Chef Mavro's BlogBlogging about food & wine
Check it off your bucket list! To taste fresh truffles. For only another few weeks will you be able to savor the magical earthy flavors of fresh black Perigord truffles flown in from France. Sliced tableside over one or all of the truffle-friendly dishes on the Winter Menu. $27 per dish. Chef Mavro’s passion for quality is legendary! Only the best ones will arrive at your table.
There has never been a better time to experience this restaurant as they recently won the AAA 2014 Five Diamond Award for excellence in food, service and ambiance.
Many dishes call out for fresh truffles:
Duck – Star Anise
free range duckling from grimaud farm in double cooking
fried bhutanese rice, black garlic, duck leg bacon, baby carrots, haricot verts
braised fennel, star anise duck jus
wine pairing: château boutisse, 2009 saint emilion grand cru
and here is Pastry Chef Elizabeth Dippong’s handcrafted truffle ice cream!
Your romantic Valentine’s table is available at Chef Mavro on Feb. 16! Enjoy our flexible Winter Menus from $85 (4 courses)
and savor our Pastry Chef’s special Chocolate Romance Dessert! 944-4714
Chef Mavro’s Romance Menu – A Feast of Fine Wines & Seductive Dishes
On Sat. Feb. 15 we will offer only our special 6-course Romance Menu 6-courses 155.00 wine pairings 75.00
white sturgeon malossol caviar
poached pacific oyster, baby leek, coconut froth
wakatake “onikoroshi,” junmai daiginjo sake, shizuoka prefecture
peterson’s upland farm egg, truffle “osmose,” potato mousseline
chervil, serrano ham ribbons
jean-marc brocard, 2011 chablis premier cru “montée de tonnerre”
seared hudson valley foie gras, li hing mui granny smith tatin
domaine de l’alliance, 2010 sauternes
keahole lobster risotto
white asparagus, crustacean essence
breggo cellars, 2012 pinot gris, anderson valley
our sommelier selection
bruno colin, 2011 chassagne-montrachet premier cru “morgeot”
(by the glass 39.00 or add 9.50 to seven course pairings)
100% wagyu beef medallions, honey crisped brussel sprouts
celery root purée, pinot noir sauce & chimichurri
ridge vineyards, 2011 lytton springs estate zinfandel, dry creek
our sommelier selection
sequoia grove, 2008 “cambium”, rutherford
(by the glass 39.00 or add 9.50 to seven course pairings)
hawaii island goat cheese, “minute” strawberry jam
baby arugula, frankie nursery green peppercorn, honey candy
domaine huet, 2007 vouvray demi-sec, loire valley
honeydew melon in champagne gelée, fresh mint
madre chocolate crémeux
cocoa nib hearts, macadamia nut praline, lilikoi caramel
brandy chocolate ice cream & parfait
blandys, 15 year madeira
truffle option: “fresh perigord truffles – flown in from france” sliced tableside over truffle-friendly dishes 87.00 for chef’s four truffle-friendly selections
or add 27.00 per dish
Wayne Harada let his Facebook friends know that Chef Mavro’s famous recipe, Onaga Baked in a Hawaiian Salt Crust, is back on the menu!
“Starting tonight (January 21, 2014), Chef Mavro is bringing back his famous Onaga Baked in a Rosemary Hawaiian Salt Crust at his King Street dining palace. But just for three weeks.
The homecoming marks Mavro’s 2014 AAA Five Diamond Award from the American Automobile Assn. (Triple A), which gives only 0.2 per cent of the 30,000 restaurants reviewed the Five Diamonds.
If you’ve had this, you know: the onaga is encased in salt, baked and served with flair; it’s a delish delight, not just for the palate, but for the splendid tableside presentation, where the baked fish with its salty coat is hammered right in front of the diner and served with a sauce of tomato, ogo and herbs.
I first encountered this mastery when Mavro was with La Mer at the Halekulani Hotel. Since then, the recipe has gone mainstream: one of GQ’s Top 10 Recipes of the Year and one fully printed in the New York Times.”
Friend Wayne on Facebook for insider news of Hawaii’s entertainment scene! Wayne Harada, entertainment editor, Honolulu Star-Advertiser
Chef Mavro’s commitment to seasonal ingredients brings the freshest ingredients to your table. The very popular cheese course is now updated with quince coming onstage as persimmon is no longer in season. Quince are poached in white wine, li hing mui and sugar, then tossed in a vinaigrette before joining the Big Island feta in a recipe that a number of guests have marked as their favorite dish. The wine pairing Chateau de Montifaud, Pineau des Charentes “Jeune Blanc” has also become a guest favorite as the sweetness acts as a foil for the briny character of the sea asparagus, the feta and the vinaigrette. Sommelier Doug Johnson always strives to feature unique wines and this is a good example.
