Scrambled Egg Manapua Pocket

Background:  one of Umami's co-workers, let's call him Young Boy, has been out for a while with a medical issue, (some say) caused by improper diet and insufficient exercise.  Whatever.  :)  Today happened to be Young Boy's first day back at work, and the girls have decided to welcome him back with a healthy breakfast, with all the fixings for wraps . . . tortillas, ham, scrambled eggs, salsa.  (Okay, Umami is not clear on why that's necessarily healthy, but that's what they did.)

Young Boy, however, thanks everyone for their "get-well-soon" wishes with six boxes of various manapua filled with all kinds of goodies, including hot dogs, Portuguese sausage, the standard char siu, and, oddly enough, a vegetarian version.

Vegetarian Manapua

Of course, Umami is dying to have a Portuguese sausage manapua, but he's stymied by both fear of Dr. Lois and having to attend to supposedly important work at his desk.  So, by the time he gets back, the hot dog and Portuguese sausage manapuas are long gone.  :( 

But that's okay, because Umami is a healthy soul, and opts for a vegetarian manapua.  It's a good manapua,  with onion, mushroom and celery, but not really stuffed.  In fact, there's quite a bit of space in there . . .

Scrambled Egg Manapua Pocket

Umami flashes back to many years ago, when Jack in the Box used to make a Scrambled Egg Pocket, with ham, bacon, (fluffy, fluffy) scrambled eggs, cheese, all in a pita pocket.  It was possibly the best fast food breakfast ever.  And it occurs to him that with the scrambled eggs and ham from Young Boy's welcome back breakfast and the half empty vegetarian manapua . . . 

It is brilliant!  Stuffing ham and scrambled egg into the manapua, with a little salsa, it's a Scrambled Egg Manapua Pocket!  The manapua is slightly sweet, setting off the savory ham and egg.  The salsa and the vegetarian filling make it healthy enough for Dr. Lois to approve (tho she probably wouldn't just out of general principles!)!

It's a fine breakfast that Umami highly recommends to everyone.  (He hopes we have leftovers for breakfast tomorrow!  Heck, it's been a late night . . . so he wouldn't mind one now!)

Manapua:

Royal Kitchen
Chinatown Cultural Plaza
100 North Beretania Street Shop 175
Ph:  (808) 524-4461 or 524-3843

Fax Number for Advanced Orders: (808)538-1668

Young Boy Breakfast Wraps . . . you wish!

Umami Goes Vegas (2011): Day 3: Studio B Show Kitchen Buffet

Isn't this an absurd name for a restaurant:  "The Studio B Show Kitchen Buffet?"  It appears the "show kitchen" part of the name stems from the fact that it's also a live action cooking show studio, but, alas, there was no live cooking anywhere to be seen at lunchtime on Day 3.


The food, however, was pretty good (for a buffet, and you know Umami doesn't care for buffets).  A big plus is that beer and wine are included, which makes a very reasonable cost of entry (Lunch is $14.99 M-F for adults, but keep an eye out for specials) even more reasonable.

Clockwise from top:  Ciopinno, Orzo Salad, Caprese, BowTie Pasta Salad,
Greek Salad (essentially, tabbouleh), Stuffed Grapes Leaves.  Center:  Antipasto Salad.

Top from left:  Poke, Lomi Salmon, Kim Chee
Bottom:  Kalbi

Umami liked the pizza (after all, what goes better with beer?) and Kalbi.  He really liked the pork chile verde . . . and it's now his theory that Vegas buffets are better at meats and Mexican food, and not so good on sushi and fish.  Indeed, the California roll at the M is only slightly better than at Harrah's .


Let's be clear, it's a great deal, especially at lunch, especially factoring in comp beer and wine, and the food is pretty decent.  Just don't set your expectations too high.


The M Resort itself is worth checking out, so if you're there enjoying the resort, it's well worth going to the buffet.  What you save on food might win you big on the tables . . .  

Studio B Show Kitchen Buffet
12300 Las Vegas Blvd S
Henderson, NV 89044
(702) 797-1000
www.themresort.com

Chuck's Lunch at The French Laundry

Foreward

Umami has several friends that have talked about starting food blogs for some time now and Umami himself had been posting random food pictures on Facebook (which he still does).  But he decided that Facebook posting was too disorganized and lacking in context to be meaningful.

But perhaps the tipping point came when his friend, Chuck, posted a Facebook photo album of his (Chuck's, that is) lunch at The French Laundry (Thomas Keller's restaurant in Yountville, California).  Besides making him hungry, it inspired Umami to start this blog.

