Tonight we're thrilled to host our good friend, JBF Award-winner George Mavrothalassitis, along with Kevin Chong and pastry chef Leigh Ann Seto.
In 1998 Mavrothalassitis opened Chef Mavro in Honolulu and wasted no time making a name for himself in Hawaii and among America's best chefs. Today you can still find him in that kitchen, surrounded by Hawaii's lush offerings of indigenous ingredients and artisanal products, or teaching a master class for the island's budding chefs.
Featuring myriad ingredients from Hawaii's Oahu region, Mavrothalassitis's Beard House menu reads like an homage to the cuisine of the 50th state. Check it out below:
Hors d’Oeuvre
Abalone Ceviche with Manoa Valley Pickled Green Mango
Eggplant Dumplings with Chinatown Garlic Cream and Black Olives
Seared Foie Gras with Nu’uanu Lychees and Lemongrass
Dinner
Extra Virgin Olive Oil–Marinated Striped Marlin from Honolulu Fish Auction with American Caviar, Poached Quail Eggs, Sunchoke Chips, Tomato Confit, and Hanapepe Salt
Sablefish Confit with North Shore Farms Tomatoes, Ogo, Hubyba Mohammad’s Oahu Fines Herbes Emulsion, and Sablefish Cracklings
Pork Duo > Roasted Rack and Crispy Shank with Aloun Farms Sweet and Sour Watermelon, Ewa Ginger Dressing, and Caramelized Jus
Goat Cheese Mousse with Baby Beets, Kumquats, Extra Virgin Olive Oil Cake, and Baby Greens
Waialua Chocolate Pâté with North Shore Cacao, Macadamia Sable, and Local Orange Sabayon
Mignardises > Thai Tango Truffles; Honey–Macadamia Pralines; Lilikoi Frangipanes; and Hazelnut Feuillantines
See the official event page here.
Tonight we're thrilled to host our good friend, JBF Award-winner George Mavrothalassitis, along with Kevin Chong and pastry chef Leigh Ann Seto.
In 1998 Mavrothalassitis opened Chef Mavro in Honolulu and wasted no time making a name for himself in Hawaii and among America's best chefs. Today you can still find him in that kitchen, surrounded by Hawaii's lush offerings of indigenous ingredients and artisanal products, or teaching a master class for the island's budding chefs.
Featuring myriad ingredients from Hawaii's Oahu region, Mavrothalassitis's Beard House menu reads like an homage to the cuisine of the 50th state. Check it out below:
Hors d’Oeuvre
Abalone Ceviche with Manoa Valley Pickled Green Mango
Eggplant Dumplings with Chinatown Garlic Cream and Black Olives
Seared Foie Gras with Nu’uanu Lychees and Lemongrass
Dinner
Extra Virgin Olive Oil–Marinated Striped Marlin from Honolulu Fish Auction with American Caviar, Poached Quail Eggs, Sunchoke Chips, Tomato Confit, and Hanapepe Salt
Sablefish Confit with North Shore Farms Tomatoes, Ogo, Hubyba Mohammad’s Oahu Fines Herbes Emulsion, and Sablefish Cracklings
Pork Duo > Roasted Rack and Crispy Shank with Aloun Farms Sweet and Sour Watermelon, Ewa Ginger Dressing, and Caramelized Jus
Goat Cheese Mousse with Baby Beets, Kumquats, Extra Virgin Olive Oil Cake, and Baby Greens
Waialua Chocolate Pâté with North Shore Cacao, Macadamia Sable, and Local Orange Sabayon
Mignardises > Thai Tango Truffles; Honey–Macadamia Pralines; Lilikoi Frangipanes; and Hazelnut Feuillantines
See the official event page here.
