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.