Hale Aina Happenings: the return of salt-baked onaga
Photo courtesy of Chef Mavro
Mavro's onaga baked in a Hawaiian salt crust
For two weeks, Chef Mavro is bringing back two old favorites: onaga baked in a Hawaiian salt crust, and his ever-popular lilikoi malasadas with pineapple-coconut ice cream and guava coulis. “Ten years ago when I made a calculation and realized that I’d made the onaga salt crust 80,000 times, I said 'No more!'" says Mavro in a press release. But, caving to repeated requests, he's bringing back the fish dish, presented table side: the fish lifted out of the crust and topped with an ogo and herbed tomato sauce. Catch these dishes until October 1 (incidentally, when the new fall menu launches).
Chef Mavro, 944-4714, chefmavro.com
Chef Keith Endo at Vino is a recreational fisherman. On Thursday, he's bringing some lesser known local fish to the table, such as akule and kumu ("weather permitting," i.e. if he catches it). They'll be getting a Mediterranean treatment, with olive, caper berries and and anchovy vinaigrette, or with salami and preserved lemons.
Local fish specials in addition to regular menu, Thursday, September 19 at Vino, 524-8466, vinohawaii.com
There aren't many places to taste Colin Hazama's food; he's currently the executive sous chef at the Sheraton Waikiki, where he doesn't have his own restaurant, but oversees banquet and special-event menus. But those who remember his dishes at Hale Aina-award winning restaurant Kauai Grill know he's got talent. This Friday, you'll get to try his one-night-only menu with craft beer pairings. House-cured ahi pastrami is paired with Hitachino white ale, a watercress salad with chicharrones and roasted maitake mushrooms accompanies Italian beer Oro di Milano, and a flat-iron steak and potatoes course is served with the Ayinger Brewery's Celebrator Doppelbock. Plus, you can't beat the setting: oceanside next to Sheraton's infinity pool, under the full moon.
$65, 6 p.m. on Friday, September 20, The Edge of Waikiki at Sheraton Waikiki
Posted on Wednesday, September 18, 2013 in Permalink