Three Nights, Three Cocktails | Chef Fest 2015May.25.2015
The Chef Fest is back! Hawaii Island’s first and only Forbes Five Star and AAA Five Diamond hotel, Four Seasons Resort Hualalai, will once again be hosting the annual culinary celebration of food and talent. As per the 2014 event, this three-night celebration will continue to highlight the importance of quality ingredients during October 28-31, 2015. Not sure what to expect? Take a look at the strangest foods that 2014 chefs have eaten. Listen to culinary masters recall memories revolving around tea. Hear attending 2014 chefs from around the globe talk about their personal Food Philosophy:
· MIX & MINGLE ·
A mergence of culinary talent and inspiration, Chef Fest celebrates food through tastings, dinners, and hands-on classes. Even join Chandra Lam Lucariello, Director of Southern Wine & Spirits Hawaii, to play with flavors and impress your taste buds in her cocktail class. Mixing drinks and mingling with all-star chefs, with the Kona-Kohala Coast sunset in the background, doesn’t sound too bad to us!
· FLIGHT OF THREE ·
While flying to Four Seasons Hualalai might not be on everyone’s agenda, Chandra Lam Lucariello’s three cocktails will certainly take you there. Drawing inspiration from global flavours and combining them with choice ingredients, such as Tealeaves’ Organic Peppermint Tea and Lapsang Souchong Tea, the renowned mixologist creates a crisp taste of summer. Whether you try the Summer Tisane, “Pho” Real, or Smoked Awapuhi, you can’t go wrong!
Notes from Chandra Lam Lucariello, Director of Mixology at Southern Wine & Spirits of Hawaii:
· Summer Tisane (Welcome Cocktail) ·
“This cocktail was meant to be a refreshing palate cleanser and also a twist on the Mojito. Taking cucumber-infused vodka, elderflower liqueur and instead of muddling mint, using the Peppermint Tea syrup. The ice cubes were also peppermint tea, and were meant to have edible flowers in them. I wanted to incorporate all of the flavors of summer into a glass, harmoniously.”
· ingredients for Summer Tisane (Welcome Cocktail) ·
Cucumber Infused Old Lahaina Silver Rum
Fleur Elderflower Liqueur
White Grapefruit Juice
· *ingredients for Tealeaves Peppermint Tea Syrup ·
1 1/2 cup
Yield: 1 Cocktail
· STEPS FOR SUMMER TISANE ·
Method: Add lime, syrup, juice and liquors to mixing glass with ice.
Shake and strain over Mint Tea Ice Cubes with Edible Flowers frozen into them.
Garnish: Edible Flower on top.
· STEPS FOR TEALEAVES PEPPERMINT TEA SYRUP ·
Steep tea in water until brewed strong.
Add sugar to dissolve.
· “Pho” Real ·
“The inspiration behind this cocktail was another love of mine, being the Vietnamese Noodle Soup. I love how something with such complex flavors can be so clean and pure tasting at the same time and worked to emulate those flavors in the cocktail.”
· ingredients for “Pho” Real ·
Sammy’s Beachbar Rum
Housemade “Pho” Syrup*
Barritt’s Ginger Beer
· *ingredients for Housemade “Pho” Syrup ·
Raw Organic Sugar
Star Anise Pods
Yield: 1 Cocktail
· STEPS FOR “PHO” REAL ·
Method: Muddle basil with lime and “pho” syrup.
Add rum, fill with ice and top with ginger beer.
Stir to combine.
Garnish: Kiawe Smoked Sea Salt on half the rim, Thai Basil Sprig and Bean Sprouts.
· STEPS FOR HOUSEMADE “PHO” SYRUP ·
Toast all spices until fragrant in pan on medium heat.
Add water, jalapeño and sugar and simmer for 7 minutes.
Remove from heat and let cool.
· Smoked Awapuhi ·
“This was a more spirit forward cocktail and I wanted to highlight not only the beautiful aged rum of Pyrat XO, but also the complex smokiness of Lapsang Souchong Tea. This was also a twist on the mojito, reusing the peppermint syrup, but served over a large Lapsang Souchong ice cube, which, as it melted, added depth and complexity to the cocktail.”
· ingredients for Smoked Awapuhi ·
Pyrat XO Rum
Elixir G Ginger Syrup
Fee’s Whisky Barrel Aged Bitters
Tealeaves Lapsang Souchong Tea Ice Cubes**
*See ‘Summer Tisane’ recipe
· **ingredients for Tealeaves Lapsang Souchong Ice cubes ·
Fresh Mint Leaf
Yield: 1 Cocktail
· STEPS FOR SMOKED AWAPUHI ·
Method: Cold Smoke a snifter and turn upside down.
Add syrups, lime and rum to mixing glass with ice.
Shake and strain over smoked tea (Tealeaves Lapsang Souchong) ice cube with mint leaves frozen into it and prepared glass.
Garnish: None necessary.
· STEPS FOR TEALEAVES LAPSANG SOUCHONG ICE CUBES ·
Steep tea in hot water for 3 minutes and remove leaves.
Pour tea in ice tray and add 1 mint leaf per cube.
Place tray into freezer until frozen solid.