Working on a batch recipe for Amasia and presentation, still in the works. We didn’t want a traditional onion soup, there is Hamakua cocktail tomatoes in it, dashi, coriander and cumin, lots of cheese, and of course, maui onions.
Sonny Acosta is doing a Next Generation Dinner dinner coming up on Wednesday, March 28. His menu is inspired by his competition at the Bocuse d’Or Commis competition. His entire dinner will be inspired by Chef Paul Bocuse. Chef Bocuse is from Lyon, France, so the dinner will be inspired by French and European dishes and technique. Sonny is of Filipino ethnicity, so he is incorporating his heritage and the foods he ate while growing up into his menu. For the competition, he had to reinterpret the classic dish Poulet Au Vinaigre, or chicken with vinegar sauce. This latest rendition shows how much he has learned and grown since then. He has taken a whole chicken and made a roulade with the breast and a pressed square of chicken thigh with a farce, stuffing. Accompanying it are a puree of mongo beans, an adobo lumpia, a lechon kawali salad, and the vinegar sauce with an adobo gastrique. Again, what I am most proud of is that he continues to work at it. He has embraced that the process is more important than the destination. It would have been easy to stop working on his dish. It’s been over a month since coming back from New York, but he continues to work on perfecting his craft. I hope you support him when his dinner comes up later in the month. Net proceeds of the dinner will be going to support the Bocuse d’Or organization send the US team to Lyon for next year’s world competition.