Hilo Bay Cafe with Wasabi Prime!

Hilo Bay Cafe's Parmesan Custard with Roasted Eggplant and Red Peppers

Last Wednesday I had the pleasure of dining with 2 friends, one old and one new at Hilo Bay Cafe. The Big Island Visitor's Bureau is hosting a group of travel writers this week and one of them is blogger Denise Sakaki who writes the blogs Wasabi Prime  and  Jaunty Magpie  from her home base in Washington state. The other one is my long time friend Jessica Ferracane who owns the PR Firm Irondog Communications and lives here on the Big Island. Jessica works closely with the Big Island Visitor's Bureau and they graciously hosted our evening at Hilo Bay Cafe so we could talk story about all of the good things on the big island.

The plan was to start with a few appetizers, and move on to a full dinner, but after Chef Joshua Ketner brought out a plate of his fabulous Beef Carpaccio we had to have more of that.... 

And so we grazed on several small plates instead. 

Portobella Wellington with roasted asparagus and mashed potatoes 

If you are ever in Hilo, a "must do" is a meal or two at Hilo Bay Cafe and do not forget to try a Jalapeño Martini! The food is mostly local, organic and exquisitely prepared. And if you are lucky enough to live here, let me know when you want to meet up for a meal or cocktails! You can also find Hilo Bay Cafe on Facebook where there are more pictures, menus and specials listed frequently. 

Aloha from the Orchid Isle~

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

Kona Brew with the ACF!

On May 5th I went to the AFC Kona Kohala Chef's Association Chapter Meeting at the Kona Brewing Company. While all AFC meetings are fun, this one is annually the best attended and now I know why. It is not just the great hand crafted local beers that are a draw, the food was also fantastic and the camaraderie of the Chefs and food industry people made for a terrific afternoon on the other side of the island.


Kona Brewery has an outstanding sustainability policy, employing a full time Sustainability Coordinator to source local goods and implement their recycling and energy policies. Most of the spent grain used in the brewing is given to a local cattle rancher and what is not is used in the Pub's pizza dough and breads. They are embarking on a new solar system that will be able to power the entire operation. Even the leftover food scraps are given to a local pig farmer. All to go containers and the cups used at festivals are bio-degradable. Even the condensation water (90 gallons a day) from their air conditioning system is collected and used for the landscaping. 

Culinary Students 

Brewery Tour

Ready for pizza!

The Menu

First Course Hummus Plate 

The first beer, my favorite, the new Oceanic Organic Saison (Belgian Style) with Chef/Restauranteur Daniel Thiebaut in glass. The beer was paired with the Hualalai Hummis

Local Spinach and Strawberry Salad was paired with 

The Cheeseburger Pizza was paired with Fire Rock Pale Ale

 The Puna Pie was paired with Black Sand Porter. This was a very cheesy pizza and included local Puna Goat Cheese. 

Also featured, but not shown here were Perperoni Ali'i Pizza paired with Castaway IPA, Thai Chicken Pizza paired with Coco Loco Coconut Ale and for Dessert~ Pipeline Porter Float made with Tahihtian Vanilla Bean Ice Cream. And we got to keep the pint glasses! 

 Chef/Restauranteur Daniel Thiebaut was made an Honorary Member of the ACF Kona Kohala Chef's Association. 

Our next event is an Avocado Tasting and Luncheon Menu featuring Avocados at the Four Seasons with Chef James Babian on Wed. June 2nd. Member and tropical fruit expert Ken Love will be presenting the Avocado Tasting/Educational element. 

Kona Kohala Chefs

Yesterday I was invited to join the Kona Kohala Chefs Association for their March Luncheon meeting at the West Hawaii Community College Culinary Center. The group, part of the American Culinary Federation is a group of industry leaders committed to culinary enrichments through professional development and education in the community of West Hawaii. I live in East Hawaii, but most people on his island know where the creative forces are on this island when it comes to food, and as much as I love Hilo, I have to admit the food scene is far more interesting on the West Coast. In particular the luxury resorts have hired some true culinary geniuses such as Matthew Zubrod of Monettes @ the Mauna Kea Beach Hotel. Even the smaller restaurants "on the other side" are interesting. I had the pleasure of sitting across the table from Morgan Starr from Mi's Italian Bistro in Kealakekua and nabbed the secret for his ultra creamy polenta.

The meal started off with a Roasted Anaheim Pepper stuffed with Monterey Jack Cheese and a house made  tomatillo salsa

The culinary students from West Hawaii Community College put on quite a spread for us. The food was beautiful and delicious. I will be doing a specific post on their program soon, as well as the one at Hilo Community College.

A non-traditional Posole with Ham and Hominy was served with fresh Spoapillas

The salad course was a Tortilla Bowl filled with Fresh Local Tomatoes, Sweet Peppers, Guacamole, Black Beans, shreds of Cheddar topped with a dollop of Sour Cream

Our entrée was a tasty and well spiced Chicken Quarter slathered with a Dry Rub and grilled. The Corn on the Cob had a delicious Habanero-Ginger Butter and the Coleslaw was fresh and crispy as well as colorful.

The afternoon was capped off with this exquisite Kona Coffee Caramel Coconut Flan with Tulle Cookie, Fresh Strawberry and Raspberry Coulis. Of course that went nicely with a cup of great local Kona Coffee! 

Chef William Trask, President of AFC Kona Kohala Chef's Association speaks to the crowd

The AFC Kona Kohala chapter does work within the community, providing culinary scholarships and supporting local agriculture and sustainability. I am looking forward to being a part of this interesting group of culinary professionals. A special thank you goes to my friend Ken Love (Tropical Fruit Ambassador) for inviting me to the group. Next month the meeting is being held at Doutor Coffee Plantation, which also has an exquisite flower and fruit garden. I am looking forward to April. 

If you are planning on attending the Kona Brew Festival March 15-15th stop by the group's booth for a taste of their Lite Ale Sweet Chili Bean Chili with Braised Sausage.