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Exploring Latin and French Classics with Chef Kevin Chong

[fa icon="calendar"] 6/26/16 11:00 AM / by BauscherHepp

abalone

 

Chef Kevin Chong was the Chef de Cuisine at Chef Mavro Restaurant in Honolulu, Hawaii when he submitted these dishes for the June 2009 Deep Plate exercise.

foie gras

In his first dish inspired by Latin classics, chef Chong offers Big Island abalone ceviche with red chimichurri, bacalao croquettes, and cilantro essence.

His French-inspired dish consists of a terrine of Hudson Valley Foie Gras with cacao/balsamic-glazed pecan crust, pickled grapes, citrus braised celery, and fresh grape sauce.

Here is the plate used for this June 2009 Deep Plate Blog exercise:

essential bw

Photos by: Mark “Gooch” Noguchi

 

 

 

 

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Topics: Cacao, Honolulu, pickled, Hudson Valley, T905822, Chimichurri, Cilantro, chef, Grapes, Celery, Bacalao, Terrine, Essentials, Ceviche, Abalone, Kevin Chong, citrus, Chef Mavro Restaurant, Croquettes, Pecan Crust, Balsamic, Deep Plate, HI, Inspiration, Grape Sauce, Big Island, Square, Foie Gras, Essence, Chef de Cuisine, Bowl, Tafelstern

Written by BauscherHepp

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