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Oct 17, 2016 @ 13:17

How is ‘adobo’ served in fine dining?

Paired with a robust red.

That is what Hawaii’s top gourmet chef and expert culinarian George “Mavro” Mavrothalassitis does at his fine dining restaurant “Chef Mavro” in Honolulu.

As reported by Philippine Consul General to Honolulu Gina Jamoralin, Chef Mavro has in its October menu “Haute Filipino,” a four-course meal of lechon, sinigang, adobo and halo-halo, with each dish paired with a differed kind of wine.

“Haute Filipino” not only puts a French twist on Filipino cuisine, but celebrates the large Filipino community in Hawaii especially since October is Filipino-American Historical Month.



 

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