I am so slow to update my blog… but anyway, in march my parents, brother, sister-in-law, niece and nephew came to visit us for a week. it was great to have everyone together, especially since this past Christmas I didn’t get a chance to see them all. it was also the first time I got to meet my nephew max, who was about 8 months old and very cute. it was also a nice chance for Cameron’s family and my family to get to hang out a little. we had a nice time fishing in Waianae and eating fried chicken.
we also had some fun times at the aquarium, zoo, and the beach. also, a rabbit photo shoot.
my brother and his wife also treated us to a very special dinner at chef mavro’s to celebrate our 5th anniversary. it was pretty incredible.
they decided to splurge on the fresh truffles flown in from france. they were shaved onto about half the courses:
amuse bouche – yuzu marinated nairagi, Hanapepe salt, anise leaves:
freshly shaved truffles in action:
scallops “declinaison” – diver scallops three ways / ceviche, lime juice, rocoto chili, chulpe corn / escabeche, maui onion, shaved fennel, coriander seed, plugra butter potato chip / seared, truffled extra virgin emulsion, pancetta crust :
egg truffle – from Peterson’s upland farm, truffle “osmose,” potato mousseline, chervil, Serrano ham ribbons :
foie gras balsamic vinegar – sautéed Hudson valley foie gras, poached black mission fig, braised sovoy cabbage, balsamic glaze, Portuguese sweet bread crouton :
catch raito – seared day boat catch, braised radicchio in burgundy wine, sautéed baby spinach, chicharron, provencale raito sauce :
lobster espelette – lemongrass accented roasted lobster a la coque, fricassee of island avocado, kahuku sweet corn chipolata, crustacean sphere, lobster jus :
close-up of the kahuku sweet corn:
duck star anise – free range duckling from grimaud farm in double cooking fried Bhutanese rice, black garlic, duck leg bacon, baby carrots, haricot verts, braised fennel, star anise duck jus :
lamb Monegasque – roasted niman ranch lamb loin, layers of confit maui onion, eggplant, zucchini & tomato, rosemary lamb jus, sumida farm watercress, with aioli dip :
wagyu japonais – 100% wagyu beef medallions, yuzu kosho accents, oxtail quail egg loco moco, sansho jus, potato mocha :
feta cheese quince – Hawaii island seared feta cheese layered with country bread tuiles, salad of pickled quince, sea asparagus, green peppercorn, li hing mui, rare Hawaiian organic “white honey” :
pre-dessert – honeydew melon in champagne gelee, fresh mint :
creamsicle lilkoi – passion fruit & vanilla “creamsicle,” sauternes gelee, anise coconut froth, macaroon crisp :
chocolate black sesame – Waialua chocolate cremeaux, black sesame seed caramelized rice, orange meringue, hazelnut dragees, butterscotch crisp & sauce (next 2 photos) :
big thanks to my brother and his wife for this great meal! also thanks to them for bringing the kids and coming to visit us here. it was a lot of fun, and maybe they can all come again in another few years!