So, with Chuck's permission, and a tip of Umami's proverbial hat, here are the posts that set Umami on his way a little over year ago.  Enjoy.

Lunch at The French Laundry, June 22, 2008 (by Chuck)

We knew we were going to Sonoma, so I tried to get reservations. You have to call exactly two months ahead to the day, at 10:00 a.m. Pacific Standard Time. So on April 22, I woke up early and started calling. I had heard that it is next to impossible to get through, so I was happily surprised to get through after only 18 minutes of busy signals, and actually get a reservation.

The table settings were simple. All white, with their signature wooden laundry pin napkin holder to take home as a souvenir.

Canape. First, some starters. We were served a gruyere cheese puff and their signature salmon “ice cream cones”. Inspired by a visit to Baskin Robbins, the “cone” is a sesame flavored pastry shaped as a cone. It is topped with smoked salmon and filled with crème friache. Both were incredibly flavorful and good.

Cauliflower “panna cotta” with Island Creek Oyster glaze and California White Sturgeon caviar. The panna cotta was a cauliflower-flavored custard. It complemented the saltiness of the caviar well. Served with a mother of pearl spoon. (Apparently, eating caviar with a metal utensil affects the taste or something).

First bread course. The first of three bread courses. A brioche style roll, baked at the Bouchon bakery down the street. Served with two butters, one salted and one unsalted, both made by local farmers.

Moulard Duck “Foie Gras en Terrine” Sour Cherries, Piedmont Hazelnuts and celery branch. Our next course was a choice between this (30.00 supplement) and a Hearts of Palm salad. I had this and Lani had the salad, which is pictured in the next slide. A dollop of hazelnut puree is on the left of the plate. The sour cherries and hazelnuts and shaved celery branch were excellent accompaniments. I had to ask the server how to eat this. He instructed me to spread the pate onto the toasted brioche, then sprinkle on one of the three salts above. There was a salt from France, one from Molokai, and one from a copper mine. All were good. They brought me a second brioche before I finished the first one, so I would have hot brioche at all times.

Salad of Big Island Hearts of Peach Palm, Hosoi Pears, Garden Radishes, Watercress and Horseradish Gastrique. Lani thought this was just all right.

Second bread course. The second bread course came next. Lani had the multi-grain, at the top. I had the ciabatta and a French style roll. I could not get enough of the salted butter, which was the best butter I have ever had.

Grilled Pave of Kindai Bluefin Tuna. Broccolini, Kalijira Rice, Preserved Meyer Lemon and “Essence de Piment d’Espelette.” We had a choice between this and a sea urchin dish. Both of us had this. The rice was awesome, with small shavings of preserved Meyer lemon. The fish was cooked rare, though mine was more cooked than Lani’s. I was a little surprised that the cooking was not consistent. No complaints, everything tasted great. The fish was simply seasoned, with some salt. They are not shy about using salt here. The “essence” is the orange stripe on the plate, some sort of pepper puree.

New Bedford Sea Scallop “Poelee.” Sacramento Delta Asparagus, Pickled Green Garlic, “Pommes Puree” and Spanish Saffron Emulsion. The emulsion is the orange stuff drizzled on the plate. The pickled garlic was great, and the scallop cooked just right, very meaty.

“Rouelle de Tete de Cochon.” San Marzano Tomato Compote, Romaine Lettuce, Applewood-Smoked Bacon Wafer and Hass Avocado. Traditional preparation of pig’s head. The small bacon strip was extremely thin and crisp. The pork inside the deep fried patty was very fatty and rich. The tomato made it taste somewhat like barbecue sauce, which I think is what they were going for.

“Four Story Hill Farm Milk-Fed “Poulard.” Black Winter Truffles, English Peas and Sweet Corn Kernels. We had another choice here, between the pig’s head and this chicken dish. I had the chicken, Lani had the pig’s head. The chicken was stuffed with a truffle mousse. The peas and corn kernels were very sweet. Of the two, we both preferred the pig’s head, but this was very good as well.

“Chateaubriand” of Marcho Farms Veal. Grey Morel Mushrooms, Barletta Onions, Savoy Cabbage and “Sauce Bordelaise.” You may have noticed by now that Thomas Keller likes to put quotation marks in his menu descriptions. This was a sizable hunk of veal, perfectly cooked and simply seasoned again. The morels were fantastic and everything worked well together.

“Stella de Capra.” Golden Beets, Fennel Bulb, Red Ribbon Sorrel and Katy Apricot. The cheese course, a cheese from somewhere in Italy. A little apricot puree, some very small yellow beets, some very cool sorrel with red veins,and a fennel bulb came with. The fennel bulb tasted like licorice, and everything gave a different spin to the cheese. I liked it, Lani didn’t like it so much.

