As most of you know, Elizabeth and I are now engaged. I popped the question during our vacation to the Big Island of Hawaii last weekend. We were attending the wedding of two close friends and I decided that there was no better time or place. We arrived on Wednesday and checked into the Hapuna Prince Resort on the northwest side of the island. The property and views are amazing. I highly recommend it. We spent the entire day Thursday driving around the island from one picturesque place to the next. We saw turquoise oceans, towering waterfalls and smoking volcanoes. Friday we spent with friends by the pool- the beach was closed due to a 15-foot Great White shark that was patrolling the coast. Saturday was our friends' wedding. It couldn't have been more beautiful. We celebrated well into the night...maybe a little too well.
Sunday morning came and we said goodbye at breakfast to everyone grabbing a quick bite before their flights. Elizabeth and I went back to bed and when we got up, I decided it was time. From our balcony I could see that the beach was still closed due to the shark. So I moved on to Plan B and proposed on the balcony. I coaxed Elizabeth out to look at the water. After a few heartfelt (read private) words, I pulled out the ring box and dropped to one knee. Elizabeth was shocked. I was a little too. It's a time I will never forget. After slipping the ring on we sat for a while just enjoying the view and the moment. And the rest as they say...is the future.
Enjoy the slide show.
It"s About Time
I am a late bloomer when it comes to technology. I got a pager after I graduated from high school. I almost made it to 25 years old without a cell phone. I probably won't have a blackberry before 2010. However, I've decided that I won't live another day without a blog. Now you're probably asking yourself, why should I read anything Adam writes? What makes him so special? The only answer I have for you is: experience. Not the type of experience that you'd find on a Yale graduates' resume, nay, the kind of experience that makes others glad they don't have it. For example, I once gave my cell phone number to a homeless guy. This is precisely the cross section of the human experience that I bring to the table. I promise you'll be entertained.
Monday, May 19, 2008
The next nine posts are dishes from an epic 9-course dinner that lasted over 6 hours. We decided to do an evening of small plates, but still following the guidelines of a traditional meal. We started with finger foods, moved on to appetizers, then salads, a few main courses and finally dessert. Everything is pictured in the order we ate, except we began with a snack of spiced almonds and blue cheese stuffed olives. We kicked off the night with champagne to pair with the smoked salmon, then matched a different wine with each ensuing plate. I haven't listed the wines because frankly I don't remember any of the names, especially towards the end. It was epic. Enjoy!
The goat cheese was covered in panko bread crumbs and baked at 400 degrees until slightly browned. The salad was made with prepared lentils, chopped walnuts and chives. It was dressed with red wine vinegar and walnut oil.
This light version of Caesar salad was made with romaine hearts and a dressing of egg, lemon juice, anchovy paste, Worcestershire sauce, garlic and olive oil. It is served in a bowl made by melting freshly grated parmesan cheese and then forming it over a bowl while still pliable. The salad is garnished liberally with fresh cracked black pepper.
The shrimp were grilled indoors using a cast-iron grill pan. They are served next to a piece of polenta that has been fried in olive oil until crispy on both sides. The accompanying barbecue sauce is made with apricot jam, molasses, cider vinegar, and liquid smoke. The spinach was wilted in sauteed scallions and garlic with a little lemon juice.
The pork loin was roasted at 425 degrees for about twenty five minutes. It was simply prepared with olive oil, salt and pepper- as were the vegetables. The fig sauce was made with dried figs, chicken stock and a number of spices including cinnamon.