Posts tagged "chef fest"

polloaipeperoni_2400x1600

Recipe: Pollo Al Perperoni

October 11th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Pollo Al Perperoni”

Recipe: Pollo Al Perperoni

Chef: Massimo Falsini, Executive Chef

Restaurant: Four Seasons Resort Hualalai, Kailua Kona, Hawaii 

Serves: 4

Ingredients

4 red peppers (Kekela Farms, Big Island, Hawaii)200 grams avocado

200 grams yukon gold potatoes

1 whole chicken (Puna Chicks Farm, Big Island, Hawaii)

5 garlic cloves (cracked, not chopped)

1 cup dry white wine 

5 roma tomatoes (chopped, WOW farms, Big Island, Hawaii)

1 Hawaiian chili pepper

800 grams canned tomato

5 grams smoked paprika (La Chinata)

1/2 Mayer lemon

1 bunch fresh basil

Method

1. Place the peppers in a baking pan, drizzle with extra virgin olive oil and salt, roast at 450°F for 30 minutes until skin becomes slightly burned.

2. Take out the peppers and cover with aluminum foil for about 1 hr.

3. Peel the potatoes, then cut into 1 inch cubes. Boil in salted water for 10 minutes, strain, then set aside.

4. Rinse the chicken and divide into 8 parts keeping the skin. Season the chicken with Hawaiian sea salt and freshly cracked black pepper.  Allow the chicken to rest for 20 minutes.

5. Place a heavy dutch oven on the stove on medium heat and add extra virgin olive oil.

6. Place the chicken inside the dutch oven skin side down until the skin turns a nice golden brown, then flip.

7. Using running water, open the peppers and peel off the skins. Cut into strips and soak in extra virgin olive oil.

8. Place the chicken inside the dutch oven skin side down until the skin turns a nice golden brown, then flip.

9. Place the garlic in the pan when the chicken is almost done.

10. Once the garlic is nice and golden brown, deglaze the pan with white wine. Add the roma tomaotoes, Hawaiian chili pepper, roasted peppers, potatoes and continue to cook for 10 minutes.

11. Add the canned tomatoes, smoked paprika and the juice of half Mayer lemon, then season with salt.

12. Continue to cook until the chicken reaches 165°F.

13. After cooked, let it rest for at least 15 minutes.

14. Before serving, chiffonade the fresh basil and garnish.

LudoLefebvre

A Minute with the Chef: Ludo Lefebvre

August 4th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Ludo Lefebvre”

Q & A

“Chef Fest is by far one of my top two food events in the world.  It’s the true definition of a “workcation”.  When you’re in such a beautiful location, it’s hard to call anything work.  This makes it extra special for the guests because all of the chefs are totally relaxed and just so happy to share what they love to do: cook and interact with the guests!  With a bounty of local ingredients, it’s fun to take some traditional recipes and give them an “island style” twist.”

1) First Dish I remember cooking:

The French equivalent of shepherd’s pie (hachis parmentier) with my mom.  

2) What prep to you hate to do? Love to do?

I don’t really hate anything about cooking.  I love everything from the prep to the cleaning up.  If I walk into a dirty kitchen and I have to clean before I cook, then I guess you could say I hate that.

3) What food is your guilty pleasure?

Ice cream sundae, especially the one from McDonalds.

4) If you weren’t a chef what occupation would you like to try and why?

An architect.  I love to design and build.  My grandfather was an architect and it has always fascinated me.

5) What or who inspires your culinary creativity and why?

I get asked this question all the time.  There is no one answer.  I get inspiration everywhere.  It can come from books, travel, visiting restaurants, from a simple “moment”.  No one can predict inspiration.  It just happens.  Hawaii is a great source of inspiration!

