Categorized | Featured, Food

Tickets still available for ‘Christmas at The Fairmont’ (Dec. 3)

Project coordinator, volunteer and owner of Kailua-Kona's former French Bakery, Fernand Guiot, works on his creation of a traditional Hawaiian hale. He used corn husks to create a thatched roof. (Photo special to Hawaii 24/7)


Tickets are still available for the Saturday, Dec. 3 culinary event of the holiday season: Christmas at The Fairmont, Dining with the Chefs.

The 23rd annual holiday gala is a culinary scholarship fundraiser presented by the American Culinary Federation Kona Kohala Chefs Association. It features tantalizing fare prepared by 20 top Hawaii chefs at The Fairmont Orchid, Hawaii.

Enjoy jazz under the stars and an exciting live auction of exclusive, chef-catered events.

A highlight of the gala is the display of spectacular gingerbread creations by West Hawaii Community College culinary students. Fashioned to resemble island landmarks, the festive centerpieces will be available by silent auction, along with a host of locally made products and activities offered by the business community.

Tickets are again $75 per person and include all-you-can-eat-and-drink, a souvenir tasting glass and free self-parking. In addition, reserved tables of 10 are available for $1,000, tables for six are $600.

Tickets may be charged by phone at 808-329-2522 and can be purchased at Kailua Candy Company, Clark Realty/Kona, Kona Wine Market, Café Pesto in Hilo and The Fairmont Orchid.

HawCC first year student and Kailua-Kona resident Mark Molina is creating a lighthouse, combing elements of different lighthouses seen statewide. (Photo special to Hawaii 24/7)

HCC students construct Hawaii landmarks from gingerbread

Culinary students at Hawaii Community College-West Hawaii recently constructed gingerbread centerpieces fashioned to resemble a variety of Hawaii landmarks.

Not only will attendees be wowed by the creative talents of budding culinarians, but also be treated to tantalizing cuisine, elegant desserts and mouthwatering confections prepared by chefs from West Hawaii’s top resorts and restaurants.

A sample of confirmed culinary station offerings include Fresh Island Catch with Spicy Sichimi Togarashi, Molokai Sweet Potato Puree, Asian Sprout Salad drizzled with Lemongrass Haupia Sauce, Island Tomato Consume, Sweet Corn Bisque and Chocolate Mint Brownies.

Twenty-some resorts and restaurants from Waimea to Kealakekua annually participate in the event, offering exceptional cuisine at culinary stations and volunteering their private services for bid at the exciting live auction.

One of the standout auction items this year includes dinner for six in the presidential suite at the Sheraton Keauhou Bay Resort & Spa with one night stay for two followed by breakfast — a $3,200 value.

Attendees can bid on the student gingerbread “houses” by silent auction. Using dough and a variety of food products — ice cream cones, noodles, pretzels and candy — the enterprising HawCC students have been busy constructing landmarks like Hulihee Palace and Mokuaikaua Church.

Debuting last year as gingerbread “hale,” the gingerbread creations are designed under the supervision of pastry instructor-chef Fernand Guiot, 15-year owner of Kailua-Kona’s former French Bakery.

During the event, students will be on hand to “talk story” about their creations and will assist chefs and confectioners at culinary stations.

Last year, students used 200 lbs. of bread four, 32 lbs. of butter, 40 lbs. of brown sugar, two lbs. of ground ginger and cinnamon each, soy-based glue, and a variety of pretzels, noodles and candies. Mahalo to Hawaii Food Mill for donating a large portion of this year’s project ingredients.

New this year, the fundraiser offers a variety of locally sourced gift baskets, food products and family activities available via silent auction.

“We have stepped up our fundraising efforts to help outfit the culinary classrooms at Kona’s future community college,” said Stephen Marquard, event director. “The Palamanui campus will have two, 1,200-square-foot kitchens and an 800-square-foot bakery.”

In addition to the fine food, attendees will enjoy 100 percent Kona coffee, handcrafted ales and fine wines. Also on tap is dancing on the lawn and under the stars to the jazz of the Bill Noble Trio.

ACF is the largest, professional, non-profit organization for chefs and cooks in the nation.

Founded in 1980, the Kona Kohala chapter is comprised of food service professionals, vendors and growers.

— Find out more:

Attendees to Christmas at The Fairmont-Dining with the Chefs are given a decorated gingerbread cookie to take home—while they last. First year culinary students Crescent Moon of Kailua-Kona and Kris Stone of Kealakekua practice their decorating skills. (Photo special to Hawaii 24/7)

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