sea urchin) topped with black truffle, served with homemade gari, or pickled young ginger.

  • PHOTOS BY CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    At left, crispy moi was layered with prosciutto, then plated with a cheese reduction, charred Kahuku corn and truffle butter. The truffle pork chop, right, was rizzled with a honey butter shoyu reduction that had diners almost gasping.

  • PHOTOS BY CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    A mushroom and truffle tart started the August dinner with a crisp, light shell filled with creamy, heady mushroom flavors. Shaved truffles were scattered atop the tart and around the plate. At right, the dessert course was almost like a piece of Chihuly glass art. Poached pear and Tahitian vanilla ice cream with truffle honey were served in an edible bowl (made of sugar) with an edible flower perched atop a sort of glass “plant” on the side of the plate. A snowy layer of tapioca powder on the plate stabilized the bowl.

Bread & Butter kicked off a series of wine-pairing dinners in August with a tribute to truffles. This month’s dinner will highlight wine blends. Read more

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