Oahu offers lovers Chef Mavro and more

Dinners for Valentines

by Patti Pietschmann

Hello all lovers lucky enough to be vacationing or living on Oahu,  there are so many romantic offerings available.  One of which is dining during this love-filled time at one of the absolutely best restaurants on the island.

It’s a pity that Chef Mavro is all booked up on Feb. 14,  but don’t fret you can still have an amorous meal the rest of the week.

Chef’s Romance Menu (5 courses $125) OR Grand Tasting ($185)

 both include Poached Shigoku Oyster and Valentine’s Waialua Chocolate Dessert

Listen to Chef Mavro talk food (he’s a delight to hear)

with Melbourne journalist Graeme Kemlo @travelwordsmith

(recorded a few days ago)

Chef Mavro Restaurant, 1969 S. King St., Honolulu, HI 96826

 

Read more of my pieces on this fabulous restaurant such as

http://pattipietschmanntraveldiva.blogspot.com/2017/10/chef-mavro-creates-fabulous-four-course.html

Patti Pietschmann

I’m edgy, energetic and esthetic–hey, I’m a Pisces. I’m a prolific writer, published in magazines, newspapers, on the web and in books and travel guides. I’m a beauty, cruise, spa and luxury travel specialist. I’m also really good at writing web copy. I also appear as the Dining Diva occasionally on Rick Dees in the Morning on Movin 93.9 FM, the Mix That Makes You Move.  Happily married (to a talented writer)with no children but one cat. I love writing, reading, traveling, sports and fitness activities (especially hiking, aerobics, gym workouts), movies and life. Blogging’s my latest bag.

 

Chef Mavro returns from Provence with new summer menu

Provence Honolulu Express

…New Summer starts tonight Tuesday, July 2

A Taste of Provence New on the Summer Menu: Big Island Goat Cheese Ice Cream, Arugula, One-Minute Strawberry Rhubard Jam and (drum roll!) Pastry Chef Elizabeth’s Volcano Island Honey Candies    I’m just back home from a trip… I should say a pilgrimage to my roots… Provence! This is Part 1 of my letter to you; Part 2 will come tomorrow. So much inspiration and so much to tell you.  We rented an apartment in what was once a 12th century Franciscan monestary in Aix-en-Provence (the whole town is historic). Our apartment was situated on the ground floor, so we enjoyed a garden and the shadow of a fig tree and a persimmon tree (in France we call persimmon Kaki like in Japan…).   Aix-en-Provence is situated in the heart of Provence. 30 minutes from Marseille, Cassis, Camargue, Avignon. The location is perfect, and the town is beautiful.   We choose our headquarters in the center of the old Aix for two reasons, first because the kitchen was fully equipped with an outdoor table in the garden and second because of the proximity to the two most important “farmers” markets (which includes, fishermen, ranchers, cheese makers, sausage makers, olive oil & winemakers, kitchen equipment…you name it).   Beside experimenting with Provence ingredients, I visited my son Michel Mavrothalassitis who is now the owner of the restaurant the La Presqu’ile restaurants in Cassis… I created the restaurant many years ago from an old stone house on the shore of the peninsula in Cassis (you can jump from the terrace of the restaurant in the crystal clear Mediterranean sea!). Now he has three restaurants there.   I very proud about my son Michel who swore as a teenager that never in is life would he go into this crazy business made for people like me…now he is very successful and seems…tired but happy.   One more reason to be proud…Marseille where I was born was elected the 2013 cultural capital of Europe…I am going to explode…The excitement of the new MuCEM (Musee des Civilisations de l’Europe et de la Mediterranee) comes when you walk around the outside to see so much crazy architecture and views of the Old Port that were never accessible before now.   Giant mirrored canopy of stainless steel reflects the sea & people. Vieux Port, Marseilles June 2013   Provence markets   Back to the ingredients & the markets… I realized that I totally forgot that strawberries are supposed to be red inside and not white…tomatoes smell like tomato from a few yards away…asparagus are 1 inch diameter. Artichokes are purple and you can eat them raw…you find round tiny zucchini to make “petits farcis Niçois…” cheeses are made from non- pasteurized milk…If you never had cheese “fermiers” you don’t know cheese!…fish are still alive on the stand…black feet chickens are from Bresse…stop! This time I am going to cry…     Back home to Honolulu New Summer Menu starts tonight! squab – jasmine tea breast in papillote with savoy cabbage & chipolata, jasmine tea squab justhigh on dandelion greens, poha berry salad e. guigal, 2009 crozes-hermitage “complex bouquet of olives, licorice, red & black currants; medium bodied But you know what? For me even after 3 weeks in Provence I was ready to come back to what is now my home for 27 years…Hawaii. It’s so great to live in these Islands because, where ever I am in the world, it’s always a deep joy to come back home and especially to Honolulu. So you can imagine the motivation and inspiration I put into the elaboration of my Summer menu! I found a way in Hawaii to cook in very similar way as in Provence but I spend more time and money sourcing my ingredients. You may understand why I buy everything from small producers, and I hope my purveyors understand why I am so picky …freshness in America is priceless. Tomorrow I will send Part 2 with more Summer Menu food photos. We look forward to cooking new Summer dishes for you starting tonight! Aloha, George Mavro Call us (808) 944-4714 View all flexible menus Email Online reservation with immediate confirmation

Chef Mavro Restaurant | 1969 S. King St. | Honolulu | HI | 96826