{"id":5415,"date":"2012-05-02T00:01:20","date_gmt":"2012-05-02T10:01:20","guid":{"rendered":"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/?p=5415"},"modified":"2012-05-01T16:31:15","modified_gmt":"2012-05-02T02:31:15","slug":"marco-elder","status":"publish","type":"post","link":"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/marco-elder\/","title":{"rendered":"Marco Elder"},"content":{"rendered":"
\"Marco

Jo McGarry photo<\/p><\/div>\n

Executive chef, Brasserie Du Vin Bethel Street Honolulu <\/p>\n

Where were you born and raised? <\/B><\/I>I was born in San Augustin, Colombia, and I was raised in Cusco, Peru.<\/p>\n

What are some of the dishes you remember from childhood? <\/B><\/I>We ate a lot of country Peruvian fare, so a lot of potatoes, stews with rice, a version of tamales, chicharon and really good pan-seared fish.<\/p>\n

Anything that might be a culinary surprise to any of us visiting Peru? <\/B><\/I>I think one of the most interesting things was on birthdays the neighbors would bring over a platter of guinea pigs.<\/p>\n

Like kalua pork-type guinea pig? <\/B><\/I>No, it pretty much looked like a guinea pig on a stick. Head on, feet on … it tastes like a gamier version of rabbit, and it’s marinated with a plant that’s a cousin of marigold. It’s an ancient Incan recipe.<\/p>\n

Do you use those kinds of experiences today? <\/B><\/I>Yes, quite a few dishes on the Du Vin menu have some influence: pork belly confit, for example, which is similar to the chicharon. The typical accompaniment in Peru is mint and red onion marinated in cider vinegar. It’s really good.<\/p>\n

When not working, where do you like to eat? <\/B><\/I>The Whole Ox , SALT … anywhere that has good local food.<\/p>\n

Do you cook at home? <\/B><\/I>I try to. My fianc\u00e9e usually makes dinner after we’ve worked – it’s always nice to have someone cook for you. What’s always in your fridge? <\/B><\/I>Always some salad mix, eggs and any other breakfast items. I’m a big fan of breakfast for dinner.<\/p>\n

With whom would you most like to have dinner at Du Vin? <\/B><\/I>The Dalai Lama.<\/p>\n

What would you recommend he try? <\/B><\/I>Definitely the baked Brie – it’s such a great dish. And right now we have a new lunch menu where we’re using locally grown products to take classic dishes and turn them around. For example, there’s tombo poached in aromatics and served as a sandwich with caper mayonnaise. That’s our version of a tuna sandwich. If not a chef, what would you have been? <\/B><\/I>I would have gone with the sciences. I loved math, so probably a mechanical engineer.<\/p>\n

Who’s your culinary hero? <\/B><\/I>Mario Batali – he has a really straightforward, honest way of approaching ingredients and of running his kitchen. He says an angry chef is only angry with himself because he didn’t train his staff well. I believe that.<\/p>\n","protected":false},"excerpt":{"rendered":"

Executive chef, Brasserie Du Vin Bethel Street Honolulu Where were you born and raised? I was born in San Augustin,..<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[40,38],"tags":[2286],"class_list":["post-5415","post","type-post","status-publish","format-standard","hentry","category-food-and-beverage-focus","category-hawaii-food-dining","tag-marco-elder"],"yoast_head":"\nMarco Elder - MidWeek<\/title>\n<meta name=\"description\" content=\"Marco Elder: We ate a lot of country Peruvian fare, so a lot of potatoes, stews with rice, a version of tamales, chicharon and really good pan-seared fish.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hawaii.carpentermediagroup.com\/midweekpro\/marco-elder\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marco Elder - 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