One of many new Spring Recipes: Baby veg­eta­bles from MA’O Organic Farms, hand selected dur­ing an in-field tast­ing with chef de cui­sine Kevin Chong, each one cooked in its best fla­vor­ful way. 

Click here for Chef Mavro’s Let­ter on the new Spring Menu

http://archive.constantcontact.com/fs013/1102026593933/archive/1103219227744.html

Ahi comes in many grades and prices

Sashimi grade big­eye ahi (tuna) priced from 9.50 to 21.50 for fish caught maybe from the same boat.
Ques­tion from B On Hawaii: + caught from the same ocean! why? qual­ity, you think, or time in a refrig­er­ated case? do tell.

Thanks @bonhawaii I was hop­ing some­one would ask these ques­tions.
Why? first for sashimi grade, fat con­tent, from the skin up: mea­sure one, two, three fin­gers.
Watery is bad. Color (less red means more fat, dark red is not the best). Fresh­ness, time in the ice, how deep the ahi has been caught, tem­per­a­ture of the water, matu­rity, where the fish has been caught etc…one hun­dred rea­sons the range of the price in the Hon­olulu mar­ket can be from $3.00 to $35.00/pound.

Canape action station

Why are our cater­ing ser­vices known as the best of the Islands?

Chef Mavro and his team cook to the high­est stan­dards every time. That means cook­ing every­thing “á la minute” fresh to order includ­ing canapés, gar­nishes and veg­eta­bles. Chef Mavro’s expe­ri­ence is a guar­an­tee of great food from canapés to sit-down tast­ing menus

For large groups such as cor­po­rate gath­er­ings, wed­dings, and cel­e­bra­tions, we cook from action sta­tions. A “top gun” chef at each sta­tion pre­pares each course just as we do in the restau­rant “à la minute.”

No food lin­ger­ing in warm­ers, no pre-cooked food served from steam tables, no oxi­dized canapés. This is the Chef Mavro promise: your food will be of the same qual­ity for sev­eral hun­dred guests as for a table of two.

What for­mats are available?

1. Cock­tail recep­tions – Lux­ury bou­tiques often chose Chef Mavro to pro­duce and serve one-bit canapés in the store to pro­vide an attrac­tion and focal point dur­ing pro­mo­tional events.

2. Gala din­ners with table ser­vice — Sit-down din­ners offer optional add-ons such as Chef’s per­sonal and enter­tain­ing descrip­tion of the menu; Som­me­lier descrip­tions of wine pairings

3. Cook­ing Sta­tion stroll-around events solo or with other chefs

4. Team Build­ing events — Chef Mavro and his culi­nary team have years of expe­ri­ence orga­niz­ing small groups of peo­ple into teams for hands-on cook­ing expe­ri­ences fol­lowed by sit-down lunches or din­ners at a Chef’s Table for infor­ma­tion con­ver­sa­tion with Chef Mavro.

5. Food & Wine Pair­ing events — Chef Mavro and his som­me­lier are expe­ri­enced in pro­duc­ing a lunch or din­ner event that includes guests blind tast­ing 3–5 wines with each dish and vot­ing on which food & wine pair­ing they pre­fer.
This event is edu­ca­tional and highly enter­tain­ing as it inspires lively dis­cus­sion at the tables.

6. Farm Tours and on-location cook­ing demos – Chef Mavro can pro­duce a cook­ing demon­stra­tion lit­er­ally any­where. An exam­ple of a unique loca­tion is the Sum­ida water­cress farm in Aiea, as well as farm part­ners on the Big Island and Maui.

7. Week­end in the Coun­try with Chef Mavro – com­bi­na­tion of in-kitchen hands-on cook­ing expe­ri­ences, gourmet meals and farm tours. This event has been staged twice at a lux­u­ri­ous Big Island inn.

8. Pri­vate Cook­ing Classes for celebrities

Where can events be staged?

Chef Mavro and his culi­nary team have pro­duced catered events as far away as Tokyo and Osaka, and as close as Lanai, Maui, Kauai and the Big Island and at pres­ti­gious venues on Oahu.

Exam­ples of venues:
Hotels includ­ing New Otani Osaka, Miyako Hotel Tokyo, var­i­ous Four Sea­sons Resorts, Mauna Kea Beach Hotel etc.
His­toric loca­tions such as Iolani Palace,
Pri­vate estates such as Shangri la and the Sul­li­van Estate

What size groups?
Group size has ranged from 2 to 500.

Con­tact: Call 808–944-4714 or email chef@chefmavro.com

Inter­ested in a quick look inside the Hon­olulu Fish Auc­tion? Also Chef Mavro demos his pop­u­lar appe­tizer Mar­i­nated Hebi, Amer­i­can Caviar.
Video from KGMB9 TV May 12, 2009
http://kgmb9.com/main/content/view/17089/110/

Chef Mavro, KGMB9’s Ram­say Whar­ton, and Brooks Tak­e­naka, gm, UFA