Honolulu restaurant Chef Mavro will unveil new food & wine pairings on Tuesday, Sept. 25 with exciting rare ingredients from Big Island Abalone slow cooked for ultimate tenderness, to Grimaud Farm Guinea Fowl with a Hawaiian Vanilla chestnut puree, and many other gourmet treats. Wine pairings are new too! From Jim Clendenen’s Au Bon Climat Pinot Noir to Domaine de Terrebrune Bandol Rose and other selections that will elevate your taste experience.

Check back on Monday for the complete menu and Chef’s backstory from his Big Island farm trip last week. And Elizabeth Kieszkowski’s blog post today with photos and comments from her experience as part of our food & wine pairing committee.

http://www.honolulupulse.com/blogs/freestyle-wine-and-grinds-with-chef-mavro

Chef Mavro’s Quail-Curry recipe from the new fine dining Fall Menu. Photo Credit: Elizabeth Kieszkowaki, Freefall blog, Pulse, Honolulu Star-Advertiser