Get Ready For Chef Fest 2018 In Hawaii!
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It's that time of year again! The 8th annual Chef Fest celebration is almost upon us. In preparation for the three-day culinary extravaganza, which will take place at the Four Seasons Hualalai on the Big Island, executive chef Thomas Bellec brought a taste of Hawaii to the 91210. Executive Chef of Four Seasons Resort Hualalai Thomas Bellec, a 19-year Four Seasons veteran, will once again host the multi-day exclusive gastronomical food and wine event. The event features high-profile dinners, interactive cooking classes, and culinary adventures where participants get to mingle, eat, and drink with some of the country's most innovative culinary talent. This year, Chef Fest will be held on September 17–20, 2018. They've even added two exclusive tasting events: Champagne Louis Roederer, as well as COS d'Estournel Bordeaux with Etienne de Nantes.
As for the preview, Chef Bellec arrived in Los Angeles at the Beverly Wilshire to give a handful of food journalists and influencers a taste of what he has in store for Chef Fest 2018. All ingredients were flown in from the Big Island. All about eating local.
Here's what we ate:
[[{"fid":"4994911","view_mode":"default","fields":{"format":"default","alignment":"center","field_image_alt[und][0][value]":false,"field_image_title[und][0][value]":false,"field_image_caption[und][0][value]":"","field_has_syndication_rights[und]":"1","field_licensor[und]":"","field_license_id[und][0][value]":""},"type":"media","field_deltas":{"3":{"format":"default","alignment":"center","field_image_alt[und][0][value]":false,"field_image_title[und][0][value]":false,"field_image_caption[und][0][value]":"","field_has_syndication_rights[und]":"1","field_licensor[und]":"","field_license_id[und][0][value]":""}},"attributes":{"class":"media-element file-default media-wysiwyg-align-center","data-delta":"3"}}]]Chef Bellec started our Chef Fest Preview Dinner with some Hamakua Coast Wild Boar Terrine with Macadamia Nut and Poha Berry Marmalade, and Preserved Kumquat. The boar was fed Macadamia Nuts, which gave the terrine a strong, nutty flavor. The kumquats were pickled and preserved for 9 months.
[[{"fid":"4994912","view_mode":"default","fields":{"format":"default","alignment":"center","field_image_alt[und][0][value]":false,"field_image_title[und][0][value]":false,"field_image_caption[und][0][value]":"","field_has_syndication_rights[und]":"1","field_licensor[und]":"","field_license_id[und][0][value]":""},"type":"media","field_deltas":{"4":{"format":"default","alignment":"center","field_image_alt[und][0][value]":false,"field_image_title[und][0][value]":false,"field_image_caption[und][0][value]":"","field_has_syndication_rights[und]":"1","field_licensor[und]":"","field_license_id[und][0][value]":""}},"attributes":{"class":"media-element file-default media-wysiwyg-align-center","data-delta":"4"}}]]The appetizer was followed by Sake and Soy Cured Kona Kanapachi topped with compressed Royal Hawaiian Pineapple, Ni'oi Chili Avocado Mouselline, and Shiso Seedling. The yellowtail used was actually marinated in a barrel that was previously used to age sake. [[{"fid":"4994913","view_mode":"default","fields":{"format":"default","alignment":"center","field_image_alt[und][0][value]":false,"field_image_title[und][0][value]":false,"field_image_caption[und][0][value]":"","field_has_syndication_rights[und]":"1","field_licensor[und]":"","field_license_id[und][0][value]":""},"type":"media","field_deltas":{"5":{"format":"default","alignment":"center","field_image_alt[und][0][value]":false,"field_image_title[und][0][value]":false,"field_image_caption[und][0][value]":"","field_has_syndication_rights[und]":"1","field_licensor[und]":"","field_license_id[und][0][value]":""}},"attributes":{"class":"media-element file-default media-wysiwyg-align-center","data-delta":"5"}}]]Chef Bellec wowed with his Glazed Keahole Lobster Tail made with housemade lemongrass barbeque sauce, puffed rice, and seaweed. It made the guests lick the plate.
[[{"fid":"4994914","view_mode":"default","fields":{"format":"default","alignment":"center","field_image_alt[und][0][value]":false,"field_image_title[und][0][value]":false,"field_image_caption[und][0][value]":"","field_has_syndication_rights[und]":"1","field_licensor[und]":"","field_license_id[und][0][value]":""},"type":"media","field_deltas":{"6":{"format":"default","alignment":"center","field_image_alt[und][0][value]":false,"field_image_title[und][0][value]":false,"field_image_caption[und][0][value]":"","field_has_syndication_rights[und]":"1","field_licensor[und]":"","field_license_id[und][0][value]":""}},"attributes":{"class":"media-element file-default media-wysiwyg-align-center","data-delta":"6"}}]]Next was melt in your mouth Local Grass-Fed Beef Tenderloin paired with Kona Coffee and Pepper Jam, Hamakua Ali'i Mushroom Brown Butter, and organic carrots. The jam packed a punch. It was spicy and had a strong coffee flavor. It paired so well with the tenderloin. The taste made me feel as if I was in Hawaii again. Such a great dish! Chef Bellec knocked it out of the park! [[{"fid":"4994923","view_mode":"default","fields":{"format":"default","alignment":"center","field_image_alt[und][0][value]":false,"field_image_title[und][0][value]":false,"field_image_caption[und][0][value]":"","field_has_syndication_rights[und]":"1","field_licensor[und]":"","field_license_id[und][0][value]":""},"type":"media","field_deltas":{"7":{"format":"default","alignment":"center","field_image_alt[und][0][value]":false,"field_image_title[und][0][value]":false,"field_image_caption[und][0][value]":"","field_has_syndication_rights[und]":"1","field_licensor[und]":"","field_license_id[und][0][value]":""}},"attributes":{"class":"media-element file-default media-wysiwyg-align-center","data-delta":"7"}}]]
For dessert, Beverly Wilshire executive pastry chef Chris Ford, who will also be participating in Chef Fest, made a Hawaiian White Tea Mousee with Mango-Pineapple Gelee, Valrhona Passion Fruit Chocolate Tropical Caramel, Choux. It was a such a statement 'wow' piece! It had guests oohing!
One of the most exciting parts about Chef Fest is that all the participating farmers come from Hawaii Island. The food and ingredients come farm-to-table within 75 miles of Hualalai. If you're going to be in Hawaii, I highly reccomend checking out this food festival.
To see all the guests and mixologists that will be participating click here: https://www.fourseasons.com/content/dam/fourseasons/images/web/KON/PDF/Chef-Fest-Culinary-Guests-6-18.pdf
The schedule of events here: https://www.fourseasons.com/content/dam/fourseasons/images/web/KON/PDF/Chef-Fest-Schedule-6-18.pdf
Also, for those visiting or residing in Los Angeles, The Beverly Wilshire will be launching a Secret Rosé Garden in the coming weeks where guests can have a roof top unobstructed view of the famed Rodeo Drive while sipping rosé. Can you think of a better way to get the Pretty Woman vibes? The garden is extremely Instaworthy as well. Make sure to follow the Beverly Wilshire to find out when the Secret Rosé Garden will officially launch to the public!