Plancha

Big New Things!

2011-11-26T00:30:00.000-08:00

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...

2011-11-10T20:26:00.000-08:00

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........

2011-11-07T14:34:00.000-08:00

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........

2011-11-07T13:43:00.000-08:00

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

2011-11-03T15:41:00.000-07:00

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!

2011-10-31T15:55:00.000-07:00

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

2011-10-31T01:27:00.000-07:00

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

86 Plancha

2011-10-27T17:13:00.000-07:00

Ok, well it's been a verrrry fun ride, but it is time for Plancha to perform its swan song.
Plancha's last dinner will be November 16th.
From here on out, you can make a reservation any night that we will be serving dinner.
We have openings November 1st and 2nd, November 7,8,9 and November 14,15 and 16th.
We are already half sold out for the lamb dinner so, as I often say, call sooner than later!
This has been really great, probably the most fun I have ever had cooking.
Thank you to all the farmers, fishermen, dairy goddesses and market folks and thanks soooo
much to our customers. We're not going far, so be on the lookout for the next project!

New menu for November 1st and 2nd

2011-10-24T00:16:00.000-07:00

Hey guess what, we're closed for Halloween!
However we will be back with great strength Tuesday and Wednesday (November 1 and 2)

I am very excited to announce that next week is..................LAMB WEEK!
I have a whole pasture raised lamb coming from Kauai, it's kind of a big deal for me
as it is the first local lamb I have cooked! I should qualify that statement by saying
that I really like to cook lamb........Alot
Although the entree will be plated, I'm thinking you'll enjoy this dinner more if we go
family style with the rest of it, soooooo......

plated family style.....
Barley and parsley salad
Tomato and cucumber salad
Ma'o farms sassy mix salad

Plated entree'
Marinated lamb skewers on the plancha
delicious yogurt sauce
pita

something nice for dessert which has yet to be decided.....
Here's the truth, I was just lookin for an excuse to get this lamb and share it with some friends,
so, please, give a call, come, hang out, it will be fun.
808 457 0997

Hey we are closed out on Monday and Wednesday!

2011-10-23T23:51:00.000-07:00

We still have seats available for Tuesday night, in fact, we have a bunch.
This is the big seafood menu, opelu, opakapaka, local mullet and prawns from Kahaluu.
I repeat, there are lots of seats available on Tueday night so give us a call!
808 457 0997

New Menu for October 24, 25, 26

2011-10-17T01:07:00.001-07:00

First off thanks to all of you that helped to make last weeks Naked Cow Dairy dinner
so much fun!
Secondly, It's already time for a new menu!
We will go seafood again...............

1 Amuse bouche

2 Gratinee' of Kahaluu prawns and leeks

3 Smoked mullet brandade, roasted little tomatoes

4 Piperade, opelu, braised greens

5 Pavlova, lilikoi

yup, you heard it, who would dare to put mullet and opelu on the same menu?
we would, call 808 457 0997

A nice little change up, October 17,18,19 menu

2011-10-11T03:31:00.000-07:00

Some thing has come up! I have very good news for October 17,18,19
I have confirmed a delivery of DiStefano handmade burrata cheese from southern California!
This product trumps one course, so it makes sense to juggle things a bit. Here is the updated menu

1 Yellowfoot opihi, papaya seed mignonette

2 Burrata, small tomatoes, really nice olive oil

3 Aku, salsa verde, Christmas lima beans

4 Opakapaka, salsa romesco, polenta

5 Island fruit, island rum

We are going over the top in an effort to use as much local goods as possible,
with the hopes of making this a memorable experience for all our out of town visitors.
Mahalo Nui
Aloha
bob

MULLETMULLETMULLET

2011-10-10T17:08:00.003-07:00

Mullet was lookin reallllllly good today at the market, so we are using that instead of opelu for the brown butter course, you are stoked!

Tuesday Night is sold out!

2011-10-09T23:54:00.000-07:00

Ok, We sold out Tuesday, still have some seats available for Monday and Wednesday.
I am waiting a day to post the new menu, so it will be posted Monday night, after service.
Thanks a bunch
bob

NAKEDCOWNAKEDCOWNAKEDCOWNAKEDCOW

2011-10-07T11:30:00.000-07:00

There has been 1 change to the menu for this week. Uggggggh, I wanted to bring in some nice burratta
from California, in the hopes of comparing and contrasting with the local dairy.
It is a good product from good people using good cows.... Sadly, they were not able to ship
enough for this dinner, darn artisans.
We will be arranging the courses slightly differently for that reason, more like this...
1 Amuse bouche

2 Ricotta gnudi, Shinsato pork ragout with smoked rabbit

3 Opelu, brown butter, capers, parsley

4 Whey braised Hawaiian red veal, risotto

5 Panna Cotta

You will be well fed and fed well, I promise!

