Mavro at MA‘O: aka what happens when you put a Kiwi and a Frenchman on a farm?

Two passionate food people—Gary Maunakea-Forth and George Mavrothalassitis (Chef Mavro)— finally meet at MA‘O. Each arrived here 22 years ago from different corners of the globe and each have found their own path in influencing Hawai‘i cuisine, even if that wasn't exactly the goal from the outset. It's just another one of those examples of how food connects us. In a way, I found this field trip to MA‘O more significant than the one a few weeks prior...with celebrity chef Nobu and entourage...this one more "organic," so to speak.

Above, from left to right: sous chef Andrew Le, intern "Junior", chef de cuisine Kevin Chong, Chef Mavro and Gary tasting aggreti (succulent and reminiscent of sea asparagus), curly kale, romanesco (similar to broccoli but with Madonna cone-bra florets). In surveying MA‘O's fields, the chefs sought ingredients with the new menu's appetizer in mind: Meli-Melo of Spring Vegetables, a salad with varying textures and flavors. The plate will vary with what MA‘O veggies come in; a recent incarnation included MA‘O icicle radish, baby beet and baby turnips along with green and white asparagus, chick pea fritters, eggplant tahini, Sumida Farms watercress and black garlic.(Find Chef Mavro's Spring menu here.)


Below: pastry chef Perry Ho's got a lovely bunch of coconuts. If you ever meet Perry, you'd never guess he was a pastry chef; his personality seems completely incongruent with the exquisite desserts that come out of the restaurant. I'm sure Mavro's PR wouldn't want me to say anymore, but this is why I love professional kitchens...they're full of Anthony Bourdain types whose mouths can spout the most shocking things, but whose hands create such delicate plates...a Dr. Jekyll and Mr. Hyde dichotomy that makes the kitchen utterly fascinating.

Waianae Farm Tour with Kokua Market

In an effort to connect Kokua Market shoppers with their producers as well as developing community, Kokua Market organized a Waianae farm tour visiting Rocky's Farm, Kahumana Farms and Ailani Gardens. Rocky kind of stole the show, though, with his newborn goats and loquacious geese (he uses them to ward off intruders: Whereas people have figured out how to get around dogs, they “don’t know what to do with geese,” Rocky says.)

Above, white and orange carrots going into Kahumana's CSA. Below, we break for lunch at the cafe, where fresh and vibrant entrees include salads, wraps and soups. Healthy eating options are few in Waianae; Kahumana's cafe provides a welcome menu to a day in the country.