Chuggy and Friends At MW

Had a great opportunity one recent night to join an awesome group of people at a pop up dinner featuring Chef Chris Kajioka of Vintage Cave fame. I’ve never had the chance to sample Chef Chris’s talent and cuisine at Vintage Cave before, so it was a no-​brainer to jump at the opportunity when it arose. There were no disappointments whatsoever! Only amazement at how someone can transform a certain type of food into a work of art and to make it taste simply amazing. I’ve never had most of the items on the menu before, so you can imagine how exciting it was to try each and every one of them.
Our table of dining companions was eager to get started and to taste the food. Drinks were flowing and the mood was set to enjoy what was about to take place.
To start off, there was a plate of Oysters that was simply delicious, it was beautifully arranged on the plate with various seaweeds.
Next we were served a Vegetable Salad consisting of raw and cooked vegetables in a Buttermilk Dressing, which was very good.
Flatbread that was garnished with Za’atar, Garlic and Duck Fat. Very interesting dish. Beautifully arranged.
Next is a dish that caught me by surprise. Duck Pastrami. Yep, you heard it right. Now if you’re half like me, eating duck usually means Chinese Roast Peking Duck. Chef prepared a Duck Pastrami which was so fabulously delicious! I didn’t even realize at first what I was partaking in until one of my table mates brought it to my attention! This dish was so good that I’d like to have it again someday, maybe if Chef would put it on his menu!
I’m not a very big eater when it comes to Lamb. I’ll eat it in very small portions, but this next dish was amazingly different in taste and texture. Tender Lamb Shoulder served alongside Glazed Pork Belly! Oh gosh, that Pork Belly was delicious! It was so tender and moist, full of flavor!
Our group had opted for the Supplement to the dinner which was Foie Gras, Fig Jam and Brioche. Being the limited food connoisseur that I am, I’ve never had the chance to partake in this delicacy before. Although very rich in taste and texture, the way Chef had prepared and plated it, it was almost too beautiful to eat. Much enjoyed and at least I can say now that I’ve had it before. We also had a Smoked Hamachi Collar with Garlic Emulsion. Fancy sounding name, but have you ever had smoked salmon? I mean, the kind that is moist, flaky and full of taste? That’s how this delicious dish was prepared! I was almost tempted to just have it «pupu» style with a beer on the side! Fantastic!
Dessert consisted of Donuts with Brown Butter and Medjool Date. Just the right amount of sweetness after the meal we had just partaken in.
It was a great dinner, being able to sample some top notch cooking from a well known chef. Especially nice was being seated with my awesome table mates. We had a great time and as always it was nice to sit, chat and have a few cold ones. Thank you shout out to my Unilocal brother, Brian M. for thinking of us and extending the offer for seats. Mahalos Cuz! Thanks, Grant S. for the great event, it was much appreciated. Thanks to Chef Wade and Chef Michelle for the hospitality at their restaurant. Service was great as always! Pop ups are much more than just good food and the showcasing of a Chef’s creativity, they’re great events where one can sample what maybe some folks wouldn’t otherwise be able to enjoy elsewhere.

When I first heard Chris Kajioka from Vintage Cave was going to do a Pop-​up at MW with Wade & Michelle Ueoka all I could say is I’m in!
This is a wonder collaboration of Great Chefs that is only going to happen for another two Tuesdays in July. The Moroccan theme dishes were truly fabulous along with great company and wonderful libations.
Menu:
Smoked Onion Dip, Roe Lavosh
Vegetables Raw and Cooked, Buttermilk
Oysters, Alliums
Duck Pastrami, Ramp «1000» Island, Chris Sy Bread
Flatbread, Za’atar, Garlic, Duck Fat
Lamb Shoulder, Honey, Shallot
Glazed Pork Belly, Apple, Verjus
Spread & Condiments Picquillo Almond, Eggplant Balsamic, Cauliflower Yogurt Dill, Harissa Hot Sauce, Pickled Onion, Marinated Cucumbers
Roasted cabbage, Anchovy, Apple, Parmesan
Doughnuts, Brown Butter, Medjool Date with Pistachio Milk

How much would you pay for a dinner like this? Well…
We also order some supplements:
Torchon Foie Gras, Fig Jam, Brioche $ 20
Grilled Hamachi Collar, Kohlrabi, Black Garlic Emulsion $ 12
All the dishes were superb, the standouts for me were the Lamb Shoulder, Foie Gras and the melt in your mouth Pork Belly. Also that Grill Hamachi Collar was a really huge and glazed so perfectly.
So how much do you think we paid? Vintage Cave $ 295 Price?
Nope! The fantastic dinner was $ 50. per person.
You’ll be kicking yourself for a long time if you miss this one… Do it!
*Limited Seating
*BTW.I would like to especially like Thank Elite Grant S. (Chuggy Bear) for making the reservations for this Special Pop-​Up. 40 Peeps No problem right?! Whoa! Your Awesome!

Chris and Wade, together. Unilocalers. Foodies. Friends. Moroccan inspired cuisine. Not Vintage Cave prices.
A truly epic meal and night. Yup. You missed out.
#ChuggyandFriends