Three chefs from DK Kodama’s restaurants—Sansei, DK Steakhouse and Vino—have gone whole hog, purchasing an entire pig from Shinsato Hog Farm, one of Oahu’s last pig farms, and the only one with a USDA-certified slaughterhouse. The chefs have divvied up the parts, and for select nights in September, each chef will offer his own porcine dishes, all available a la carte.
At Vino, September 19, 20 and 26, Keith Endo will prepare:
- Crispy pig torchon with black Mission fig mustard
- Shinsato cassoulet with garlic fennel sausage, pork shoulder confit, house cured pancetta
- Housemade cavatelli with pork and Big Island red veal ragu and housemade ricotta