On the Menu: George Mavrothalassitis's Vibrant Hawaiian Menu
September 21, 2009
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.