Chef Mavro's BlogBlogging about food & wine
Mignardises (l to r): Coconut chichi dango, mocha pave, guava pate de fruit.
Click here for “A letter from Chef Mavro” with great food photos describing the new Fall Truffle Menu.
Tonight Sunday, October 16 is the last night to savor Ahi Tartare & Caviar, to enjoy tableside service of Chef Mavro’s famous Onaga Baked in a Hawaiian Salt Crust and the other “Greatest Hits.” Reserve your table here.
Chef Mavro comments “Please read this story of Mimi Sheraton, the American legend of fine dining critics around the world. Her story is so much what Chef Mavro restaurant is all about. Giving ‘full value’ as she calls it. ‘Intriguing food’ savored in a very comfortable environment and served with care by waiters who are informed. And we don’t have to ‘return’ because we never went away. Thanks to Mimi who has encouraged me over the years and to each of you.”
an excerpt from “Is formal dining dead”
…”But the trend toward informality may be only temporary. If women, inspired by the Duchess of Cambridge, continue to decide that dressing up is the new cool, they may want suitable settings. Many chefs and restaurateurs who made it big with casual eateries may still long to succeed on the serious, formal scene, thereby becoming eligible for top-star ratings from critics. Finally, many fans of informality may soon catch on to the pricing con in some of the least formal and noisily jampacked outposts: that they’re perched uncomfortably on stools with no room for knees or handbags, suffering minimum service. Despite intriguing food, they’re stunned by the shocking checks that suddenly add up to more than those in certain modestly priced, full-service restaurants. When that audience starts demanding full value, the formal — but not stuffy — restaurant may enjoy a welcome return.”
Here’s another chance for an evening of Chef Mavro food nostalgia! Due to popular demand, Chef Mavro’s “Greatest Hits” menu, created to celebrate the 20th anniversary of Hawaii Regional Cuisine, has been extended through Sunday, October 16!
There’s still time to once again savor his Onaga Baked in a Hawaiian Salt Crust, tomato-ogo-fines herbes sauce. Served tableside of course! And Ahi Tartare & Caviar (with an especially stellar wine pairing Rudi Pichler, 2009 Gruner Veltuner from Austria), Keahole Lobster Risotto, Big Island Goat Cheese Mousse, arugula, one-minute strawberry jam, Frankie’s Nursery fresh peppercorn, and more. If you haven’t tried the new Malasadas, how will be able to weigh in on the debate? Do the new flavors of azuki bean and the strawberry li hing mui measure up to the traditional lilikoi? Right now it’s a trio so you don’t have to choose, you simply get all three exciting flavors with Hawaiian vanilla ice cream on guava coulis. Menus are flexible and selections can be moved from one menu to another. Call 944-4714 or confirm your table 24/7 from the reservations page.
It’s a parade! Taste Chef Mavro’s malasadas line up with two new flavors. Don’t worry the winning Lilikoi Malasada will still be there when it’s time for dessert.
But now there are two new taste sensations adding a Chinese and a Japanese twist: Apple Li Hing Mui and Azuki Bean. The Pineapple Coconut Ice Cream and Guava Coulis are still there to complete this celebration of Hawaiian flavors.
Fans in Honolulu today can come to the Rice Fest at 2 p.m. on Magic Island where Chef Mavro will demo his popular Lobster Risotto recipe (now on the Greatest Hits menu). Top food blogger Catherine Toth will MC the half hour demo. Follow on Twitter @chefmavro Friend him on Facebook. Guaranteed to be entertaining with lots of useful cooking tips.
Let the arguing begin on which recipe is THE Greatest Hit! So many will vote for the Day Boat Snapper Baked in a Hawaiian Salt Crust. Some will swear by Ahi Tartare & Caviar, others the Keahole Lobster Risotto, and still others the more recent Big Island Goat Cheese Mousse, Ma’o Farm arugula with Mavro’s new one-minute strawberry jam. The new beef recipe became an instant hit and who can dine at Chef Mavro without being tempted by the famous Lilikoi Malasadas?
Snapper Baked in a Hawaiian Salt Crust, Ogo-Fines Herbes-Tomato Sauce was created by Mavro in 1989 and selected by award-winning food writer Alan Richman for his GQ magazine “Ten Best Recipes of the Year (1993!)” It is served tableside with the fragrance of rosemary wafting up as the salt crust is opened to reveal the fish.
“We’re bringing back some of our most famous farm-to-table recipes to mark the 20th anniversary of Hawaii Regional Cuisine,” comments Mavro.
U.S. Ambassador David Huebner blogs about Chef Mavro sharing tastes of Hawaii in New Zealand a few weeks ago
“It was such an honor to cook for Ambassador Huebner’s two Independence Day events in Auckland and Wellinton promoting goodwill, trade, and tourism between the U.S. and New Zealand,” comments Mavro.
Mavro and his team did their best to hit as many top restaurants as possible especially on Auckland’s high energy harbor “viaduct” with a fish auction/market, the America’s Cup yachts, and the 2011 World Rugby logo store! Along the way he discovered two former Hawaii residents turned winery owners (Kennedy Point) on beautiful Waiheke Island. See Chef Mavro’s personal FB for photos and more reflections. Here is the Ambassador’s blog about Chef Mavro’s visit.