Chefs & Table

Get ready for a blast from the past as two of Oahus top chefs, Chef Ricky Goings from Sooper Secret Izakaya and Butcher Chuck Wakeman from Butcher & Bird, come together to bring Kona the ultimate 90s steakhouse and big red wine experience. Indulge in a specially curated menu that explores the rich flavors and textures of various beef cuts, each prepared using unique techniques that highlight the quality of the ingredients. As an add on our Somm will pair these delectable dishes with exquisite selections of big bold red wines, chosen to enhance and complement every bite. Don’t miss this exclusive opportunity to savor the perfect harmony of steak and red wines!

Join us for a very special menu crafted by Chef Vitaly Paley. This dinner will use local ingredients to highlight specific Big Island Farms. Donations will be accepted and go to the Hawai'i Farmers Union United (HFUU), these proceeds will be used to bring farmers together so they can continue to share knowledge and develop agricultural solutions for the island. Hawaii Farmers Union represents family farms in 16 regional chapters across 6 Hawaiian islands. HFU supports Hawai’i farmers through legislation and lobbying, educational outreach with our annual farm apprentice mentorship program, our annual in-person convention which typically hosts over 300 people, and more. Cooperation and networking occurs through regional farmers markets and food hubs and regular events in each chapter for farmers to learn from each other, to connect, network, and grow. The farm we will be highlighting at this first dinner of the series will be Ancient Valley Growers. A wine pairing will be included with this dinner. Wines have been generously donated by ROCO Winery, an Oregon winery that helped establish Oregon as the premier place to make Pinot Noir and Chardonnay outside of Europe. Founder, winemaker, and close friend of Chef Paley, Rollin Soles will be at the dinner introducing and speaking about his wines. This ticket is for our community style shared table. Menu* Curried summer squash and cream cheese fritters, green goddess dipping sauce Chicken liver pate, B&B zucchini pickles, lilikoi mustard   Sundog bread, AVG butter, wild harvest salt Bonbon Pumpkin soup, toasted macnuts, furikake chili crunch Chicken and mushroom roulade, mustard sauce Kale and chard gratin Torta de la Monache, fresh mango fresh ricotta, lemon, almond or macnut flour tart *menu subject to change

Join us for a very special menu crafted by Chef Vitaly Paley. This dinner will use local ingredients to highlight specific Big Island Farms. Donations will be accepted and go to the Hawai'i Farmers Union United (HFUU), these proceeds will be used to bring farmers together so they can continue to share knowledge and develop agricultural solutions for the island. Hawaii Farmers Union represents family farms in 16 regional chapters across 6 Hawaiian islands. HFU supports Hawai’i farmers through legislation and lobbying, educational outreach with our annual farm apprentice mentorship program, our annual in-person convention which typically hosts over 300 people, and more. Cooperation and networking occurs through regional farmers markets and food hubs and regular events in each chapter for farmers to learn from each other, to connect, network, and grow. The farm we will be highlighting at this first dinner of the series will be Ancient Valley Growers. A wine pairing will be included with this dinner. Wines have been generously donated by ROCO Winery, an Oregon winery that helped establish Oregon as the premier place to make Pinot Noir and Chardonnay outside of Europe. Founder, winemaker, and close friend of Chef Paley, Rollin Soles will be at the dinner introducing and speaking about his wines. This ticket is for our chefs counter experience. Menu* Curried summer squash and cream cheese fritters, green goddess dipping sauce Chicken liver pate, B&B zucchini pickles, lilikoi mustard   Sundog bread, AVG butter, wild harvest salt Bonbon Pumpkin soup, toasted macnuts, furikake chili crunch Chicken and mushroom roulade, mustard sauce Kale and chard gratin Torta de la Monache, fresh mango fresh ricotta, lemon, almond or macnut flour tart *menu subject to change