Archive for December 26th, 2011

A couple of weeks ago I posted this: https://l2ee2l.wordpress.com/2011/11/16/i-had-a-coupon/. Based on that first visit, strangers are getting to know each other, and a budding relationship may be beginning.  The Cat was so impressed with the dedication and passion of the chef, she decided to purchase many of her Christmas gifts from Padovani’s Chocolates. Besides the chocolate shop, the chef owns Padovani’s Grill (1341 Kapiolani Boulevard, Honolulu, Hawaii). The website is here.

That’s where The Cat wanted Christmas eve dinner (the restaurant wasn’t open for Christmas day). She invited a couple of business associates (the ones that were alone).

The pictures are from my order (I didn’t want to stick my camera into The Cat’s guests’ dishes).

After looking over the menu, I decided to compose my meal out of appetizers and dessert. I wanted to tasted more dishes and a main course would limit my variety.

Ragout of Warm Pacific Oysters

With leeks and shallots sauce. The oysters (there were two) were barely cooked. The Cat also ordered this and proclaimed this was the best oysters she’s had … ever. Now The Cat usually likes raw oysters so since this one’s slightly not raw, I have to get clarification. Were these oysters the best ever cooked or the best ever period? I thought the oysters were also prepared very well.

Sautéed Pacific Shrimp, Hearts of Palm Salad

Hearts of palm, haricot vert, and Maui onion salad. This was very good. The shrimp was cooked so that there was still something in the head section to suck out (this is a good thing). Sorry, TMI.

Risotto of Hamakua Mushrooms

Arborio rice with seasonal mushrooms, white truffle oil. Smooth, creamy, tasty, excellent.

My last appetizer course was the kicker.

Tart of Pan-Fried Foie Gras of Duck

Sautéed Hamakua mushrooms, confit of onions, Maui Mescalun salad, port sauce. And with that, the  socks came off. I could eat this on a regular basis (theoretically). It was that good.

There was only one choice of dessert that night.

Padovani's Manjari Chocolate Entremets

Cherries in brandy and raspberry coulis. Pistachio Kerman sauce.

I had no idea what half of the dessert title was. I had to look it up. Manjari chocolate is a variety of chocolate made by Valrhona (one of the foremost chocolate makers in the world). It’s 64 percent cocoa, extra bitter. Kerman is the type of pistachio.  Entremets is just French for dessert. Why didn’t they just say so (just kidding).

The chocolate mousse was dense and rich, the cherries provided balance to the bitter chocolate. A winner! The chef said the dessert took two days to make. Wow.

Everyone was very happy with their choices. The Cat started her last meal list with the oysters. The foie gras appetizer made it on mine (maybe even the shrimp).

Do you have a last meal list?

The Cat rated Padovani’s Grill with four paws, one tail, and two ears!

Hope Santa was good to all of you (or is it the other way around). Merry Christmas Philippe, Pierre, and Mother Padovani.


The Mouse

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Product Testing

Still experimenting what can be done with ocean pesto (sea asparagus, mac nuts, etc. see here for more info: https://l2ee2l.wordpress.com/2011/12/17/tonights-secret-ingredient-sea-asparagus/). This time around braised cabbage and wood ear fungus with ocean pesto.

Braised Cabbage, Wood Ear Fungus, and Ocean Pesto

I was a little worried about the combination of ocean pesto and the wood ear fungus. The Cat said yum. No worries. 🙂


The Mouse

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