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Recipe: Grilled Farmers Market Carrots with Blood Orange

July 18th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Grilled Farmers Market Carrots with Blood Orange”

Recipe:Grilled Farmers Market Carrots with Blood Orange and Cilantro Puree

Chef: Cyrille Pannier

Restaurant: Four Seasons Hotel, Los Angeles

Serves 4

Ingredients:

24 each mix color baby carrots (or regular baby carrots) 

½ teaspoon finely chopped fresh rosemary

½ teaspoon finely chopped fresh thyme

½ teaspoon chopped garlic

1 teaspoon grated ginger

2 teaspoon white balsamic vinegar

1 teaspoon honey

2 teaspoon olive oil

2 each blood oranges peeled and thin sliced

Wash and trim the carrots (no need to peel them).

In a large bowl, whisk together vinegar, honey, rosemary, thyme garlic and ginger until combined.

Whisk in the olive oil and set aside.

Coat the carrots with some olive oil and season with salt.

Grill over medium heat turning as needed to prevent burning, until nicely charred and fork tender (about 15 minutes).

When the carrots come off the grill, toss them immediately in the prepared dressing and let them sit at room temperature until ready to serve.

For the Cilantro puree:

2 bunches cilantro, quickly blanched.

50 grams white balsamic vinegar

2.5 grams Gellan gum

½ gram xanthan gum

2.5 grams salt

In a Paco jet, combine and puree the blanched cilantro and vinegar.

Combine the dry ingredients gently by hand and whisk into the puree.

Transfer the puree in a pan over medium heat.  The Gellan needs to heat to 203F to hydrate.

Pour the puree into a bowl and place over and ice bath and slowly mix until completely cool.

Once the puree is fully set, transfer to a blender and blend until nicely homogenized.

Reserve in a plastic squeeze bottle

   

Divide the carrots in four servings and arrange attractively on each plate with the blood oranges and cilantro puree.

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Recipe: Cactus Pear and Tequila barbecued Pork Belly

July 18th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Cactus Pear and Tequila barbecued Pork Belly”

Recipe: Cactus Pear and Tequila barbecued Pork Belly

Chef: Cyrille Pannier

Restaurant: Four Seasons Hotel, Los Angeles

Serves 4

Ingredients

2 kg pork belly (skin removed)

2 each large banana leafs

Rub:

1 tablespoon mixed dried chili

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon grated ginger

I tablespoon tequila

2tablespoon pineapple juice

1 tablespoon sea salt

1 tablespoon cactus pear juice

Relish:

1 teaspoon fresh chili, deseed and finely chopped

2 tablespoon cactus pear pulp

2 tablespoon chopped fresh coriander

1 tablespoon tequila gold

1 teaspoon Grand Marnier

1 each fresh squeezed lime

Rub the pork with the spices and let marinate overnight.

First, wrap the pork in the banana leafs than wrapped tightly in tin foil.

Place the pork on the grill but not over the coal.  Cook on for about 2 hours at 160C.

After 2 hours unwrap your pork and place it on the grill, turn it over frequently for 15 to 20 minutes to obtain a nice coloration.

Let rest for 15 minutes, slice and serve with the relish. 

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A Minute with the Chef: Cyrille Pannier

July 18th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Cyrille Pannier”

1) First Dish I remember cooking:

I was making crepes to celebrate “la chandeleur” France crepe day. The kitchen was a mess, there was flour and eggs all over the kitchen counter and the crepes barely edible.     

2) What prep to you hate to do? Love to do?

I hate to slice onions and shallots because they make me cry each time.  I love shelling pea because it’s so relaxing!

3) What food is your guilty pleasure?

High quality dark chocolate late in the evening.

4) If you weren’t a chef what occupation would you like to try and why?

An athlete or a sailor.  To sail around the world is a dream I hope to fulfill some day

5) What or who inspires your culinary creativity and why?

It can be anything: the smell of an ingredient, a portrait, art work, people… The spark of turning something intangible into an edible creation!

