As a precursor to this whole post, I would like to thank our good friend Trisha Shozuya, her folks Neil and Myra, and their incredible extended family and friends
for the best New Years ever. I have never felt so warmly received by a group of strangers. And boy, can these folks cook, I mean REALLY COOK!
Some pics from New Years-
OK...........
So work is in full swing, big time, for real.
Started cooking the day after New Years, and am spoiling myself with a
day off to recover, and jump back in.
I've been blessed with 2 great line cooks, young and eager to learn.
James and John(Yoshi). They have made all the hard work worthwhile, and
have been putting in tons of hours and never say no.
Although the menu is not completely dialed in yet, we have had some major
success on a couple of items.
Pork n Beans -This dish is the motherload of comfort- stuffed and rolled
pork loin and belly served with white beans and rainbow chard
from MA`O Farms. We slow roast this monster till the skin is crispy and then slice a big slab to order, and simply top it with the beans and greens.
The Sliders
- Philly Cheesesteak -NY strip, sliced thin with peppers, onions, and white cheddar.
- House Chorizo patty with Manchego
- Falafel with tzatziki, and pickled cukes
- Korean chile braised pork shoulder with slaw
With a nod to David Chang and Sidestreet Inn, these are all served on bau buns, like what you use for Peking Duck.
The biggest surprise for us all has been the interest in the cheese plate, I just didn't think that it would hold much interest for anyone, but it was highly suggested by the owners so....
Great decision, I guess, it sells off the hook. Island honey is the key.