Gros Michel Banana Sorbet. Andante Dairy Yogurt “Granite” and Granola. As a pre dessert, they brought this sorbet. Very intense flavor, like many of the dishes we had. My favorite part was the granite – it is the stuff that looks like white powder. It was actually frozen icy chunks of yogurt, sort of like very fine dippin’ dots. Amazing.

“Coffee and Doughnuts.” My internet research paid off, and I knew that you can ask them to make this dessert for you if it is not on the menu. The “coffee” is a coffee-flavored semifreddo, like a custard, topped with milk froth. The “doughnuts" are brioche style, coated with cinnamon and sugar. Fantastic. The table next to us saw us getting this and had to ask for it too.

The table next to us offered to snap our picture. I include it to discuss our beverages. They served flat or carbonated water. We also told them that we were not big wine drinkers but that we had heard (more internet research) that they can do a selection of non-alcoholic beverages. The server happily set us up with a selection of dry sodas, made in Washington State. He served us a lavender soda with the appetizers, a rhubarb soda with the meat courses, and finally a wild cherry with dessert. Each in a separate wine glass, you can see the cherry in this picture. All of them were incredible and went really well with the meal.

“Regal de Fruits Rouges au Romarin.” Rosemary-Scented Genoa Cake, “Crème Patissiere” and Summer Berries. A pound cake filled what tasted like a hazelnut crème. Various red fruits came with, and a raspberry sorbet. This was one of two choices, and Lani had this one.

“Lingot de Chocolat en Mousse de Malt Crostillante.” Candied Spanish Peanuts, Popcorn Sherbet, and Caramel. The other dessert choice, this was mine. It was like a candy bar. Peanut butter and chocolate puree on the plate. It came with popcorn flavored sherbet and some tiny caramel corns. Unusual but very good.

“Mignardises."  The meal was topped off with coffees and some additional treats. They brought Lani a small crème brulee (I started eating it before remembering to take a picture), and me, a star anise infused custard. Not a great fan of the star anise, but it was very flavorful. Also some cookies and chocolate covered and sugar dusted mac nuts. They wrapped the cookies and nuts to go for us, and also gave us some shortbread cookies as a favor.

The courtyard and front entrance.

I don't even remember who took this picture, must have been some other tourists. Yeah, I would love to go back. Maybe if I win the lottery or something.

A Final Word

Some of the photos have been adjusted for exposure and other minor tweaks, but, other than that, the pictures and text are as Chuck first posted them.

Hopefully, Umami will get the chance to do his own "Lunch at The French Laundry."  And, hopefully, it won't take winning the lottery to do it!

The French Laundry

6640 Washington Street

Yountville, California  94599

www.frenchlaundry.com

Camille's on Wheels

One of the competitor's in the Punchbowl Lunchwagon Wars is Camille's on Wheels.  Camille Komine, the eponymous owner, is a veteran of the television and film industry as a set decorator and food stylist . . . food stylist . . . how cool is that??  Maybe Umami should hire her to help with his food photos???

Camille's on Wheels.  Honolulu Hale in the background.

Today, Umami and Makizushi wandered out to pick up lunch.  Umami opted for the #2 - choice of (2) tacos, with rice and black beans ($8).  Because he was trying to be good, he chose the quinoa/portobello and, because being good's not any fun, also chose the Thai pork.

Plate #2 - Thai pork taco on the left, Quinoa/Portobello on the right

Umami likes the rice, which is actually a very delicately flavored pilaf, and the black beans.  Umami wonders if azuki beans, coupled with a salty fiery pork taco, would work as sweet/savory deal.  Interesting . . . 


The tacos themselves are excellent.  The quinoa and portobello flavors are not pronounced, so if you're looking for true "mushroom" taco, you'll have to keep going.  Not a problem for Umami, who likes that the quinoa and mushroom are muted in favor of a letting the salsa, slaw, and cilantro carry the day.


The Thai pork is likewise not overpowering, but is assertive enough to cut through the salsa, slaw, and cilantro.  It's an outstanding dish.


And, because Makizushi and Umami like dessert once in a while, they split the Lemongrass/Kaffir Lime bar ($3).   They would have shared some with Ms. D, but she wasn't around . . . oh, well!

Lemongrass/Kaffir Lime Bar

It's a tremendous riff on a lemon bar to use lemongrass and Kaffir Lime.  It gives the whole thing a distinctly Thai feel, but is still a solid lemon bar.  Good stuff.


