Food, Glorious Food

I know I have been blogging about construction and the venue and how it’s coming, but I have also been working on new menu items. I love my base menu and it sells very well to clients, but I always want to put a little extra something on it to keep it fresh and exciting. I find myself having to edit all the recipes I want to include. Sometimes too much of a good thing can make decisions quite difficult.
When Carl and I returned from Italy, yep, you guessed it….I wanted to add a whole bunch of new Italian recipes. Luckily, I have a small bistro in Paia that I will be turning into a European style bistro and I can add all of my new Italian inspirations to that menu.

I’ve been getting really great reviews on my ginger braised short ribs, so I’m turning those into a new appetizer. Oh, and I’m adding a new kalua pork pot sticker, full of smoky slow roasted kalua pork and a little sweet goodness. Mmmmm. So good.
I’ve been doing tastings and when I move into Sugar Beach I will be able to bust out tastings all the time.
You see, I have my venue, but I also do off site catering at the many other beautiful venues and homes on Maui.
Hope to see you in the kitchen soon.

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