One of the truly great things about working at Mach49 is that the company shuts down for the end of year holidays. For two full weeks. I suspect that, for many employees, this is used as a chance for travel and vacationing. But for me, it's a chance to dedicate the kind of time I want and need to dedicate to cooking and to eating great food. It's a chance to really experiment and really feast.
This year has been, perhaps, the pinnacle of this way of thinking. From great restaurants in Honolulu to multiple crazy good feasts with chef friends, it's been unreal. Huge mahalos to everyone who cooked with and for us; and to all who enjoyed the food with us. And most of all... a massive thank you to Valerie for putting up with my obsessions. It was a GREAT way to end 2024.
Following are some pics from the last 10 days of eating.
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| The return of the Waiakalua Espresso Garage |
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| Local pork belly with fish sauce caramel |
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| 36hr sous vide Prime Rib finished over charcoal |
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| USDA Prime rib caps with béarnaise |
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| Seafood soup |
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| "Eggs in a Nest" |
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| Tempura long beans with a black sesame garlic emulsion |
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| #1 sashimi grade big eye tuna |
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| Somebody likes béarnaise |
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| Chicken and waffle at Bar Podmore |
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| Corn beignets at Nami Kaze |
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| Deviled eggs at Fête |
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| Plating seafood soup (📷 by Jana) |
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