Chef Mavro's BlogBlogging about food & wine
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.
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
Chef Mavro offers his Mom’s Pistou Soup for Mother’s Day Dinner
For one night-only-on Mother’s Day, Sunday, May 13, Chef Mavro will offer his Mother’s Pistou Soup sprinkled with country bread croutons, as a complimentary appetizer, served tableside, for all guests of his fine dining restaurant.
Chef Mavro explains his inspiration for Pistou Soup, a Provencal comfort food:
“My Mom was an angel. She was very romantic, always reading and listening to music. She loved art and 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 $75 include 3-, 4-, 6- courses and the Grand Tasting Menu. Guest favorites from the current Spring Menus are Muscovy Duckling, gingered green mango chutney, sweet kahuku corn fritter, “modern” bigarade sauce; Roasted Keahole Lobster, red bell pepper compote, espelette, crustacean jus & basil oil, fennel crisp; and Fillet of Island Catch crusted with mochi, citrus-sansho sauce, jumbo asparagus & velouté.
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 18/20 the highest Gayot food rating in the Islands. Find Chef on Facebook and Twitter. Chef Mavro restaurant 1969 S. King Street, Honolulu Hawaii 96826
On the way back from picking up exotic fruits in Waimanalo at Frankie’s Nursery, Chef dropped by Geoff Lee’s glass studio, Island Glassworks, in Kailua. He wanted Geoff to know how much guests of Chef Mavro restauraant enjoy his dramatic glass sculpture installed next to table 52. Glass art lovers may want to request that table although the installation orange, cobalt blue, and coral glass flames (or leaves depending on your interpretation) is easily viewed from nearly all tables.
Lobster – Basil
roasted keahole lobster, red bell pepper compote, espelette
crustacean jus & basil oil, fennel crisp
jean-marc brocard, 2009 chablis 1er cru “montee de tonnerre”
our sommelier rare wine selection
jean-philippe fichet, 2008 meursault “le tesson”