Chef Mavro's BlogBlogging about food & wine
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.
September 2011 Wine Spectator picks Chef Mavro among the eleven most important French chefs working in America – others include Alain Ducasse, Daniel Boulud, Pierre Gagnaire, Eric Ripert & Joel Robuchon
HONOLULU – The new issue of Wine Spectator Magazine honors George Mavrothalassitis, chef/owner of Chef Mavro restaurant, as one of the eleven “most important French chefs working in America today” and “They all work at the top of their field, and each brings the mastery of French technique to the tastes and bounty of North America.” The magazine notes “Chef Mavro restaurant in Honolulu is one of the most acclaimed restaurants in the United States.”
In addition to Chef Mavro, the complete list of chefs in this rarified group are: New York – Alain Ducasse, Adour; Daniel Boulud, Daniel, and Eric Ripert, Le Bernardin; Philadelphia – Georges Perrier, Le Bec-Fin; in Chicago Jean Joho, Everest; Las Vegas – Pierre Gagnaire, Twist, Joel Robuchon, Joel Robuchon Restaurant, and Guy Savoy, Restaurant Guy Savoy; San Francisco – Hubert Keller, Fleur de Lys; and Pasadena – David Feau, The Royce at the Langham.
“I’m excited for Hawaii to be on the Wine Spectator map and to be one of the chosen eleven! My cuisine combines French technique and a passion for wine pairing with Hawaii’s regional influences. Most of the other eleven are cooking more French,” comments Mavro.
Chef Mavro is often rated with these and other top chefs including the current Gayot “2011 Top 40 Restaurants in the U.S.” where his restaurant is the only winner in Hawaii in the company of 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 and Charlie Trotter’s in Chicago. Chef Mavro restaurant also holds Gayot’s only Three Toques 18/20 rating in Hawaii. The American Automobile Association awarded Chef Mavro “Five Diamonds.”
The menu at this restaurant is reinvented each season as the culinary team works hand-in-hand with local farmers to bring new products to the table, and to develop innovative techniques that enhance the natural flavors of Hawaii’s bounty. Also, Chef Mavro restaurant is a recognized leader in food & wine pairings and may still be the only restaurant of its caliber to offer exciting wines by the glass carefully paired with each course rather than a wine list.
George Mavrothalassitis, a founding member of Hawaii Regional Cuisine, won the James Beard Award, a one-time lifetime achievement and the top culinary honor in the U.S. Updates on Twitter and Facebook. Reservations confirmed online 24/7 at www.chefmavro.com
Note: A photo and recipe for Chef Mavro’s Tako – Socca, a home cooking recipe, is also featured in the story.
“Caviar Tasting Worth Every Penny” raves the editor of “B on Hawaii” about our flight of caviars from three sustainable sources. Reserve your table now while supplies last.
Delivered to our kitchen door fresh and crsipy from Dr. Wenhao Sun’s sea asparagus farm in Kahuku. A beautiful product with many health benefits. We prepare sea asparagus tempura to top off with another beautiful product – fresh Big Island Abalone! View the recipe in our Photo Gallery.
Big Island Abalone, garam masala fresh oyster sauce, cassava pearls, sea asparagus tempura
wine pairing: grgich hills estate, 2009 fumÉ blanc, napa valley
Fresh Island ingredients are key to the delicious recipes on all Chef Mavro menus. On the new Summer Menu, don’t miss Hawaii Island Fresh Goat Cheese Mousse, one minute green peppercorn strawberry jam, ma’o farm arugula salad. Chef Mavro, Chef de Cuisine Paul Feng and Sous Chef Mikki Murakami drove over to Frankie’s Nursery and spent one morning this week talking peppercorns, kumquats, and exotic fruits with Lyn Sekiya (Frankie’s is nestled right up against the jagged green Ko’olau peaks in Waimanalo). Here’s one delicious ingredient they brought back to the restaurant – fresh green peppercorns.
Click here for gorgeous food photos and to read Chef Mavro’s letter with insider details of the new Summer Menu. Book your table now and celebrate the flavors of summer!
We’re busy preparing Father’s Day Gift Certificates for Dads in Hawaii and all over the country. Call us and we’ll have your gift in the mail, sent via FedEx, or you can drop by to pick it up.
For Dads who love cooking shows and dream of great restaurant meals or for Dads who need to expand their food horizons a little bit, Chef Mavro is the perfect choice for a Father’s Day treat. Open now on Sundays, our restaurant offers a choice of flexible menus that you can mix and match yourself. Consider the three-course that is a full-size appetizer, entree and dessert plus the three complimentary courses of pre-appetizer, pre-dessert and hand-crafted candies. Or the big spurge: the Grand Degustation featuring everything on the menu in quarter portions! We even have comfortable banquette seating for family groups up to 16. Call us now to secure your preferred time.
Pictured here: the cure for chocolate longings! Valrhona chocolate cremeux, espresso brownie, pistachio sand, black currant coulis espresso ice cream
Paul Feng Joins Chef Mavro restaurant as Chef de Cuisine
HONOLULU — George Mavrothalassitis, chef/owner of the AAA Five Diamond Chef Mavro restaurant in Honolulu, announces that Paul Feng has joined his culinary team as chef de cuisine.
“It’s a huge opportunity for me to join the Mavro team that has accomplished so much. It’s a ‘return to roots’ for me as my parents lived here before moving to New York where I was born,” said Feng.
“I’ve already started to collaborate with Paul on our new Summer Menu. His 12 years of experience in New York and San Francisco in Japanese, French, Chinese and Indian cuisines will bring exciting new influences to our menus,” commented Mavro.
Since 2005 Feng has worked at Wolfgang Puck’s famed San Francisco restaurant Postrio, rising from sous chef (2005-2008) to chef de cuisine in 2010. His responsibilities included menu development, staff training, and all aspects of kitchen management. From May 2009 and May 2010, Feng stepped away from Postrio to work as the opening executive chef of Swell Restaurant in San Francisco featuring Japanese/French interpretations of modern seafood in small plates.
After graduating from the French Culinary Institute in New York, Feng worked as sous chef at the award-winning Tabla restaurant in New York. His earliest memories are of helping in his late father’s Chinese restaurant in New York’s blossoming Korea Town.
Treat your Mom to dinner at Chef Mavro! Our menus are flexible so she can make up her own 3, 4 or 6 course menu. Everyone who dines at Chef Mavro enjoys three complimentary courses, a pre-appetizer, a pre-dessert and after-dinner sweets “mignardises.” The pre-appetizer “amuse bouche” for Mother’s Day only will be Keahole Lobster with Chef Mavro’s famous cream of Kahaku Corn. Plus each Mom dining with us will receive a complimentary take-away gift of hand-crafted Blondies. Call now to confirm your preferred time. 944-4714
The kitchen is buzzing as we cook for a full house of Hawaii Public Radio supporters. The Salade de Poulpe Grille & Socca (pictured here) was a hit, then Day Boat Catch, Lamb of course, now some are saying the Fourme d’Ambert cheese is the star of the show. But the Valrhona Chocolate Cremeux is yet to come. In December we’ll do it all again, with a different menu, for Christmas in Provence. Stay tuned to HPR.
Tune in to Sunrise on Hawaii News Now tomorrow Tuesday, April 26 at 7:40 a.m. to catch Chef Mavro showing his exciting Keahole Lobster recipe Lobster a la Coque, Garlic Kahuku Cream Corn, Lemongrass-Essence of Lobster that he will prepare for the VIP tables at the “Lei Day for Japan” fundraiser, Aloha Tower on May 1st. Tickets for sale only at Chai’s Island Bistro.