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Chef Mavro’s Julia Menu Extended through the end of September – Tuesday-Saturday

August 28, 2009

By popular demand, Chef Mavro has extended the Julia menu. Now available Tuesday-Saturday through the end of September. Limited seating; reservations required. Three courses $59.

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Advance tickets online to Julie & Julia

August 5, 2009

For more information on the film and to purchase tickets in advance, visit Consolidated Theatres www.consolidatedtheatres.com.

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Julia Child-inspired menu including Boeuf a la Bourguignonne 3 courses $59

July 28, 2009

August 28, 2009 UPDATE: Julia Menu Available Tuesday-Saturday through September 2009

Boeuf à la Bourguignonne and more: A Taste of Julia Child at Chef Mavro

HONOLULU – “Movie cravings satisfied here” Chef Mavro assures us as he fine tunes his home cooking recipes for Boeuf à la Bourguignonne and other French dishes shown in the new Julia Child tribute movie “Julie & Julia” opening in theaters Friday, August 7, 2009.

The James Beard award-winning chef who previewed the movie with several hundred of his friends last week, has created a special three-course “Julie & Julia Movie Menu” ($59) available Fridays and Saturdays starting August 7. He will be in the dining room welcoming guests and serving the boeuf à la bourguignonne tableside.

Chef explains: “After the screening so many people were craving boeuf a la bourguignonne that something had to be done! I’ve felt a connection with Julia Child ever since I developed a love of home cooking for my wife when I come back from the restaurant every night. And everyone in my kitchen has so much fun cooking this style of food. When it’s delicious it’s delicious.”

Although the 3-course Movie Menu is priced lower than the regular 3 course, all the Chef Mavro extras will be included: pre-appetizer, pre-dessert and the grand finale house-made sweets. Julia Child’s famous “reverse martini” ($9) will be offered as well as a special Morgan grand cru du beaujolais wine selection ($13 glass).

Advance reservations are required as seating for the after-movie menu will be limited. Call 944-4714, email chef@chefmavro.com.

amuse bouche

appetizer

SALADE FRISÉE AUX LARDONS
frisée lettuce with French bacon, poached egg and croutons

main course

BOEUF A LA BOURGUIGNONNE
two and half hour braised beef in burgundy wine
pomme anglaise, served table side

pre dessert

dessert

TARTE TATIN
upside down apple tart with crème fraiche ice cream

mignardises

Beverage Specials:
wine pairing: Jean Foillard 2007 Morgon, Grand Cru du Beaujolais
(glass 13/bottle 65)
Julia Child’s “Reverse Martini” $9

Reservations: 808-944-4714 or chef@chefmavro.com

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Chef Mavro – brief comment about buying ahi sashimi

July 26, 2009
Ahi comes in many grades and prices

Ahi comes in many grades and prices

Sashimi grade bigeye ahi (tuna) priced from 9.50 to 21.50 for fish caught maybe from the same boat.
Question from B On Hawaii: + caught from the same ocean! why? quality, you think, or time in a refrigerated case? do tell.

Thanks @bonhawaii I was hoping someone would ask these questions.
Why? first for sashimi grade, fat content, from the skin up: measure one, two, three fingers.
Watery is bad. Color (less red means more fat, dark red is not the best). Freshness, time in the ice, how deep the ahi has been caught, temperature of the water, maturity, where the fish has been caught etc…one hundred reasons the range of the price in the Honolulu market can be from $3.00 to $35.00/pound.

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Catered events by Chef Mavro produce the the highest quality – from an intimate group to hundreds

July 8, 2009
Cocktail parties are lively when Chef Mavro prepares fresh canapes

Canape action station

Stage service of Onaga Baked in a Hawaiian Salt Crust

Chef Mavro cooking class

Chef Mavro canapes

Why are our catering services known as the best of the Islands?

Chef Mavro and his team cook to the highest standards every time. That means cooking everything “á la minute” fresh to order including canapés, garnishes and vegetables. Chef Mavro’s experience is a guarantee of great food from canapés to sit-down tasting menus

For large groups such as corporate gatherings, weddings, and celebrations, we cook from action stations. A “top gun” chef at each station prepares each course just as we do in the restaurant “à la minute.”

No food lingering in warmers, no pre-cooked food served from steam tables, no oxidized canapés. This is the Chef Mavro promise: your food will be of the same quality for several hundred guests as for a table of two.

What formats are available?

1. Cocktail receptions – Luxury boutiques often chose Chef Mavro to produce and serve one-bit canapés in the store to provide an attraction and focal point during promotional events.

2. Gala dinners with table service – Sit-down dinners offer optional add-ons such as Chef’s personal and entertaining description of the menu; Sommelier descriptions of wine pairings

3. Cooking Station stroll-around events solo or with other chefs

4. Team Building events – Chef Mavro and his culinary team have years of experience organizing small groups of people into teams for hands-on cooking experiences followed by sit-down lunches or dinners at a Chef’s Table for information conversation with Chef Mavro.

5. Food & Wine Pairing events – Chef Mavro and his sommelier are experienced in producing a lunch or dinner event that includes guests blind tasting 3-5 wines with each dish and voting on which food & wine pairing they prefer.
This event is educational and highly entertaining as it inspires lively discussion at the tables.

6. Farm Tours and on-location cooking demos – Chef Mavro can produce a cooking demonstration literally anywhere. An example of a unique location is the Sumida watercress farm in Aiea, as well as farm partners on the Big Island and Maui.

7. Weekend in the Country with Chef Mavro – combination of in-kitchen hands-on cooking experiences, gourmet meals and farm tours. This event has been staged twice at a luxurious Big Island inn.