LA Diva Patti Pietschmann recommends Chef Mavro for New Year’s Eve. Only a few tables still available. (808) 944-4714
The 8-course feast ($200) offers wine pairings ($98) that are not to be missed including a Warre’s 1985 Vintage Porto paired with the Grand Dessert:
le grand dessert 2014
warre’s, 1985 vintage porto
Chef Mavro gift certificates will create long lasting memories! Call us at (808) 944-4714.
Be among the first to savor this year’s fresh truffles flown in from France. Return guests make a special trip to dine at Chef Mavro this time of year lured by the irresistible even intoxicating allure of fresh Perigord truffles! Here’s one of the top recipes of the season:
egg – truffle
from peterson’s upland farm, truffle “osmose,” potato mousseline, chervil, serrano ham ribbons
wine pairing: jean-marc brocard, 2011 chablis premier cru “montée de tonnerre”
“complex flavors of peach & wet stone, flinty dense finish”
Modern Luxury Hawaii always has the scoop on life’s pleasures and the Holiday issue is no exception. “Now in Hawaii” (page 54) previews Chef Mavro’s new Pastry Chef Elizabeth Dippong. Senior Contributing Editor Diane Seo filed this report:
Chef Mavro just came up with yet another exciting flavor combination of pickled persimmon and North Shore sea asparagus, Frankie’s Nursery fresh green peppercorn accented by li hing mui. Big Island feta is fried (according to a technique learned from fish house owner Manos on Symi where Chef’s father was born) and layered with country bread tuiles baked daily by Pastry Chef Elizabeth Dippong. Add tableside service of Volcano Island’s rare hawaiian organic white honey and voila! A reason in itself to join us for the Autumn Menu.
Since this is a last-minute change to the menu, there was no time for our usual wine pairing committee to meet. Sommelier Doug Johnson did a great job finding the Chateau de Montifaud, Pineau de Charentes “jeane blanc.” We look forward to your comments on this new recipe. Bon Appetit!
feta cheese – persimmon
hawaii island fried feta cheese, layered with country bread tuiles
salad of pickled persimmon, sea asparagus, green peppercorn, li hing mui, rare hawaiian organic white honey
chateau de montifaud, pineau de charentes “jeune blanc”
“unique blend of cognac & unfermented grape juice; slightly sweet, hints of melon, caramel & spice”
From now-Sunday, November 17, all guests of Chef Mavro will enjoy “Taste Exotica – Rainforest to Table,” a complimentary flight of Hawaii’s tropical fruits served just prior to the restaurant’s famous desserts.
Pastry Chef Elizabeth Dippong collaborated with Frankie’s Nursery in Waimanalo to select four of Hawaii’s exotic fruits that are by definition “excitingly different!” Then she spun each fruit into a mini-tasting experience that best showcases that fruit. Grown with expertise and love by Frank & Lyn Sekiya and harvested specially for this promotion, featured fruits will include Jackfruit, Mamey Sapote, Meli Kalima Honeycream Pineapple, and Green Peppercorn.
“Part of my mission is get people to try foods (and wines) that are out of the mainstream. Elizabeth and our team are having fun coming up with ways to show Hawaii fruit at their best,” commented Mavro.
Here’s an excerpt from the annual Honolulu Star-Advertiser’s Best Restaurants 2013. Chef Mavro restaurant won the 2013 award “Critic’s Choice Fine Dining.”
“Local touches are never far, though they get upscale treatment, such as Indochine-style poached Keahole lobster served over long rice beside Kurobuta pork kau yuk, ladled with tamarind and lemongrass broth. And an “ahi bowl” of spicy big-eye tuna topping steamed basmati rice is accompanied by velvety sea urchin and aleppo pepper aioli dotted with ogo with a side of soy sauce powder adding its umami effect.
Pastry Chef Elizabeth Dippong creates dazzling finale dishes combining savory and sweet.”
In fact, Elizabeth wowed the crowd of 500 this week at the Honolulu Star-Advertiser ‘Ilima Awards party to benefit Diamond Head Theatre with tastings of her new Madre chocolate dessert:
chocolate – black sesame
madre chocolate cremeux, black sesame seed caramelized rice,
orange meringue, hazelnut dragées, butterscotch crisp & sauce
wine pairing: broadbent, 10 year malmsey madeira, portugal
“light & elegant with hints of toffee & mandarin orange, balanced & smooth”
click here for the complete Chef Mavro story: