Posted on: Wednesday, January 26, 2005

QUICK BITES
Mama's grilled 'ahi sandwich among favored 'between-bread' experiences

Advertiser Staff

Anthony Clifford-Novak photo

Longtime Maui favorite Mama's Fish House in Pa'ia was approached by author Becky Mercuri of "American Sandwich: Great Eats From All 50 States" (Gibbs Smith, trade paperback, $12.95) to contribute the Hawai'i representative for the collection, recently published.

Mama's chef Geoff Martin chose one of the most popular dishes on the seaside restaurant's menu, his own creation, a grilled 'ahi sandwich, right, with applewood-smoked bacon, served with fresh fruit salad. Mercuri's book estimates that Americans consume more than 45 billion sandwiches a year — an average of 193 "between-bread" experiences annually for each one of us.

Chong cooking up exquisite cuisine for Chef Mavro

Kevin Chong

Kevin Chong has come full circle. When he was in high school, a meal at Halekulani's La Mer sparked an interest in fine cuisine that led him to the culinary program at Kapi'olani Community College, a degree from the Culinary Institute of America and — his first job out of school, mind you — the kitchen at New York's Le Cirque, where he rose to sous chef. He then was promoted to executive chef at Le Cirque Mexico City.

Now Chong is back home and working for — who else? — the chef whose menu inspired him all those years ago, George Mavrothalassitis of Chef Mavro, the McCully fine-dining restaurant. Chong joined the staff some weeks ago and has been named chef de cuisine. "I like working here because Chef and I have the same ways, the same philosophy: There has to be a reason to do each thing ... Treat all products with respect."