Thoughts on Menu Development
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Himalayan salt slab sundae. Starts with a smear of caramel sauce, then a dollop of chocolate dobash pudding, then some butterscotch pudding, three scoops of vanilla ice cream, mac nuts, cherries, a smattering of cakes and...
Michelle set up a 'make your own pudding' bar as an experiment. We had the staff come up and make their own. Chocolate dobash, mango, coconut haupia, butterscotch and caramel puddings and sauces, along with cubed cakes,...
Thanks to the team for making a very productive menu development session. It was the first one in a long time since we have been away on Maui the last two months, busy preparing to open Amasia.
I really had a good time today and it...