What We Loved in 2010

Curtis Duffy's dish at the James Beard Awards; Karen DeMasco's budino at Chefs & Champagne
 

The JBF editors collectively checked in at hundreds of restaurants and events in 2010; here are a dozen dishes that made us sit up and pay attention (and lick our plates clean):

Curtis Duffy's Alaskan King Crab with Cucumber Consommé, Kalamansi, Floral Cream, and Lemon Balm at the James Beard Awards
The ingredient list reads like a perfume label, but there was nothing overpowering about this dish: the aromatics perfectly complemented the creamy chunks of crab. We also loved the Grant Achatz protégé’s artful presentation.

Linton Hopkin's Roast... Read more >

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Recipe: Big Island Salt Cod Croquettes with Red Chimichurri

croquettes We love these salt cod croquettes from our friend George Mavrothalassitis of Chef Mavro in Honolulu. He puts a Hawaiian spin on the accompanying chimichurri (traditionally a Argentine sauce made with parsley, garlic, olive oil, and red pepper flakes) by adding a native chile pepper. Small red Thai or Asian chile peppers will produce the same result.

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On the Menu: George Mavrothalassitis's Vibrant Hawaiian Menu

George Mavrothalassitis 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’

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