The Foraged Dinner: Spring Equinox by Chef Yuda Abitbol | March 21
Friday, March 21st
8:00PM
Ages 18 and over
As the season shifts, join Chef Yuda Abitbol for The Spring Equinox Dinner, a celebration of renewal, growth, and the bounty of the land. This special dinner features ingredients freshly foraged at the turn of the season—when new shoots emerge, wild greens flourish, and the island comes to life once again.
Gather with us for an unforgettable evening that honors the beauty of the season and the flavors it brings.
Please note, this is a dinner not a cooking class
Friday, March 21st
8:00PM
Ages 18 and over
As the season shifts, join Chef Yuda Abitbol for The Spring Equinox Dinner, a celebration of renewal, growth, and the bounty of the land. This special dinner features ingredients freshly foraged at the turn of the season—when new shoots emerge, wild greens flourish, and the island comes to life once again.
Gather with us for an unforgettable evening that honors the beauty of the season and the flavors it brings.
Please note, this is a dinner not a cooking class
Friday, March 21st
8:00PM
Ages 18 and over
As the season shifts, join Chef Yuda Abitbol for The Spring Equinox Dinner, a celebration of renewal, growth, and the bounty of the land. This special dinner features ingredients freshly foraged at the turn of the season—when new shoots emerge, wild greens flourish, and the island comes to life once again.
Gather with us for an unforgettable evening that honors the beauty of the season and the flavors it brings.
Please note, this is a dinner not a cooking class
Menu
This is a chef-curated dinner, featuring ingredients foraged from the wild by Chef Yuda. The menu will vary and remain a surprise for each event, offering a unique experience every time, but please see below for an idea of what to expect.
Menu
Milk bread and wild Limu butter
Local Watercress, wild Ho'io salad with pork belly
Crudo
Navarin d'Agneau - French lamb stew
Ulu gnocchi with nutmeg and wild greens sauce
Moroccan style venison meatballs
Apple banana cream pie
Access
Our facility is in the old Palomino's space on the 3rd floor of Harbor Court. The front doors are on Queen Street Side- up the long staircase.
Elevator: located to the left of PAI on the Plaza level or from the building's public parking (press 3rd or Banquet Floor).
Our staff will escort you into our commercial kitchen from the front entrance.
Parking
There is plenty of parking in Harbor Court on the 5th floor. The entrance to the parking is located on Bethel Street. It is municipal, so the rates are very attractive- CASH ONLY, no validation. Alternatively, there is street parking around the building
Filming
We will be capturing this special day through filming, and your enthusiasm and smiling faces might be featured in our Cooking Class content. Your presence is what makes it truly memorable, and we appreciate your understanding and support as we document this occasion.
Refund Policy
Due to limited seating and the upfront costs of food and its preparation, our cooking classes and events are final and non-refundable.
Please note that our refund policy is firm. Please think of signing up for our classes like you would purchasing a concert ticket—you can always send someone else in your place or resell the ticket, but refunds cannot be issued. If doing so email info@hanakitchens.com with their contact information prior to the class.
*Refunds will only be issued if Hana Kitchen needs to shut down/cancel events due to Covid or other unforeseen events.
We appreciate your understanding that this is how we are able to maintain our business and staff and provide boutique-style service executed at the highest level.
