Christmas at The Fairmont Marks 25th – Online Auction Opens Nov 25

Visions of sugarplums will dance in your head for the silver anniversary celebration of Christmas at The Fairmont-Dining with the Chefs.Dinner with the Chefs

The annual culinary scholarship fundraiser is 5:30-8 p.m. Saturday, Dec. 14 at The Fairmont Orchid, Hawai‘i and all attendees will receive a collectible 25th anniversary wine glass.

“New this year is a convenient, online format for the event’s silent auction,” says auction chair Patti Kimball. ”The online auction enables everyone in the community to participate in our effort to provide culinary scholarships for local students and chefs.”

Using BiddingForGood, the auction opens Monday, Nov. 25 at www.konakohalachefs.org and continues and ends at the event, which is annually presented by the American Culinary Federation Kona Kohala Chefs Association.

Also this year, the gala moves into the Grand Ballroom to offer more seating, a video presentation on the past 24 years provided by Konawaena High School’s graphics department, live jazz and dancing, plus lavish culinary stations presented by local chefs and confectioners. Guests can savor handcrafted ales, wines and 100 percent Kona coffee.

Fun will flow outside into the courtyard for guests to view ornate gingerbread creations crafted by Hawai‘i Community College-West Hawai‘i culinary students under the direction of Chef Fernand Guiot, former owner of Kailua-Kona’s French Bakery. Be sure to bring your camera!

All auction items will be displayed outside, where guests can continue to bid on select holiday gifts, exciting activities and private dinner parties via smart phones and mobile tablets. Volunteers will be on hand to also process bids for attendees at computer laptop stations. The auction will close at 7:30 p.m.

“Last year’s auction raised $14,000,” notes Jean Hull, event founder. “We awarded $4,000 for student tuition scholarships and $10,000 to junior chefs and members for continuing education.”

Pre-sale tickets are $85 each, $90 at the door. Seating will be available for 400 guests on a first-come basis and reserved seating is available by purchasing a table for 10 for $1,000. Purchase tickets at www.konakohalachefs.org or at Kailua Candy Company, Clark Realty-Kona, Kona Wine Market and The Fairmont, Orchid, Hawai‘i, while supplies last. Charge tickets by phone at 808-329-2522.

The Fairmont Orchid, Hawai‘i offers event room rates of $259 for Partial Ocean View and $249 for Garden View, including breakfast for two and self-parking at The Fairmont Orchid, Hawaii. Contact reservations for details at 808-885-2000 or 800-845-9905 and mention “Christmas at The Fairmont.”

For updates, visit Christmas at The Fairmont-Dining with the Chefs on facebook.

American Culinary Federation Kona Kohala Chefs Association: ACF is the largest, professional, non-profit 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; www.konakohalachefs.org.

 

Dates Announced for Christmas at The Fairmont-Dining with the Chefs

Marking its 25th year, Christmas at The Fairmont-Dining with the Chefs is Saturday, Dec. 14. Presented by the American Culinary Federation (ACF) Kona Kohala Chefs Assn., the festive gala benefits local culinary scholarships and is 5:30-8 p.m. oceanside at The Fairmont Orchid, Hawaii.

Christmas at the Fairmont

Twenty top Hawai‘i chefs and confectioners use primarily locally sourced ingredients to prepare tantalizing cuisine—all accompanied by handcrafted ales, wines and 100 percent Kona coffee. Attendees can enjoy live music under the stars and an exciting live auction of exclusive, private dinner parties and receptions professionally hosted by local chefs.

The event debuts the Fairmont’s towering holiday tree, which last year was crafted entirely of coconuts.

Tickets remain $85 and will be sold starting October 1. Purchase online starting October 1 at www.konakohalachefs.org or at Kailua Candy Company. Phone 329-2522 for info and to also charge tickets by phone.

Special event room rates of $259 for Partial Ocean View and $249 for Garden View are offered, including breakfast for two and self-parking at The Fairmont Orchid, Hawaii. Contact reservations for details at 808-885-2000 or 800-845-9905 and mention “Christmas at The Fairmont.”

For updates, visit Christmas at The Fairmont-Dining with the Chefs on facebook.

American Culinary Federation Kona Kohala Chefs Association: ACF is the largest, professional, non-profit 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; www.konakohalachefs.org.

