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.
* Photos by Mark “Gooch” Noguchi
