Hapa Kitchen » finger on the pulse

Event Wrap-Up: The Luau

cathy — Thu, 10 Sep 2009 22:21:48 +0000

We threw our second collaboration with BKLYN Yard and Finger on the Pulse last Friday, and for it, we roasted two suckling pigs (and lots of pork butt) for the first time! Thanks to everyone who attended, ate, helped out, wrote about it (like these blogs), took photos (like Nicky Digital), and put on leis, all in the rain! More photos at our Flickr photostream, and here are some highlights below.

(What’s on the plate, above: roast pork with coconut adobo sauce, black sesame, purple basil and seaweed-studded rice, heirloom pepper and cherry tomato macaroni salad, apple, kohlrabi and carrot slaw, and some cabbage and red pepper kimchee. Not shown: grilled eggplant loco moco vegetarian option. All vegetables from Garden of Eve organic farm. Pasture-raised pork from Tamarack Hollow Farm. Sixpoint provided beer for dinner.)

photo: Josh Wand

photo: Jesse Chan-Norris

photo: Joe DiStefano

Now that we can cross “hosting whole pig roast” off of our list of life goals, we’ll be taking a short break before announcing the next seasonal dinner event. Aloha!

The Luau Menu!

cathy — Thu, 27 Aug 2009 15:59:27 +0000

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.

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!

Event Wrap-Up: The ‘Cue

cathy — Mon, 08 Jun 2009 20:04:30 +0000

We’re still recovering from all the cooking, but thank everyone for coming to the Hapa Kitchen BBQ at BKLYNYard! Village Voice has the scoop on what was served, and check out the photos by Nicky Digital.

Some 600 people came through the gates that sunny Saturday evening, and our 250 dinner tickets sold out within the first hour. Our hosts for the event, Finger on the Pulse, the Yard and Nicky Digital, could not have predicted the turnout, and neither could we! We’re just happy everyone who paid got to eat.

a plate in the process: curried potato salad with rosemary and chickpeas with Vietnamese pork meatballs on a bun

“Buffalo” tofu skewers in Korean chile sauce (to be served with a silken and fermented tofu “blue cheese sauce”)

all photos by Lia Bulaong; see more at our Flickr photo pool

Everyone on the Hapa Kitchen team outdid themselves feeding the masses. We had some new hapas on board and friends pitch in however possible, and essentially, an amazing time. Feedback tells us that the Vietnamese-style meatballs were something special (served with nuoc cham-soaked carrots, Chinese hot mustard and five-spice ketchup at the condiments table), and folks seemed to enjoy the Asian twists on barbecue classics like the hoisin chipotle baked beans, honey miso coleslaw and curry rosemary potato salad. Our next event will definitely be on a smaller scale, but we’re excited to get cracking on another hapa-esque menu. Details coming soon!

the event poster