 

‘Q’uisine of Hearts Benefits Keiki Nutrition Awareness

Celebrate Valentine’s Day with your special someone at the 18th annual ‘Q’uisine of Hearts, a satisfying brunch that annually benefits 2000 Kona-Kohala keiki through American Culinary Federation (ACF) Chef and Child nutrition awareness programs. Time is 11:30 a.m.-2:30 p.m., Sunday, Feb. 10 at the Hilton Waikoloa Village.

Quisine

Enjoy a tantalizing bruschetta buffet, plus omelet and eggs benedict stations, offered by West Hawaii community college students. Attendees will be tempted with bite-sized pastry specialties by local pastry chefs, bakers, chocolatiers, ice cream and gelato makers. Also on tap is 100 percent Kona coffee, handcrafted ales, champagne and wine.

Serenading the scrumptious “eats” will be romantic piano music, including some of your favorite love songs. During the silent auction, bid for “sweetheart” floral arrangements, private catered dinners by top Big Isle chefs and tempting cookies and cakes prepared by culinary students.

Quisine of Hearts

Tickets, priced at $45 for adults and $20 for children aged 5 and up, will be available for purchase starting Dec. 21 at Kailua Candy Company and Kona Wine Market in Kona or at Tropical Dreams Ice Cream in Waimea. New this year, save by purchasing tickets online at brownpapertickets.com. Tickets can also be conveniently charged by phone at 808-329-2522.

‘Q’uisine of Hearts, sponsored by the ACF Kona Kohala Chefs Association, has a Chef and Child Foundation focus. The CCF team in Kona provides nutrition education to children and families. In addition, CCF supports Green Tables, a farm and garden philanthropic initiative for children by Les Dames d’Escoffier Hawaii in Waimea.

For information, contact 808-333-5442.

What’s Cooking on the Kona-Kohala Coast?

Stephen Rouelle, executive sous chef of The Fairmont Orchid, Hawaii, was recently tapped Chef of the Year by the American Culinary Federation Kona Kohala Chefs Assn. (ACFKKCA). Cited for his dedication as scholarship committee chair and help with high school culinary activities, the South Kohala resident received his award at the organization’s annual President’s Ball January 26 at Daniel’s restaurant.

Stephen Rouelle, executive sous chef of The Fairmont Orchid, Hawaii

Bob Okawa was named Member of the Year for his recent service as chapter secretary and ongoing guidance on food safety. A retired Hawaii State Department of Health microbiologist, epidemiologicial specialist and registered sanitarian, the Kailua-Kona resident presented a food safety seminar on the chapter’s behalf at the ACF Western Regional Conference.

Bob Okawa

New 2012 Kona-Kohala Chefs officers are Devin Lowder, president; Ken Love, vice-president; Patti Kimball, secretary; and Dan Cody, Sr., treasurer. Committee chairs are Ken Love, agriculture; Jean Hull, C.C.E, A.A.C., and Dr. Carol Whitaker, Chef and the Child Community Programs; Patti Kimball, High School and Paul Heerlein and Betty Saiki, Jr. Chef/Hawaii Community College-West Hawaii.

Founded in 1929, the ACF is comprised of 24,000 culinarians, food service professionals, purveyors and culinary enthusiasts.

The West Hawaii organization is one of ACF’s 230 national chapters and is committed to culinary sustainability and fostering farmer-chef relationships. With a focus on offering scholarship and support for members and local student culinarians, the Kona Kohala Chefs also provides West Hawaii keiki with comprehensive nutrition awareness programs. These community activities including Cooking for Kids instruction to 1,200 second graders annually and Hit a Homerun for Nutrition breakfasts for youth.

The organization raises funds through two community events: the annual ‘Q’uisine of Hearts brunch in February and Christmas at the Fairmont-Dining with the Chefs in December.

Membership is open to chefs (which can include national ACF certification), dieticians, food and beverage professionals, purveyors, student culinarians and culinary enthusiasts.

“Culinary enthusiasts, people who appreciate the creation of food, make up at least 35 percent of our local chapter,” shares Chef Lowder. “We meet the first Wednesday of the month during lunch at changing restaurants.”

For information on joining, visit www.KonaKohalaChefs.org.

