He holds the prestigious James Beard Foundation Award for "Best Chef in Hawaii and the Pacific Northwest." Chef Mavro has won several Hale Aina Awards. Ramsay Wharton stopped by to see him at his signature restaurant, Chef Mavro, on King Street.

Chef Mavro's was recently named on the prestigious Gayot guide, among the "Top 40 Restaurants in the U.S. 2008," the only Hawaii restaurant to do so.

And AAA has awarded its prestigious 5 diamond rating to Chef Mavro's. It's the first and only independent restaurant in Hawaii that's not in a hotel to get the award. Every year AAA gives a thorough inspection before deciding to whom they'll award the 5 diamond.

Honolulu Magazine's 25TH Annual Hale Aina Awards Celebration
Sheraton-Waikiki
November 16, 2008
7pm - 9pm
Tickets: $125
534-7568

To purchase Hale Aina tickets and more information:
www.honolulumagazine.com/Honolulu-Magazine/Hale-Aina

Black Angus Strip Loin with Braised Short Rib Chimichurri, Brussel Sprout Leaves, Celery Root
(10 portions)

Ingredients for strip loin:

• Black Angus strip loin (2 each)
• Sea Salt
• Fresh ground white pepper
• Clarified butter

Ingredients for short rib:

• Short Rib (1 each)
• Red wine (2 qt)
• Onion, medium, sliced (2 each)
• Carrots, sliced (1 each)
• Celery stalks, sliced (4 each)
• Thyme sprigs (8 each)
• Bay leaves (2 each)
• Beef jus (1 qt)
• Sea salt
• Fresh ground white pepper

Ingredients for brussel sprout leaves:

• Brussel sprouts (20 each)
• Pancetta, julienne (1 oz.)
• Green onions, white only, blanched (3 bu)
• Olive oil (2 tablespoons)
• Sea salt
• Fresh ground white pepper

Ingredients for celery root puree:

• Celery root, cut into cubes (2 each)
• Heavy cream (1 pt)
• White truffle oil (1 tablespoon)
• Sea salt
• Fresh ground white pepper

Ingredients for red wine sauce:

• Red wine, Burgundy (1 lt)
• Onion, sliced (1 each)
• Carrots, cooked (1 each)
• Butter (2 oz)
• Extra virgin olive oil (2 oz)
• Sea salt
• Fresh ground white pepper

Ingredients for chimichurri:

• Garlic cloves, peeled and degermed (2 each)
• Hawaiian chili pepper (1 each)
• Shallots, minced (1/4 cup)
• Flat leaf parsley leaves (1/2 cup)
• Cilantro leaves (1/2 cup)
• Marjoram leaves (4 teaspoons)
• Extra virgin olive oil (1/4 cup)
• Red wine vinegar (2 tablespoons)

Method for strip loin:

1. Remove all the excess fat from the strip loin.
2. Cut the beef along the grain into several slabs.
3. Season with sea salt and fresh ground white pepper.
4. Sear the meat in a roasting pan with clarified butter.
5. Place the meat in a 240 degree oven until desired temperature (medium-rare recommended).
6. Allow the beef to rest before slicing.

Method for short rib:

1. Marinate the short rib with red wine, vegetables and herbs overnight.
2. Separate the short rib from the wine and dry.
3. Season the short rib with sea salt and fresh ground white pepper. Sear in a hot pan with oil.
4. Brown all sides and remove from the pan.
5. Add the vegetables from the marinade to the pan.
6. Saute the vegetables for 5 minutes or until caramelized.
7. Add the red wine and reduce by half.
8. Add the beef jus and simmer for 15 minutes.
9. Place the short rib and liquid in a braising pan and cover.
10. Place in a 250 degree oven for 3 1/2 hours.
11. Remove the short rib from the liquid.
12. Remove the bones and trim the rib meat.
13. Cut into 2 oz pieces.
14. Strain the braising liquid and skim off fat.
15. Store the rib meat in the liquid.

Method for brussel sprouts:

1. Remove the outer leaves from the brussel sprouts.
2. Remove the core and gently remove the leaves.
3. Blanch them in salted boiling water for approximately 3 minutes.
4. Refresh the brussel sprout leaves in ice water.
5. Remove the leaves from the ice water and dry on paper towels.
6. Saute the pancetta in olive oil for 4 minutes or until crispy.
7. Add the brussel sprout leaves and green onion.
8. Season with sea salt and fresh ground white pepper.

Method for celery root puree:

1. Wash the celery root in running cold water.
2. Remove the skins from the celery root and cut into medium size cubes.
3. Place the celery root in a medium sized sauce pot and cover with heavy cream.
4. Cook on medium heat until the celery root is cooked.
5. Puree the celery root in a blender with some of the cream.
6. Season with sea salt and fresh ground white pepper.
7. Add the white truffle oil.

Method for red wine sauce:

1. Reduce a quarter of the red wine sauce with onion until dry.
2. Add the other quarter of red wine and repeat process two more times.
3. Add the last quarter and red wine and reduce by half.
4. Place the reduction into a blender with the cooked carrot.
5. Blend well.
6. Add the butter and extra virgin olive oil.
7. Season with sea salt and fresh ground white pepper.
8. Strain the sauce through a fine china cap.

Method for chimichurri:

1. Using a mortar and pestle, make a paste with the garlic and a pinch of sea salt.
2. Add the chili pepper and shallots and work all the ingredients together.
3. Add the herbs and make a paste like a pesto.
4. Add the extra virgin olive oil and red wine vinegar.
5. Season with sea salt and fresh ground white pepper.

Plating:

1. Place the brussel sprout garnish on the center of a rectangle plate.
2. Spoon the celery root puree on the right side of the brussel sprouts.
3. Arrange the braised short rib on the celery root puree.
4. Spread a good amount of chimichurri on top of the short rib.
5. On the other side of the brussel sprouts, spoon the red wine sauce on the plate.
6. Add the sliced strip loin on the red wine sauce.

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