Kona Blue Water Farms of Kailua-Kona, Hawaii, yesterday announced the winners of its Kona Kampachi Chef Recipe Contest.
Chef de Cuisine at Miro Restaurant in Santa Barbara, Calif., David Garwacki's basque-spiced Kona Kampachi with cucumber, heirloom tomato gazpacho and micro-cuke blossoms won the grand prize of a trip for two to Hawaii.
A recipe for prosciutto-wrapped Kona Kampachi with grilled corn risotto and roasted pepper gazpacho won the $1,000 first prize for Anthony Jacquet, executive chef at The Whisper Lounge in Los Angeles. Holly Sheppard of Mary's Fish Camp in New York City won the $500 second prize for her Kona Kampachi sashimi with sake grapefruit vinaigrette and black Hawaiian sea salt.
"We were overwhelmed by the quantity, quality and creativity of recipe entries for our contest," says Mike Wink, CEO of Kona Blue. "We want to extend our thanks and appreciation to all the chefs who participated and encourage them to try again for next year's chef recipe contest."
The winning chefs and their recipes will be featured on the Kona Blue Web site at www.kona-blue.com.
