Big New Things!

Okydok,
  
     I can almost, most definitely say, with hardly any doubt at all, that I am opening a deli in Kakaako,
and it is called Whole Ox, more to come soon, I promise.

Plancha, greatest hits...

This is it, the last week of Plancha dinners.
When we started out, we wanted to focus on small, local fish with big flavor,
preparing them simply on the flat top.  It was enlightening to see that others shared the excitement.
A lot of this was, for me, selfish: given the opportunity, we will always cook the things that we enjoy.
So, more than anything, thanks to you for letting me play, learn and share.

So, folks, if yer dining with us next week, I feel like you will be getting the truest incarnation
of what we set out to do. That is, local seafood, prepared simply on the plancha, ala minute.
Sauces will be simple, more condiment based. Like the man says, this ain't rocket surgery!

We are completely booked, and then some, but, as we know, shit happens. With that in mind,
please, if you want to get a last minute reservation, follow Facebook and Twitter, as I rarely
carry the laptop on my travels around the island or in the kitchen.

I will, in the near future, be using this blog to keep y'all updated on the new project....exciting!

last minute cancellation........

I just had a party of 4 cancel for tonite, so I have that many seats available.
This is for tonite, Monday the 7th. I can only take a phone in reservation 457 0997.
thanks
bob

That's all for now........

Soooooo.
The last Plancha menu should be seafood. It's what we enjoy cooking the most on that
beastly piece of iron. The light flavors and textures of the seafood seem to compare and contrast
most effectively with the cooking technique, so we will return to what we know simply works.
This menu will be a sort of greatest hits of Plancha,
revisiting fishes we enjoyed with sauces that worked well in a supporting role.
Again, I hope to be able to acquire all the right catch for this menu,
 and, barring that option, will find suitable alternative.

1 Amuse bouche

2 Aku,  heirloom bean salad

3 Kahaluu prawns, kochu jang butter

4 Opelu, small tomatoes, cucumber

5 Lilikoi Pavlova

Puuwae Lamb

Wow, what a great couple of nights! The Puuwae ranch on the big island are doing something
very special. Forage fed lamb works, lets get behind it. If you see it, buy it!

PLANCHA IS SOLD OUT....FOREVER!

I cannot believe how quickly that happened!
Indeed we are completely sold out through our last day, which is the 16th
Although I am not able to take stand by reservations, I promise that I will twitter any
last minute cancellations.
Don't know what I'm gonna do now that I don't get to talk on the phone anymore...
Guess I'll just cook!
Thanks y'all

This is gonna make you laugh.....November 7,8,9

So funny thing.... I am posting next weeks menu, but there are only 10 seats left for it!
I would have been presumptuous to think it would happen this way, kind of a domino effect...
So, lemme first say, I have 8 seats on Monday, and 2 on Tuesday, and none on Wednesday.

This is the menu, which features Kulana beef from the big island.

1 amuse bouche
2 skirt steak, duck egg gribiche
3 Hamakua shimeji mushrooms, leeks, vin rouge
4 braised beef shortplate
5 merveilleux

Shortplate is to cows as belly is to pigs
merveilleux is a baked chilled merengue, that is caressed, oh so gently, with chocolate....
808 457 0997
thanks