BakedRicotta

Recipe: Baked Ricotta with Heirloom Cherry Tomatoes

July 15th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Baked Ricotta with Heirloom Cherry Tomatoes”

Recipe: Baked Ricotta with Heirloom Cherry Tomatoes, Saba, and Pignoli Granola

Chef: Matt Accarino

Restaurant: SPQR, San francisco

Serves 6

Ricotta and tomatoes together offers simple, satisfying summertime eating. In Tuscany and other parts of central Italy, it’s common to bake ricotta in a casserole and serve it at the table family-style. Essentially, this is a more stylized take on tradition, in which I portion the baked ricotta into rectangles and serve it with cherry tomatoes and a crunchy pine nut granola. Saba, a dark syrup made by cooking down must (the extracted juice from wine grapes), offers a sweet complement to the tomatoes.

To remove the skins, I blanch the cherry tomatoes in oil instead of water. Instead of adding water to the tomatoes, thus diluting their juices, I am concentrating their flavors.. As the tomatoes fry, the peels become loose. For presentation, we might peel some of the skins upwards so the tomatoes resemble ground cherries with papery skins pulled up to expose the fruit. Or we peel the skins and remove them completely.

Baked Ricotta

3 cups ricotta, drained
¼ cup pecorino, grated
2 each eggs, whisked
1/8 Cup heavy cream
1 tablespoon extra virgin olive oil
2/3 teaspoon kosher salt
1 each nutmeg, grated to taste

Granola

2 tablespoons pine nuts
1 ½ tablespoons simple syrup
½ teaspoon honey
1 tablespoon oats
1 pinch kosher salt
½ teaspoon extra virgin olive oil

Tomatoes

1 cup cherry tomatoes
1 tablespoon extra virgin olive oil
1 pinch coarse sea salt
5 – 10 each basil leaves, torn

Serving

½ cup purslane or sunflower shoots
Extra virgin olive oil
Saba, for finishing
Kosher salt

Baked Ricotta

Preheat the oven to 350ºF. Coat a 9- by 13-inch baking dish with a light mist of non-stick spray. Cut a piece of parchment to fit the bottom of the rectangle and use it to line the bottom of the baking dish.

In a large bowl, whisk together the ricotta, pecorino, eggs, cream, olive oil, salt, and 10 rasps of nutmeg until smooth. Spoon the batter into the prepared baking dish, smoothing the surface with an offset spatula. Cover with aluminum foil and bake for 45 minutes or until the ricotta has set firmly in the center. Uncover and cool to room temperature, about 1 hour. The top may poof in the center as it cooks, but it will fall back down as it cools.

With the tip of an offset spatula, loosen the edges of the ricotta. Turn a baking tray or platter upside down and press on top of the baked ricotta dish. In one smooth motion, pick up the dish and the tray, flip over, and place, tray-side down, on the counter. Remove the baking dish to unmold the ricotta. Cover with plastic wrap and refrigerate until completely firm and cold, about 6 hours or overnight.

Before serving, line a baking sheet with foil and coat in a light mist of nonstick cooking spray. Cut the ricotta into 1 1/2 inch-wide strips. Cut the strips into 5- to 6-inch rectangles. Using a spatula, transfer the rectangles to the foil-lined baking sheet. You will have 8-10 rectangles.

Granola

Preheat the oven to 325ºF. In a small sauté pan over medium heat, toast the pine nuts until fragrant. Pour the pine nuts on a cutting board. Using the tip of a paring knife, cut the pine nuts in half. In a small bowl, mix together the simple syrup and honey. Add the pine nuts and oats and season with a pinch of salt.

Line a baking sheet with parchment paper or a non-stick silicon sheet. Scatter the granola onto the sheet and bake until golden and dry, about 15 minutes. Cool completely.

Tomatoes

Score the bottom of each cherry tomato gently (just through the skin) with an X, taking the cuts up more than halfway up the side of each tomato.

