Chef Mavro's BlogBlogging about food & wine
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”
Mahalo to guest Giovanni Hale who posted on yelp.com about his dinner on Friday, March 30, 2012
“When it comes to finding a spectacular place to dine in Hawaii, you have no shortage of local restaurants willing to cater to your needs. If you are anything like me you are willing to search for that special place to convey the emotion you feel for the person or people you choose to dine with.
My sisters birthday is a special moment for me and my family so I wanted to ensure she felt like a queen. I used opentable to reserve that special table, but due to a scheduling conflict I was unable to dine on her birthday. I placed a call to Chef Mavro within 24 hours of my reservations and they were happy to reschedule me(FREE OF CHARGE).
My first time dining with Chef Mavro was a experience I can never forget. On the menu for desert were small carmel candies that left an impression of perfection. I placed a call to the restaurant to confirm if the candies could be remade. I was placed on hold and spoke directly to Chef Mavro. We discussed in detail the menu for the night and he suggested I stick with the assigned menu desserts.
I realized the night of the dinner I would be running late, and placed a call to the front desk to confirm they would inform my party of my tardiness. “Sure Giovanni we will be happy to entertain your guest, until you arrive.” I was relieved to arrive before my guest and ensure my sister table looked “perfect”
I chose the 6 course meal for us with the wine pairings and could not be happier with presentation. The highlight of the night was the hand made birthday cake with a single candle. She smiled in embarrassment but noticed the look on my face as tears began to stream as the waiter placed a additional plate with 5 small hand made caramels with a simple note…”just for you Giovanni, thanks for coming back”
I highly recommend Chef Mavro for a unique dining experience second to none.
Bravo to the Chef”
colorado lamb, french curry vadouvan, poha rice eggplant fritters
cured olives, fennel, thyme relish
(photo credit: Giovanni Hale)
HONOLULU – Gayot just released their highly anticipated “2012 Top 40 Restaurants in the U.S.” and announced that Chef Mavro restaurant has been selected as the only winner in Hawaii. Chef Mavro restaurant also holds Gayot’s only Three Toques 18/20 rating in Hawaii. Other members of the 2012 Top 40 include The French Laundry and Gary Danko in California; Per Se, Jean Georges, Le Bernadin and Eleven Madison Park in New York; Joel Robuchon in Las Vegas; and Alinea in Chicago. Complete list at http://www.gayot.com/best-restaurants/finestrestaurantsusa.html
Gayot comments that the 2012 Top 40 is “our culinary bucket list” that recognizes “the finest dining destinations in America” and that “a dinner at Chef Mavro is a tribute to the bounty of Hawaii’s land and ocean.”
“As a chef, I always hope for a place on Gayot’s Top 40 because for them it’s all about what you put on the plate. This year they called it their bucket list which will attract visitors to the whole Honolulu food scene,” comments George “Chef Mavro” Mavrothalassitis, chef/owner.
Sous Chef Mickey Murakami (middle) and Line Cook Adam Ross (left) with Chef Mavro