Grondin - Chaine des Rotisseurs

Chaîne des Rôtisseurs
Kauai/Oahu Bailliage
Invite you to dine
Grondin
French-Latin Kitchen
Wednesday, July 29, 2015 6pm
62 N. Hotel Street
www.grondinhi.com
Facebook: Grondin French Latin Kitchen
2015 Hale ‘Aina Award
Winner
Best New Restaurant –
Finalist
Join your fellow Chaîne members for an exclusive dining experience at
Grondin French-Latin Kitchen .
Grondin is the passion of three transplants from New York City.
Owners Jenny Grondin (French), David Segarra (Ecuadoran) and Chef Andrew Pressler.
Chef Andrew Pressler has created a special eight-course tasting menu for the Chaîne des
Rotisseurs to highlight Grondin’s culinary innovations.
Menu is included in this email.
Special pre-dinner offering, an one-hour “R”-rated walking tour of Chinatown history featuring WWII stories of bars,
bordellos, tattoo parlors, strip clubs and other places that spotlight the seedy side of 1940s Chinatown . Walking tour
begins promptly at 5pm in front of Grondin. 62 N. Hotel Street. Tour returns to Grondin at 6pm. You must register to
attend. Only $10 per person. Tour will be given by Carter Churchfield, owner and operator of
Honolulu Exposed tours. www.honoluluexposed.com
Grondin Dinner $195. per Chaîne Member. $205 per guest.
Credit cards accepted with 4% service fee.
Honolulu Exposed Walking tour 5pm-6pm $10 per person.
Space is very limited. Reply today to reserve your seats.
Kathryn Nicholson, Kauai/Oahu Bailli
(808) 636-0323 or [email protected]
Make check to: “Chaîne des Rôtisseurs”
mail to: Kathryn Nicholson
2999 Kalakaua Ave #302
Honolulu, HI 96815
Thank you!
1
Grondin, 2015 Hale ‘Aina Awards “Best New Restaurant” finalist, Owners Jenny Grondin and David Segarra, along with chef Andrew
Pressler — who all have worked together at the New York City-based, highly popular Fatty Crab and Fatty ‘Cue family of restaurants —
opened a dining establishment at 62 N. Hotel Street in Chinatown, on the ground floor of the historic Mendonca building.
Grondin fuses French and Latin-American culinary traditions, drawn from the family backgrounds of Jenny Grondin (French) and David Segarra (Ecuadoran).
Fatty Crab and Fatty ‘Cue ranked up there with Momofuku as the “Wow, have you been there?!” NYC trendsetters of the last
decade, giving high-heat, pork- and fish-based dishes and pungent Asian flavors a starring role. Grondin chef Pressler has brought a
similar attachment to rich flavor and advanced technique in the service of mouth-watering fare, though with this start-up, the flavor
profile is drawn from different parts of the globe.
Menu items include cassoulet, a classic French bean stew made with Shinsato Farms pork shank, and Kauai prawn ceviche made spicy
with house-made “ketchup” and Serrano chilies. Working alongside Pressler is sous chef Jen Klepper, also a New York transplant.
SEGARRA AND GRONDIN met at the now-closed 5 Ninth restaurant in New York’s Meatpacking District, helmed by Fatty Crab’s founding
chef, Zak Pelaccio. Segarra worked at 5 Ninth, and Grondin then worked at the Tracy Williams, Ltd. gallery in Chelsea.
Segarra was a founding owner of the original Fatty ‘Cue restaurant in Williamsburg, Brooklyn (also now closed), and remains an investor
in the restaurants, which specialize in spicy, indulgent Southeast Asian/Malaysian food made with contemporary techniques.
The couple have worked together to open five different restaurants with the Fatty Crew since 2009, most recently with a Fatty Crab
restaurant in St. John, Virgin Islands, outfitting and staffing the restaurant. After completing that mission, the partners decided to “keep
moving,” Segarra said. They spent several months in Maui, planning to open their own restaurant.
“We only had a few openings left in us,” Segarra said. “They take everything out of you.”
While on Maui, they scouted Hawaii locations. Early last year, they settled on Chinatown as a location,
optimistic that Honolulu could be open to a “new and interesting” menu of French and Latin dishes.
“Everything that we need is definitely here,” said Klepper, who does much of the kitchen’s sourcing.
Segarra says he expects Chinatown to see more action in the near future, with the pending expansion of Hawaii Pacific University
housing at Aloha Tower Marketplace and a growing number of restaurants and boutiques nearby. He compares Chinatown to New
York’s Meatpacking District in the years when it became a destination for adventurous diners: “poised for blossoming.”
PRESSLER, who designed the Grondin kitchen and also set up the kitchen for Brooklyn’s Fatty ‘Cue, said he’s pleased Grondin has invested in equipment that lets him use contemporary methods to produce remarkable results.
Grondin installed a controlled vapor technology (“c-vap”) oven for “low and slow” cooking, Pressler noted. It lets him turn out perfectly
braised and roasted meats on a consistent basis and gives him the standardized heating conditions needed to make his own ham and
confit. The kitchen also has an immersion circulator and vacuum sealer for sous vide cooking.
“I look forward to exploring all the local foods that are available,” Pressler said, adding, “The culture here is awesome.”
Chef Andrew Pressler Tasting Menu created for
the Chaîne des Rôtisseurs
Champagne reception with Passed Canapés
Pâté de Campagne | house country pâté on crostini
Gâteau de Foie | house duck liver mousse on crostini
Salmon Rillette | smoked salmon, poached salmon, aioli, caper vinaigrette
1st Course
Amuse Bouche
2nd Course
Scallop Crudo
House cured lamb prosciutto flakes, preserved lemon emulsion,
green onion threads
3rd Course
Duck Prosciutto
Heirloom cherry tomato salad, herbs, olive oil
4th Course
Chorizo Clams
Manila clams, house made chorizo, lime, cilantro
5th Course
Market Fish
Olive oil poached local fish, prawn jus, beurre blanc,
shredded summer squash salad
6th Course
Pan Roasted Pork Tenderloin
King trumpet mushroom, sauce forestiere
7th Course
Seared Tajima Wagyu Ribeye
Confit cipollini onion purée, roasted garlic, Parisienne potato
8th Course
Spiced Chocolate Torte
Cinnamon cream
Specially Selected wines to be paried and served with courses
Please note: food and wines subject to change.