It was a brutal, grinding workday, and as it was winding down, Makizushi said lunch was the high point . . . Umami agreed, but added that this lunch would have been a high point of even a good day!

Camille's on Wheels
On this occasion:  Punchbowl between Honolulu Hale and State Library, Main Branch

But no real fixed address, so follow on Twitter: @Camillesonwheel
(808) 282-1740

Quick Pics: Imperial Cafe - Bento B

Umami's not really sure what this place is called.  Imperial Cafe?  Cafe Imperial?  (Somewhat improbably) Kaffee Imperial Tonkatsu House?  Regardless, it's a hidden gem of a katsu place.

 

Literally, "hidden" because, although it's in Imperial Plaza on corner of Cooke and Kapiolani, on the ground floor, it's not actually visible from Kapiolani or Cooke because it's in a little jog that cuts through that corner of the building.

The katsu is very, very good, crispy coating, not greasy, meat still tender.  Umami tried to be good today, but ended up ordering the Bento "B" . . . 

Bento "B"

Clockwise from upper left:  (fake) crab nigiri, unagi nigiri, chicken katsu (with a shrimp tempura on top) on a bed of rice, inside out California Roll, and a small tossed salad.  $12.99 for a lot of food.  As mentioned, the katsu is very good.  The tempura was overcooked, and the sushi is only okay, but it's a pretty good deal nonetheless.  Oh, Bento "A" substitutes unagi for the chicken katsu and costs $15.99.  Bento "C" substitutes tonkatsu for the same $12.99.

Oh, and the "three small things" were an interesting mix . . .

Three Small Things

From top:  Seaweed, Kim Chee (very mild), and an interesting salad of sweet potato, pineapple, corn, and peanuts.  Very interesting . . . and tasty!

Umami has to give props to Trivia Chuck for introducing him to the place . . . and also for starting Umami on the whole food blogging thing in the first place.  Umami will run the Facebook posts that started the whole thing sometime!

Cafe Imperial?  Imperial Cafe?  Kaffee Imperial Tonkatsu House?

725 Kapiolani Blvd  (Corner of Kapiolani and Cooke)
Honolulu, HI 96813

Quick Pic: Fairy Cakes - Red Velvet Whoopie Pie

Fairy Cakes "A Mobile Cupcakery" was across the street from Honolulu Hale . . . the latest food truck to join the burgeoning, albeit sporadic, cast of lunchwagons on Punchbowl.  Here's their Red Velvet Whoopie Pie ($3) . . .

Red Velvet Whoopie Pie

Good cake, good filling, marshmallow-y fluff filling (with hint of cream cheese?).  They might be on to something with these . . . the cupcake wave may have crested, could these be the next big thing?  When it happens, remember, Umami called it first!

"Lola," the Fairy Cakes Truck

No storefront (it is, after all, a mobile cupcakery), but there's a website (http://www.fairycakeshawaii.com/)  and Twitter feed @FairyCakes808.

Umami Versus Dr. Lois

It was time for Umami's checkup with Dr. Lois.  It's an ongoing battle in which Dr. Lois tries to get Umami to "watch his diet and eat healthier" and to get more "exercise."  She always threatens to prescribe cholesterol medication, but Umami always squeaks by.  This time, however, promised to be scary, given the fairly recent trip Vegas and much dining out.

After having bloods drawn for the battery of tests, Umami decided to grossly indulge ahead of hearing the bad news.  So off he went to CGee's for a Brown and White Food Extravaganza.

Boneless Chicken/BBQ Hamburger Steak Mix

This, then, is the Boneless Chicken (Cutlet)/BBQ Hamburger Steak Mix Plate.  Two scoops white rice.  Mac Salad.  White Styrofoam Container.  Dr. Lois would have a heart attack . . . it's a wonder Umami didn't!  It is, of course, fabulous.  Though it should be noted that the BBQ Hamburger Steak is a regular hamburger patty, with a teriyaki sauce ladled over it.  Not a problem, unless you're a BBQ purist, and, if you are, what are you doing eating here in the first place?

Two days later, and the test results are in.  All numbers are okay, except for borderline high total cholesterol (206) and LDL (139).  What do these numbers mean?  It means that Dr. Lois again threatens liver toxic statin cholesterol medication (unless Umami can bring the numbers down)!  The conversation goes like this:

Dr. Lois:  You!  You have to watch what you eat!  Get more exercise!

Umami (bemusedly):  Very true.

Dr. Lois (holding up her right hand):  Here's what you're not supposed to eat, beef, pork, veal, milk, cheese, shellfish, butter, fried foods, sausage, white rice, beer, ice cream, sour cream.

