An Agave Leaf Plate Series from Kevin Chong

[fa icon="calendar"] 6/9/16 7:20 PM / by BauscherHepp

pavlova

 

This series of courses inspired by the Agave Plate was originally put together by Chef Kevin Chong for the April 2009 Deep Plate exercise.

Chef Chong is the Chef De Cuisine at Chef Mavro Restaurant in Honolulu, Hawaii. His opening dish consists of marinated Hawaiin Hebi with quail eggs, American caviar, Hirabara baby chives, sunchoke chips and a spring pea purée.

hebi1

The second course is Burgundy-braised veal cheeks with red cabbage confit, eggless Béarnaise and Sumida watercress dssence.

veal-cheeks

pavlova

 

 

 

And finally we have Pavlova with marinated berries, hibiscus ice cake, and maple syrup berry jus.

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Topics: Burgundy, Red Cabbage, Tantris, Bearnaise, Berries, Pavlova, Spring Pea, Confit, Hirabara Baby Chives, chef, Ice Cake, Watercress, T796217, Kevin Chong, Sumida, Hibiscus, Hawaiian Hebi, American Caviar, Veal Cheeks, Chef Mavro Restaurant, agave leaf, Deep Plate, Inspiration, Quail Eggs, Puree, Essence, Maple Syrup-Berry Jus, Sunchoke Chips, Tafelstern

Written by BauscherHepp

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