New menu for October 10, 11, 12

2011-10-03T16:04:00.000-07:00

Next week, we're celebrating the islands only dairy- Naked Cow dairy.
I cannot say enough good things about what they are doing, so instead, we'll
just feed it to you! The menu features seafood, cattle, and some of our porcine friends from
Shinsato farms, as well as some local rabbit!

1 Ricotta gnudi with pork and smoked rabbit ragout

2 Burrata with roasted small tomatoes

3 Opelu a la plancha with brown butter, capers

4 Whey braised Hawaiian red veal

5 Panna cotta

From the island, for the island
call 808 457 0997
thanks
bob

Monday is sold out!

2011-10-02T22:06:00.000-07:00

Hey there,
Monday October 3rd has sold out!
We still have some openings for Tuesday and Wednesday.
If you like local seafood, this is the menu for you!
Operators are standing by at 808 457 0997

Small fish, Big shrimp! New Menu for October 3, 4, 5

2011-09-25T23:37:00.000-07:00

Hey folks,

I am very excited to announce......a return to seafood at Plancha!

Having spoken with Sean over at Tamashiros market, it looks like we are going with kale kale,
and Jeanne over at North Shore farms is harvesting a boat load of fresh beans sooooo......

1 Amusee' probably something fishy........

2 Kahalu'u prawns a la plancha, kochu jang butter, cucumber

3 Gratinee' of chard, kale and chorizo

4 Kale Kale a la plancha, ragout of fresh cranberry beans and Hamakua shimeji mushrooms

5 Affogato with Stumptown Hairbender

Seats are available immediately, call 808 457 0997
thanks
Bob

Menu update for Sept 26, 27, 28

2011-09-22T13:31:00.000-07:00

Sooooo some small changes to next weeks Shinsato pig menu, here it goes....
1 Liver pate, Riesling gelee', Maui onion marmalade, Hobbs bacon
2 Lumache pasta, shaved spleen, lemon, Parmesan cheese
3 Peurto Rican pernil of fresh ham
4 Porchetta of belly and loin
5 Condensed milk pound cake on the griddle, vanilla ice cream

Reservations have been going quick, so give a shout soon 808 457 0997

Plancha Menu September 26, 27, 28 UPDATE

2011-09-21T14:13:00.000-07:00

Folks,
We are wide open for reservations on Monday the 26th, half full on Tuesday the 27th,
and SOLD OUT on Wednesday the 28th. If you're thinking bout bringing a large party,
it's best to call early this week. 808 457 0997
thanks a bunch
Bob

New Menu for September 26, 27, 28 .....OINK!

2011-09-19T03:23:00.000-07:00

Next week's menu is a return to the pigginess, which I always look forward to. I am excited
to announce that we will have a guest chef in the kitchen. John Memmering will be keeping me in line,
as well as bringing some Latin flavors that I am sure are a precursor to his new place opening not soon enough in Kailua. It should go without saying that we'll be using a hog from Amy's Pig Farm in Kahaluu,
and it'll go something like this........
1 Liver pate' with Hobbs bacon and maui onions
2 Orchiette pasta with shaved spleen, lemon and Parmesan
3 Puerto Rican pernil of fresh ham
4 Porchetta of loin and belly
5 dessert will be pork free, I pretty much promise

This menu is subject to random acts of fluctuation due to the overwhelming superiority complex
of two chefs whom have spent way too much time in Portland, Oregon.
However it will be 5 courses, it will be 45 bucks and it will be fun
In case there is still some one in Honolulu that does not have my cell phone number it is
808 457 0997.
thanks
bob

Plancha Menu September 19, 20, 21

2011-09-13T03:58:00.000-07:00

Hey there,
It's new menu time, we are gonna stray away from the seafood for a couple weeks,
but we will be back, promise.

1 amuse bouche.....it's a mystery!
2 Queso fundido with aged Manchego, chorizo and Hamakua shimeji mushrooms
3 Pascualina, a savory tart stuffed with Ma'o Organics kale, parmesan and Ka lei eggs
4 Braised Kulana beef shortplate (that's beef belly), salmoriglio sauce, baby arugula
5 Dulce de leche crepes

Tell your friends, like 10 of them, and give a call 808 457 0997
thanks
bob

Big Fun

2011-09-08T15:48:00.000-07:00

Wow, what a week! First week of Plancha in the history books, and, man, it felt great.
I wanted to talk a briefly about what we're doing with Plancha,
just so you know what yer getting yourself in for!

The plancha, this 36" piece of steel on a gas burner is the cornerstone of our cooking.
It's main advantage is that it provides a high level of caramelization to the exterior of a product,

rather quickly, but leaves the rest of it alone. Basically we can char one side of a protein or vegetable and leave the other side warm or chilled. It's an interesting play on flavors and textures.
Above, there is a picture of the starter course that we served this week, it's local aku, incredibly fresh and hearty, seared on one side, then served with a romesco sauce, some herb oil and a little mizuna grown by
our good friends at Ma'o Organic farms.

New Menu for September 12, 13,14 is up!