Umami:  (Nods)

Dr. Lois (holding up left hand):  Here's what you can eat, fruits, vegetables, fish, chicken, and turkey.  But no skin and not fried.  (pauses)  So . . . what have you been eating?

Umami:  (pauses)  The stuff on your other hand . . .

Honestly, what else could he say?

But Umami is a trooper, so tries to watch his diet.  He decides to go to Aloha Island Grill for the BBQ Chicken Plate.  With brown rice and toss salad, that's within the dietary guidelines, right?

Spicy BBQ Chicken Plate (Plus Teri-Beef!)

Michele is startled when Umami orders, because he normally goes for the Chicken Sandwich with FRIES!  So Umami regales her with his tale of woe.  Michele's husband, Vil mans the grill, listening, then says, "Umami, you know what, hearing that, I'm going to give you some Teri-Beef!  Just small order!"  And he laughs, and Michele laughs, and Umami laughs, and, somewhere, Dr. Lois does a slow burn (and everybody laughs again).

The Teri-Beef is a new item ($6.50 for a plate) . . . thinly sliced, marinated beef, just enough ginger.  Made a nice mix plate (and would make an Awesome Kim Chee Teri Beef Sandwich)!  Thanks, guys!


CGee's
212 Merchant St
Honolulu, HI 96813
(808) 538-3181

Aloha Island Grill

1111 Bishop Street (Remington College Building)
Honolulu, HI 96813
(808) 545-2960

Quick Pic: Rock Bottom

Following a UH Basketball game a while back, Umami made a quick run in to Rock Bottom for a beer and a pizza.  The Veggie ($11.50) has peppers, onions, mushrooms, tomatoes, and an absurd amount of cheese.

Veggie

Makes a good light dinner for two.  Coupled with mini-pitchers of beer for $3.50, also a very economical dinner.

Rock Bottom Sports Bar & Grill
2535 Coyne Street (near University Avenue near Bubbie's, across from the former Varsity Theater)

Honolulu, HI 96826

(808) 949-5466

Umami Goes Vegas (2011): Day 4: Bouchon

It's not a trip to Vegas unless there's a breakfast at Bouchon.  The restaurant is a large high-windowed space bordering the second floor courtyard at the Venetian.  Morning gives the room a Vermeer light and the quiet and dark wood and white cloth are wonderfully calming.  Especially in Vegas.

Like a Vermeer

 Umama always has the Sourdough Waffles ($12), which has been discussed here previously.

Umama and her Waffles

Umami opted for the Gratin du Jour ($16):  Yukon gold potatoes, baby spinach, roast chicken in mornay sauce under a cheese crust.  Digging into the dish revealed a surprise . . . two eggs!  Yet, despite the mornay sauce, the cheese and the eggs, the dish, while filling is not at all heavy.

Potatoes, Spinach, Chicken Gratin

And it comes with a side of Lyonnaise potatoes.

Lyonnaise Potatoes

After a couple of days in Vegas, it's just nice to be able to have a good, thoughtfully prepared breakfast in a setting completely removed from typical Vegas excess.  And there's nothing really fancy about breakfast at Bouchon, it's just done right.

Nothing Fancy; Everything Done Right

Obviously an Umami favorite, garnering the highest rating on the Nom Scale: x4.


Bouchon
The Venetian Resort-Hotel-CasinoVenezia Tower (to the right as you face the registration desk)
3355 Las Vegas Boulevard South
Las Vegas, NV 89109
702.414.6200
Reservations can also be made online through OPEN TABLE.

Quick hit: Curry House Coco Ichibanya/Mothers Federal Hill Grille

What with thunder and lightning and waterspouts and traffic out from downtown to Hawaii Kai, Umami opted for dinner in town.  Curry House Coco Ichibanya is on the street level of Ala Moana Center, facing the park.

Vegetable Croquette and Stewed Chicken Curry, Spicy.

Perfectly competent Japanese style curry sauce, with your choice of a slew of "entrees."  Umami passed on the natto curry (next time!  not!) and went with the vegetable croquette and stewed chicken, spicy.   Nice, but don't eat at the counter in the restaurant . . . it's too hot . . . especially if  you have the spicy curry . . . Umami's just sayin' . . .

On a different subject:  if someone in Baltimore would send Umami one of these, it'd be much appreciated: Heart Attack on a Plate from Mothers Federal Hill Grille.

Curry House Coco Ichibanya

Ala Moana Center, Street Level, Makai

1450 Ala Moana Blvd
Honolulu, HI 96814
(808) 949-4590