Chef Mavro's Blog
Honolulu restaurant Chef Mavro adds his Mom’s Pistou Soup
Mother’s Day Dinner only Sunday, May 10
Mom deserves the Chef Mavro experience on Mother’s Day. Reserve now for dinner at Chef Mavro restaurant, Hawaii’s top rated restaurant for food (Gayot 18/20). Plus on Mother’s Day, Sunday, May 10, Chef Mavro will offer his Mom’s Pistou Soup! This irresistible comfort food of spring beans and ham sprinkled with country bread croutons will be offered as an appetizer served tableside. Family tables, an ambiance designed for conversation, and friendly service makes this the perfect choice for Mother’s Day.
Chef Mavro explains his inspiration for Pistou Soup, a Provencal comfort food: “My Mom was half-Italian and half Austrian and lived in Marseilles, She was cooking a legendary pistou soup. It was the best in the whole world. Her soup included a large variety of spring beans, ham hocks, tomato, salted pork belly, and of course one ton of basil and parmesan cheese. And…love, always the best ingredient. I’m still carrying on her recipe when I cook a pistou soup.”
Flexible course menus from $95; 4 and 6 courses and the Grand Tasting Menu. Guest favorites from the current Spring Menus are Berkshire Pork Loin Pho; Roasted Keahole Lobster, island sweet corn & shiso fritter; Wagyu Beef medallions loco moco, sautéed pa’i’ai; and a Mother’s Day dessert of lychee and cassis. Other options include oysters, salad of upcountry greens, snapper, lamb, wagyu beef, and more.
Reservations from 5:30-9:30 p.m. (808) 944-4714. View all menus and receive confirmation online at www.chefmavro.com Contemporary Hawaii Regional Cuisine with the highest food rating in the Islands., Gayot 18/20. Find Chef on Facebook and Twitter and Instagram.
Do you wonder what it’s like to dine at Chef Mavro? Read through Open Table (OT) Honolulu guest reviews of Chef Mavro for a true taste of what you can expect. OT is different from other review sites in that their system only sends review forms to people confirmed as actual guests.
Here’s what OpenTable Honolulu guests have posted over the last month or so:
“a great new experience – definitely going back again.”
“impeccable menu – the flavorful Pork (a very sophisticated take on Pho) was exceptional.”
“flawless – unusually veg-friendly.”
“incredible meal – Chef’s spring menu is unbelievably delicious
“worth Michelin stars – service was great from the moment we entered the place, we had the 4 & 6 course menus with wine pairings. Food was inventive and exceptional, including dessert.”
For another view of Chef Mavro restaurant, follow Chef on Facebook or Instragram where he posts himself. You can feel his excitement about cooking, the new Spring menu, home cooking and other food topics!
New Yelp 5 star rating for Chef Mavro restaurant today by Josie in Honolulu: “It is such a pleasure and an indulgence to dine at Chef Mavro. The dining room is warm and cozy. The staff courteous and ready to please. The cuisine perfectly executed…Overall, the experience was memorable and well worth the price. Will make it a point to return.”
See Josie’s 10 food photos and description of each course from her recent Spring Menu dinner at Chef Mavro restaurant. Reserve your table now.
Taylor Farms Shigoku oysters were selected by Chef Mavro for his Spring Menu after a wide search for the very best sustainable oysters. Shigoku are perfectly suited for this dish that bursts with fresh flavors of the sea.
Poached shigoku oysters on baby leek salad, lemongrass kanten, sriracha trout roe, ogo mignonette
wine pairing: domaine laroche, 2012 chablis premier cru “vau de vey,” france
“bright, fresh of aromas of apple, citrus & limestone, clean refreshing finish”
This delicious dish with shigoku oysters has become an instant favorite since the Spring Menu started. Reserve your table now
Five generations of a Washington State family have continued their commitment to excellence with this plan: “Our mission is to sustainably farm quality shellfish from larvae to table while being responsible community citizens and active stewards for our marine environment.”
