Avocado Heaven at the Four Seasons

I died and went to Avocado Heaven.

Yesterday was the AFC Kona Kohala Chefs Association June meeting and luncheon hosted by the Four Seasons Resort Hualalai on the big island of Hawai'i and Executive Chef James Babian. Oh MY!  I am still in awe thinking about the 14 wonderful and creative dishes that the chefs at the Four Seasons prepared for us.

The Hawaii Tropical Fruit Growers and the University of Hawaii also gave us an Avocado tasting of ten varieties that are in season right now. Ken Love, who is considered one of the world's authorities on Avocados and in Tropical Fruit in General set up the tasting with special guests from Manoa, Dr. Ted Radovich, Jyotsna Krishnakumar and Kelly Assai. In the tasting members and guests of the Kona Kohala Chefs Associaion tasted and rated 10 varieties of local Avocados and then those ten varieties were incorporated in various ways in the fantastic menu created by the Four Seasons Chefs.

Executive Chef James Babian of the Four Seasons Resort

The tasters took the assignment seriously... and happily. 

Here is the menu for the afternoon: 

Prickly Pear Gelle, Avocado Pudding and Maui Pineapple Salsa

Smoked Marlin-Ono Avocado Terrine with Umi Vinaigrette

 

Ahi Avocado Poke with Heart of Palm Salad

Avocado Flan with Grilled Kona Shrimp & Mango Salsa

One of my favorites, Wild Boar Adobo with Cilantro Lime Avocado Sauce

 

Another favorite of mine... Compressed Watermelon Carpaccio, Puna Feta Cheese

Avocado Mousse, Micro Shiso and Liquid Olives (that last part was amazing!)

Fulton Valley Organic Chicken, Puna Feta Cheese, Sharwil Avocado Salad

Up Country Palani Ranch Tri Tip, Black Bean Avocado Relish, Hawaiian Chili Pepper Tuille 

Local Grass Fed Beef Sliders with House-Made Local Accompaniments

Macadamia Nut Cake with Avocado Mousse

Dessert Table 

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These are some of the up and coming Culinary Students that our Association Supports

After lunch... the outrigger awaits