The 2016 ChefConnect: Hawaii will feature chefs and culinary experts from the Central and Western regions discussing and teaching current foodservice trends and culinary techniques through educational seminars, hands-on workshops and demonstrations. Renowned master of Hawaii Regional Cuisine, Alan Wong, HHOF, and chef Lee Anne Wong are the featured speakers for the conference.
The event will take place from April 3—5 at ACF’s Central/Western Regional Conference in Waikoloa Beach Marriott Resort & Spa.
The schedule is as follows:
7:30 a.m. —2:30 p.m.: Join the Western Region State Beef Councils for an exclusive Historic Hawaiian Cattle Ranch Tour! Learn how ranchers raise cattle to turn the beautiful grasslands of the island into high quality beef.
1—4 p.m.: Learn how to prepare a porchetta using pig jowls, ears, tongues and cheeks in Porchetta di Testa.Eric Ernest, CEC, CCA, executive chef, USC Hospitality, Los Angeles, will teach participants how to turn this inexpensive product into rich and flavorful dishes.
1:30—5 p.m.: Sixteen student teams compete in a jeopardy-style culinary competition in the Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers and Vitamix.
3:15—4:15 p.m.: Join Whendi Grad, owner, Big Island Bees, Captain Cook, Hawaii, for Single-blossom Honey Varietals & Beekeeping in Hawaii to learn the process of honey production from the flower to the jar, and sample honey from various floral sources.
3:15—4:15 p.m.: Taste your way through the many factors that should be considered when choosing beef for your next menu item during Beef: Making the Grade from Grass to Grain, presented by Patrick Mitchell, CEC, AAC, executive chef/culinary adviser, Ben E. Keith Foods, Fort Worth, Texas.
8:30 a.m. —9:30 a.m.: Hawaiian Poke: From Grading to Preparing teaches attendees how to identify the various grades of meat found within the body of an Ahi Tuna and how to cut the meat down to prepare two different types of poke, presented by Bryan Fujikawa, owner/chef, Sun Dried Specialties, Kealakekua, Hawaii.
8:30 a.m. —12:15 p.m.: Join ACF Kona-Kohala Chefs Association for Excursion Demo: Vanilla Greenhouse & Natural Energy Lab.Take a journey to the Kona Vanilla Farm, and learn about the processes behind growing vanilla and its many uses. Then travel from the farm to the Natural Energy Lab, where you'll learn about sustainable fish farming and tour the kampachi, octopus and Kona cold lobster farm.
11:15 a.m. —12:15 p.m.: Learn how an authentic, traditional dish can be transformed into a modern recipe with a sound culinary approach in Aloha 'Aina.Paul Heerlein, CCE, CCC, associate professor, Hawai‘i Community College, Hilo, Hawaii, will feature some of Hawaii's unique produce and fish, like lomi lomi salmon.
2:15—3:15 p.m.: The “pupu platter” can be traced back to beginning Chinese-American cuisine. In Hawaii, where cuisines of Asia-Pacific come together, pupus are often served in one-bite samplings or family style to encourage sharing and the spirit of ohana. Learn more about Hawaiian Pupus from Lyndon Honda, chef/owner, Laulima Events and Catering, Maui, Hawaii.
3:45—4:45 p.m.: Experience the science of beer tasting, review the history of various beer styles and learn proper beer serving etiquette during the Kona Brewery Beer & Food Tasting, presented by Kayla Jensen, quality assurance manager, Kona Brewing Company, Kailua-Kona, Hawaii.
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