The highlight of the business trip to Hawaii

Sautéed foie gras served on a small cake of steamed sushi rice with a drizzle of mirin-balsamic glaze and a touch of truffle oil. Were I freakin' rich, I'd try to replicate it, but, really, it was enough just to eat it.

Oh. My. God.

http://www.hiltonwaikoloavillage.com/dining/imari.asp

Waiting for some autumnal weather here; I have some gorgeous oxtails in the freezer.