Trip to Hawaii (Oahu - November 2015)...First night uni spaghetti

This was already my third trip to Hawaii this year. My husband, Jason, has been staying in Honolulu on a job since the end of August and won't come back to LA until Christmas. So, I came to visit him again over the Thanksgiving weekend. I arrived in Honolulu early evening, then checked in at his hotel in Waikiki and waited for him. He came back to the hotel from work a while later. We were both so happy to see each other again.

Because Jason has been working long hours and was quite exhausted, we went to Arancino di Mare, which is right by where we were staying. He said he comes here sometimes on a regular work night and likes the food. This is a very popular place among Japanese tourists, too. So, when we walked in, more than half of the crowded restaurant was filled with Japanese people!


I started with Insalata Mista. They use vegetables from local Nalo Farms. It was very good and hit my spot.


Then, I couldn't resist to order Spaghetti ai Ricci di Mare. It's a very rich uni (sea urchin) spaghetti. Oh boy, it was indeed so rich and so good...I finished the whole plate in a very short time.


Jason had Risotto di Funghi. The risotto was mixed in a wheel of Parmigiano Reggiano. I had a little taste of the dish and it was also very rich and nice.

Nice low-key first night.

DONABE Private Dinner Party at Otium in Downtown LA

Chefs in action - Getting ready the donate-smoked beef brisket dish

It felt like I was waiting for this for a long time, and it finally happened. Last Sunday, I hosted a private dinner party to celebrate my DONABE Cookbook at Otium in Downtown LA.


Otium has just soft-opened last week and started serving lunch. But, it’s dinner service won’t start until a few weeks from now. Chef Tim Hollingsworth and his team opened the restaurant just for my party on the night. Yes, the night was exclusive to us…can you believe it?!


They set up one long table for us in the center of the dining room with the display of the book copies on one side. I was getting so excited and waited for my guests to arrive. At around 6, most guests were here.


The magical night started with Champagne and canapé reception.  We had…

NV Fleury , 'Fleur de l'Europe," Brut, Champagne

Gougère


Pork & Chorizo


The Champagne was by a natural producer I like and this is made of 90% Pinot Noir and 10% Chardonnay. It’s so delicate and has the nice roundness from Pinot Noir. It was really great with both Gougère and crispy pig skin canapés. There were more than 20 of us, me and all my friends, and we were already having a great time.


After a while, it was time for us to sit down at the table. It was the beginning of the epic dinner...

These are two kinds of wines we served during dinner. They are both artisan organic producers. Really beautiful wines.

2013 Ovum - "Memorista" Riesling (Oregon)

2013 Henry Marionnet – Gamay (Touraine, Loire Valley, France)

We also had various special wines brought by some of the guests and also myself.


Hamachi - Nori - Avocado - Sweet & Sour Tomatoes

Snapper - Sea Urchin - Truffle - Hazelnut

Oyster - Shallot Mignonette - Horseradish



Everybody was already at the height of excitement.


The arrival of the donabe rice course, made in double-lid donabe rice cooker, “Kamado-san”!

Abalone - Chestnut Rice. Once the lid was removed, a special soy-based sauce with yuzu-ginger flavor was poured over and the rice was quickly fluffed.


Unbelievable dish. When I had a chat with Tim a couple of weeks before the dinner, he asked me if there was any specific rice dish I wanted him to make. I didn't want to influence his mind with my existing idea of my familiar dishes, so I said I was open to ANY idea he had and wanted him to make anything he wanted. When I saw and tasted this dish, I felt, this was exactly why I said it, because this dish was beyond anybody’s imagination and it was nothing but the expression of the chef’s true talent. Everybody including Mori-san who cultivated this rice in Uruguay was blown away by this beautiful dish.


We all felt like the luckiest people on earth, having this dinner.


Otium Garden Salad - Fresh Herbs

Scallop - Bone Marrow Vinaigrette - Celeriac - Celery 
Duck - Pear - Chocolate - Turnip - Onions



Every dish and every detail…the level of sophisticateon was above and beyond.


I invaded the kitchen to witness the special moments. Chefs in action.


And, the chefs were getting ready a dish with the donabe smoker, “Ibushi Gin”!


Smoky reveal time!


Smoked Brisket - Everything Bagel Topping
Potato - Carrots - Onions - Brussels

Creamy Mashed Potato
When the lid was removed the aroma of the savory meat and smoke was gently released. Wow, the beef was so tender and flavorful with the perfect smoky flavor.


Dessert time.
S'mores

Banana Cream Grand Macaron


EVERYTHING was beyond incredible.

The dinner was filled with all the happy positive energy of everybody. I just didn’t want the night to end…it was so incredible that this dinner will be unforgettable for my life.


I can’t thank Tim and his most talented team enough for making this happen with the amazing dinner and top class “omotenashi” hospitality. The experience they gave us made us treasure the moments we share and made us fell Life is Great!

(There are some photos taken by my friends in this post but I can't remember which ones were from whom, so thank you, my friends!)