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The winners of the annual ‘Ilima Awards are selected by Honolulu Star-Advertiser readers and food writers.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
When conceiving a dish, chef George Mavrothalassitis says he always thinks about the wine that could be served with it, seeking a cohesion off lavor between food and drink. “Every single item, every dish, has a wine attached to it like a garnish. I know a lot of people don’t care, but I’m French — to me, food goes with wine.”
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
From the summer tasting menu at Chef Mavro: Keahole lobster, front, with kale, ginger, okra and soursop; and egg “poutargue”— poached egg with Yukon potato, prosciutto and sun-dried fish roe. A dish of poke, back, is made with big-eye ahi and opah, with ogo, chives, Aleppo pepper and sake emulsion, served with taro crisps.