This Saturday, Nov. 21, Chef Ritchard Cariaga and Head Chef of Hana Ranch Provisions Gary Johnson invite you to the table for a “Belly & Snout” meal complete with pork belly and crispy pig’s ear. It’s part of the Chef Bloc series that highlight chef collaborations. November’s “Belly & Snout” Chef Bloc will showcase a six-course dinner menu inspired by ingredients from Troy Sakugawa‘s farm. Wine pairings included. $130. 6pm. 808-243-4703, RSVP at Andazmauiconcierge@andaz.com
-Marina Satoafaiga (@sandtothecity)
Photo courtesy of Hana Ranch Provisions
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