Kitchen earns top awards
Since taking over as the Executive Chef for Mavor’s in 2016, Chef Miguel Cervantes and his team are on a roll, winning top culinary accolades: Best of Sea Fan Choice award; The Great Island Grilled Cheese Competition; Winterdine; and most recently Best Appetizer for Veg PEI’s Veg It Up.
Sous Chef, Craig Doucette and Line Cook, Andre Boucher won the most recent The Great Island Grilled Cheese competition.
Doucette conjured up the winning “It’s Always Cheesy” grilled cheese sandwich. It consisted of provolone and mozzarella, roasted basil, and cured heirloom tomatoes on house-made focaccia bread, grilled in a garlic parmesan butter, and served with a Gouda cheese dipping sauce. He says, “I had an hour to come up with the idea, but I’ve been cooking long enough to know what flavours go together, so in the end I just had to believe in myself and hope it would all work out.”
Chef Cervantes has launched also launched a new menu. “All the things that you see on the new menu are dishes on my bucket list.”
Theme nights are Fiesta Mondays; Flatbread Fridays; and Steak Saturdays—a different cut each week for eight weeks straight.”
Mavor’s’ Traditional Holiday Turkey Buffet starts December 1.