Heat about 1 inch of olive oil in a straight-sided sauté pan over medium-high heat. Line a platter with paper towels. When the oil reaches between 365-375ºF, gently drop a few cherry tomatoes at a time and fry until the skins loosen, 10-15 seconds. Using a slotted spoon, lift the tomatoes out of the oil and drain on the paper towels. Season with coarse sea salt. Repeat until all the tomatoes have been fried. Scatter the basil leaves over the tomatoes and drizzle fresh olive oil lightly on top.

Serving

Preheat the oven to broil. Put the foil-lined baking sheet with the ricotta in the oven and broil until the tops begin to brown, about 5 minutes. Remove and cool slightly.

In a small bowl, season the purslane or sunflower shoots with a few drops of olive oil and saba. Season with a pinch of salt and toss.

To plate, using a spatula put a rectangle of ricotta onto 6 plates. Spoon the cherry tomatoes on the top and on the sides and scatter the greens over the top. Crumble the granola across each plate and finish with a drizzle of saba.

Aldea - Shrimp Alhinho 2

Recipe: Shrimp Alhinho

July 15th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Shrimp Alhinho”

Recipe: Shrimp Alhinho

Chef: George Mendes

Restaurant: Aldea, Lupulo, Bica,  New York

Serves 4

Ingredients

As needed extra virgin olive oil
20 large (20/30 count) shrimp, peeled and deveined
6 ea garlic cloves, minced
1 1/2 teaspoons pimenton (sweet smoked paprika)
1 tablespoon fresh parsley leaves, chopped (plus more for garnish)
1/2 teaspoon fresh lemon juice
1 cup (or to taste) shrimp essence
Garnish paprika filaments
*Paprika filaments look like extra-long saffron threads and add a hint of spice to the dish. You can find them online or at specialty stores.

Method

Heat a large skillet over high heat until very hot. Lightly coat the bottom with oil and heat until lightly smoking. Add half of the shrimp in a single layer. Cook just until golden and orange, about 10 seconds, then flip them quickly. Cook for 10 seconds more, and immediately transfer to a plate. Repeat with the remaining shrimp.

Reduce the heat to medium-high and add 1/4 cup more oil. Add the garlic and cook, stirring until lightly golden, but not browned (about 2 minutes). Stir in the pimentón, then return the shrimp to the pan. Adjust the heat to bring the oil to a slow bubble and poach the shrimp for 1 minute. Fold in the parsley, cilantro, and lemon juice. Divide the shrimp among four serving plates. Spoon the pan sauce with the garlic and herbs over the shrimp. Spoon the shrimp essence over and around the shrimp. Garnish with paprika filaments and more cilantro.

featured_GeorgeMendes

A Minute with the Chef: George Mendes

July 15th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: George Mendes”

Quote RE: Participating in Chef Fest –

“Between the distinct array of local ingredients Hawaii has to offer–and unique opportunity to interact with guests that a small, curated festival like this provides–Chef Fest is sure to be an incredible experience all around!”

Q&A

1) First Dish I remember cooking:

The first dish I remember cooking is Chicken Roulade, stuffed with spinach and wild mushrooms, and served in a champagne tarragon sauce.

2) What prep to you hate to do? Love to do?

I hate peeling garlic and I love butchering fish and meat.

3) What food is your guilty pleasure?

Pizza.

4) If you weren’t a chef what occupation would you like to try and why?

I would want to be an athlete of some sort. I always had athletic aspirations and abilities, though not necessarily enough to go pro. Either that, or an architect.

5) What or who inspires your culinary creativity and why?

The ingredients, nature, art, family, memories, friends, other chefs and mentors—or, sometimes just my own intuition. I love to create something spontaneously, putting new combinations of flavors and ingredients together, and riding that risk of being right on the edge between genius and failure. That’s where the greatest culinary creativity is found.

