Spring Break Pop Up with JMR Food Concepts at the Embassy Suites Waikiki

Lobster Rolls 2.0

Last weekend, I was invited to attend the Spring Break Pakini Bar & Lounge Weekend Pop Up series at the Embassy Suites Waikiki featuring a VIP Chef's Table by Chef Jason Ramirez of JMR Food Concepts.  Guests of the Chef's table were treated to many delicious dishes as well as innovative and tasty wine cocktails by Oeno Winemaking and sweet treats by Coco's Cakes Hawaii.

Chef Jason is the owner of JMR Food Concepts and has over twenty years of culinary experience in San Francisco and Honolulu. He recently participated as a sous chef at James Beard House Foundation and lucky for us that experience has inspired him to bring his skills back to Hawaii. His company JMR Food Concepts provides private Chef's table, private catering, and consulting.   

Be on the lookout for more great events by Chef Jason of JMR Food Concepts and Embassy Suites Waikiki!

Embassy Breeze complete with passion fruit smoke!

Oeno Winemaking's Pineapple Hibiscus Smash

24 Karat Magic Ribs

Blazed Dynamite Opihi

Truffled Lobster Mac n Cheese

Fried Lumpia

Heart Spam Musubi

Strawberry Rose Japanese Cheesecake Push Pop

Li Hing Pineapple Dole Whip Japanese Cheesecake Push Pop

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Private Dinner by Gochi Grill

Gochi Grill is one of my new favorite restaurants, and I thought it would be a great idea to ask Chef John Iha and Chef Sean Uyehara to do a private dinner for a small group of my friends at a home (especially since the last time our group was together, the restaurant staff had to close all the doors to a private room we were in because my friends can be quite loud!).

Fortunately, the Gochi Grill chefs were game to do a dinner for us (their inaugural), and it turned out to be fabulous.

They arrived to the house a few hours early to prepare and set the table for our small group of seven. 

They prepared a four-course meal: 

Torched Ama Ebi - Yuzu Panna Cotta, Tomato Jus, Ginger and Chiso

Seafood Medley - Crab, Manila Clams, Mahi Mahi, Lobster, Tomalley Butter, Cherry Tomatoes, Calamansi, Thai Basil

Tako Karaage, Miso Sauce, Chili Foam, Mint

Intermezzo - Berry Granita, Sake, Rum, Lemongrass

Sous Vide of New York Steak - Red Wine Demi, Potato Au Gratin, Roasted Vegetables

Everyone enjoyed the dinner and they were all very impressed!

My personal fave was the Tako Karaage (loved the miso sauce), and the Seafood Medley and Steak were popular dishes amongst the girls.  We all loved the Intermezzo as well (I wish I had more for dessert!).

I ate each dish in its entirety, except for the steak, as it was quite a big piece (and others agreed that it was a generous portion). 

We were all blown away with the flavors and presentations of each dish. 

I know the girls had a great time at this private dinner (the chefs may have thought they were a little crazy, but that's why I love those girls!), and we were all extremely appreciative that the chefs made the dinner a very special one.

Thank you Chef John Iha and Chef Sean Uyehara!

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