12.15Four Season Food Challenge | Savory + 1 2 3 Organic Tequila

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What’s more fun that challenging two great chefs at Four Seasons Hualalai? How about creating a savory and sweet pairing for a the only certified organic tequila on the market? That would be 1 2 3 Organic Tequila (Uno Dos Tres).

Spotlighting local ingredients turned out to be a fun challenge for Four Season’s Chef Angela Kenyon. You will recall that the hotel’s Executive Sous Chef Nick and Chef Angela decided that the 1 2 3 Organic Tequila (Uno Dos Tres) deserved both a sweet and savory pairing!

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Chef Angela’s first savory pairing featured  chilled avocado soup with a shot of 1 Blanco (Uno) tequila. The soup was made with just picked avocado, lemon juice, lime juice, celery, cucumber, shallot, olive oil and cilantro. The beautiful garnish was a spicy shrimp relish that consisted of  marinated and grilled shrimp, cucumber, cilantro, red onion, avocado, yellow tomato, celery and  jalapeño pepper. Delicious. Either the soup or the topping alone could have been a meal for me.

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The pairing with 2 Reposado (Dos) tequila was a carpaccio style scallop appetizer made with fresh scallops, dragon fruit, star fruit, red bell pepper, fresh lime juice, fresh lemon juice, jalapeño, EVOO, black lava salt and micro greens served on a brick of Himalayan rock salt. The presentation elicited many oohs and aahs from guests.

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The pairing with 3 Anejo (Tres) tequila was spicy Macadamian nut crusted Ahi Poppers made from fresh ground ahi, sesame oil, soy sauce, sambal seasoning, green onion and sesame seeds. The breading combined tempura batter and panko mixed with ground Mac-nuts and parsley. The dipping sauce was made with soy lime cream and sour cream, soy sauce, lime juice and a touch of salt.

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Thank you, Chef Angela for some scrumptious food and great tequila.

Food and Beverage Director, Sebastian Hinsch, oversaw the tasting and gets honors as a photo stylist as well! Thanks for a great afternoon.

-The Gourmet Review

12.13Four Season’s Challenge: Sweet and Savory + 1 2 3 Organic Tequila

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The Four Seasons is known for its five star accommodations, fabulous food and exceptional service. Read on for an example of the  Four Seasons Resort Hualalai going the “extra mile.”

I threw out a culinary challenge to Food and Beverage Director, Sebastian Hinsch, and Executive Sous Chef Nick Mastrascusa. How would you pair food with the only certified organic tequila on the market, Uno Dos Tres tequila, to create some culinary “buzz”?

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Let me introduce you to our “team,” consisting of Sebastian,  Chef Nick and Sous Chef Angela Kenyon. Now, this is a fun group of people, who all LOVE food and a good challenge. I can tell you that in true Four Season’s style, Chef Nick and rising star, Chef Angela, created a major “buzz” at the hotel with their sweet and savory food pairings.

I wasn’t the only one impressed with the results. Guests walked by our photo shoot, stopped and  asked to try both the fabulous food pairings and David Ravandi’s equally fabulous 1 2 3 Organic Tequila (Uno Dos Tres).

First, we did a tequila tasting for 1 2 3 Organic Tequila (Uno Dos Tres). No food. Just tasting the three popular tequilas. Then Executive Chef Nick and Chef Angela decided to do both a sweet and savory pairing.

Ultimately, Chef Nick created a “truffle bar” concept. Imagine infusing chocolate truffles with  a variety of fresh and  local ingredients, depending on the geography of the venue. For Hawaii, this meant flavors of coconut, macadamia nuts and Hawaiian chilis. All the ingredients were native to Hawaii and most were grown in the hotel’s herb garden.

Chef Angela presented three savory dishes, with a focus on fresh avocado, ahi and ceviche. Each pairing was accompanied by a shot of 1 2 3 Certified Tequila Uno Dos Tres). The fun began as we tried to take pictures for Chef Angela’s savory pairings on the beach.

The photo shoot was late in the afternoon. Guests kept stopping by, asking questions. Sebastien tried to keep the photography going at a good pace, while being polite to the guests. One of the guests wanted Chef Angelea’s soup and ahi poppers for a catered event the next week. Yes, the guest’s favorites were the soup and the ahi poppers, but that was only because he didn’t see the ceviche!

Then it was time for Chef Nick’s creation. Fully assembled, I  raced to stay balanced while taking shots of Nick’s “truffle bar.” The sun was setting. The waves were crashing and a slight wind was blowing. Chefs Nick and Angela were balancing the truffle presentation on uneven volcanic rocks and my husband was trying to balance me, so the camera wouldn’t shake.

