Chef Mavro's BlogBlogging about food & wine
A peek into Chef Mavro’s kitchen this afternoon…bunches of Sumida watercress delivered direct from the farm by David Sumida. Check the twist tie at your Hawaii market to know that it’s the authentic Sumida Farms brand.
Wine Pairing: Van Duzer, 2007 Dijon Block Pinot Noir, Willamette Valley “bright berry character, intriguing complexity, pleasing balance”
Reserve your table 808-944-4714 firstname.lastname@example.org
You don’t have to fly to Marseille and lose on the Euro exchange to enjoy Bouillabaisse. But there are only 5 more nights to enjoy Chef’s specialty as it will go off the menu after Thursday, December 15 (because Holiday Menus start on December 16). Chef wakes up every morning calling his sources for menpachi, the rock fish so essential for the flavorful fishermen’s broth in which he poaches the dayboat snapper. A labor of love to bring you an authentic Provencal treat.
The recipe has inspired rave reviews from guests about their memorable experience as the luscious aromatic soup is poured over the snapper. Also pictured here are the yukon potatoes, rouille (a special aioli for bouillabaisse) and a country bread crouton. The optional wine pairing:
Chateau de Pibarnon, 2008 Cotes de Provence Rose, Bandol
“melon, white pepper, cherry, white peach, delicate & refreshing”
“Divine” is the most frequent exclamation at the first bite of Chef Mavro’s winning truffle recipe. Fresh Island eggs from Petersons’ Upland Farm in Wahiawa absorb their first truffle flavor by “osmosis” as they spend some hours nestled on a bed of rice in a refrigerated glass jar with the precious truffles, flown in fresh from France of course. Then fresh truffles are added to the recipe during preparation. Finally, if you choose, you can have fresh truffles sliced tableside over this extraordinary recipe. If you’ve never tried fresh truffles, this recipe offers the perfect first taste.
Truffle poached egg “osmose”
petersons’ upland farm egg, served with a potato mousseline,
chervil. serrano ham ribbons
Hawaii CEOs have long chosen Chef Mavro restaurant for important business conversations. Discreet service and a serene ambiance sets the perfect stage for business meetings. Of course award-winning Hawaii Regional Cuisine is also key. The restaurant is famous for carefully selected wine pairings (optional of course) which makes ordering easy as the host doesn’t have to spend time reading a wine list. This advantage provides more time for relationship building and settling in to important conversations. After the successful negotiation are completed, Chef Mavro is also the choice for celebrations! Ask about setting a menu in advance for larger groups. 944-4714
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.