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

Lamb might be our favorite meat to cook with.  First our Col­orado lamb is for sure one of the best in the world.  Sec­ond, since Provence is a lamb coun­try we know so many com­bi­na­tions of ingre­di­ents than we are able to pro­vide you the best new lamb ever every time.  Like love, always bet­ter than yes­ter­day but not as good than tomor­row.

This one is a killer! We use always the loin, by far my favorite cut.  The loin is roasted in low heat and served with a “pissal­adiére.”  What the hell is a pissal­adiére? If you insist I am going to tell you.  This is a spe­cialty from Nice (Côte d’ Azur), a tart of caramelized fen­nel and onion, house-made lamb bacon, fin­ished with anchovy and gar­lic chips. The lamb jus is per­fumed with black olive pow­der and essence of parsley. 

All the Mediter­ranean fla­vors on your plate at once and the wine is from Napa Val­ley?  Yes! The “not-too-big-not-oakey-not-big-tannins” caber­net sauvi­gnon from Chateau Mon­te­lena.  When I first came to the States in 1985 I attended a wine tast­ing with Jor­dan and Chateau Mon­te­lena.  I am not kid­ding but at this time fresh from France I didn’t know that Amer­ica was pro­duc­ing wines you can drink.  Wow! I was blown away, in 1985 the fine wine indus­try was very young in the coun­try and that these two winer­ies were able to pro­duce wines of this qual­ity was a big sur­prise.  I told myself, in France we have been mak­ing wines since 2,000 years ago!  Wel­come to Amer­ica where noth­ing is impossible. 

(click on older posts to see the last sec­tion (dessert) of Chef Mavro’s let­ter)

If Dad is a true foodie, like Olivia D, he’ll appre­ci­ate a 6-course meal at Chef Mavro and “the fanatic atten­tion to detail that the Chef has poured into the prepa­ra­tion of all his dishes.” A well-deserved treat for Daddy dear­est! (from today’s email from The Weekly Yelp)

Chef Mavro cel­e­brates early Father’s Day din­ners (3 courses $69, 4 courses $78, 6 courses $120) on Fri­day and Sat­ur­day (closed Sun­days). Honolulu’s place for spe­cial occasions.

We’re get­ting lots of calls about our new menu and now we have the wine pair­ings and two recipe pho­tos. Don’t miss this one.

Back from Bora Bora
includes 3 courses plus pre-appetizer, pre-dessert & house-made sweets

Menu

Cock­tail sug­ges­tion: Tahit­ian Vanilla Mar­tini 15.00

three courses $59

POISSON CRU
big­eye ahi, lime juice, tomato, cucum­ber, car­rot, sweet onion, fresh coconut milk
HINANO BEER, TAHITI 7.00

PORC LAQUE A L’ANANAS
pineap­ple glazed island pork
vanilla umara (sweet potato) purée
fresh coconut spinach
CAMBRIA, 2006 BENCHBREAK PINOT NOIR, SANTA MARIA VALLEY 14.00

POE DE TARO
baked taro pud­ding with banana ice cream
OLIVARES, 2006 DULCE MONASTRELL, JUMILLA 13.00