From Pain Perdu to the Big Island with Chef Kevin Chong

[fa icon="calendar"] 8/7/16 3:00 PM / by BauscherHepp

Chong foiegras


Honolulu chef, Kevin Chong, takes on on a voyage across the country in this Deep Plate Exercise that was originally published in July 2009.

As Chef de Cuisine of the Chef Mavro Restaurant in Hawaii, he created a first dish of seared Hudson Valley Foie Gras on pain perdu with lychee, green apples in a lemongrass syrup, petit basil, and basil essence.

For his second dish, he takes us a little closer to his home with Big Island Goat Cheese, kumquats, baby beets glazed in gingered honey, crispy extra virgin olive oil cake, and hirabara baby greens.


Chong cheese

* Photos by Mark “Gooch” Noguchi


Delight Your Guest Guide

Topics: honey, Green Apples, Photos, Lychee, Honolulu, Petit Basil, Mark “Gooch” Noguchi, Hudson Valley, Baby Greens, T691880, embossed, plate, Hirabara, Kumquats, Perdu, Syrup, Baby Beets, cheese, Pain, Kevin Chong, goat, lemongrass, Olive Oil, Basil Essence, Pure Style, Chef Mavro Restaurant, Deep Plate, HI, Inspiration, Big Island, Extra Virgin, Foie Gras, Chef de Cuisine, Tafelstern, cake

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