Chef Mavro’s commitment to seasonal ingredients brings the freshest ingredients to your table. The very popular cheese course is now updated with quince coming onstage as persimmon is no longer in season. Quince are poached in white wine, li hing mui and sugar, then tossed in a vinaigrette before joining the Big Island feta in a recipe that a number of guests have marked as their favorite dish. The wine pairing Chateau de Montifaud, Pineau des Charentes “Jeune Blanc” has also become a guest favorite as the sweetness acts as a foil for the briny character of the sea asparagus, the feta and the vinaigrette. Sommelier Doug Johnson always strives to feature unique wines and this is a good example.