Bone Marrow Steak and Eggs by Chef Alvin Savella “The Kitchen Assasin”

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Chef Savella with Lanai Tabura in CHS Kitchen

Chef Savella known as “The Kitchen Assassin,” was born and raised in Lahaina, Maui. After culinary school in Southern California, Savella worked for 10 years in Los Angeles, but in 2012, Alvin returned home. He worked at the Ritz Carlton in Kapalua and later became the Chef de Cuisine at the Grand Waileaʻs Humuhumunukunukuapuaʻa.

In 2020 Chef Alvin Savella was named Executive Chef of the West Maui restaurant group including Māla Ocean Tavern, Down The Hatch, and Breakwall Shave Ice Co.

Chef Savella describes his cooking style “as a little bit suspenseful, with a few surprises here and there. Growing up in Hawaii, I learned a lot of that Pacific Rim style and, being in a Filipino family, a lot of my base style is from Pacific Rim and Filipino cooking.”

Bone-Marrow-Steak-Eggs-by-Chef-Alvin-Savella-Recipe
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Bone Marrow Steak and Eggs by Chef Alvin Savella “The Kitchen Assasin”

Chef Savella known as “The Kitchen Assassin,” was born and raised in Lahaina, Maui. After culinary school in Southern California, Savella worked for 10 years in Los Angeles, but in 2012, Alvin returned home. He worked at the Ritz Carlton in Kapalua and later became the Chef de Cuisine at the Grand Waileaʻs Humuhumunukunukuapuaʻa.
In 2020 Chef Alvin Savella was named Executive Chef of the West Maui restaurant group including Māla Ocean Tavern, Down The Hatch, and Breakwall Shave Ice Co.
Chef Savella describes his cooking style “as a little bit suspenseful, with a few surprises here and there. Growing up in Hawaii, I learned a lot of that Pacific Rim style and, being in a Filipino family, a lot of my base style is from Pacific Rim and Filipino cooking.”
Posted By: As Seen On OC16
Course Main Course
Cuisine Filipino, Hawaiian
Calories 744 kcal

Ingredients
  

  • 1 each 10” Bone Marrow
  • 4 each Eggs Scrambled
  • 1 oz. Butter
  • 3 ozs Pipikaula
  • 1 oz. Red Onion
  • 1 oz. Fresh Herbs
  • 1 oz. Mustard Vinaigrette
  • 2 ozs Chinese Mustard
  • 2 ozs Shoyu
  • 1 oz. Rice Vinegar
  • 1 Tbsp. Sesame Oil
  • 1 Tbsp. Grated Ginger

Instructions
 

  • Roast Bone Marrow.
  • Make dressing by combining and whisking all ingredients together.
  • Soft scramble eggs on low heat with butter.
  • Combine pipikaula, onions, and herbs in a bowl and dress with mustard vinaigrette.
  • Assemble dish.

Nutrition

Calories: 744kcalCarbohydrates: 24gProtein: 38gFat: 56gSaturated Fat: 15gPolyunsaturated Fat: 15gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 59mgSodium: 5583mgPotassium: 1139mgFiber: 6gSugar: 12gVitamin A: 2500IUVitamin B1: 1mgVitamin B5: 1mgVitamin C: 41mgCalcium: 153mgIron: 8mg
Keyword Chef Savella, The Kitchen Assassin, maui, culinary school, maui restaurant group, cooking style, hawaii, Filipino cooking, bone marrow, steak, bone marrow steak, eggs
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