A Tealicious Getaway: Chef Fest 2014 at Four Seasons Resort HualalaiDec.10.2014
As 1000+ private jets are expected to land in Kona Airport’s tarmac this month, many of America’s movers and shakers are readying themselves for a sunny and stress-free holiday in the Big Island of Hawaii. The warmth of their spirited hearts is sure to match the blazing temperature of the island as they trade in their snowmen for sand sculptures.
Tealeaves is blissfully reminiscing the sand and sun, after having recently collaborated with the Forbes Five-Star and AAA Five Diamond Four Seasons Resort Hualalai, featured celebrity chefs, Terlato Wines, and Southern Wine and Spirits for the exclusive four-day three-night event that is Chef Fest.
· A CREATIVE SANDBOX FOR CHEFS ·
A chef sanctuary with a variety of ingredients from the island at the chefs’ disposal, the Big Island was their creative sandbox – literally and metaphorically. Over 90% of the ingredients used for many of the dishes served were locally sourced from the island. Inspirations galore, palates were tantalized with unique and flavourful experiences inspired by ingredients from the island.
· AN ALL-STAR LINEUP OF CHEFS ·
The event featured an array of world-renown chefs and Tealeaves ICONS:
(Tertulia, El Colmado – New York City and author of Hero Food)
(The Empire Diner – New York City, Chopped, Iron Chef America)
(Hearth, Terroir, The Next Iron Chef, author of Salt to Taste)
(Ford’s Filling Station – Los Angeles, author of Taming the Feast)
(Four Seasons Hotel Miami)
(Four Seasons Hotel Vancouver)
(Four Seasons Resort Hualalai)
· GETTING TO KNOW THE CHEFS ·
Chef Fest enabled guests to get to know the chefs in an intimate setting, through cooking classes, cooking demos, wine tastings, yoga, golf, and stand-up paddle boarding activities. Guests learned cooking tips and tricks while feasting and frolicking on the Big Island. Tealeaves is excited to share with you some tips, tricks, recipes, and chef stories from the event with you! Stay tuned.
· A FEAST FOR THE EYES – A LUXURY ESCAPE ·
From Four Seasons Resort Hualalai
“Four Seasons Resort Hualalai at Historic Ka’upulehu is set on the picturesque kona-Kohala coast of Hawaii, the Big Island[…]Built into its natural surroundings amongst ancient black lava rock, towering coconut palms, white sand beaches and azure seas, the resort features[…]championship golf, a world-class spa, seven pools, cultural experiences and award-winning dining. Four Seasons Resort Hualalai is Hawaii Island’s first and only Forbes Five Star and AAA Five Diamond hotel.”
· A TROPICAL “AFTERNOON TAI” TO CHEERS AN EVENT WELL DONE ·
If your teacup’s bored with your everyday Earl Grey of one lump or two, mix things up and serve some “Afternoon Tai” instead. A tropical twist to afternoon tea, a splash of Coconut Black Tea and Rum alongside notes of citrusy pineapple gives this cocktail an exotic flavour fit for basking under the Hawaiian sun. Sure to make a splash at any get-together, ride the wave that is the tea and alcohol trend.
Notes from Chandra Lucariello, Director of Mixology and Spirits Education at Southern Wine & Spirits:
“A fun take on “afternoon tea” is what inspired me for this one. [I took] a tropical flavor of one of [Tealeaves’] teas and translat[ed] that into a twist on the classic 1944 Trader Vic’s Mai Tai Recipe. The tea lent a creaminess, being Coconut Black Tea infused into our local Old Lahaina Rum. This was all tied together with a Coconut Lime Foam to top.”
· INGREDIENTS FOR AFTERNOON TAI ·
Coconut Black Tea Infused Old Lahaina Silver Rum*
Old Lahaina Dark Rum float
Dekuyper Orange Curacao
Fresh lime juice
Kaffir lime leaves
Pineapple ball with kaffir lime leaf on bar pick
· *INGREDIENTS FOR COCONUT BLACK TEA INFUSED OLD LAHAINA SILVER RUM ·
1 Btl (1.0L)
Old Lahaina Silver Rum
8 level tsp
· **INGREDIENTS FOR HOUSEMADE COCONUT LIME FOAM ·
Pasteurized egg whites (35 oz)
Calahua Crème of Coconut (35 oz)
Lime juice (10 oz)
Yield: 1 Cocktail
· STEPS FOR AFTERNOON TAI ·
Press kaffir leaves with juices.
Add liquors and ice, shake and strain over ice into highball.
Float Dark Rum on top and top with Housemade Coconut Lime.
· STEPS FOR COCONUT BLACK TEA INFUSED OLD LAHAINA SILVER RUM ·
Add rum to tea and let infuse for 18 hours or to taste.
Strain into container.
· STEPS FOR HOUSEMADE COCONUT LIME FOAM (X5) ·
Add all ingredients to iSi profi whip and charge with cartridge.
Shake vigorously and keep refrigerated