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Courtesy David Ravandi & l 2 3 Certified Tequila

Sebastian quickly styled the 1 2 3 (Uno Dos Tres)  bottles, along with small tasting glasses of tequila, amongst the rocks. Photos finished, we hurried back to the bar to get our final shots on more firm footing. Everyone at the bar wanted to taste both the truffles and the tequila! The sun had finally set. By now the bar was hopping and the Beach Tree bar was full!. A fun time was had by all and the party was just starting!

Check out the tasting notes for Uno Dos Tres and stay tuned for the results of the sweet and savory food pairings. They were scrumptious!

– The Gourmet Review

11.11Four Seasons Menu Tasting | Inside The Kitchen

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Four Seasons Resort Hualalai is known as much for its dining as it is for  luxurious hotel accommodations. Great ingredients, with an emphasis on farm fresh local selections, are the key. Food takes center stage. All photos in this post are from the new menu debuting tomorrow.

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Executive Sous Chef Nick Mastrascusa has been overseeing tastings this week for his new menu at Four Season’s Beach Tree Restaurant, as well as new menu changes at Pahuia and Lava Lounge menus. I was fortunate to be included in the winter menu tasting today. It was a culinary treat.

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The White Bean with Crispy Pork Belly Garnished Soup was inspired by a recent culinary trip to Italy. Chef Nick and Chuck Wilson, Manager for the Beach Tree Restaurant, traveled to Tuscany. They spent time at Antinori Vineyards. The White Bean Soup was their favorite Italian dish. Chef Nick put his own spin on this Italian favorite and added crispy pork belly pieces as a garnish. It was fantastic.

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The Chicken Marsala (seen above) was melt in your mouth good. Chef Nick is passionate about food. He is the first to tell you he has a story for each dish on the menu and would gladly talk about each one for an hour. Whether it’s his grandmother’s recipe for Gnocci and Paella or one of his new menu items, this man loves food.

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Chef Nick utilizes over 160 ingredients from the Hawaiian Islands. He puts a fresh spin on even the simplest of dishes, substituting a heartier potato served alongside the grilled ribeye.

Sous Chef Angela Kenyon gave a wonderful presentation of each dish, with a description of the fresh ingredients and an explanation of preparation. You’ll remember her fantastic Lobster Salad and Beef Caprese Salad from earlier posts.

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How does a dish end up on the menu? Throughout the year, the most popular specials of the day become candidates for roughly 50% of the menu items that will change quarterly. The cioppino, shown in the photo, was inspired by Joe Panganiban, Beach Tree’s all star supervisor.

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Roasted Carrot Salad with Crispy Prosciutto and Gorgonzola Salad will be served as a heartier, seasonal winter salad. Heirloom baby carrots from local vendors are roasted in herb oil, salt, pepper and honey before being roasted until slightly caramelized. This dish was inspired by Ricki in the  Beach Tree kitchen.

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Seared Ahi Panzanello, Olives and Tomato Salad combines fresh seafood with another seasonal salad selection. In this salad, leftover bread is tossed in herb oil, grilled and cut into large cubes to create an updated version of this Italian classic dish. Inspired by the best breads in Puglia in southern Italy, Chef Nick adds slices of seared ahi to give this salad a distinctive Hawaiian flair. Lane also lent a touch to this dish in the kitchen. In Chef Nick’s kitchen, everyone has a chance to contribute.

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Mac Nut Crusted Scallops with Kabocha Squash and topped with fried crispy sage is Chef Nick’s take on traditional scallops.This will be served on a bed of fresh corn puree and sure to be another menu favorite.

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When asked why the Beach Tree’s pizza is so fantastic, Chef Nick will tell you that the secret of the dough is that it is made from scratch with winter grown “OO” flour from Italy. The flour is ground extra fine and produces a pizza that not only tastes better, but is healthier. Aside from traditional pizza toppings, this seasonal item will feature thinly pounded ahi tuna with a salsa verde (no tomatoes!) to reflect a tropical theme.

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When we didn’t think we could eat one more bite, Pastry Chef Linda arrived with a selection of new dessert items. Some favorites, such as chocolate covered bon bons, never change, but there always needs to be room for something new!

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Chef Linda oversees all the bakery and pastry items at the hotel and has a flair for the artistic, as well as delicious mouth watering desserts.

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For those having dietary restrictions, the Mochi dessert, with cream coconut, local citrus, roasted pineapple and cake is the perfect way to end a meal. This was presented as the “no” dessert; no gluten, no dairy, and no nuts! Fabulous.

