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.
The second course is Burgundy-braised veal cheeks with red cabbage confit, eggless Béarnaise and Sumida watercress dssence.
And finally we have Pavlova with marinated berries, hibiscus ice cake, and maple syrup berry jus.
