Four Seasons Resort Hualalai - Big Island Cuisine (United States)
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Four Seasons Resort Hualalai - Big Island Cuisine (United States)
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Category: North America & West Indies / Carribean islands - United States - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2011-01-28
From Plant to Plate
Food fads come and go. From low-carb this to bite-sized that, we seem to change our eating habits as often as our Facebook status. But on Hawaii Island’s scenic Kona-Kohala Coast, there's a growing food trend that’s as unique and steadfast as the landscape itself.
Sustainable and organic, "Big Island Cuisine" was pioneered by Four Seasons Resort Hualalai’s own Executive Chef, James Babian.
An east-coast native, Chef Babian admits that when he moved to Hawaii in the late 1990s, he’d never even seen a purple potato, fresh taro or pipinaula shoots. Intrigued, he started shopping the backyards of locals for cool food finds, but it was hard to get a steady supply. Fast forward 10 years or so and the Resort's food — from fresh fish and wild boar to goat cheese, Hamakua mushrooms and avocados — is now 75% locally produced, thanks to the efforts of Chef Babian.
How does he do it? Working up to three months in advance, Chef Babian puts in his requests with a network of more than 150 farmers. In other words, they produce the supply to meet his demand – a collaboration that benefits the farmers' livelihood and ensures that guests get a taste of the best the Big Island has to offer. It's the ultimate culinary win-win.
Want to taste Chef Babian's labour of love? Visit Four Seasons Resort Hualalai on the Big Island, where big ideas turn into big flavours.
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