Le Beaujolais Nouveau est arrivé!
Chef Mavro cooks up 3-course menu ($59) perfectly paired for
2009 Beaujolais Nouveau “the best in 50 years”

HONOLULU – Be the first to taste the 2009 Beaujolais Nouveau wine, ranked “the best in 50 years” by premium producer Georges Duboeuf, and the perfect pairings of Chef Mavro’s three-course menu at $59. The entrée will be served tableside adding to the festive tone of these special Chef Mavro dinners.

Seating will be limited and available by reservation only, November 19-December 5, 2009, 6-9:30 p.m. Tuesday-Saturday. Call 944-4714 or email chef@chefmavro.com. During this time Chef Mavro’s regular Fall Menu (4 and 6 courses, or the Grand Tasting menu) will also be available, as they remain the favorites for special occasions.

The French-Hawaii accents of the appetizer and main course were created by Mavro and Chef de Cuisine Kevin Chong to pair perfectly with Beaujolais Nouveau. Appetizer: Sautéed Maitake mushrooms, green papaya, Sumida watercress, galangal and kaffir lime, and the main course: Crispy suckling pig, Molokai sweet potato puree, pickled mustard cabbage, white pineapple pork jus. The dessert will be Big Island Meyer lemon curd, Japanese cheese cake, citrus salad, ginger ice cream, pomegranate syrup. The $59 price includes appetizer, entrée, dessert and three additional complimentary courses: pre-appetizer, pre-dessert and hand crafted candies. Wine pairings including Beaujolais Nouveau are optional as always.

“Beaujolais Nouveau is fizzy and fun! It’s easy to drink, low in alcohol, and when it’s released everyone has to say their opinion: it’s good, it’s not good, it’s better than last year, it’s too light and so on. The Beaujolais is here! (Le Beaujolais Nouveau est arrivé!) has become international. It’s a good excuse to celebrate with friends,” suggests George Mavrothalassitis, chef/owner, Chef Mavro restaurant.

Background: Beaujolais Nouveau is a young red wine made from handpicked Gamay grapes in the Beaujolais region of France. While most red wines improve with age, this wine is all about freshness and should be enjoyed right away.

Following the longtime French tradition of releasing Beaujolais Nouveau on the third Thursday of November, the 2009 vintage will be released November 19 around the world. In addition to Chef Mavro’s Honolulu dinners, special Beaujolais Nouveau dinners called “Le Beaujolais Nouveau est Arrivé!” (The new Beaujolais is here!) will take place in New York, Miami, Las Vegas and many other places.
(more)

Chef Mavro 2009 Beaujolais Nouveau dinners
Page 2

“August 2009 offered some of the best hot and sunny weather in the last 60 years. The favorable weather has helped the grapes mature nicely. The berries are thick, and the seeds are a gorgeous amber color…Their brightness, intensity, and above all, their perfect health are something to behold. We have not seen anything like this for a long time,” exclaimed Duboeuf (website www.duboeufnouveau.com)
George Mavrothalassitis, a founding member of Hawaii Regional Cuisine, won the James Beard Award, a lifetime achievement award and the top culinary honor in the U.S. The restaurant holds the AAA Five Diamond award, the highest Gayot rating in Hawaii 18/20, and numerous other accolades from critics and popular votes. Mavro continues to work with aspiring young chefs through his “Restaurant Reality” program and to provide ongoing advanced training for Hawaii culinary students in partnership with the non-profit Hale ‘Aina ‘Ohana. His many non-profit activities include support of Hawaii Public Radio and the arts.