Tuesday, February 3, 2015
Vino hosts Oregon summer truffle encore dinner
Truffle accented roasted bone marrow with braised shortrib ragu was on the menu during last week’s Truffle Wednesday event at Vino. One of my friends was leery of tackling marrow for the first time, but she ended up being the one to scrape the bone clean.
Oh heart be still. Vino chef Keith Endo and Master Sommelier sent out word last week of securing a pound of Oregon summer truffles that inspired a short menu of Wednesday night specials.
I love truffles so had to be there, but didn’t post anything afterward because I don’t like to tease people with events they can no longer attend.
But guess what? Another batch of the Oregon truffles has been secured and an encore “Truffle Wednesday” event will take place tomorrow, Feb. 4 at Vino.
The a la carte menu—offered in addition to the regular menu—is completely different from last week, but Endo rarely makes a misstep. Here’s what you can look forward to:
>> “BLT” house-cured smoked bacon, organic egg, Hauula tomato and shaved black truffle.
>> Black truffle risotto of Cararoli rice, Maui onions, black truffle and beef “katsuoboshi” onion jus.
>> Lobster and carrot mezaluna with Kona Maine lobster, tarragon butter and black truffle.
>> Hudson Valley foie gras and truffle agnolotti with port wine and truffle demi.
>> Wild mushroom pizza with red wine-braised short rib, Nalo Swiss chard, frisée and black truffle.
>> Hamakua Ali’i mushroon bisque with housemade ricotta, lardons and truffled grilled cheese.
To give you an idea of prices, last week's menu ranged from $14.50 for ravioli di ouvo to $18.50 for red wine-braised shortribs.
Vino is at 500 Ala Moana Boulevard. Reserve at 524-8466.
Some of the dishes featured last week: