Thursday, August 10, 2017

Chef Fest at Four Seasons Resort Hualalai (Big Island, Hawaii): Preview Dinner at LA's Redbird

by guest blogger Bryan Tsunoda (discovering LA)


From Oct 4 - Oct 7, the Four Seasons Resort Hualalai will play host to Chef Fest, a culinary experience featuring high profile dinners paired with wine, food and wine tastings, interactive cooking classes and special cocktail experiences with top mixologists. Attendees will also have the opportunity to get cooking tips from top chefs Neal Fraser, Andy Ricker, Jonathan Waxman and others.

I recently attended an advanced tasting of this year’s Chef Fest at Redbird in LA. Executive Chef Neal Fraser (Redbird) and Executive Chef Thomas Bellec (Four Seasons Resort Hualalai) were on hand to prepare a five-course meal paired with wine that evening.

We were greeted with island cocktails made with Ko Hana Agricole Rum (made by Manulele Distillers in Oahu). During that time, I had an opportunity to speak with both Fraser and Bellec. 
I found them both to be down to earth and personable. Bellec was previously the executive chef at the Beverly Wilshire and is classically French trained. We had a good conversation about food sourcing and I learned that 75% of the ingredients used at the Four Seasons Resort Hualalai are obtained from local farms.

We started with the Oysters Brûlée. Bellec made the preparation entertaining as he used a large butane torch to scorch the fresh oysters. 
They were topped with yuzu curd and finger lime caviar. The taste was unique as it was slightly tart with a mild smoke flavor.

Monday, August 7, 2017

Summer Cookout at Element Boston Seaport Hotel

I recently had a staycation at the Element Boston Seaport hotel and had a summer cookout with friends. No, really, the Element hotel rooms are equipped with a kitchen and their patio has a grill that guests are welcome to use, as well, making it easy for both short or longer-term guests to "eat in" while they're staying here.

Element Seaport
Yes, we cooked this at a hotel
First off, the Element is a new hotel that opened up in Seaport last year, just across the street from Lawn on D.
Element Seaport
Element has rooms and suites, both of which are equipped with kitchenettes.
Element Seaport

Sunday, July 30, 2017

Sumiao Brings Hunanese Cuisine to Kendall Square (Cambridge, Boston, MA)

Boston honestly doesn't have too much regional Chinese cuisine, but this is changing with the arrival of Sumiao in Kendall Square. Sumiao brings Hunanese cuisine, which is hard to find in most places, and combines it with a chich decor and solid cocktails.
Sumiao

The regular menu already has a number of authentic Hunanese dishes, but on weekends they add even more authentic recipes as specials. I got to try the Homemade La Rou with Mushrooms ($28)
Sumiao
La rou is like Hunanese bacon - it is pork belly that's been smoked then hang-dried. This is one of the quintessential Hunanese food. In Hunan, they like to smoke their meats, which is then stir fried with some chili and vegetables (because Hunanese also love their chilies!). They also have la rou with a different preparation on their lunch menu for $13, and I encourage you to try it.

Hunan tofu pot, pork belly, green chili, black bean chili sauce, $18)
Sumiao
As I mentioned, Hunanese love their chilies. Chairman Mao hailed from Hunan and reportedly once said "you can't be a revolutionary if you don't eat chilies!" The Hunan tofu pot was one of the spicier dishes. The spice isn't too bad but it does build up (but if you want more, you can ask for "authentic spicy"). This was one of our favorites that day, with the nicely fried tofu and the flavorful pork belly.

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