Part 2 - New Summer in Provence Menu

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Letter from Chef Mavro

Part 2 - Summer Menus

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Current Menus

Today’s delivery of local mangoes!

Greetings!

First the big news!

Our chef Jeremy Shigekane took over Chef Mavro restaurant as of March 1 and I’m staying in the restaurant and in the kitchen. I’m not going anywhere! This decision is a perfect illustration of my way to promote local chefs & young talents.

Graduated from the prestigious California Culinary Academy in San Francisco, Jeremy acquired a strong experience working for free standing restaurants in San Francisco & New York before coming back home.

We first worked together 5 years ago then Jeremy left for an executive position in the hotel industry in Waikiki. When Jeremy came back with us 3 years ago we already decided he was going to take over & we started to work together on recipes & menu concepts.

If this is surprising news for you, for us it is almost routine and we have been working together to assure a seamless transition. You can check our menus here :

Summer in Provence menu now with Aussie Perigord truffles!

Let’s go now to the 2019 summer menu which illustrates perfectly what I said above. As I mentioned in my previous newsletter we are featuring a Summer in Provence Menu that includes: Scallop Grenobloise - Peterson’s egg - Bourride - Coq au vin - Strawberry mille feuille. Thanks to all who have already given it very positive reviews!

Summer in Provence menu now with truffles!

Since my last letter, the Périgord truffles from Australia arrived & are more full of this magic aroma than ever. Enjoy these beauties with the Truffled Peterson Egg and with Risotto with Truffles..

It can get confusing with truffles… but it’s very simple.

They are two kinds of truffles:

Périgord truffles from France in the winter & from Australia in the summer (reversed seasons/winter in Australia) and white truffles from Alba Italy.

The Périgord truffles are black outside & black inside. The Alba truffles are white outside & white inside!

Everything else although they are very cheap gives a bad name to truffles…sorry.

Oahu Peterson Farm Egg with truffles! Photo credit Sherry Ott

Mango and it’s new friend sumac!

Summer in Hawaii means mango season!

They are late & like a woman who makes you wait and then arrives so beautiful that you forget the time.

We fight with our pastry chef Beverly Luk - who was going to use mangoes & we won (for now!). We don’t repeat the same ingredient on a menu.

Hudson Valley foie gras, local hayden mango, sumac glaze.

This is Jeremy’s creation & our best foie gras recipe ever! Sumac spices are very specific. Tangy & acidic a perfect balance with the mango & the foie gras. Fried quinoa, pistachio, mint & basil add a beautiful finish that makes you remember the dish for the rest of your life.

To feasts & friends!

Aloha,

George Mavro, Chef Mavro

Jeremy Shigekane, chef/owner

Beverly Luk, pastry chef

Steve Mar, restaurant manager/wine director

and all the team!

P.S. Yes Onaga baked in a salt crust is on the summer menu !

Island of Oahu Citrus declination and Mille-feuille with summer strawberries!

The current issue of HI Luxury has my Provence travel story!