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Thursday, December 17, 2015


At my age, I should be settling into gruel and pablum (it does prevent rickets).  However, when you can almost see the dim light at the end of the tunnel, every moment gains urgency.  As such, I more and more seem to be enjoying life at a pleasant extreme.

Every meal is more than a reason just for nourishment.  I regularly buy a bento plate lunch, and bring a bottle of beer, usually driving myself to Magic Island so that I can commune with Diamond Head and the surfers or wedding parties, or go to the Diamond Head Lookout, where the view is spectacular:

I occasionally join my friends at Chaine des Rotisseurs for some of their gustatory feasts, such as our recent Gala Holiday Dinner at the Oahu Country Club, where tuxedos are worn and truffles, foie gras, and caviar top the dishes, with a wide assortment of wines and champagne:

I'm now finding all this extravagance perhaps excessive, for 15 Craigside already offers outings at the level of my current interest, for we recently dined at Wolfgang's and Alan Wong's:

Upcoming are:

  • the new Liliha Bakery (Nimitz, right)
  • 3660 on the Rise
  • Le Bistro
  • Ray's
  • Chef Marvo's
  • 12th Avenue Grill
  • Ruth's Chris Steakhouse
  • Side Street Inn
We strive for balance:  ethnicities, cost, etc.

Which is not to say that life at 15 Craigside is prosaic.  We have an infamous Monday Night Table that features cocktails like Air Force One:

Note, of course, that I am wearing my Air Force One jacket.  We asked one of the staffers here who works in a bar what the younger generation is drinking, and selected STP (not a motor oil additive nor a kind of scientific measurement) for our next Monday night experience:  Midori, Malibu (coconut), Peach Schnapps, 7-Up soda and pineapple juice. This blog site frowns on any kind of vulgarity, but you can find out what the abbreviation represents by clicking on STP.  I can't seem to find an acceptable visual to depict this cocktail, so I instead will just use a photo of President Obama walking up the ramp of the plane.

I last night treated our Wednesday night table to a Japanese beef and sake reception--Miyazaki Wagyu Beef, selected as the best in Japan, which makes it the best in the World--with a Junmai Daiginjo, the highest rated sake.  Here is the photo story:

Note of course the prices:  $80.29/pound for the ribeye and $84.49/pound for the thinly sliced ribeye sukiyaki.  Six months or so ago Marukai also featured this beef, and the price started at $59/pound, and went up to slightly under $80/pound.  When you consider that a typical cost gets higher than $200/pound in a typical Japanese market, I got a bargain.  Thus, in my apartment:

The announced Christmas Eve Dinner at 15C will include:

  • Full salad bar
  • Oven Roasted Turkey with Traditional Gravy with Cornbread Stuffing
  • Bakes Black Forest Ham
  • Roasted Honey Mustard Pork Loin with Buttered Cinnamon Fujii Apples
  • Roasted Corn Hash
  • Pumpkin Pie with Cinnamon Whipped Cream
There have been complaints that if you invite a guest for dinner and that person only orders saimin, the cost is $23.50.  Well, for all the above, the cost per guest is $23.50, with no tax and no tip, plus, you can bring your own wine.  I plan to share my newly arrived Staglin Family Vineyards Cabernet Sauvignon.  What does a bottle cost?

And that's not all, for there is a giant Pacifichem Congress in Honolulu with 13,000 participants.  The guest of honor for dinner at Fook Yuen was Tadashi, president of Tokyo University of Agriculture and Technology (TUAT), who was the first International Professor for the Blue Revolution at the University Of Hawaii when he spent his sabbatical here two decades ago.

From left to right, Brandon (HNEI researcher, co-host), his wife Nicky, Stuart (chairman of the Microbiology Department at the UH, co-host), his wife Akemi to his right, Tadashi, Atsushi (professor from TUAT) and Mayumi, Tadashi's wife.  I join Tadashi's larger group at PF Chang's tomorrow night, then Tadashi, Mayumi, Brandon and Nicky come to 15 for dinner Sunday night.  Sounds like all I do is eat, but we all do the same at least three times/day.


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