Pilates class for oysters! More from Taylor Shelfish Farms as they describe this special oyster: “Our most innovative oyster, Shigokus are Pacific oysters grown in bags that are attached to floats that go up and down in the tides, tumbling the oysters. Every time the oysters get agitated, they use their muscles to close their shells. It’s like Pilates class for oysters twice a day, and the result is an oyster with wonderfully firm flesh and a deep cup. Shigoku means “ultimate” in Japanese, and we think these unique oysters fit the bill.”
Gather family or friends for Easter Dinner at Chef Mavro with choices to please everyone. The new Spring Menu offers Provence roasted niman ranch lamb loin; pork loin pho; wagyu beef, and for seafood lovers lobster; onaga; and oysters. Start with a glass of festive champagne or Domaine Laroche 2012 Chablis premier cru. Check the menu for complete details www.chefmavro.com/english. Tables for Easter Dinner from 6 p.m. on Sunday, April 5.
Chef Mavro remembers Easter in his childhood as “the best time to eat chocolate!” And our Pastry Chef Jose Calpito will fulfill your chocolate dreams starting with his Waialua Sesame Seed Crunch Chocolate Bars shown here at the starting point for this flavorful and colorful dessert.
Chef Mavro restaurant is happy to showcase the Andis Winery Estate 2012 Cabernet Franc, Sierra Foothills. This is the perfect pairing for Chef Mavro’s new Spring Menu pork pho dish. Starts Wednesday, March 18. Reserve your table here.
Berkshire pork loin & crispy belly pho, pickled green papaya, mung bean vermicellim pork consommé, kale & thai basil, aleppo pepper
Insight from Andis Winery:
“100% cabernet franc from two of our favorite and highest elevation vineyards, the Cabernet Franc was originally the first Andis wine to be aged in our egg-shaped concrete tank. This technique continues with the 2012 vintage, which helps to preserve the delicate and perfumed nature of this wine. Inspired by the amazing wines of France’s Loire Valley, the grapes were fermented gently and slowly to capture the plush fruit character and bright cherry aromatics. It opens on the palate with juicy flavors of raspberry, tea and dark chocolate, with a long-lasting finish.” www.andiswines.com
Chef Mavro restaurant (808) 944-4714 2015 AAA Five Diamonds; highest food rating in Hawaii 18/20, Gayot
Truffles are not created equal! Chef Mavro has tasted them all and flies in only fresh Perigord truffles for your enjoyment. These delicacies are called “black diamonds” for their distinctive color, the price that they command and for their status as the best. You’ll find these addictive black truffles only during a few Winter months including right now! Book your table in the next few weeks so you don’t miss this amazing flavor experience. Fresh truffles are sliced table side over truffle-friendly dishes adding to the drama and photo ops of course.
The Egg Osmose is the most famous star of Chef Mavro’s truffle show but many feel that truffles sliced over the Meli-melo of upcountry vegetables are the best. We look forward to cooking for you and hearing which truffle-friendly dish is your favorite. But book now as the season is slipping away!
A Week of Romance is celebrated at this romantic Honolulu restaurant Chef Mavro from Wednesday, February 11- Sunday, February 15. Our 4-course & 6-course Winter Menus with the Valentines dessert (pictured) are offered on Feb. 11, 12 and 15.
Most recommended is the 6-course Valentines Eve Menu on February 13th. Tables are available at popular times for this romantic feast. Treat your Valentine to Chef Mavro, the restaurant with Hawaii’s highest food rating 18/20 Gayot and the AAA Five Diamond rating. The best for the best!