Regional Vice President, Hawaii and General Manager Christof Luedi is pleased to announce the appointment of Aron Weber to the position of Pastry Chef for The Fairmont Orchid, Hawai’i.  Weber joins the luxury AAA Four Diamond award winning resort from The Fairmont Washington, D.C. where he held the position of Executive Pastry Chef.

Aron Weber

Weber began his career at The Fairmont Empress as a Pastry Journeyman.  In 2003, Aron was promoted to Chef de Partie at The Fairmont Southampton where he was instrumental in helping the restaurant earn the first AAA-Five Diamond status in the Caribbean region.  In 2006, Weber joined the pastry team at The Fairmont Washington, D.C. and was subsequently promoted to Executive Pastry Chef.

Chef Weber will debut his culinary creations at the 17th annual ‘Q’uisine of Hearts Valentine’s Brunch, a benefit for the Kona-Kohala Chapter of the American Culinary Federation to be held Sunday, February 12 at the Hilton Waikoloa Village.  Chef Weber will be showcasing a white chocolate lilikoi dessert made up of layers of crunchy hazelnut chocolate, creamy lilikoi curd, decadent white chocolate mousse and topped with a light raspberry foam set within a Chambord filled raspberry cup.  This exquisite dessert will also be featured on the Valentine’s Day dinner menu at the AAA Four Diamond Award Winning Brown’s Beach House.  For reservations call 808-885-2000.

Dessert Lovers Paradise – 17th Annual Quisine of Hearts

Coconut Divine Truffles. Lilikoi Mac Nut Cheesecake. White Chocolate-Dipped Double Fudge Brownie Pops. Cherry Supreme Ice Cream.

Calories don’t count at the 17th annual ‘Q’uisine of Hearts, a spectacular brunch that benefits several community nutrition awareness programs. Presented by the American Culinary Federation (ACF) Kona Kohala Chefs Assn., the fundraiser is 11:30 a.m.-2:30 p.m., Sunday, Feb. 12 at the Hilton Waikoloa Village. Come hungry!

While innovative and mouth-watering desserts are definitely the draw at ‘Q’uisine, the culinary repast whets the sweet tooth with a sprawling bruschetta buffet stocked with breads, meats, cheeses and carefully crafted condiments arranged by West Hawaii community college culinary students. Also on tap are omelet and eggs benedict stations, wine, champagne and ales, plus piping hot coffee and tropical teas.

“Conceived to showcase the isle’s hard-working pastry chefs, bakers and confectioners—the event takes pride in delivering awe-inspiring delicacies that are infused with local products,” details Patti Kimball, event co-chair. “The undisputed high caliber of sweets is recognized through an annual critique performed by a trio of judges.”

Voted Best Dessert last year was the Vanilla Bean Panna Cotta with Waimea Strawberry Salad and Mai Tai Sauce by then Mauna Kea Beach Resort Pastry Chef Ross Alaimo. The mascarpone cheese and gelatin delicacy was delectable topped with fresh island fruit and an indulgent tropical sauce that hinted of pineapple and rum.

Up to 15 culinary stations annually vie for Best Dessert bragging rights to the delight of enthusiastic tasters. This year, Kailua Candy Company will be offering its scrumptious Kona Coffee Chocolate Dream, which earned third place in the professional division at the 2011 Kona Coffee Festival Recipe Contest.

Serenading the scrumptious “eats” will be romantic piano music by Loren Wilken, including some of your favorite love songs. During the silent auction, attendees can vote for their favorite “sweetheart” floral arrangement and bid to take it home. Other auction items include private catered dinners by top island chefs, take-home Valentine-themed desserts by student chefs and out-of-the-ordinary gifts and furnishings.

‘Q’uisine of Hearts annually benefits 2000 Kona-Kohala keiki through ACF Chef and Child Foundation (CCF) nutrition awareness programs. Activities include visiting 40 classes of second graders each year from January through May to lead keiki in creating nutritious Fabulous Fruit Kabobs and Smart Sandwiches.

“The CCF initiative also reaches youth through hands-on fun at the annual Waimea Healthy Keiki Fest and workshops at Kona’s annual Girls Exploring Math & Science (GEMS),” adds Carol Whitaker, event co-chair.

Additionally, ‘Q’uisine supports Green Tables, a farm and garden philanthropic initiative for children by Les Dames d’Escoffier Hawaii in Waimea. Through Green Tables, CCF supports students who are planting a school garden. It also provides funds for Choose My Plate brochures geared for teens and seniors.

