JACQUES PEPIN 90/90 BIRTHDAY CELEBRATION

JACQUES PEPIN 90/90 BIRTHDAY CELEBRATION

KOKO HEAD CAFE

This was one of the best meals of my life.  Incredible food and chefs in an intimate environment with nothing but smiles.  Host Lee Anne Wong did an amazing job organizing and preparing this event which raises money for Culinary Eduction.  Chefs Lee Ann Wong, Roy Yamaguchi, Robynne Maii and Michelle Karr-Ueoka shined with an incredible menu and family style presentation.  Every dish delivered on flavor.  Cannot pick just one that stood out because they were all delicious.  This was a great evening of food, wine and friends.  My sincere thanks to Lee Anne Wong and all of the Chef's who were so gracious!  Jacques Pepin would be proud of what you created in his name and for his Foundation.

JACQUES PEPIN FOUNDATION 90/90 BIRTHDAY CELEBRATION

RAISING MONEY FOR CULINARY EDUCATION

CHEF LEE ANNE WONG

THE LEGEND ROY YAMAGUCHI

CHEF ROBYNNE MAII - FETE HAWAII

CHEF MICHELLE KARR-UEOKA - MW RESTAURANT

AN INTIMATE FAMILY STYLE FRENCH INSPIRED FEAST

CHEF LEE ANNE WONG GREETS THE GUESTS

CHEF ROY YAMAGUCHI TALKS ABOUT WORKING WITH JACQUES PEPIN

CHEF ROBYNNE MAII PASSION SHINES THROUGH

CHEF MICHELLE KARR-UEOKA VERY GRACIOUS

HORS D'OEUVRE MENU

GARLIC CHIVE ESGARGOT, GRUYERE GOUGERE, TRUFFLE ESSENCE

COUNTRY STYLE PORK PATE, CHICKEN LIVER, DUCK, PISTACHIOS & PEPPERCORN

WESTHOLME WAGYU OSHIZUSHI, J&P PRESSED CAVIAR, SALTED
EGG YOLK, TRUFFLE

CHICKEN LIVER MOUSSE, FETE SOURDOUGH , BANANA JAM

DUCK A'LA ORANGE WRAPS

KAMPACHI FRITTERS, HARISSA AIOLI

THE TABLE IS SET FOR AN INCREDIBLE EVENING OF FOOD AND WINE

JACQUES PEPIN FOUNDATION 90/90 BIRTHDAY CELEBRATION MENU

CURED KAMPACHI, CUCUMBER GAZPACHO, RYE AND CORN CRUMBLE,
PICKLED SHALLOTS

BUTTERMILK AND TABASCO FRIED QUAIL, RED PEPPER JELLY GLAZE AND
PICKLED VEGGIES

COCONUT PRAWNS, CURRY LEAVES, LIME

BUTTER POACHED ONAGA WITH SEAFOOD MOUSSE, ULU PARSNIP,
CHARDONNAY CAVIAR BEURE BLANC

BEEF BOURGUIGNONNE

THE BOMB DELICIOUS

KOJI-BRINED ROASTED CHICKEN, FOIE TRUFFLE PANADE

ZUCCHINI TOMATO GRATIN

ULU GNOCCHI PARISIENNE

GREEN BEANS ALMONDINE

CHEESE CORN SOUFFLE

INCREDIBLE DESSERT SELECTIONS

I HAD TO TRY THEM ALL!

KOKO HEAD CAFE

KOKO HEAD CAFE

1145 12TH AVENUE

HONOLULU, HI  96816

808-732-8920

HOURS:  Daily 7:00 AM - 2:30 PM

www.kokoheadcafe.com

www.yelp.com/biz/koko-head-cafe-honolulu

www.facebook.com/KokoHeadCafe/

Kills me to finally visit celebrity Chef Lee Anne Wong's restaurant in Kaimuki and leave disappointed and unsatisfied.  I had high expectations for Chef Wong and this was a bit of a let down.

We waited outside for less than 15 minutes and then were seated at a small table in the back.  Our waitress was friendly and immediately took our drink orders.  I went for the Queen's Mimosa ($9) less all the juices so it was straight Sparkling Wine.  The Dumpling's All Day Wong caught our eye so we asked our server what the flavor was on this day.  She said Beef Luau with Coconut Milk.  We tried the Dumplings ($12) and they turned out to be the best dish of the meal.  While the filling was a bit undercooked in spots the flavor was delicious and the Dumplings were cooked perfectly.  These were yummy.  The Bacon Cheddar Scone ($5) really did not impress any of us. It was very flaky and seemed a bit dry.  The Volcano Eggs ($13) sounded pretty good so I went for it.  This was a huge mess that when the yokes are broken becomes a big bowl of tomato soup.  The base of this dish is Tomato Sauce which tastes like canned tomatoes.  If you can imagine a few eggs mixed into tomato sauce with very little seasoning you have this dish.  The Portuguese Sausage was hard to find and also tasteless.  I tried eating this with the toast and that helped as did a bunch of hot sauce.  Bottom line is that I would never order this soupy dish again.  The Fish and Eggs ($16) included a small piece of fresh Marlin seasoned in Miso.  I liked the fish but it was covered in Furakake seaweed as was the rice.  Way too much seaweed and it overpowered everything.  Scraping the Furakake off the fish helped as the flavor of the fish was excellent.  Overall pretty much a disappointment.  While I am not a big breakfast person I would come back here but not order any of the skillet dishes.

KOKO HEAD CAFE

KOKO HEAD CAFE IN KAIMUKI WHERE THERE ALWAYS SEEMS TO BE A LINE

GREAT SPACE WITH SMALL BAR OVERLOOKING THE OPEN KITCHEN

CHEF LEE ANNE WONG IS WORKING HARD GETTING OUT THE FOOD

KOKO HEAD CAFE MENU

ONLY A BRUNCH MENU AT THIS RESTAURANT

SKILLETS ARE VERY POPULAR HERE

SOME INTERESTING BRUNCH DRINKS

DAILY SPECIALS

THE QUEENS MIMOSA WITHOUT THE ELDERFLOWER AND GUAVA JUICE

DUMPLINGS ALL DAY WONG

DUMPLINGS OF THE DAY WERE BEEF LUAU

SOME OF THE BEEF A BIT UNDERCOOKED INSIDE

KIMCHI BACON CHEDDAR SKONE

VOLCANO EGGS WITH VEGETABLES AND PORTUGUESE SAUSAGE

BECOMES A BIG SKILLET OF SOUPY TOMATO SAUCE

I REQUESTED SOME HEAT FOR THE VOLCANO EGGS

FISH AND EGGS

CHECK COMES IN A CAN