Miki's Reflections
Mac's Reflections
Point of Reference
Teaching & Creating
Kung Hee Fat Choy! Happy Chinese New Year!
Miki's Reflections
Farm to Table Wreath
Fresh Aji Amarillo, Chili Water, Steamed Clams
Hotpot
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Our team has been working on opening our restaurant in Shanghai for over two years now, and we’ve made almost ten trips there since we began this partnership with Tama Foods International. With every trip, we learn a little more. What we are most...
For the last several weeks, I have been participating in our Menu Development sessions in the kitchen at the restaurant. It all started with a casual conversation in Chef Alan's office, where he turned a negative situation I was going through...
Yesterday morning, we had an impromptu class for Miya (Chef de Cuisine), Kelly (Sous Chef), and James (Assistant Sous Chef). We received the first carcass of Niihau Lamb . This is just one leg taken apart. When you butcher the animal, you not...