The American Culinary Federation Kona Kohala Chefs Association and Sysco are holding their 32nd premier holiday extravaganza, Christmas with the Chefs, from 5:30 p.m. to 8:30 p.m. on Saturday, Dec. 2 at Courtyard by Marriott King Kamehameha’s Kona Beach Hotel.
Proceeds will benefit the culinary students at University of Hawaii, Palamanui Campus, as well as members of the ACF Kona Kohala Chefs Association who want to further their education. The silent auction will benefit the students through the ACF Kona Kohala Chefs and Jean Hull Endowment Fund.
Plan to enjoy culinary tasting stations, local beer, handcrafted cocktails, worldly wines, live music and dancing under the stars.
A VIP table of 10 includes wine and table service is $1,750, with individual tickets at $150 per person. Courtyard by Marriott King Kamehameha’s Kona Beach Hotel is offering special rates for attendees of $189 per night, waived destination fees and discounted parking for $10, so make sure you let them know when you make reservations.
This year, the culinary students at Hawaii Community College’s culinary arts program will not have a booth as the students will be helping the chefs with their creations. Working side-by-side with the participating chefs helps the students, and gives them employment opportunities. This is an excellent way for chefs to hone students who have so much talent and potential.
Associate Professor/Coordinator Paul Heerlein of the culinary arts program at Hawaii Community College, Palamanui Campus, will also be available to talk about their Early College Culinary Academy at Konawaena High School that started this fall. Some of his students will hopefully be at the event. This gives these students one year into the culinary program at no cost to them.
The course schedule teaches the student an introductory course to the culinary industry, sanitation, purchasing and dining room operations. These courses give students an understanding what it takes to run a business in the culinary industry.
Chef Paul shared these recipes that would be great for your holiday gathering:
Salmon Gravlax
1 pound salmon fillet, skin on and pin bones removed, or fresh ono fillet
1 ounce sugar
1 ounce kosher salt
1/2 tablespoon cracked black pepper
1 teaspoon fresh dill, roughly chopped
Mix the sugar, salt, pepper and dill to make the dry cure. Place the salmon or ono on a large sheet of cheesecloth. Season the fish generously on the fillet side with the cure. Wrap the filet and twist slightly so you can drain the accumulated water. Place a weighted object or board on top of the fish, cure in the refrigerator for 2 to 3 days. Turn the piece two times each day. Pour off the drippings after the second day. Slice the fish very thinly in the shape of the crostini and reserve.
Sun-Dried
Tomato Spread
For 16 pieces
8 ounces cream cheese, softened
1 piece green onion, finely minced
1/4 cup sun-dried tomatoes, finely chopped
1/4 teaspoon salt and cracked white pepper
Combine all ingredients and taste for correct seasoning.
Lomi Lomi Tomato
For 16 pieces
1 cup peeled diced tomato
2 tablespoons white onion, finely diced
1 piece finely sliced green onion
Hawaiian or kosher salt to taste
Combine all ingredients and taste for correct seasoning.
Crostini
For 16 pieces
Cut 16 slices of French bread on the diagonal, brush with olive oil and toast the in the oven or toaster. Spread a thin coating of the sun-dried tomato spread on top of the crostini. Garnish a thin slice of gravlax, and add a little lomi lomi tomato for garnish.
This recipe is from ACF Kona Kohala Chefs member Suzanne Bearth, owner of Suzanne’s Bake Shop. She opened her bake shop in 1980 and offered all kinds of goodies for 20 years.
Magic Sandies
Drizzled with chocolate icing, they are named after Kona’s Magic Sands Beach.
1-1/3 cups brown sugar
1 cup butter
2 egg yolks
2 cups sifted all-purpose flour
1/2 cup ground macadamia nuts
1/4 cup chopped mac nuts for garnish
3 squares (one ounces each) white chocolate
Beat together the brown sugar, butter and egg yolks in a large bowl with an electric mixer until fluffy. Gradually beat in the flour and crushed nuts until smooth. Chill for several hours or overnight until firm.
Preheat the oven to 375 degrees. Grease or spray cookie sheet with non-stick spray.
Roll out the dough on a floured surface to 1/8 inch thickness. Cut out with a floured 2-inch round cookie cutter. Arrange cookies 1-1/2 inches apart on prepared cookie sheets.
Bake in a preheated oven for 8 to 10 minutes. Transfer to wire racks to cool.
When completely cool, drizzle cookies with melted chocolate and sprinkle with chopped macadamia nuts.
American Culinary Federation Kona Kohala Chefs Association is the largest professional nonprofit organization for chefs and cooks in the nation. Founded in 1980, the Kona Kohala chapter is comprised of food service professionals, vendors, growers and culinary enthusiasts. The ACF Koa Kohala Chefs Association Charitable Fund is a 501(c)(3) nonprofit organization. Check their website at www.konakohalachefs.org.
Email Audrey Wilson at audreywilson808@gmail.com.
