Supper Club with Chef Kevin Lee

Date
Text Will Caron
Photographer

Summit; Supper Club; Sat., May 9, 2015; Chef Kevin Lee; The Lotus Honolulu

Menu:

Raw Scallop; uni, salted plum, jicama, fennel; paired with a Cantine Valenti "Enrico IV" Etna Bianco 2013 (Sicily, Italy).

Carrots & Quinoa; miso-carrot puree, fermented garlic, bok choy; paired with Le Vigne di Zamo Bianco 2013 (Friuli, Italy).

Green Tea Barley Risotto; dungeness crab, edamame, shiitake, preserved lemon; paired with a Monastero Suore Cistercensi "Coenobium" Lazio Bianco 2012 (Lazio, Italy).

Agedashi XO Turnip Cake; abalone, akule, ti leaf broth; paired with a Cantine Valenti "Norma" Etna Rosso 2011 (Sicily, Italy).

Short Rib of Beef; pipikaula marinade, broccoli, maitake, summer truffle; paired with a Tenute Rubino "Visellio" Primitivo 2011 (Puglia, Italy).

Chocolate "Haupia;" lilikoʻi curd, almond cookie crumble; paired with a Domaine La Tour Vieille Banyuls Reserva (Banyuls, France).

Gallery
About

Summit is Hawaii's global magazine of ideas, style and smart living. We're named for Queen Kapiolani's motto, "kulia i ka nuu," strive for the summit. Summit is available on fine newsstands throughout North America and the Asia-Pacific region.

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PO Box 11934
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Personnel
Editor/Publisher
Ikaika Hussey
Creative Director
Mae Ariola
Editor
Will Caron
Associate Publisher
Michelle Garcia
Copy Editor
Karen Shishido
Assistant Editor
James Charisma