Inspired by a dish from Asia Manoa, I did this using a concept of blending various oils made from ham, dried scallops, black bean, ginger, sambal, garlic, and mustard. We even had a kitchen contest with all the cooks making their own...
Wow, two menu development sessions today -- one at King Street in the morning and the second out at Watabe in the late afternoon that lasted into the night. I must have tasted over twenty dishes today. What a gut buster for me....
Our pastry chef Michelle has been working on this dessert for awhile now. She loves this crackseed jus. She thinks this dessert should go on the Amasia restaurant's menu on Maui. I really admire her perseverance and stamina...