By Diane Ako
HONOLULU (KHNL) - A Honolulu cooking demonstration gives foodies a 'taste' of what it's like to be in a professional kitchen.
On the menu this season- a classic comeback for Chef Mavro.
An escabeche of diver scallops over green tomato gazpacho; onaga baked in a rock salt crust,served with spring spinach, fresh herbs, and ogo; and chilled rhubarb soup with strawberry shave ice.
The famed George Mavrothalassitis, otherwise known as Chef Mavro, taught students how to make all that in his cooking class this weekend.
He says he likes to share his knowledge. "You have the attention of people and you know they are interested."
These lucky students were in for a treat.
For April, Chef resurrected his signature recipe, Onaga in Hawaiian Salt Crust, in time for the restaurant's tenth anniversary.
"It's a very local recipe. It's a snapper, or onaga, baked inside a crust. So it's a very colorful recipe."
Even if you're not a whiz in the kitchen, and you will never make this stuff, students like Henrie Whitcomb said they still enjoyed the lesson.