Valentines Eve Romance Menu February 13, 2015
menu 135.00 wine pairings 98.00
caviar amuse bouche
white sturgeon malossol caviar
poached stellar bay oyster, baby leek étuvée, lemongrass kanten
peterson’s upland farm egg, truffle “osmose,” potato mousseline
chervil, san danielle prosciutto ribbons
jean-marc brocard, 2012 chablis premier cru “montée de tonnerre,” france
sesame seed seared hudson valley foie gras, baby cauliflower fritter & purée
balsamic glaze, toasted brioche
château roûmieu-lacoste, 2011 sauternes (premium selection)
roasted keahole lobster, chorizo-crustacean taro puff
upcountry vegetable fricassée in tamarind-tapioca jus, lobster essence
louis jadot, 2011 meursault “charmes,” premier cru, france (premium selection)
provence roasted niman ranch lamb loin
socca & basil ratatouille, sweet spiced lamb jus
montevetrano, 2009 colli di salerno, campania (premium selection)
brie de meaux
brie de meaux baked in brick dough
salad of escarole lettuce with lardons, toasted walnuts
périgord truffled vinaigrette
louis roederer multi-vintage, “carte blanche,” reims
honeydew melon in champagne gelée, fresh mint
waialua chocolate cremeux, raspberry coulis & sand
lemongrass bavarois, jackfruit sorbet, pistachio brittle, rose water kisses
fonseca, 20 year tawny port
George Mavro continues his legacy of AAA Five Diamond restaurants with his 2015 win of another Five Diamond rating for Chef Mavro, his Honolulu fine dining restaurant located 5 minutes from Waikiki. For your bucket list this year – dinner in Hawaii’s only independently owned AAA Five Diamond restaurant!
January 16, 2015
http://newsroom.aaa.com/2015/01/aaa-adds-14-hotels-restaurants-exclusive-five-diamond-list-2015/ (xxxx) indicates year establishment first received current, consecutively maintained Diamond Rating. * indicates establishments new to the list by year-end 2014.
Chef Mavro (2008)
La Mer (1990) (in the Halekulani)
Kai (2006) (in the Sheraton Wild Horse Pass Resort & Spa)
The Belvedere (1995) (in The Peninsula Beverly Hills)
Erna’s Elderberry House Restaurant (1996) (in the Château du Sureau)
The Kitchen Restaurant (2011)
The Restaurant at Meadowood (2013) (in the Meadowood Napa Valley)
Addison (2008) (in The Grand Del Mar)
Benu (2012) Gary Danko (2003) Saison (2014)*
The French Laundry (2005)
The Penrose Room (2007) (in The Broadmoor)
Winvian (2010) (in the Winvian)
Palme d’Or (2014)* (in The Biltmore Hotel Coral Gables)
Salt (2012) (in The Ritz-Carlton, Amelia Island)
LAKE BUENA VISTA
Victoria & Albert’s (2000) (in Disney’s Grand Floridian Resort & Spa)
Chef Mavro (2008) La Mer (1990) (in the Halekulani)
Acadia (2013) Alinea (2006) Everest (1996) Grace Restaurant (2013) Sixteen (2013)
(in the Trump International Hotel & Tower)
The Oakroom (1998) (in The Seelbach Hilton Louisville)
The White Barn Inn Restaurant (1992) (in The White Barn Inn & Spa)
Wheatleigh’s Dining Room (2005)
(in the Wheatleigh)
Joël Robuchon (2006)
(in the MGM Grand Hotel & Casino)
Le Cirque (2003)
(in the Bellagio)
(in the Bellagio)
Restaurant Guy Savoy (2008)
(in the Caesars Palace)
(in the Mandarin Oriental Las Vegas)
Del Posto (2011)
Eleven Madison Park (2012)
Jean-Georges Restaurant (1998)
(in the Trump International Hotel & Tower)
Le Bernardin (2012)
Per Se (2013)
Blue Hill at Stone Barns (2011)
Herons Restaurant (2011)
(in The Umstead Hotel & Spa)
The Fearrington House Restaurant (1995)
(in The Fearrington House Inn)
Orchids at Palm Court (2014)*
(in the Hilton Cincinnati Netherland Plaza)
(in the Nemacolin Woodlands Resort)
Fountain Restaurant (1994)
(in the Four Seasons Hotel Philadelphia)
The French Room (1989)
(in The Adolphus)
The Inn at Little Washington Dining Room (1988)
(in The Inn at Little Washington)
The Herbfarm Restaurant (2002)
# # # # #
This Maui Pineapple dessert is an explosion of tropical flavors! Pastry maestro Jose Calpito showcases the sweet Maui Gold Pineapple along with his house-made coconut sorbet, tropical guava, rosemary semifreddo and crunchy sansho.
