July 22, 2010 — Today’s Pacific Busi­ness News story by Linda Chiem “really got it right about my busi­ness,” com­ments Chef Mavro.  My team’s ded­i­ca­tion to giv­ing each guest an “expe­ri­ence,” being con­sis­tent, buy­ing the best qual­ity from local sources no mat­ter the price, and start­ing fresh each day.
The story notes: “Mavrotha­las­si­tis buys his meat, fish, pro­duce and veg­eta­bles fresh daily from Hawaii ven­dors. His only freezer is a small one for ice cream. He goes to great lengths to give guests an expe­ri­ence, such as in the case of the mac­arons, “free­bies” that come with each meal along with an amuse bouche and a pre-dessert.”

http://pacific.bizjournals.com/pacific/stories/2010/07/26/smallb1.html

France is the pre-Bastille Day topic tomor­row at 7 a.m. (yes a.m.) on the Hawaii chan­nel OC16. Chef Mavro will be talk­ing on these ques­tions and telling sto­ries of course! French Con­sul Pati­cia Lee and oth­ers will also be fly­ing the bleu, blanc, rouge.

What is the National Dish of France or is there one? If not, why?

What makes French cook­ing, French? 

If there were one thing France has given to the world of culi­nary arts,
what would that con­tri­bu­tion be?

What are some of the French ele­ments in your Sum­mer Menu?

Acclaimed food writer Lesa Grif­fith posted bonus mate­r­ial on her blog from a con­ver­sa­tion with Chef Mavro in his home kitchen as he pre­pared one of his favorite fish dishes.  The orig­i­nal story appears in the cur­rent print issue of Mod­ern Lux­ury Hawaii with a intrigu­ing por­trait of the Chef by Linny Mor­ris shot at the Sum­ida water­cress farm.

But here’s that extra stuff that didn’t fit!

http://eatizenjane.com/2010/06/15/an-hour-with-georges-mavrothalassitis/

Check page 64 of the July 2010 edi­tion of Conde Nast Trav­eler for CNT’s Why we love Islanders. Chef Mavro is their pick on Oahu and one of only 10 in the world.

“Whether they wear it, serve it, or invite us to join in, islanders deliver a wel­come that sea and land alone con­not. And let’s not for­get chefs. If islands seduce trav­clers, islands with great food turn us religious.”

Ten destinations/one restau­rant in each:  Oahu  Chef Mavro restau­rant (and on Maui Main Street Bistro in Wailuku. in Bali Dava at Ayana, Jim­baran, in Capri Da Tonino, in Van­cou­ver Deep Cove Chalet, Sid­ney, in the Cyclades Kati­nas, San­torini, in Nan­tucket Topper’s etc.). We love the local and  inter­na­tional company.