Bread + Butter hosts second installment of dinner series
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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
A truffle nigiri sushi duo Hirame (Japanese flounder) with truffle salt, and uni (sea urchin) topped with black truffle, served with homemade gari, or pickled young ginger.
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PHOTOS BY CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
At left, crispy moi was layered with prosciutto, then plated with a cheese reduction, charred Kahuku corn and truffle butter. The truffle pork chop, right, was rizzled with a honey butter shoyu reduction that had diners almost gasping.
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PHOTOS BY CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
A mushroom and truffle tart started the August dinner with a crisp, light shell filled with creamy, heady mushroom flavors. Shaved truffles were scattered atop the tart and around the plate. At right, the dessert course was almost like a piece of Chihuly glass art. Poached pear and Tahitian vanilla ice cream with truffle honey were served in an edible bowl (made of sugar) with an edible flower perched atop a sort of glass “plant” on the side of the plate. A snowy layer of tapioca powder on the plate stabilized the bowl.
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