Blue Ocean Mariculture’s Hawaiian Kanpachi – a premium marine finfish lauded by chefs throughout North America – is serving as key partner at this year’s Chef Fest, currently underway at the Four Seasons Resort Hualalai in Kailua-Kona, Hawaii.
Chef Fest brings together some of America’s most accomplished chefs for a celebration of high-profile dinners, interactive cooking classes, and culinary and wine experiences. Among the headlining chefs participating in this year’s event are Hugh Acheson, a two-time James Beard Award winner, Top Chef Masters participant, and a judge on TV series Top Chef for five seasons; Michelin-star Chef Michael Cimarusti from Providence in Los Angeles; Top Chef winner Brooke Williamson from Los Angeles; as well as James Beard winners Charles Phan (of Slanted Door in San Francisco), Andy Ricker (of Pok Pok in New York), Jason McLeod, and Chris Ford.
As a key partner for Chef Fest 2018, Blue Ocean Mariculture provided its farmed kanpachi to be used in culinary demonstrations and event preparations, and also invited all participating chefs to tour its Kona hatchery and sea sites.
"We’re thrilled that not only will our farmed Kanpachi be featured at the upcoming Chef Fest celebration at our good culinary partner Four Seasons Resort Hualalai but also fortunate that the great chefs that are participating will be taking the time to come visit our farms and hatchery," said Todd Madsen, president of Blue Ocean Mariculture. "Showing America’s top chefs the only open-ocean mariculture facility in the country is an important opportunity to showcase what our farmers do to rear great Kanpachi in the big surf off the Big Island."
The Four Seasons Resort Hualalai’s chef Thomas Bellec and other Four Seasons chefs Craig Dryhurst and Kalani Garcia are also participating in the festivities.
“As a personal fan and a chef who appreciates working with the finest and most sustainable ingredients, I am very pleased that Hawaiian Kanpachi is a part of our culinary experience at this year's Chef Fest,” Bellec of Blue Ocean Mariculture’s Kanpachi. “I use Hawaiian Kanpachi for many dishes in my kitchen and I know our guests and participating chefs will love the texture, taste, and visual appeal of this great Hawaiian-raised fish."
Chef Fest, which is in its eight year, included two new exclusive tasting events in 2018: Champagne Louis Roederer, as well as COS d’Estournel Bordeaux with Etienne de Nantes. Chefs, guests, and food lovers are all among the event’s attendees.
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