Tickets, priced at $45 for adults and $20 for children aged 5-10 are for sale at Gourmet Chef’s Supply, Kailua Candy Company and Kona Wine Market in Kona or at Tropical Dreams Ice Cream in Waimea. Charge by phone at 808-329-2522.

For information, contact 808-333-5442.

Christmas at the Fairmont – HCC Students Constructing Hawaii Landmarks From Gingerbread

It’s beginning to look a lot like Christmas for culinary students at Hawai‘i Community College-West Hawai‘i. The future chefs are constructing gingerbread centerpieces fashioned to resemble a variety of Hawai‘i landmarks. The unique, holiday centerpieces will be auctioned at Christmas at The Fairmont-Dining with the Chefs on Saturday, Dec. 3.

Presented by the American Culinary Federation Kona Kohala Chefs Assn., the 23rd annual gala finances local culinary scholarships and kitchen equipment for the future West Hawai‘i community college campus at Palamanui. Formerly held at the now-closed Kona Village Resort, the event has moved to the oceanside Turtle Pointe at The Fairmont Orchid, Hawaii.

Not only will attendees be wowed by the creative talents of budding culinarians, but also be treated to tantalizing cuisine, elegant desserts and mouthwatering confections prepared by chefs from West Hawai‘i’s top resorts and restaurants.

West Hawaii Community College Students at the 2010 Festival

A sample of confirmed culinary station offerings include Fresh Island Catch with Spicy Sichimi Togarashi, Molokai Sweet Potato Puree, Asian Sprout Salad drizzled with Lemongrass Haupia Sauce, Island Tomato Consume, Sweet Corn Bisque and Chocolate Mint Brownies.

Twenty-some resorts and restaurants from Waimea to Kealakekua annually participate in the event, offering exceptional cuisine at culinary stations and volunteering their private services for bid at the exciting live auction. One of the standout auction items this year includes dinner for six in the presidential suite at the Sheraton Keauhou Bay Resort & Spa with one night stay for two followed by breakfast— a $3,200 value.

Attendees can bid on the student gingerbread “houses” by silent auction. Using dough and a variety of food products—ice cream cones, noodles, pretzels and candy—the enterprising HawCC students have been busy constructing landmarks like Hulihe’e Palace and Moku‘aikaua Church. Debuting last year as gingerbread “hale,” the gingerbread creations are designed under the supervision of pastry instructor-chef Fernand Guiot, 15-year owner of Kailua-Kona’s former French Bakery. During the event, students will be on hand to “talk story” about their creations and will assist chefs and confectioners at culinary stations.

New this year, the fundraiser offers a variety of locally sourced gift baskets, food products and family activities available via silent auction. “We have stepped up our fundraising efforts to help outfit the culinary classrooms at Kona’s future community college,” says Stephen Marquard, event director. “The Palamanui campus will have two, 1,200-square-foot kitchens and an 800-square-foot bakery.”

In addition to the fine food, attendees will enjoy 100 percent Kona coffee, handcrafted ales and fine wines. Also on tap is dancing on the lawn and under the stars to the jazz of the Bill Noble Trio.

Attendance is limited to 600. Tickets are again $75 per person and include all-you-can-eat-and-drink, a souvenir tasting glass and free self-parking. In addition, reserved tables of 10 are available for $1,000, tables for six are $600. Tickets can be charged by phone at 808-329-2522 and can be purchased at Kailua Candy Company, Clark Realty/Kona, Kona Wine Market, Café Pesto in Hilo and The Fairmont Orchid.

A special event rate of $239 is offered for Partial Ocean View accommodations including breakfast for two and self-parking at The Fairmont. Contact reservations for details at 808-885-2000 or 800-845-9905 and mention “Christmas at The Fairmont.” For info, visit http://www.fairmont.com/orc/ChristmasatTheFairmont.

Event updates are posted on facebook. For details, phone 808-329-2522.

American Culinary Federation Kona Kohala Chefs Association

ACF is the largest, professional, non-profit organization for chefs and cooks in the nation. Founded in 1980, the Kona Kohala chapter is comprised of food service professionals, vendors and growers; www.konakohalachefs.org.