Mango and it’s new friend sumac!
Summer in Hawaii means mango season!
They are late & like a woman who makes you wait and then arrives so beautiful that you forget the time.
We fight with our pastry chef Beverly Luk - who was going to use mangoes & we won (for now!). We don’t repeat the same ingredient on a menu.
Hudson Valley foie gras, local hayden mango, sumac glaze.
This is Jeremy’s creation & our best foie gras recipe ever! Sumac spices are very specific. Tangy & acidic a perfect balance with the mango & the foie gras. Fried quinoa, pistachio, mint & basil add a beautiful finish that makes you remember the dish for the rest of your life.
To feasts & friends!
George Mavro, Chef Mavro
Jeremy Shigekane, chef/owner
Beverly Luk, pastry chef
Steve Mar, restaurant manager/wine director
and all the team!
P.S. Yes Onaga baked in a salt crust is on the