8. Private Cooking Classes for celebrities

Where can events be staged?

Chef Mavro and his culinary team have produced catered events as far away as Tokyo and Osaka, and as close as Lanai, Maui, Kauai and the Big Island and at prestigious venues on Oahu.

Examples of venues:
Hotels including New Otani Osaka, Miyako Hotel Tokyo, various Four Seasons Resorts, Mauna Kea Beach Hotel etc.
Historic locations such as Iolani Palace,
Private estates such as Shangri la and the Sullivan Estate

What size groups?
Group size has ranged from 2 to 500.

Contact: Call 808-944-4714 or email chef@chefmavro.com

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Chef Mavro letter – new Summer Menu starts June 24

June 23, 2009
 BIG ISLAND GOAT CHEESE MOUSSE  baby beets and kumquats, extra virgin olive oil cake, hirabara greens

BIG ISLAND GOAT CHEESE MOUSSE baby beets and kumquats, extra virgin olive oil cake, hirabara greens

Honolulu, June 22, 2009 – Time: 11:00 am – Temperature: 88 degrees – life is beautiful…

That means it’s summer time.  In Honolulu I feel very much like in Marseille my first home town in Provence.  Even if the temperature is above 90 degrees you always feel a breeze from the ocean (or the sea) and you are very comfortable.
It’s why we call Hawaii a Paradise.  We don’t suffer in Paradise.

I do not take Hawaii for granted, especially during this critical time.  What a wonderful place to be when the whole world is in trouble.  The stock market is down?  Look at the ocean.  You lost 35% of your 401K?  Smell the plumeria flowers.  Your bank cut your credit?  Taste the 1st mango of the season.

Do not think that we are not working very hard here…we are.  Especially at Chef Mavro Restaurant when we change the menu for the new season.  But we have so much fun that I wonder if work is the right word.

If you are already in Hawaii; don’t move…if you’re not; don’t wait… we are ready for you.

I guess now you want to know about our new Summer Menu…

Lychees from the Big Island:

With Kevin Chong Chef de Cuisine and the kitchen team, we worked on the new sautéed foie gras with lychee, lemongrass, opal basil, green apple.  It was going to be fantastic, we could not fail.  So very confident; we put everything together.  Looked beautiful…great; what about the taste? NOTHING???  We had first deconstructed the whole dish, the flavors were separated and fighting each other.  We almost gave up when we decided to mix the ingredients together…et voila!
Suddenly the whole garnish became an explosion of flavors.  The combination accents perfectly the foie gras.
We all learned again a lesson.  To sacrifice to the trend of the presentation we forgot about the flavors.  I always remember what one of my masters told me, “don’t worry, if it tastes good it looks good.”

Todd Ashline our sommelier did an advance selection of 5 wines, all were foie gras friendly.  The wine pairing committee picked up a Sauternes from the Château Gravas.  Personally I am not a fan of Sauternes with foie gras but “if you don’t try you don’t know.”  Perhaps because the lemongrass, or the lychee, or the basil, or everything together… the match is perfect.

New recipe from Summer Menu

New recipe from Summer Menu

“Big Wave” Tomatoes:

Our “tomato queen” Jeannie drives us nuts.  When it’s windy…no tomatoes.  It’s raining…no tomatoes.  It’s too cold…no tomatoes.  This is the inconvenience to grow anything only from the soil and the sun.
But come the summer time, and… wow!  The result makes us forget about the frustration and we decided to create a dish around the tomatoes.

The keahole confit sablefish, big wave tomato-ogo sauce, fines herb emulsion, sablefish cracklings…best recipe in the world baby!  Do not expect a chef to be humble, to me a chef too humble is suspicious. The wine, a rosé from Chinon (cabernet franc) the Rafflault (rose petals, raspberry, cherry with a hint of mint).

Hirabara summer baby greens:

The cheese course is always a good excuse to eat a salad.  Hirabara farm in Kamuela grows the best baby lettuces in the State.  The challenge is not to spoil them with the wrong vinaigrette.  Forget about blue cheese dressing, 1000 island,
Caesar etc…extra virgin olive oil, sherry vinegar, shallot, salt and pepper is enough. The cheese better to be good, no reason to worry it is good.  Honokaa fresh goat cheese mousse flavored with lemon zest and chives, served with kumquats, red and yellow beets.  (The world is divided in two categories the ones love beets and the ones don’t).  We have the solution to this issue.  We simmer the beets in vinegar to remove the aggressive earthy taste and it’s a miracle, everybody love beets.  Some extra virgin olive oil, bread croutons and you are perfectly ready for dessert.  The Vouvray Domaine Huet “Le Mont Sec” selected was not a surprise.  With green apple, pear and tea aroma it was made to be paired with fresh goat cheese.

Sorry I always get very excited about our new menu; I hope I am not too long.
If you want to know more, please check on our web site http://www.chefmavro.com.  You will learn about the day boat catch wrapped in brick, our new lamb with eggplant dumpling etc…

Keep in touch by following me in TWITTER follow @chefmavro and right here on our BLOG…

To feasts & friends,

George Mavro

Day Boat Catch Grenobloise

Day Boat Catch Grenobloise

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Early Father’s Day at Chef Mavro from $69

June 17, 2009

Treat your Dad to a feast of delicious award-winning regional cuisine at Chef Mavro. From $69 for three courses.  Selections are flexible within each prix fixe menu.

Chef Mavro - the welcoming entry at S. King & McCully

Chef Mavro - the welcoming entry at S. King & McCully

Call 944-4714. http://www.chefmavro.com