Aloha! If you’re planning a trip to Waikiki, Hawaii in the near future, make plans to go to the Dining Diva’s favorite restaurantL: Chef Mavro. Here is his story:
Chef Mavro at work
”We’re bringing back some of our “Greatest Hits” recipes to celebrate the 20th anniversary of Hawaii Regional Cuisine,” Chef Mavro. Check out six-course “Greatest Hits” Menu Reserve your Table 24/7 in this letter… “Greatest Hits” Menu Starts Aug. 30 Wine Spectator “Best French Chefs in America” Letter from Chef Mavro – his HRC story “Greatest Hits” menu starts Tuesday, August 30, ends September 25th Day Boat Snapper Baked in a Hawaiian Salt Crust, served tableside Fans of Chef Mavro’s Day Boat Snapper baked in a Hawaiian Salt Crust will be thrilled to hear that this original recipe will be the centerpiece of a “Greatest Hits” menu starting Tuesday, August 30 and ending a short time later on Sunday, September 25.
Snapper Baked in a Hawaiian Salt Crust, Ogo-Fines Herbes-Tomato 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.” 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.
Let the arguing begin on which recipe is THE favorite! Some would swear by Ahi Tartare & Caviar, others the Keahole Lobster Risotto, and still others the more recent Big Island Goat Cheese Mousse, 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? Photo Credit: John De Mello Check here for all the details and of course the exciting new wine pairings.
Menu prices remain the same with the six-course “Greatest Hits” at $128, the three-course at $75 and the four-course at $85. **Menus are flexible and recipes can be moved from one menu to another. September 2011 issue Most important French chefs working in America ~
Wine Spectator magazine recognizes Chef Mavro among the eleven most important French chefs working in America – others include Alain Ducasse, Daniel Boulud, Pierre Gagnaire, Eric Ripert & Joel Robuchon The September 2011 issue of Wine Spectator Magazine honors Chef Mavro as one of the eleven “most important French chefs working in America today” noting that “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 describes “Chef Mavro restaurant in Honolulu is one of the most acclaimed restaurants in the United States.” “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,” comments Mavro. In addition to Chef Mavro, the other chefs in this select 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. 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 and the American Automobile Association Five Diamond award. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lilikoi Malasadas, guava coulis, pineapple coconut ice cream ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Letter from Chef Mavro – a founding member tells his story of Hawaii Regional Cuisine (HRC) On a beautiful Sunday in 1991 Shep Gordon, a famous Hollywood agent, invited some Hawaii chefs for a party in his beach house in Maui. He might have had something in mind, because he invited also some farmers, growers and Hawaii Department of Agriculture authorities. Even Roger Vergé (Le Moulin de Mougins in France) flew in at Shep’s invitation. We had a fantastic time cooking and eating together. I was asked to prepare a bouillabaisse the signature dish of my birthplace Marseilles. I was pretty nervous because I knew Roger from my time in France and he’s a tough critic. As usual this recipe takes hours of careful attention to all the details. When Roger tasted my dish and declared it was as good as Chez Tétou on the Cote d’Azur (the bouillabaisse temple) my heart leaped out of my chest! A big moment in my life. At the end of the day we all realized that something big was going on! We were putting down the first stone of the Hawaii Regional Cuisine edifice. There were twelve of us (alphabetically): Sam Choy, Roger Dikon, Mark Ellman, Beverly Gannon, Jean Marie Josselin, Peter Merriman, Amy Ferguson Ota, Philippe Padovani, Gary Strehl, Alan Wong, Roy Yamaguchi, & me. We are very different by ethnicity, style and technique but we have the same goal. Cooking from the local market with local influences.
A few weeks after; our next gathering to visits farmers & grower on the Big Island concluded with a meeting where we decided to create HRC and to publish a cook book.
The rest is History… We worked closely with local farmers to get all the ingredients which were missing in Hawaii such as haricot verts, fresh herbs, asparagus, mushrooms, vanilla, sea asparagus, baby greens, baby vegetables, organic produce… I was the first customer of Kurt & Pam Hirabara. They grow baby greens in Waimea on the Big Island. I found the quality very similar to the quality of baby greens and baby vegetables I was using in Provence from the farmers in Marseille and upcountry Nice. I remember Kurt sent a bouquet of fresh chervil to my kitchen to convince me of the quality of his production. Say no more! I was ready to buy everything. The exciting Honolulu fish auction!
How many times have I taken journalists and others to meet Brooks Takenaka, general manager, and see the most beautiful fish handled with so much care from the fishing boat to the auction to my tables. And the months I spent producing the vertical fish tasting with the State’s Ocean Resources Division to build a market for lesser known species. A big part of the story.
David & Barbara Sumida didn’t need me to promote their watercress. They were already producing more than 80% of the watercress consumed in Hawaii. I remember their father Masaru who used to say “in life do only one thing but do it great!” This is what he did, watercress and only watercress; but by far the best watercress in the world! I promoted fresh water Kahuku blue prawns.
My friend Brent Burkott who was running a prawn farm in Kahuku had to deliver every day (including Sunday) the prawns alive to the restaurant. Since the flesh life of prawns is very short; he had to transport the prawns alive in a running tank on the back of his truck. The prawns were cooked a la minute and served basically alive. Brent had to physically fight with thieves who tried to steal the crustaceans from his ponds. He was working on his aqua farm with the same conviction and love as we cook. I promoted the first beans of Hawaiian Vanilla produced by my friend Jim Reddicopp. Jim moved on from a successful travel tour agency career to grow vanilla on the Big Island. He relocated with his wife and children from Honolulu to the Hamakua coast in the middle of nowhere. He grows from his property an outstanding quality of vanilla. His hard work, motivation and determination are legendary and I am very proud to be associated with the start of his venture. We share the same passion with our farmers, we speak the same language; only the freshest.
Ma’o Farm, Hawaii Island Goat Dairy, Hamakua Heritage Mushrooms, North Shore Big Wave and WOW Farm tomatoes, and over the years so many others each very important but too many to name here. I always say to my cooks, “I buy only the best ingredients for you! Please don’t kill them!” HRC revolutionized the Hawaii restaurant scene. We buy local and promote the products of our farmers, growers and fishermen. We created a new market, boutique farms are flourishing, farmer markets are opening everywhere, locals and visitors have developed an appreciation for Hawaii’s fresh ingredients.
Chef Mavro, 1969 S. King St., Honolulu, just outside Waikiki, 808) 944-4714 : firstname.lastname@example.org,