Chef Mavro's New Year's Eve Extravaganza Menu is Sumptuous

Chef Mavro's New Year's Eve Extravaganza Menu is Sumptuous

It isn't hard to see why Chef Mavro is the place for special occasions—and tomorrow night—New Year's Eve, is no exception. (Editor's Note: We are huge proponents of visiting this locale on any occasion. An evening at this eatery will inevitably become "special" regardless.) Mavro is channeling his inner-most Provence spirit, where he spends ample time every summer (as well as being the locale of his youth). His melding of the flavors of Southern France with the ingredients and adventurous spirit of Hawai`i are unparalleled: He has the James Beard award (amidst others) to prove it.

It seems that the chef is ga-ga over truffles—as any good European is—for this year's menu. Unlike others who use chemically created truffle oils or "essence of truffle" (which roughly translates to "Not made from real truffles"), Mavro ships the real deal in from sources in Europe. Consider the first item on the tasting menu: "Winter truffles from Haute Provence" served with cod brandade and country bread croutons. Those in-the-know will opt for the wine pairing along with the tasting menu, of which sommelier Todd Ashline has refined. With this dish he opts for a 2004 Joh Jos Christoffel Wurzgarten Riesling. Anyone that has been following the wine trade knows that rieslings have been the hot varietal of 2009, as incredibly diverse variations have flooded the market. This particular option is less on the sweet side, leaning towards the dry and surprisingly complex, while still allowing for the truffle to remain the star of the course.

You'll then delve in to "Ahi Tartare with Paddlefish Caviar", served with taro chips and ponzu sauce. Ashline has paired this eloquent dish with a Henri Biliot Brut Rose champagne, which will certainly awaken the palate for the heavy hitters to come.

Mavro goes back to the land with course 3, featuring Hudson Valley Foie Gras (Mavro told us in confidence that he likes HV foie gras better than that coming from his native France. What a coup!) served over raisin bread. The Sauternes Ashline chose to work with the foie is from Chateau Guiraud, 2005.

Next up is a "Keahole Lobster Chorizo Puff" with Kahuku cream corn and essence of lobster, paired with a 2005 Morey St. Denis from Lingnier. This is followed by a Wagyu beef strip loin and braised short rib in a Burgundy-celery root puree, paired with a 2000 Cru Bourgeois Chateau Chasse-Spleen from Moulis-en-Medoc.

The dessert, which Mavro is calling "Le Grand Dessert 2010" (a preview of the sweetness to come, no doubt), features mint white chocolate ice cream cone, rosemary milk chocolate malasada and a dark chocolate flan that's paired with a 2000 Grof Degenfeld Tokaji Aszu (it's like a muscat).

If you haven't already wiped the drool that's gathered on the side of your cheek and is now on glued to the phone you're dialing for reservations, here's the info below.

Chef Mavro's New Year's Eve dinner menu: $170 per person, plus $90 for wine pairings.
Call (808) 944-4714 for reservations.

If you haven't already wiped the drool that's gathered on the side of your cheek and is now on glued to the phone you're dialing for reservations...