Take a Bite

MW series highlights cacao

January 28th, 2015
PHOTOS BY NADINE KAM / nkam@staradvertiser.comThe Evolution of Chocolate dessert highlighted flavors from several aspects of chocolate production, including a tart and fruity sorbet with essence derived from the pulp of the cacao pod.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

The Evolution of Chocolate dessert highlighted flavors from several aspects of chocolate production, including a tart and fruity sorbet with essence derived from the pulp of the cacao pod.

Wade Ueoka and Michelle Karr-Ueoka continue to be the hardest working couple in the restaurant biz. If it seems like I'm always at their MW Restaurant, it's because they are so creative in coming up with new ideas and tireless in their execution.

On the heels of their Secret Menu dinner was Sunday's Chocolate Cafe, the inaugural event for a series that will highlight various island ingredients throughout the year; in this case, chocolate from around the islands.

The event took place in MW's new private dining room, with patrons lining up to indulge in all manner of savory and sweet treats priced from $3 to $18. Orders were taken at the door and chocolate lovers could opt to eat in or take out, though trying to find a table was a squeeze in the 40-seat room.

Dishes proved to be irresistible, but after trying to share a hot chocolate it was so good I wanted my own — and oh boy was that filling! I think all of us were willing to risk a tummy ache later for ambrosia now!

Michelle Karr-Ueoka, friend of cacao.

Michelle Karr-Ueoka, friend of cacao.

Savory items on the menu included a beautiful grilled chicken mole, and below, pork chili.

Savory items on the menu included a beautiful grilled chicken mole, and below, pork chili.

mw chili

Chocolate bruschetta.

Chocolate bruschetta.

Treats packaged to go.

Treats packaged to go.

All items made the long journey from pod to finished form. Among speakers that day was Madre Chocolate's Nat Bletter, who talked of his first time making chocolate in his New York apartment. He now offers a $24.80 .bean-to-bar kit to help guide others in the process.

All items made the long journey from pod to finished form. Among the speakers that day was Madre Chocolate's Nat Bletter, who talked of his first time making chocolate in his New York apartment. He now offers a $24.80 bean-to-bar kit to help guide others in the process.

Plans are to host a themed event once a month, with the next one highlighting products from Naked Cow Dairy and pitting cow vs. goat milk. I have a feeling I would be drawn to the goat team, but with the goods in their capable hands, I may be surprised.

Follow MW on Facebook for updates.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage is in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

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