Evolution of We

For these few short moments that I have been blessed with wifi, I will attempt to recount the last two weeks.

Happy Holidays! Last Monday, Erica, my lovely, and recently convalescing, wife arrived, after her long ordeal. She was rewarded with, well, Hawaii. The following Monday, Our good friend, and brilliant restaurateur from Portland, Eric, arrived to spend a week on the island. It's always great when you pick someone up at the airport in Oahu, because you have the next hour to catch up while waiting in traffic on the H1.

We've spent the last three days seeing and eating the entire island. Highlights in no particular order.

-KCC Saturday farmers market for local honey and green beans.

-V Lounge for my buddy Aker's Primo Pizza (the best pizza on the island and in my top 3 pizzas ever)

-Chodong Korean Restaurant, down by Ala Moana mall- pork bulgogi, salted mackerel, duk mandoo guk (that's chicken soup with dumplins and rice cake)

-The entire North Shore, featuring Pipeline, Waimea bay, and beautiful Haliewa.
What a beautiful drive to be able to take friends on, much jaw dropping.

It seems like for all the beautiful ocean scenery, the most awe inspiring views are actually the mountains. They to transport one to such a remote, uninhabited, place, just by turning your head towards them.

These are lucky times, and I know that before long, I will be buried in work so enjoy some pics with your holiday cheer. A view from Diamondhead of Waikiki, a cactus from the cactus garden at KCC, and the beautiful sunset over Waikiki.
Aloha

Things to Eat

There are many, many things that I do not know about menu design. One of
the things that I do know for sure, is the importance of customer perspective.
You are the one that will come into my restaurant seeking restoration and comfort.
You are my guest tonight. You are the person that will talk to your friend
tomorrow at the office about how much you did, or did not enjoy your experience.

Another thing that I am sure of is that you've grown up, that you seek nourishment in a different way than you did ten years ago. I know that you are not afraid to eat your greens, and in fact, that you want to know who grew them for you. You are currently a victim of a crappy economy, but you are still willing to pay a little more to feel good about the way your food was handled, even before it came to me.

You probably care to know where that pork was raised when it was still a pig.
And I'm thinking you would prefer that this pig was raised on the feed that it would prefer to eat. For you know all to well, all the factors that create delicious, wholesome food does not start in my kitchen. Even on my best day, I am merely a messenger.

That said, here are some pics of last summer's garden back in Portland to tide you over while the menu design portion of this site gets a start.

Quantifying Greta

In opening this site, I had mentioned the complications and costs of transporting our dog Greta to Oahu. Having just received an additional, and hopefully, final billing for transport, I have the notion to close that subject out so her it is.

The basic rundown of flaming hoops necessary goes like this:

1)Proof of rabies vaccination twice in doggy's lifetime.
this means signed original vet documents, not always easy if doggy is adopted,
neither of which can occur within 90 days of shipping.
2)Proof of viability of rabies vaccines-
This entails sending a blood sample to
Kansas State University no less than 120 days of expected travel.
3)Proof of microchip implant
Again, signed original copy by vet
4)All vaccine documents must have lot and serial numbers traceable by DOA
5)All this documentation must arrive at quarentine no less than 10 days before
doggy arrival.
6)Doggy must be treated for fleas with Fipronil(no substitutes) within 14
days of arrival.
7)A clean bill of health inspection by vet within 14 days of arrival.


Next you need a kennel that fits the FDA guidelines for animal transport
And a vehicle to fit aforementioned kennel at day of arrival.

Having the company pick Greta up costs $295.00
Transport to Oahu cost................. $1900.00
Kennel cost with shipping............... $190.00
Vet bills + KSU lab fees........roughly$400.00
Direct airport release fee...............$165.00

So, The cost of getting Greta from lovely Portland, Oregon to lovely
Oahu, Hawaii- roughly $3000.00.
Seeing her romp in the ocean, chase tiny crabs on the sand, and curl up above my head on the pillow-PRICELESS!

And so it begins....

OK The vacation is over- no more side trips, no more excuses. It is time to hunker down and write the menu for my new kitchen gig. Although, I'm sure it will be one of many drafts, I really only have a few days to do all that deliberating. Input from outside sources can sometimes be beneficial, but in the end, it has to sound delicious, and be delicious.

It's just that simple right, I'm not a natural at menu design, or at least the wording. I really think that I have the knack for designing the items themselves. I also greatly enjoy sourcing products and working with purveyors. Thing is- I truly am a stranger in a strange land now. I was so spoiled in Portland, I knew all my reps and their families, the farmers, the cheese makers, the mushroom foragers, Dan the asparaguy, Dolores, my seafood queen (that never let me down-ever). Here, I am just getting to know the folks, so I have to rely on the basics of human nature-treat everyone fairly, and trust noone.

Like I said it all starts with a menu, God I hope I can find a place for my kimchees!

Back on Track

It turns out that one can become very distracted from blogging when one gets caught up in this trivial thing one calls "Real Life"
Yeah, I thought I would be back at this by Thanksgiving at least, but not so much.
Update:Wifey, who has spent about 6 out of the last 7 weeks in a hospital in West Virginia, is out, and we think it's to stay

-Greta the dog has settled in very nicely, and has been well received by the neighbors - very important.

-I fly to Baltimore tomorrow to meet up with wifey and family at brother in laws. It will be grounding to see family, been to long.

-I have accepted an Executive Chef position with Apartm3nt, a recently opened lounge/restaurant. Creating a culinary identity has been a struggle for me with this place, but I think we are trending towards comfort/ haute gastropub. Needless to say, the real challenge is just beginning, but I truly look forward to building a small tight-knit team of passionate cooks. This will be a working chef position (is there any other?), so it's important to be standing beside someone who really has a vested interest in the success of the menu.

-As things unfold, I hope that this site becomes a place where I can highlight the work that my kitchen staff and I put together, as well as a way to highlight our involvement with the Island itself. ie the people, the land, and the ocean.