Chef Mavro's BlogBlogging about food & wine
One-night-only opportunity at Chef Mavro restaurant on Friday, June 29 to meet the women of Waianae’s Naked Cow dairy including cheesemaker Gida Synder; a photo op with “Top Cow” Pickles (6-7 p.m.) before enjoying a farm-to-table dinner that will include a cheese plate of five unique made-on-Oahu, Naked Cow cheeses. The “Naked Cow Tasting” plate of five cheeses (with optional wine pairings) will be included in the 6-course menu and offered as a substitution or a la carte with the 3- or 4-course menus. Reservations from 6 p.m. call (808) 944-4714 or reserve online.
Naked Cow 5 Cheese Tasting to include Chef’s newest cheese recipe shown here.
Chef Mavro restaurant is the perfect treat for Dads who love food & wine! Promise him Keahole Lobster with red bell pepper compote, Muscovy Duck with mango chutney, and many other irresistible choices from flexible menus. Plus exotic desserts and house-made ice cream by Pastry Chef Lynette. Call us now for your preferred time. 944-4714
from l to r: Chef Mavro, line cook Adam Ross, pantry James Crowell (in background), and Sous Chef Mickey Murakami laughing at Chef Mavro’s stories of Provence and Pistou Soup while prepping for Mother’s Day dinner tomorrow night. All guests will be served Chef’s Mom’s Pistou Soup as a complimentary appetizer. 944-4714.
Complimentary appetizer of Chef Mavro’s Pistou Soup from his Mom’s recipe (see story), served tableside for all guests. Choose from flexible menus, 3, 4 or 6 course plus Grand Tasting. 944-4714.
Champagne tasting again on Saturday, May 12 at Chef Mavro – rare opportunity for side-by-side comparison of three houses
Sommelier Jordan Nova, featured in the current Modern Luxury, loves champagne! Join him for a rare chance to taste three champagnes, 2 ounces x 3. $39. Marc Hebrart “Special Club” Brut 2006; Paul Bara Brut Millesime 2002; and Rene Geoffroy “Rose de Saignee” Multi-Vintage.
Don’t miss Chef Mavro’s cooking demo of two recipes tomorrow, Saturday, May 5, at Macy’s Ala Moana, 4th level, at Noon. $5 donation to the Hawaii Foodbank.
Read Jo McGarry in today’s Midweek to hear the fascinating story of our Pastry Chef Lynette Pflueger. You’ll meet the magic behind our flavorful desserts, hand-crafted ice creams and sorbets, complimentary after-dinner candies, and irresistible breads! And see an enticing photo of her Haupia Cloud dessert.
Haupia Cloud in Midweek: photo credit Justin Morizono