Wine Pairing: MACULAN, 2012 DINDARELLO, VENETO
Sommelier Doug Johnson notes: “aromatic nose of ripe citrus fruits & orange blossom; sweet, full-bodied, long finish”
New Year’s Eve Dinner at Honolulu restaurant Chef Mavro – a gourmet experience of food & wine!
Wednesday, December 31, 2014
A foodie’s dream and a celebration of food and wine with elegant gold & black decor and favors.
Featuring the ingredients of culinary dreams: fresh truffles, caviar, abalone, foie gras,
onaga, lobster, wagyu beef, cheese, and the Grand Dessert of 2015!
Close to Waikiki if you plan to finish the night with fireworks and dancing.
8-course experience 335 (220 menu; premium wine pairings 115) plus tax & tip
white sturgeon malossol caviar
peterson farm egg bavaroise
flavored with lemongrass, served in the eggshell
BILLECART-SALMON, MULTI-VINTAGE “BRUT RESERVE,” MARUEIL-SUR-AŸ
confit big island abalone, honomu hearts of palm salad
granny smith apple, kahuku corn, grapes, shiso, yuzu, ume coulis
WAKATAKE JUNMAI DAIGINJO “ONIKOROSHI” SAKE, SHIZUOKA PREFECTURE
hudson valley foie gras au torchon, cocoa nibs crust
mole coulis, almond-hanapepe salt tuile
DONNAFUGATA, 2010 PASSITO DI PANTELLERIA “BEN RYÉ,” ITALY
bourride of steamed day boat catch
braised fennel, aϊoli emulsion
E. GUIGAL, 2011 CONDRIEU, FRANCE
périgord truffle risotto, crustacean sauce
LOUIS JADOT, 2011 MEURSAULT PREMIER CRU “CHARMES,” FRANCE
tajima wagyu loco moco, quail egg sunny side up
potato mochi, pomegranate teriyaki glaze
DOMAINE LUCIEN BOILLOT, 2006 VOLNAY PREMIER CRU “LES ANGLES,” FRANCE
BRIE DE MEAUX
imported french brie, flavored with périgord truffle
on salad of frisée aux lardons
DOMAINE DES BAUMARD, 2008 COTEAUX DU LAYON “CLOS DE SAINTE CATHERINE,” FRANCE
LE GRAND DESSERT 2015
waialua chocolate-crispy rice bar
lilikoi white chocolate namelaka
KLEIN CONSTANCIA, 2005 VIN DE CONSTANCE, SOUTH AFRICA
First of all, our Chef Mavro Restaurant family
joins me & my wife Donna
in wishing you Delicious Holidays & an Astonishing 2015!!!
Festive Lamb Provençal on our 6-course Winter Truffle Menu
It’s a beautiful gift from Mother Nature, our Périgord truffles just arrived, as they do every year just before Christmas. And so our new Winter Truffle Menu starts December 17th and we’re open every night through the Holidays.
Truffle slices falling on more truffles!
Captured by our friend world-famous photographer Sherrie Ott.Don’t miss your Périgord truffles fix!
I love to observe the cycles of the truffle season. The season starts in Fall with Burgundy truffles, black outside, coffee color inside. They are cheaper than Périgord but no comparison with Périgord truffles. In Fall you find also white truffles from Alba Italy, they are delicious & very expensive. Their garlicky overtone is more appropriate for Italian cooking, gnocchi, pasta, risotto etc… At the end of the white truffle season comes Winter and the Périgord truffles…It has to freeze in Provence for the black truffles to pop up under oak trees! These treasures are black outside & black inside, you cannot be mistaken. They are not cheap at all; it’s why we call them the “black diamonds.”
As soon as they are delivered from France to our kitchen door, we open the box and they perfume the whole kitchen with their aroma! It’s totally addictive…but don’t worry, I never heard of truffle overdose! So every year just before the Holidays, we are proud to be the first to offer a Périgord truffle fix.
