ACF Chef's Luncheon at Keauhou

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.

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.