Traveling Taste Buds: Chef Jeremy Shigekane’s Poke Recipe
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Our next stop on Traveling Taste Buds takes us to the beautiful Hawaiian island of Oahu to sample a delicious poke recipe. The poke bowl originated from Hawaii and the name literally translates into “to slice”. Poke traditionally features fresh raw fish from the Hawaiian islands that is then seasoned. The dish starting becoming popular in continental North America in 2012 and has adapted over time to include a variety of ingredients.
The recipe, created by M by Chef Mavro owner Jeremy Shigekane, features local ingredients, but can easily be enjoyed in the comfort of your own home. M by Chef Mavro is Shigekane’s creation for a “chef-driven” French Bistro experience where he designs all of the items on the restaurant’s menu based on his personal style using locally sourced ingredients. The restaurant is located in Honolulu, the capital and largest city in Hawaii. It is also home to Waikiki – one o
Guess Who’s Behind the New Pūpū Menu at Downtown’s Bar Leather Apron
Haute cuisine chef Colin Hazama of C4 Table serves up playful, sophisticated bites to go with a revamped cocktail menu.
April 14, 2021
If you’re lucky enough to have a reservation for Bar Leather Apron the swanky, dimly lit cocktail bar in Topa Tower that books up weeks in advance consider yourself extra lucky. Colin Hazama just debuted a small menu of detail-oriented bites to pair with the equally detail-oriented sips from head bartender Justin Park and his team. I repeat: The former executive chef of the Royal Hawaiian, a fixture at the Hawai‘i Food & Wine Festival who sells gourmet takeout dinners at M by Chef Mavro on Wednesdays, has taken over the food menu at Bar Leather Apron. And it’s fabulous.
Hawaii Strong: Amid pandemic, M by Chef Mavro delivers gourmet experience . to go
Hawaii Strong: Amid pandemic, M by Chef Mavro delivers gourmet experience . to go By Mark Carpenter | January 15, 2021 at 2:19 PM HST - Updated January 15 at 5:01 PM
HONOLULU, Hawaii (HawaiiNewsNow) - In 1998, Chef George Mavrothalassitis established an award-winning bastion of decadence on King Street.
More than 20 years later, he passed the torch to Hawaii’s Jeremy Shigekane, who took over the business as owner, executive chef, and renamed the restaurant M by Chef Mavro.
Pre-COVID, guests enjoyed a luxurious dining experience.
“We were a tasting menu only,” Shigekane said. “We did four and six course. Our menus run from $150 to $200, $250, depending, but that had everything, champagne, caviar, foie gras, wagyu, everything.”