Hapa Kitchen » Menus http://hapakitchen.com/blog a supper club Thu, 04 Mar 2010 17:05:53 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Hapa Harvest at Whisk & Ladle Supper Club http://hapakitchen.com/blog/2009/10/hapa-harvest-at-whisk-ladle-supper-club/ http://hapakitchen.com/blog/2009/10/hapa-harvest-at-whisk-ladle-supper-club/#comments Tue, 13 Oct 2009 16:08:28 +0000 cathy http://hapakitchen.com/blog/?p=216
This Friday, we’re excited to be cooking in the kitchen of our good friends at Whisk & Ladle Supper Club. Our collaborative, “guest chef” meal will make use of the plentiful vegetables of early fall, though of course with many hapalicious twists. Focusing on seafood and classic French inspiration, here are the courses we will be serving up.

Hapa Harvest
A collaboration of the Hapa Kitchen at Whisk & Ladle Supper Club
Friday, October 16, 2009
8pm

Canapes
Wonton Skin-Wrapped Mini Quiches with Napa Cabbage and Chevre
Oyster Havemeyers with Absinthe

“Boulliabasse” with Dashi, Baby Carrots, Tofu and “Seafood”

Lobster Gratin with Fingerling Potatoes, Gruyere
(vegetarian option available)

Hapa Nicoise with Baby Tatsoi, Peppercress, Arugula and Tea Leaf-Stewed Eggs

“Scallop” Sponge Cake with Carrot Syrup and Raw Chocolate “Caviar”

If some of these menu items sound mysterious, it’s true, there’s a lot more to them that we’re keeping a surprise. (You can imagine the difficulty we’re having putting this menu in words!)

Wines will be paired with each course by the dear funnyman, Jonny Cigar of the Noble Rot wine club. Specialty cocktails will be shaken up at the bar by Nick. Our vegetables will be sourced heavily from The Lone Acre farm, a sustainable, organic, one-acre farm operated by one man, Dan Machin, on the North Fork of Long Island. We will probably serve some “Hapa Jacks” (popcorn and peanuts with a sweet soy glaze) at the bar.

Dinner contributions are $60, which includes five courses, wines and unlimited cocktails. The Whisk & Ladle is located in Brooklyn, and exact location and address will be announced with your reservation confirmation email. We regret that seats are very limited for this dinner, so if you do not receive a notification we are unable to seat you at this event. Please note that the dinner begins at 8pm and dessert is served around 10:30pm. To reserve a seat, please write to rsvp@thewhiskandladle.

]]> http://hapakitchen.com/blog/2009/10/hapa-harvest-at-whisk-ladle-supper-club/feed/ 1 The Luau Menu! http://hapakitchen.com/blog/2009/08/the-luau-menu/ http://hapakitchen.com/blog/2009/08/the-luau-menu/#comments Thu, 27 Aug 2009 15:59:27 +0000 cathy http://hapakitchen.com/blog/?p=197 This little piggy went to the market, this little piggy… got stuffed into our fridges and soon, a La Caja China to roast at BKLYN Yard!

It’s almost here, the Hapa Kitchen Luau, with the fabulous Finger on the Pulse DJs. With Brooklyn’s own Sixpoint Craft Ales, local organic vegetables from Garden of Eve Farm, and pasture-raised pork from Tamarack Hollow Farm.

Menu

Roast Suckling Pig Adobo

Eggplant Loco Moco
vegetarian/vegan option (no egg)

sides:
Pepper Mac Salad
sungold and cherry tomatoes, sweet hungarian peppers, italian frying peppers

Kahuna Kohlrabi, Apple & Carrot Slaw
purple basil, sesame

Frankie & Annette’s Kimchee
(all courses subject to change)

$10 gets you your choice of one main course and all three sides, plus a pint of Sixpoint. Specialty cocktails (the Hapa Tai) for extra $ at the bar. Leis not guaranteed — come with your own!

]]> http://hapakitchen.com/blog/2009/08/the-luau-menu/feed/ 2 The Menu for May Day http://hapakitchen.com/blog/2009/04/the-menu-for-may-day/ http://hapakitchen.com/blog/2009/04/the-menu-for-may-day/#comments Wed, 29 Apr 2009 19:58:19 +0000 cathy http://hapakitchen.com/blog/?p=40 We just got some wonderful stuff from Windfall Farms, Ronnybrook dairy and Mignorelli Farms at the Greenmarket today to supplement our lamb meal. The protein of course is all taken care of by Apple Pond Farm’s lamb, with some help from Queens County Farm Museum’s luscious pork and protein-rich eggs. We’ll also hopefully have some surprises for you on Friday that aren’t mentioned in the below, almost-final menu (cough — lamb head in the fridge — cough).

Canapes
Lamb pate mini “banh mi” toasts
Thai green curry deviled eggs
Deep-fried lamb sweetbreads with soybean flour and yuzu salt
Edamame hummus with wonton crisps

Lamb Belly/Pork Belly Lettuce Wraps
shiso, pickled turnip, spicy almond sauce

Lamb Gyoza
apples, Queens Farm honey, beet-stained yogurt and cucumber sauce

Taiwanese-style “Three Cup” Lamb
turnip-apple puree

Sous-Vided Lamb Neck and Baby Kale Salad
lemon-tofu vinaigrette

Curry Carrot Ice Cream
cinnamon-sugar dosa, Ronnybrook Farm dairy

]]> http://hapakitchen.com/blog/2009/04/the-menu-for-may-day/feed/ 1