They came, they played a little golf but mostly — to the delight of attendees — they cooked. Chef Fest: Made in America 3 was the hot ticket in the food and drink world recently, from February 26 to March 3. The idyllic Four Seasons Resort Hualalai acted as a temporary home to culinary superstars Nancy Silverton, Matt Molina, Ludo and Krissy Lefebvre, Josiah Citrin, Waylynn Lucas, Alessandro Cartumini, Tyler Shedden and hometown favourite, Executive Chef James Babian. Cookbook author Lucy Lean hosted the event, and Master Sommelier Chuck Furuya and director of mixology, Chandra Lam Lucariello, took care of the beverages with a tasty emphasis on premium tequila and champagne. (Don’t miss the recipe for Chandra’s frosty Lime in the Coconut Cocktail!)
“The best part about this event is that guests got to truly interact with the chefs. This was up-close, personal and intimate. That’s what made it so fun and different,” says Brad Packer, public relations director for Four Seasons Resort Hualalai. “On top of that, there were the social opportunities to mingle too, with the tennis tournament, stand-up paddleboarding and golf.”
The result? Lots of laughs, lots of shared knowledge and lots of very cool stories to take home. As they say in Hawaii, “ono” (delicious).
Cooking class with Nancy Silverton and Matt Molina at Beach Tree Restaurant.
Kampachi Saltambocca with Meyer Lemon, Grilled Baby Romaine and Pomodoro Fresco (Four Seasons Epicurean Journey, prepared by FS Chefs James Babian, Alessandro Cartumini, Tyler Shedden, Melissa Logan, Ricardo Jarquin).
Guava Caliente, Framboise Thyme Collins, A Pyrat’s Tai for Me!, Lime in the Coconut, Guava Caliente (from Spirit of Patron Mixology class with master mixologist Chandra Lam Lucariello).
Seasonal Farmers Market Salad with Coffee-Roasted Beets, Pickled Hearts of Palm, Smoked Puna Ricotta and Crispy Pipikala (Four Seasons Epicurean Journey, prepared by FS Chefs James Babian, Alessandro Cartumini, Tyler Shedden, Melissa Logan, Ricardo Jarquin).
Kona While Abaolone, Pickled Cauliflower, Romanesco and Bottarga (Four Seasons Epicurean Journey, prepared by FS Chefs James Babian, Alessandro Cartumini, Tyler Shedden, Melissa Logan, Ricardo Jarquin).
The gang from Four Seasons Epicurean Journey, clockwise, from left: Chef Ricardo Jarqui;, Guy Rigby, Vice President Food & Beverage, Americas; Chef Nick Mastrascusa; Chef Tyler Shedden; Chef James Babian; Chef Alessandro Cartumini; Chef Melissa Logan.