Been busy--but still no excuse not to update the blog--this will be a catch up day. In the last 6 months, I was lucky to go to Chef Mavro, attend the Hawaii Food Festival, go to the Norfolk, and top it all with a holiday party at the iconic French Laundry.
My wife took me to Chef Mavro for my birthday, George Mavro is from Cassis, France, and has been a huge proponent of the Hawaii Regional Cuisine movement--he is also a James Beard winner, and a Food and Wine magazine top 40 restaurants in the US. The dish above was hamakua mushrooms over a puree of artichokes--wonderful. I love the earthy taste of mushrooms, and warm, sharp taste of artichokes.
The next dish is was a day boat catch fish, crusted in macadamian nuts, with coconuts. The fish was a Opah, also know as a moonfish--I have to tell you--the fish out here is wonderful. The third course was beef and with Chef Mavros version of spinokopita. About time he uses his Greek background--Meat was tender, sous vide style, and the spinokopita was great--spinach, and goat cheese.
Lastly, for dessert, I had the favorite--Lilikoi Malasadas. Wonderful play on a local pastry, but sweet, and warm--amazing. Also, he has his own chocolates--
If you are in Honolulu, you must visit Chef Mavro--the BEST chef in Hawaii.
If you are in Honolulu, you must visit Chef Mavro--the BEST chef in Hawaii.
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