Farmer Mahalo Day at the Four Seasons Resort Hualalai

Chef Babian presenting his farm-to-table wish list for locally grown crops (see list below). I was recently invited to attend a Farmers & Chef Symposium and Lunch held at the Four Seasons Resort Hualalai at Historic Ka'upulehu in North Kona. This is the 3rd Annual event of its kind held at the hotel and serves as a way for Executive Chef James Babian and his staff to show their appreciation to the farmers, fishermen and other local purveyors who are the source of most of the food served by the hotel. The event started with a welcome from Robert Whitfield, General Manager, and Chef Jim then introduced several key people in the hotel's Food & Beverage Department.

Besides serving as a mahalo to the suppliers, the symposium also serves as a forum for sharing ideas and explaining the challenges and opportunities for vendors to contribute to the hotel's continuing efforts to improve food sustainability on Hawai'i Island.

As one of the leaders in the local 'Farm to Table' movement, Chef Jim enthusiastically embraces the 'seasonal, regional and artisanal' concept of food and cooking. As executive chef overseeing all facets of the hotel's food experience, Chef Jim sources 90% of the ingredients used in their kitchens from 160 local vendors. This includes an average of two or three 21-40 day aged grass-fed beef carcasses a month, from which the several restaurants and the hotel cafeteria use all cuts of meat from the entire animal – "from head to tail."

"Chef Jim's produce from local sources.Using the whole animal requires more work, but gives us an opportunity to be more creative in the kitchen" Chef Jim explains.

Besides the produce and aged grass-fed beef, the hotel is sourcing locally farm-raised goat, fish, local sea salt and other seasonings.

From the newly renovated kitchen at the seaside 'Ulu Ocean Grill & 'Ulu Sushi Lounge to the cafeteria kitchen where the staff prepares food to feed anywhere from 450 to 700 employees daily (based on seasonal offerings!), the Chef and staff are striving to make "fun dining" a part of every menu.

The tables were beautifully laid with linens, glass and silverware, and graced with centerpieces made with vegetables, mushrooms and orchids. Along one of the ballroom walls bins were set to showcase locally grown produce provided by the attending farmers. Several food stations lined other walls where pupus, assorted fresh fruit, an array of fresh salads 'fixings' and desserts were showcased. An open kiosk was set on the terrace just outside the ballroom where entrees and side dishes were being cooked and served by chefs and staff.

The Farmer Symposium - Appreciation Lunch has been held since its inception in 2010 on the second Wednesday each November.

During the lunch, besides fabulous food made from ingredients that the hotel purchases mostly from local producers, Chef Jim shares a "Wish List" to let everyone know what he needs or is looking for. The hotel is already sourcing a couple of items on this year's list but not in enough quantity, and are looking for other providers who can supply them.

Following is Chef Babian's latest "Wish List." Items marked with an asterisk (*) are vegetables the hotel is already receiving in small quantities but is looking for more.

Four Seasons Hualalai Farm to Table Wish List

Vegetables
*Asparagus, *Broccoli, Artichokes, Bulk stock pot celery, Bulk stock pot carrots (they don't have to be pretty), Bulk stock pot onions (at an affordable price), Garlic, Shallots, Red bell peppers, Green bell peppers, Anaheim peppers, Poblano peppers, Dried beans, Broccoli rabe, Broccolini, Warabi/Fiddlehead fern (see note below), Snow peas, Sugar snap peas, Soy beans and Pea pods.

Mushrooms
Shiitake, Button, Portobello, Crimini, Maitake, Hen of the Woods, Morels and Porcini.

Almost all stone fruits
Pears, Apples, Peaches, Nectarines, Plums, Apricots.

Berries
Strawberries, Blackberries, Raspberries, Blueberries.

Note: Chef Jim wants only the rounded, tightly coiled frond tips of the warabi/fiddlehead ferns, with no more than 2 inches of stem, not the long stems with the tips mostly unfurled that can usually be found at the farmers markets.

If you think you can grow or provide any of the items on the 'Wish List', please contact

Chef James Babian, Executive Chef
This email address is being protected from spambots. You need JavaScript enabled to view it.
Phone: 325-8355
Fax: 325-8356
 Or
Food & Beverage Buyer, Brian Allen, 895-5345.
Four Seasons Resort Hualalai at Ka'upulehu
72-100 Ka'upulehu Dr
Kailua - Kona HI 96740

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Sonia R. Martinez, the Hawai'i Homegrown Food Network regular farmers market reporter, is a cookbook author and freelance food writer for several publications in Hawai'i, including The Hamakua Times of Honoka'a. She is a contributing writer for Edible Hawaiian Islands Magazine and has her own food & garden blog at http://www.soniatasteshawaii.com