As you may know, every year we feature what is now our classic, Peterson egg upland farm, truffle “Osmose” with potato mousseline & San Danielle prosciutto ribbons.
When we receive the truffles, we store them in a hermetically sealed box with the eggs. By the osmosis process the eggs are naturally infused with truffle aroma.Then they are poached in order to preserve the truffle flavor. We serve them in truffled potato mousseline, topped with pickled shallot, prosciutto ribbon, chervil leaves & more truffles on top.
We selected the Jean-Marc Brocard, Chablis premier cru “Vaulorent.” I love our sommelier Doug Johnson’s description of this wine: “wet stone, white flowers & fruit notes; complex & intense, good length.”
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Truffled Brie de Meaux Mousse
If you never had Brie de Meaux, you don’t know brie…and if you never had this delicious cheese flavored with truffles, you don’t know Brie de Meaux..
We whisk the brie to a fluffy consistency, add chopped truffles, make it into a quenelle on top of country bread croutons served with escarole lettuce, lardons, walnut-truffle vinaigrette “et voila,” simple & delicious…
The pairing, Domaine Huet, Loire, Vouvray sec (dry) ask Doug about the “expressive aromas of apple, quince & honeysuckle, creamy long finish.” Don’t get him started, I’m sure that he can talk to you about the bouquet, aromas & flavor of this wine forever!
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These are fun vegetables!
Our new “méli-mélo”of upcountry vegetables. I love working on veggies…Vegetables don’t have to be boring, almost by tradition people kill them! Especially when they are blanched. In our kitchen we don’t blanch our vegetables. Instead each one is cooked the best way is supposed to be. We étuvée carrot, leek, fennel etc…we bake beets, we braise asparagus, broccoli…and when it is better not to cook them, we don’t. Red radish is an example…Also, this season we accompany the méli-mélo with a “sauce verte,” translation, green sauce…
We chop finely a selection of “fines herbes,” including chervil, chive, tarragon, parsley & cilantro mixed with a pinch of French mustard & extra virgin olive oil. This sauce is the main condiment of our veggies plate…
These are not boring vegetables especially paired with the Fiddlehead, Sauvignon Blanc, “Happy Canyon” from Santa Ynez Valley & as Doug likes to say, it’s “fresh pear, vanilla & citrus notes, with hints of apricot and balancing acidity” also balance the méli-mélo beautifully…These are fun vegetables!
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If I’m visiting Nice on the Côte d’Azur, you know where to find me!
Lamb, socca & ratatouille – I am very excited about this recipe. Totally inspired from the French Riviera, Côte d’Azur. When food is concerned I like to include the French Riviera into my Provence. If I am visiting Nice, you know where to find me…in the Vieux Nice (old part of the town) eating socca.
In fact socca is more considered as street food that you buy from vendors as you wander around the old streets. But what is socca?… Here is the recipe, chick pea flour, water, extra virgin olive oil that’s all. If you have a very hot oven, more than 500 degrees, & are not afraid to burn yourself with the boiling oil it’s also easy to make. If not, come to the restaurant we are always happy to make for you! It’s what we are here for, aren’t we?
I don’t have to describe ratatouille, you know what it is. Except that I have totally deconstructed the recipe to make sure you can appreciate every single one of the 1000 ingredients.
With the lamb, you have the opportunity to enjoy the prestigious Italian Brunello di Montalcino from Piancornello…by the glass of course!
Again, I’m way too long & I have no room to talk to you about the wonderful new desserts from our Jose Calpito, but don’t go anywhere I will keep you posted.
Did I wish you the best for 2015?…yes I did…
Aloha, Mahalo & Merci Beaucoup for letting us cook for you!
George Mavro, Chef Mavro
Honolulu, December 17, 2014
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Chef Mavro Gift Certificates include a glossy logo box with a card for your personalized greeting. When you drop by to pick it up you’ll receive a complimentary package of our house-made blondies!