Posted on: Wednesday, July 6, 2005
QUICK BITES
Eat, drink, be merry with Chef Braz
Advertiser Staff
The Ala Moana Hotel's Plantation Cafe this week kicked off a Flavors of Portugal promotion with Chef Mark Braz's recipes for specialties from caldo verde soup to flan with port. A selection of Portuguese wines and beers will be served, too. Rotating dishes will be featured at lunch and dinner Tuesday through Sunday, through July 24, with Portuguese specialties added to the regular Friday and Saturday buffets and the Sunday brunch.
Most of the dishes are characteristic of mainland Portugal, though the flavors will be familiar to Islanders used to foods rooted in the Azores Islands and Madeira. Among the offerings: linguica grilled with brandy, pork with clams, casserole of salt cod and potatoes, veal cutlets in white wine sauce. Reservations: 955-4811.
AT THE TABLE
• On the summer menu at Chef Mavro is a marriage of East and West: a dish born of chef-owner George Mavrothalassitis' memories of his mother's jelled bouillabaisse and a Japanese sushi house specialty called nikogori, flounder skin in jellied broth. "Rockfish nikogori" is a glistening bombe of transparent, natural jelly showcasing slivers of fish. Also featured: Keahole lobster with tamarind sauce, goat cheese and fig tart, and other intriguing ideas. Reservations: 944-4714. • TGIFriday's restaurants have introduced new Latin-style dishes including Sizzling Jalapeno Jack Daniel's Fajitas, Double-Stack Quesadillas and the Ultimate "O" Margarita, made with blood orange syrup. • On Maui, David Paul's Lahaina Grill has a new "demi menu," exclusively offered at the bar — half portions of signature dishes; wine manager Richard Olson III has paired these with a demi-portion of recommended wines.
Chef Mavro blends island fish with Mediterranean memories
