Greetings!
Bonne Année…Happy Happy New Year!
This is our 20th year in business at the corner of King & McCully…thanks to each of you. Mahalo!
The Holidays were incredibly busy & as you can see our staff was still smiling in this photo taken January 1st…This illustrates the obvious joy of cooking, the joy of serving you & the joy of making you happy… I love them!!!
We are stepping into the New Year with our AAA Five Diamonds retained; after finishing 2017 as one of the Top 40 Restaurants in the U.S. by the prestigious Gayot guide that bases their selections on the food.
This is enough for making me very proud & I must thank you for your continuous support & for allowing me to cook for you for so many years.
We know that it's Winter because we are freezing our butts… even if the temperature doesn’t seem to go under 70 degrees (everything is relative)…Also it's Winter because the ingredients are different & it's time to change our menus!
Of course the Périgord truffles are back on the menu with the Peterson egg “osmose” & the truffled risotto. These two recipes are very popular & I know that it is the way you want to eat Périgord truffles…
We pair the risotto with a 2011 Costasera Amarone & the risotto with the Oregon Viognier, Penner-Ash.
New Winter menu new Winter foie gras, seared with hibiscus coulis, ulu, yuzu & an addition of the very refreshing Asian pear. We pick up again the Royal Tokaji - very difficult to find a better match with this kind of recipe.
