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5 Honolulu Chefs Answer One Essential Question: “What’s in Your Fridge?”

Find out what these chefs eat when they’re at home.


Published:

(page 4 of 5)

George Mavrothalassitis

Chef/owner, Chef Mavro

“When you cook in a restaurant, there is a lot of pressure from the guests. Cooking at home is like meditation. I can cook in the [restaurant] kitchen all day without a spot on my jacket. I cook at home, I make a mess.”

1. “Serrano ham, I buy from R. Field. They were at the end of the ham, the part they can’t sell anymore.” 

2. “I have taramasalata (fish roe salad) always. I buy the tarama from Savas (at Oliver, next to Olive Tree Café). You soak ordinary white bread in water and blend it with the tarama and add lemon juice and olive oil.” 

3. “I have two types of sparkling water. I always drink the Perrier for lunch, Pellegrino for dinner because it’s food friendly. It is salty with small bubbles, so I think it is more appropriate for dinner. Perrier is very good, but with big bubbles, so it doesn’t have the elegance. I’m a sparkling water specialist.” 

4. “Generally, when you get kumquats, you get one ton, it’s too much. So I make kumquats in syrup and put it on yogurt.” 

5. “Saute corn with olive oil and garlic, and at the end, you put the sea asparagus. I like sucré sale, we say in French. Sweet and salt, I like very much the combination.”  

6. “Love mentaiko. I like to eat it on hot rice.” 

7. “I have Greek yogurt and cucumber so I can make tzatziki. Ah, I’m not Greek, I’m French. Just a Greek name. My father was Greek, but he came to France when he was 5 years old.” 

8. “I have one orange always, to do a Negroni.”

 

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Honolulu Magazine September 2018
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