Last week, the Kona Kohala Chef's Association had their monthly luncheon meeting at the Keauhou Beach Resort. Chef Cy Yamamoto put on quite the spread featuring an abundance of local products from Hawaii Island.
It started off with a talk in the kitchen by Chef Cy and his former boss, Chef Trask. They discussed sourcing and utilizing local products. Some of which were Hamakua Mushrooms, Ohelo Berries & Kuahiwi Ranch Premium Free-range Island Beef.
The menu for the luncheon included a Big Island Bounty Salad and Tropical Fruit Bar featuring an array of fresh and grilled island produce with an assortment of condiments and Mango Raspberry Vinaigrette.
The Entrees were Ono with Mango Basil Burre Blanc, Grilled Ginger Scented Chicken with Asian Ohelo Berry Caramel Butter Sauce and Roasted Kona Coffee Seasoned Kuahiwi Ranch Premium Free-range Island Beef with Sweet Soy Hamakua Mushroom Ragout served with Ying and Yang Potato Mash (purple and white mashed potatoes.)
Dessert was an Ohelo Berry Upside Down Cake with a Caramel Sauce.
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2 comments:
Lovely write up, and great looking dishes:)
Fresh local flavours like these are always the best. Yum.
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