Another brunch carving. This one was a sailfish that was cut from a thin, half block of ice. It required attaching the bill, which this is the first time I have attempted this since being in Hawaii. Again, she turned out ok.
Another nice appetizer to get your mouth watering. This is a simple, popular dish that I really enjoy. We wrap U-10 scallops in thinly sliced Italian prosciutto and pan sear. They are served on a house grown basil pesto infused polenta cake. The morel broth is hit with tomato and shallots, and of course, finished with whole butter.
Here are a couple of food shots we took from our main dinner restaurant. Although our original food photographer canceled last minute, we were able to bring in another photographer. He had no experience in food photography, so we didn't know what we were in for. I am happy with the results.
The above image is a renovated version of the house smoked salmon appetizer. It includes a nest of Molokai sweet purple potatoes, mango pico de gallo, cilantro-kaffir lime leaf puree, guajillo salt and pomegranate "caviar".Our Lobster salad also uses the Molokai purple sweet potato, which it is wrapped in and fried. The salad also has fresh mache, blueberries, edamame, avocado, tomatoes, mango and aquaponic baby lettuces wrapped in fresh cucumber. The big island honey with vanilla-citrus vinaigrette finishes the dish nicely.
Our lamb entree consists of an ancho braised lamb shank and seared rack of Australian lamb. The parsnip puree serves as the starch on the dish and the grape demi …
All Said and done, it was a VERY LONG DAY, but it finished nicely with this wine dinner featuring Rombauer Wines. We had a fun time creating these dishes and I believe the hard work paid off. We had 3 emersion circulators going for the Kangaroo, Veal and the House Dry Aged Beef Tenderloin Brochettes. Thank you to all who attended the dinner, and especially to my great team for making it happen tonight.