2011-09-05T00:30:00.000-07:00

Okydoky, this is the menu for Plancha next week, that is Sept. 12,13,14.

1 Amuse bouche

2 Opelu, haricot vert, scallion, piquillo pepper

3 Gratin of Twin Bridge Farms small potatoes, cabbage, leeks, Manchego fondue

4 Kahalu'u prawns a la plancha, fideus noodles, chorizo, aioli

5 Fresh island fruit, Pedro Ximanez, spiced chantilly, honey

We will begin taking reservations immediately at 808 457 0997.

All the necessary info is in the lowdown section to the right of the screen. Please
do me the favor of not calling the nice folks at Morning Glass Cafe and Coffee with
Plancha questions, they are busy doing really great things with coffee beans!

Do do me the favor of supporting Morning Glass Cafe and Coffee whenever possible,
because they are doing really great things with coffee beans!

Menu revisions for Sept 5,6,7

2011-09-02T17:47:00.000-07:00

Soooooo there have been a few small revisions to next weeks menu in the interest of bringing the freshest of ingredients to your plate. Nothing major, just a little tweaking.
Menu for September 5,6,7

Amuse bouche...it's a secret

Charred beet salad, Naked Cow Dairy farmers cheese, parilla leaf, citrus, pistachio oil

Polenta en cazuela, pipperade broth, bitter greens, quail egg

Akule a la plancha, Ho Farms small tomatoes, cucumber, papaya

Clafouti with Kula strawberries and vanilla bean creme anglaise

Look for Sept 12,13,14 menu to be posted in the next couple of days!

Sept 5, 6, 7 sold out!

2011-09-01T19:23:00.000-07:00

New Menu will be up soon for September 12, 13, 14
Meanwhile, find out a little more about what we're doing at Plancha
by following this link. It's an interview I did with Jason Ganegabus of Honolulu Pulse.
I should mention that Jason might be the most patient guy I've ever met!
http://bit.ly/poTyVb

Wow

2011-09-01T01:35:00.000-07:00

September 5th and 7th are Sold Out!
At the moment, I have 2 seats available on the 6th,
cannot wait to see y'all!
I hope to get some pics posted from the nose to tail dinner tomorrow,
thanks a bunch for your participation!

September 5th is Sooooold Out!

2011-08-29T16:19:00.000-07:00

I am glad to say that we have filled seating for Monday, September 5th, and also glad to say
that I still have seats available on the 6th and 7th.
Feel free to call me direct at 808 457 0997, or you can facebook, twitter, or email.
However you contact me, I will reconfirm quickly, so don't worry, we'll get u in!
Please do NOT contact Morning Glass directly, as those folks are busy enough,
with out me gettin in their way.
BTW Have you had their Holler Mountain espresso yet? You should!

Just so you know-808 457 0997

2011-08-26T15:55:00.001-07:00

Reservations are being taken currently for September 5, 6, and 7.
That's Monday, Tuesday and Wednesday and we are soooo excited to be cookin for you!
Current menu is posted below, and will run for three days only.

Plancha Menu September 5, 6, 7

2011-08-24T19:58:00.000-07:00

We'll start off with something to nibble, I'm sure it will be tasty, I know the chef, then.......

1-Charred baby beets, citrus, Naked Cow Dairy farmers cheese, perilla leaf

2-Polenta en cazuela, piperade broth, local quail egg, beet greens

3-Akule a la plancha, papaya, Ho farms small tomatoes, cucumber

4-Clafoutis with surinam cherries, vanilla bean gelato

Reservations begin now, call bob @ 457-0997

Get ready

2011-08-23T17:48:00.000-07:00

Soooo,
Not gonna lie, it's tough to create a menu today for something that you hope will be in it's prime
2 weeks from now. At the same time, I worry that it would be bad business to ask you
to make reservations for a dinner, without knowing said menu.
Here's what's gonna happen....Tomorrow morning I am going to my favorite markets and speaking
with my most trusted purveyors. In the afternoon, I will finalize the menu, and leave a little room for flexibility.....fair?
Hell, you're paying 45 bucks a head, the least I can do is make sure we're all on the same page.
So y'all get ready, cuz something goods about to happen in Manoa!

A man A plan.....Plancha

2011-08-22T21:46:00.000-07:00

So......having been given the rare opportunity to spend a few minutes thinking,
I've decided to feed some folks. I'm hoping that you are one of them.
On Sept 5, a Monday night, Plancha will be serving it's first meal.
We will be cooking and serving dinner at Morning Glass cafe in the Manoa Valley late at night.
We'll be open Monday, Tuesday and Wednesday each week, and dinner will be served at 8pm.
Usually, there will be 4 or 5 courses, but who knows, some nights,
maybe we'll go crazy and do one great big buffet or go family style.
As I figure out blogging a little better, I will be keeping you informed of current running menus,
as well as seating availability, but in general we will have 20 seats every night,
and due to the fact that I am carrying a limited amount of supplies, there will be no room
for substitutions. After all......we are just a little pop up!