Ham hock wontons with pickled salsify and shaved truffles (Image: Howard Portnoy)

Among the more unusual options available to those attending this year’s New York City Wine & Food Festival is a dinner at the Hawaiian restaurant noreetuh (reviewed here). The event, orchestrated by noreetuh’s executive chef, Chung Chow, and Corey Chow, executive chef of The Stanwich Club, in Norwalk, Conn., might be described as “the ultimate Chow-down.”

The $275-a-head dinner (the price includes wine pairings) begins with a quartet of passed hors d’oeuvre, among them lobster poke served with a lobster coral aïoli, pickled onion, and lobster chips; and foie gras with mango mostarda, chicken skin, and King’s Hawaiian croutons.

Next comes the main event — a trio of offerings that include a 14-day dry-aged hiramasa with green tomato vierge, toasted pine nuts, and pickled fennel; grilled ono with taro root and stem, pickled fiddlehead ferns, and cherry tomatoes, all immersed in a coconut-lobster broth; and roasted duck breast served over black truffle “rice-a-roni” with charred eggplant and long onions (Tokyo negi).

Haupia, a traditional coconut milk-based dessert commonly found at luaus, is combined with guava to form the base of a chiffon cake. A dollop of passion fruit ice cream and hazelnut round out the plate.

noreetuh, 128 First Avenue (bet. E. 7th St. and St. Marks Place), 646-892-3050.

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