Sunday Munch

Having a day off and being what I consider lazy is probably different from what most would consider it to be. It means meandering through my space, moving from one project to another, in no considerable order, efficiency or purpose other than to get something done and be finished with it. Folding laundry. Repotted plants. Cooking. Make ice cream. Did some business... you know, a lazy day.


Enough of that... so here's pics of todays plates - I tasted them as they were prepared, and I have a half portion left over for some more eating tomorrow :)

Hibachi Roasted Green Beans, Goat Cheese, Charred Pumpkin Seeds

Guava Vinegar, Blood Orange Infused Olive Oil, Toasted Sesame Oil

Li Hing Mui Seasoned Hawaiian Sea Salt

Oven Roasted Tofu Poke

Red Onion, Toasted Sesame Oil, Kiawe Smoked Hawaiian Sea Salt

Red Shisho Leaf Sprig

Hibachi Grilled Line-caught Wild Marlin

Napa Cabbage, Kula Carrot, Red Delicious Apple and Ginger Slaw

Rice Vinegar-Fresh Lime Vinaigrette

Black Sesame Seeds - Red Nasturtium

Marinated White Bean Salad

Chopped Baby Arugula

Fresh lemon juice, olive oil, garlic, kosher salt, cracked black peppercorns

crushed dried chili pepper flakes

Grilled Kauai Shrimp, Artichoke Pesto

Sliced Kula Dave's Tomato. cracked black peppercorn


Ice cream, ice milk and sorbet coming soon!

Previous Post 11 Days Thence

It's been a week and a half since I last posted, and I dislike it when I know I have done much since that time yet cannot seem to break it down into individual moments. It's all a great big blur.

The sun has just set behind a low-lying layer of clouds and the West Maui mountains. The sky is turning shades of coral, purple, lavender and steel blue-grey. It's the prefect time to write on the computer as it's just dark enough that there's no glare, yet still light enough to move about without any lights on.

Follow up to the Maui Ag Fest food competition is that I get two hours of consultation with a food specialist who'll go over the basics of what it takes to bring my sorbet to the marketplace. We're already planning on a couple of tastings at local retail establishments, with the hopes that the buyers might pick up my product and carry it in the frozen food section of their stores. I'm also coming up with a few flavors to introduce with the Mai Tai sorbet, and those fortunate enough to be coerced into being my guinea pigs will be eating a lot of ice cream and sorbet over the next few weeks. 

A new collection for Michael Miller has been approved, so there's new fabric in work, and I hope to soon be approving and merchandising the collections "Tiki-tini Lounge" and "North Shore" for the July release. As soon as I can, I'll be previewing them!

 A few images taken over the last week and a half, starting with the full moon Easter Sunday

 Free-range brown eggs; too nice in their natural shades not to show them hard-boiled before becoming an appetizer...

The lovely eggs turned into a tray of deviled eggs topped with furikake (dried seaweed, sesame seeds, bonito flakes and seasonings) with heirloom cherry tomatoes from Hana

 Wild raspberries from the garden; they have very tiny seeds and are fragrant - almost like jasmine - in flavor as opposed to berry-tart

 Pineapple up-date: about 8" from stem to top of the crown

Buddah's Hand: obviously loving it outside in the back where it's going to get full sun for most of the day now that the sun is tilting for the summer months

Saturday 7

It's Saturday afternoon, and I'm taking it off, so to speak.Trying out a few new techniques to see how my thoughts on preparing a piece for "Art of Trash" this coming Saturday. Going to have another round with the downstairs storage room to get things further organized.


I was up early and in town to buy dry ice for the cooler to bring Hau'oki Mai Tai Sorbet to the Maui Ag Fest at 9:00.

Being an agriculture show, the spotlight is on cooking and food related venues.

 “Maui Food Product to Market Contest” is looking for a new locally made food product that utilizes the most amount of locally grown products. Submissions must have commercial viability and Maui Food Technology Center (MFTC) will help that local entrepreneur take the product from idea to the store shelf."

I've been making ice cream and sorbets for over a year now, and flavor combinations of my own creation, and I thought I would do what know best... so I created a Hau'oki* Mai Tai Sorbet. *Hau'oki is Hawaiian for frost, ice, cold.

I massed the ingredients for my concoction together.

I was very confident in what I had masterminded. The shade the sorbet finished after churning wasn't the color I was expecting, and the flavor could have been richer, with more intensity, yet it was enough to win me Second Place.

• 2nd place – Receive two hours of free consultation with Food Scientist and two free nutritional labels.

The finished product