There are not many things that can replace my Sunday family dinners I used to have with my parents every week, but last night could have been it's only challenger. I was invited to an exclusive dinner at one of the suites at the new Trump International Hotel in Waikiki. (For those of you who I haven't shared this with I am working on a very cool project here in re-doing one of the suites for Seven Signatures who is the big Japanese developer for this project. More to follow on that.) Only eight guests were invited and I got to be one of them! But wait, the coolest part comes next. This exclusive dinner was prepared in the suite by the famous Chef Mavro. He is an award winning chef from France and Hawaii's most recognized "proprietor." The food was amazing to say the least. Here was our menu for the evening:
Trump Tower “7 Signatures”
Private Chef Dinner
April 11, 2010 at 6:00pm
(8 guests)
Champagne Cocktail
Grape Goat Cheese-Pistachio Balls
Flamiche
Abalone Escabeche
Menu
hamachi poke & caviar
yellowtail fish seasoned with hanapepe salt
topped with california estate malossol caviar, island avocado
country bread toasted with extra virgin olive oil, mustard leaves
kanzuri yuzu-chile sauce
wine suggestion: albarino
meli-melo of Spring vegetableS
green & white asparagus, ma’o farms organic vegetables of the day
sumida watercress, chick pea fritters, eggplant tahini, black garlic
wine suggestion: dry vouvray
keahole lobster & pirie mango salad
curried mango & roasted red bell peppers, taro chips
chocolate banana crème caramel, chinese almond decadence
almond ice cream
wine suggestion: port, tawny
before each dish was served, chef mavro would explain his inspiration behind it which often included his visits and studies for all over the world. after the dish was introduced, the wine master who hand selected the wines that paired perfectly with each dish introduced the wine we were being served and the reason behind his selection. the chef had about 4 people on staff; 3 in the kitchen with him and one front line host as he called him. this guy made sure that every napkin was in our lap, not a crumb was on the table, and no drinks were ever left empty. it was incredible!
The other guests that joined us for dinner were not small chickens either:
Kundo Koyama: Broadcasting scenario writer. (one of the original writers for Iron Chef)
Yumiko Inukai: Food journalist
MuneakiMaeda: Food photographer
Tae Yonezawa: Deputy chief editor for GEOTHE
Scott Ingwers: GM of Trump Tower
Akiko Tsuji: Concierge of Trump
Yoichiro Nakano (my client and CEO of Seven Signatures)
I knew this night called for a classy attire so I decided to go as Marilyn for the evening...
FUCK! It is expensive here. According to Forbes living in Honolulu costs 55% more than living in the average U.S. city. (probably should have read that before I moved me and my husband here). And let me tell you why:
A carton of eggs is $3.99 Celery is $3.44 per lb. Gas is $3.55 per gallon The "$5 Footlong" is really $6 And there is no such thing as The Dollar Tree because there isn't a damn thing here you can buy for $1.00.
