Pop­u­lar demand for the Julia Child-inspired menu at Chef Mavro restau­rant con­tin­ues to be huge. The three-course menu ($59) will be avail­able Tuesday-Saturday through the end of Sep­tem­ber.  Lim­ited seat­ing. Reser­va­tions required. 808–944-4714  The restaurant’s Sum­mer Menus of inno­v­a­tive Hawaii Regional Cui­sine (3, 4, 6 or Grand Tast­ing menus) are also available.

Use chuck short ribs, cer­ti­fied angus.

Cut the beef into strips then cubes 1 1/2 inches.

Like that!

Cut your mire­poix (car­rots, onions, cel­ery, bou­quet garni).

Mar­i­nate beef & mire­poix 24 hours in bur­gundy wine.

Dice pork belly and mushrooms…

Strain the mari­nade. With paper tow­els dry the beef and mire­poix. In a cast iron mar­mite, saute pork belly. Then add mush­rooms, beef and mire­poix cook until lightly col­ored. Cover with bur­gundy wine from mari­nade. Cover with the lid and bake in a 275 degree oven for 3 hours.

Et voila! Gar­nish with car­rots glacees and pommes anglaises. My favorite pair­ing Moulin a Vent Cru du Beau­jo­lais. Bon Appetit! No time to cook? Come in for our Julie & Julia trib­ute menu $59 for 3 courses through the end of Sep­tem­ber. (808) 944‑4714

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