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The Pig and The Lady’s Chef Andrew Le works alongside the culinary students at Leeward Community College to present a menu reflecting his unique perspective at the Chef Showcase Dinner on April 10 at The Pearl.

The Chef Showcase Dinner is offered once each semester and provides Leeward culinary students the chance to work along side and learn directly from Hawaiʻi’s finest chefs. The event is open to the public.

Chef Le’s eclectic menu is inspired by Mama Le’s home cooking and the rich culinary heritage of Vietnam, Asia and the Pacific. Chef Le keeps it agile and playful and serves foods that inspire him on a whim and help promote and support the local food movement.

The menu

  • Salad of Sprouting Seeds: Seasonal fruit, chrysanthemum, otsuji farm lettuces, puffed rice and date vinaigrette
  • Sashimi: Daily catch, citrus ice, smoked shoyu and wasabi greens
  • Gnocchi
    octopus bolognese, saffron, crispy potato skins, pomegranate and fennel fronds
  • Shinsato Farm Pork: Chorizo piperrada, olive oil potatoes, leeks braised in espelette and apple cider, hazelnuts, tomato seed vinaigrette and mustard greens
  • Caramelized Avocado Cake: Local bee pollen, strawberries, pea shoots and corn gelato

Wine pairings by Master Sommelier Chuck Furuya

Event details

Seating begins at 6 p.m, with last seating at 7:30 p.m.

Cost for the dinner is $70, with wine the cost is $85.

Please call (808) 455-0298 for information and reservations.

About Chef Andrew Le

Chef Andrew Le

The term “family meal” takes on a different meaning for 2012 Hawaiʻi Rising Star Chef Andrew Le. Born and raised in Honolulu to Vietnamese parents, Le had an American upbringing, but a strong connection to his Vietnamese heritage through his mother’s authentic food.

A 2001 graduate of St. Louis High School, he attended the Culinary Institute of America in New York and completed the program in 2006. Le returned to Hawaiʻi and immediately landed a job at Chef Mavro, under the tutelage of George Mavrothalassitis and Kevin Chong. Soon after Le was named sous chef.

In 2011 Le explored a new restaurant concept that was becoming popular on the mainland—a pop-up. It’s at the The Pig and The Lady pop-up and the farmers markets that Le, along with Mama Le and the rest of the Le clan, cook up what is essentially a family meal in the truest sense. The Pig and The Lady farmer’s market stand is selling the family’s heritage for all to eat, exposing Honolulu diners not just to the family’s take on Vietnamese staples like pho and spring rolls but also fragrant chicken salads, vegetarian stews and French-inspired soups.

The Pig and The Lady has also found a permanent home in Chinatown.

—By Kathleen Cabral

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