Recipe: Seabass Crudo with Fennel

July 14th, 2016 Posted by Chef Fest 2014 0 thoughts on “Recipe: Seabass Crudo with Fennel”

Recipe: Seabass Crudo with Fennel, Olive, Avocado, Lemon, Toasted Hazelnuts and Chile

Chef: Ben Ford, Executive Chef

Restaurant: Ford’s Filling Station, Los Angeles

Serves 4

Ingredients

2 cloves of garlic, thinly sliced
¼ cup Olive oil
1 bulb baby fennel, top removed and thinly sliced
¼ cup picholine, lucques or other green  olives, pitted and sliced
½ preserved lemon rind, sliced thin (optional)
1 small Serrano chile, thinly sliced
1 Fresno chile, thinly sliced
Juice of 1/2 lemon
¼ teaspoon kosher salt
1 pound seabass fillet, skinned and deboned
1 avocado, sliced thin lengthwise
¼ cup best quality extra virgin olive oil
2 tablespoons lemon mosto
½ teaspoon flaky sea salt
½ teaspoon Marash pepper
1 tablespoon mint, chiffonnade
¼ cup Hazelnuts, toasted and roughly chopped
20 each Garlic Chips

Method

Roasted Hazelnuts:

Preheat oven to 350 degrees.

Place 1/2 cup of raw hazelnuts on a dry baking sheet.

Roast hazelnuts in the oven for about 5 minutes until skins turn dark and start to blister.

Remove from oven, let cool for a few minutes, and then pick up all the nuts in a clean kitchen towel.

Wrap the nuts in the towel and rub your hands together for about 10 seconds until all the skins are removed. Add to a food processor and pulse to rough chop.

For Garlic Chips:

In a small saucepot, heat just enough oil to deep fry the garlic chips—about 1/4 cup depending on the size of the pot. Heat over medium heat. When hot, add the garlic chips in, and cook until they are just starting to lightly brown. Remove the chips to a paper towel with a slotted spoon to cool.

For the Fennel, Chiles, and Olives:
In a medium bowl mix the fennel, olives, preserved lemon, chiles, mint, lemon juice, and 1 tablespoon olive oil. Season with Kosher salt and keep at room temperature for about 10 minutes.

For the Seabass Crudo:
Slice the fillet into 1/8-inch thick pieces, 20 slices in total. Add to a shallow dish and top with the remaining olive oil.

To Assemble and Serve Individually:
Arrange  2-3 slices of avocado. Arrange 4 to 5 pieces of seabass slices so they are slightly overlapping. Using the lemon mosto, drizzle a little over the fish and around the plate. the fish Season the fish with flaky sea salt and spoon the fennel, olive and chile mixture on top. Sprinkle with Marash pepper, toasted hazelnuts and garlic chips.

 

Recipe: Sugar Snap Pea Salad

July 14th, 2016 Posted by Chef Fest 2014 0 thoughts on “Recipe: Sugar Snap Pea Salad”

Recipe: Sugar Snap Pea Salad

Chef: Seamus Mullen

Restaurant: Tertulia and El Comado, New York City

“As soon as sugar snaps show up at the farmers market, I’m instantly happy. Sweet, crisp, snappy, and sugary! This salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous, and is oh so easy to love.”

Serves 4

Ingredients

1 pound fresh sugar snap peas
1 bunch radishes
½  cup fresh ricotta cheese
A few leaves fresh peppermint
Salt
Freshly ground black pepper
Juice of 1 lemon
Olive oil to taste
Pinch Aleppo pepper or red pepper flakes
Handful of edible flowers, such as pea blossoms or nasturtiums

Method

With a sharp knife, trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise. Blanch the sugar snaps quickly, just about 30 seconds and shock in ice water. Slice the radishes thinly into coin shapes or half-moons. Combine the peas, radishes, cheese, and peppermint in a large bowl. Season with salt and pepper and toss with the lemon juice and olive oil. Serve with a sprinkle of Aleppo pepper and garnish of edible flowers.

Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
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