Every once in awhile as a journalist, you get an opportunity to see how things work behind the scene — an insider view of something in the making. That invite came for me Monday, when I found myself among the Chef Mavro staff for the restaurant’s spring wine tasting, a seasonal event to select wine pairings for the new spring dishes, which debut next Tuesday. It’s a longtime tradition for Chef George Mavrothalassitis to rely on the tasting expertise of his kitchen team and servers (and one media guest). Here’s how the afternoon unfolded…
Chef Mavro Spring 2013 wine tasting (13 of 13)
There were no wine pairings to choose for dessert, but what a treat pastry chef Lynette Pflueger had created for us. This finale was described as a Madre Chocolate Hamakua cremeaux, with malted caramel, Genmaicha gel and cream, puffed brown rice, Big Island cocoa nibs, malt sand and Hanapepe salt.
It was unexpectedly one of the highlights of the three-hour tasting. The brown rice was the star, adding crispiness and almost a nutty flavor, while the chocolate and caramel were both just luscious.
What a way to end our tasting, literally leaving us on a sweet note during an afternoon of decadence and delight.
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