Chef Mavro's BlogBlogging about food & wine
Lilikoi Malasadas 2012
Chef Mavro has always complained that his famous lilikoi malasadas were too rustic and not up to the fine dining level of the rest of his menus. But for 14 years, by guest demand, they have remained on every menu basically unchanged. Now in July 2012, Pastry Chef Lynette Pflueger has applied her skill and creativity to reinvent this dish while retaining the key flavor notes.
“The three lilikoi-filled malasadas are still there. But now we’ve added lilikoi in two more ways – as a crème chiboust (pastry cream lightened with meringue) and topped with the delicious crunch of lilikoi seeds, and as a Hawaiian vanilla lilikoi ice cream that I make fresh every morning of course. The accents add a lot and are all from that part of the world – greek yoghurt parfait, candied pistachio, and the interesting heat of a peppercorn from the Urfa region of Turkey,” explains Lynette.
MALVIRA, BIRBET, ITALY
“red wine made from the brachetto grape with a slight sparkle and notes of fresh plums and berries”
our rare wine selection
BROADBENT, 1964 BUAL MADEIRA, PORTUGAL
“salted caramel, baked apples, and hazelnuts lifted with a vivacious acidity for a 48 year old wine”
Ed Morita of Nonstop Honolulu reviews Chef Mavro’s Naked Cow Dairy cheese dinner”
Photo Credit: Ed Morita/Nonstop Honolulu)
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.