Now that turkey day is behind us and we’ve had four days to be super thrifty by eating lots of leftovers, I think we have earned a fun evening of indulgence with some of our island’s best chefs, don’t you?
This Saturday, the 27th annual Christmas with the Chefs gala and fundraiser is once again being held on the waterfront grounds of King Kamehameha’s Kona Beach Hotel. This holiday event, from 5:30 to 8 p.m., is put on by the ACF Kona-Kohala Chefs Association to benefit local culinary students and chefs continuing their education on the Big Island. So you know the food, as well as beverages, will be stellar.
Walk around and savor inventive and culinary creations by the host hotel chefs, plus Sansei Seafood and Sushi Bar, Four Seasons Hualalai, Mauna Lani Hotel, Hapuna Beach Prince, Kailua Candy Co., Pueo’s Osteria, Huggo’s, The Feeding Leaf, Lava Lava Beach Club, Red Water Cafe, Habaneros Bar and Grill, and new participants Kohala Burger and Taco, and Mai Grille by Chef Allen Hess. Wash it all down with handcrafted ales by Kona Brewing Co., Mehana Brewing Co. and Big Island Brewhaus, plus find wines and, of course, 100 percent Kona coffee.
Live music, dancing, and a silent auction add to the festivities. Tickets are $85 pre-sale or $90 at the door. Call 329-2522 or visit www.konakohalachefs.org to charge tickets, or purchase with cash at Kailua Candy Co., Kona Wine Market, Westside Wines Kona, Kamuela Liquor and Bentley’s in Waimea.
First-time participant Chef Cary Peterson, owner of Kohala Burger and Taco in Kawaihae, said “Being invited to participate in the ‘Dining with the Chefs’ event is an honor. It’s one of the best events on the island, flat out. I’m very excited about sharing my fresh ahi burger recipe with the guests.” Peterson said he is always looking for passionate and qualified candidates to hire and mentor, so he believes in the mission of supporting culinary arts education on our island.
Fresh ahi tuna poke burgers
Chef Cary Peterson, Kohala Burger and Taco, said the patties can be made regular burger size, smaller for sliders, or rolled into meatballs for a great pupu.
1 pound fresh Hawaiian ahi tuna
1/2 cup panko bread crumbs
1 egg
1/4 cup finely diced onion
1/4 cup seeded, chopped tomato
1 tablespoon chopped Chinese parsley
2 teaspoons kosher salt
1 teaspoon toasted sesame oil
2 tablespoons oyster sauce
Juice from half of a fresh lime
1 tablespoon Aloha brand teriyaki sauce
Pinch ground black pepper
1 tablespoon cooking oil
Grind tuna in a food grinder or with the pulse function of a food processor; place into a large mixing bowl. Add all remaining ingredients except cooking oil; mix thoroughly with clean, gloved hands or a wooden paddle. Scrape down bowl edges; transfer to a clean container. Cover and refrigerate at least one hour, to allow mixture to firm up.
After cooling, divide mixture into four or five equal portions and hand form even, circular patties. Place patties on waxed paper or parchment for easy transfer to cooking pan. Heat a heavy skillet to medium-high. Add oil to hot pan; carefully place patties in pan without crowding. Season patties with salt and pepper and cook until golden brown, about two to three minutes each side. Make sure patties are cooked to internal temperature of 155 degrees.
Use your favorite buns and dressings to complete burger.
Chef Roy Basillo of King Kamehameha’s Kona Beach Hotel discovered the following recipe several years ago and said, “After a bit of experimenting, I got it to where it’s one of my favorites for a quick boost of energy or just something healthy to satisfy the sweet tooth. It’s quick to put together, and everyone in the family will love it.”
Chocolate energy bar
Makes about eight to 16 portions, depending on how they are cut.
1 cup chopped nuts of choice
1/2 cup dark chocolate chips
1/4 cup sunflower seeds, raw or toasted
1/4 cup pumpkin seeds, raw or toasted
1/4 cup goji berries (optional)
1 cup oatmeal
1/4 cup coconut oil
1/4 cup almond butter
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon sea salt
Grease a 9-by-9-inch or 8.5-by-11-inch baking dish; set aside. In a heat-resistant bowl, mix nuts, chocolate chips, seeds, berries (if using) and oatmeal; set aside. In a separate small pan, combine coconut oil, almond butter and honey; heat until melted. Add vanilla extract, cinnamon and sea salt to the pan. Add liquid ingredients to the dry ingredients in bowl; mix well. Transfer mixture to prepared baking dish, smoothing surface evenly. Refrigerate until firm, then cut into squares or bars.
