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Chef Keith Endo and Master Sommelier Chuck Furuya of Vino - Honolulu, HI

Squash Blossoms, Homemade Ricotta, Waimanalo Cremini Mushrooms, Lemon-Garlic-Basil Oil, and Micro Arugula
Squash Blossoms, Homemade Ricotta, Waimanalo Cremini Mushrooms, Lemon-Garlic-Basil Oil, and Micro Arugula paired with Mataòssu, Punta Crena, “Vigneto Reiné,” Liguria, Italy, 2010
Squash Blossoms, Homemade Ricotta, Waimanalo Cremini Mushrooms, Lemon-Garlic-Basil Oil, and Micro Arugula
Arancini, Pancetta, Parmesan-Cream Sauce, and Pesto paired with Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
Arancini, Pancetta, Parmesan-Cream Sauce, and Pesto paired with Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
Arancini, Pancetta, Parmesan-Cream Sauce, and Pesto
Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
Akule, Kahuku Eggplant Caponata, Lemon Beurre Blanc, and Micro Nalo Green Salad with Lemon-Herb Vinaigrette paired with Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
Akule, Kahuku Eggplant Caponata, Lemon Beurre Blanc, and Micro Nalo Green Salad with Lemon-Herb Vinaigrette
Red-wine Braised Lamb Shank, Roasted Root Vegetables, Parsnip Purée, Salsa Verde, and Natural Jus
Red-wine Braised Lamb Shank, Roasted Root Vegetables, Parsnip Purée, Salsa Verde, and Natural Jus
Mourvèdre blend, Domaine Tempier, Bandol, France, 2002 paired with Red-wine Braised Lamb Shank, Roasted Root Vegetables, Parsnip Purée, Salsa Verde, and Natural Jus
Ligurian-style “Trofie” Pasta, Hamakua Mushrooms, Hau’ula Tomatoes, and Genovese Pesto
Fettucini, Sweet Fennel Sausage, Nalo Swiss Chard, and Pecorino
Vino - Honolulu, HI
Vino - Honolulu, HI
Vino - Honolulu, HI
Vino - Honolulu, HI
Squash Blossoms, Homemade Ricotta, Waimanalo Cremini Mushrooms, Lemon-Garlic-Basil Oil, and Micro Arugula
Squash Blossoms, Homemade Ricotta, Waimanalo Cremini Mushrooms, Lemon-Garlic-Basil Oil, and Micro Arugula
1 of 18
Squash Blossoms, Homemade Ricotta, Waimanalo Cremini Mushrooms, Lemon-Garlic-Basil Oil, and Micro Arugula paired with Mataòssu, Punta Crena, “Vigneto Reiné,” Liguria, Italy, 2010
Squash Blossoms, Homemade Ricotta, Waimanalo Cremini Mushrooms, Lemon-Garlic-Basil Oil, and Micro Arugula paired with Mataòssu, Punta Crena, “Vigneto Reiné,” Liguria, Italy, 2010
2 of 18
Squash Blossoms, Homemade Ricotta, Waimanalo Cremini Mushrooms, Lemon-Garlic-Basil Oil, and Micro Arugula
Squash Blossoms, Homemade Ricotta, Waimanalo Cremini Mushrooms, Lemon-Garlic-Basil Oil, and Micro Arugula
3 of 18
Arancini, Pancetta, Parmesan-Cream Sauce, and Pesto paired with Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
Arancini, Pancetta, Parmesan-Cream Sauce, and Pesto paired with Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
4 of 18
Arancini, Pancetta, Parmesan-Cream Sauce, and Pesto paired with Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
Arancini, Pancetta, Parmesan-Cream Sauce, and Pesto paired with Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
5 of 18
Arancini, Pancetta, Parmesan-Cream Sauce, and Pesto
Arancini, Pancetta, Parmesan-Cream Sauce, and Pesto
6 of 18
Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
7 of 18
Akule, Kahuku Eggplant Caponata, Lemon Beurre Blanc, and Micro Nalo Green Salad with Lemon-Herb Vinaigrette paired with Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
Akule, Kahuku Eggplant Caponata, Lemon Beurre Blanc, and Micro Nalo Green Salad with Lemon-Herb Vinaigrette paired with Corvina/Rondinella blend, Corte Gardoni, Bardolino Chiaretto Bardolino, Italy, 2010
8 of 18
Akule, Kahuku Eggplant Caponata, Lemon Beurre Blanc, and Micro Nalo Green Salad with Lemon-Herb Vinaigrette
Akule, Kahuku Eggplant Caponata, Lemon Beurre Blanc, and Micro Nalo Green Salad with Lemon-Herb Vinaigrette
9 of 18
Red-wine Braised Lamb Shank, Roasted Root Vegetables, Parsnip Purée, Salsa Verde, and Natural Jus
Red-wine Braised Lamb Shank, Roasted Root Vegetables, Parsnip Purée, Salsa Verde, and Natural Jus
10 of 18
Red-wine Braised Lamb Shank, Roasted Root Vegetables, Parsnip Purée, Salsa Verde, and Natural Jus
Red-wine Braised Lamb Shank, Roasted Root Vegetables, Parsnip Purée, Salsa Verde, and Natural Jus
11 of 18
Mourvèdre blend, Domaine Tempier, Bandol, France, 2002 paired with Red-wine Braised Lamb Shank, Roasted Root Vegetables, Parsnip Purée, Salsa Verde, and Natural Jus
Mourvèdre blend, Domaine Tempier, Bandol, France, 2002 paired with Red-wine Braised Lamb Shank, Roasted Root Vegetables, Parsnip Purée, Salsa Verde, and Natural Jus
12 of 18
Ligurian-style “Trofie” Pasta, Hamakua Mushrooms, Hau’ula Tomatoes, and Genovese Pesto
Ligurian-style “Trofie” Pasta, Hamakua Mushrooms, Hau’ula Tomatoes, and Genovese Pesto
13 of 18
Fettucini, Sweet Fennel Sausage, Nalo Swiss Chard, and Pecorino
Fettucini, Sweet Fennel Sausage, Nalo Swiss Chard, and Pecorino
14 of 18
Vino - Honolulu, HI
Vino - Honolulu, HI
15 of 18
Vino - Honolulu, HI
Vino - Honolulu, HI
16 of 18
Vino - Honolulu, HI
Vino - Honolulu, HI
17 of 18
Vino - Honolulu, HI
Vino - Honolulu, HI
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Chef Keith Endo and Master Sommelier Chuck Furuya of Vino - Honolulu, HI
Photo: Will Blunt | April 2012
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