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Finally, I couldn’t resist sharing the ice cream selection of the month. Look closely at the photograph. This is Corn Ice Cream topped with caramel corn. Chef Linda explained that the freshest local corn is picked and immediately shucked and pureed into a creme anglaise as a base for the ice cream. It was amazing, with just a hint of fresh corn.

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It was a great afternoon for anyone that loves food. No one does it better than the team at Four Seasons.

A special thank you to Sebastian Hinsch, Director of Food and Beverage at Hualalai, for including me in the final menu sampling. What a fantastic selection of great new dishes.


Our tasting group in photograph from left to right, included Sebastian Hinsch, Chef Nick, Chef Angela, Chef Linda and Chuck Wilson.

– The Gourmet Review

10.31The Four Seasons Hualalai | “Inside the Kitchen”

Four Seasons has a reputation for great food, so it’s no surprise to find rising culinary chefs creating fabulous dishes at the Four Seasons Resort Hualalai. Executive Sous Chef Nick boasts that Chef Angela is one of those rising stars. Check out her Grilled Beef Caprese Saladand her Hawaiian inspired Lobster Lillikoi Salad recipes. They are healthy, quick to prepare and delicious.

The Blue Baker and I, along with my youngest daughter, had the privilege of doing an “inside the kitchen” tour with Chef Angela this summer. Since the Blue Baker is now 11 years old, she had a few things she wanted to try during our hands on cooking lesson.

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First, we watched Chef Angela demonstrate how to make the pasta dough for the Beach Tree Restaurant that evening. Of course, all the dough is prepared in house with that special 00 flour that Chef Nick flies in from Italy.

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Then it was time to decide what type of pasta to roll out for the evening, while the fresh pasta sauce cooked in an enormous pot on the stove.

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The process of running the dough through the pasta maker takes a lot longer than I thought. Over and over the dough is put through a press like apparatus until it is rolled super thin. Only then is it actually cut, portion controlled and placed on a tray ready for evening diners.

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Next, we made pizza from scratch. Then we tried to “throw” the dough into something that resembled the shape of a pizza. Chef Angela was clearly more successful than my two girls at this!

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Finally, Chef Angela demonstrated how to dip the vanilla bon bons into liquid chocolate. I know what you’re thinking; you’d love to just eat some of that warm chocolate. Well, rest assured, we did just that and it was delicious!

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The chocolate bon bons are now one of our family’s favorite desserts. The presentation was on dry ice and we ate until we could eat no more.

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We loved how friendly everyone was. Each person worked quickly, but always with a smile and a friendly greeting.

That’s Chef Will, Garde Manager at the Resort, saying good bye to us. A big thanks to Chef Angela and her crew for a great “Inside the Kitchen” tour of the Beach Tree restaurant.

-The Gourmet Review

09.26Lobster Salad Recipe | Four Seasons Hualalai

Lobster Salad Recipe

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The Four Seasons always has exceptional chefs and cuisine. The Four Seasons Resort Hualalai in Hawaii is no exception. Chef Angela Kenyon at the Beach Tree Restaurant created this Lilikoi Lobster Salad.  It’s one of the most popular items on the menu, according to Executive Chef Nick Mastrasusa.

Since the Lilikoi fruit can only be found on the Hawaiian Islands, Chef Angela suggests substituting any tart fruit, such as lemon, if you can’t find the Lilikoi fruit. For example, use lemon as a substitute in the vinaigrette and call it Lemon Lobster salad! It’s a favorite poolside as well and it’s delicious.


6 ounces grilled lobster tail

2 ounces Lilikoi Vinaigrette

5 each cucumber ribbons

1 head frisee

4 each orange segments

7 each watermelon

Pinch black lava salt

Pinch black pepper

4 each pea tendrils

5 each flowers petals (optional)

Lilikoi Vinaigrette

1 cup Lilikoi pulp

½ cup lemon juice

1 cup orange juice

2 each Shallots Minced

Pinch salt

Pinch pepper

2.5 cups olive oil


Brine the lobster tail (optional) Cut in half. Season and grill. Cool down. Remove from the shell and cut. Using a peeler, cut the cucumber into segments. Segment the oranges and cut the watermelon into cubes. Toss lobster, cucumber, frisee, orange segments with lilikoi fruit. Garnish with edible flowers, black lava salt and pea tendrils.

LILIKOI VINAIGRETTE (Or substitute lemon for lilikoi for Lemon Vinaigrette)

Scoop out the seeds of the lilikoi. Combine with minced shallots and  citrus juice. Season with salt and pepper

-The Gourmet Review

08.19Grilled Beef Caprese Salad Recipe | Four Seasons

Beef Caprese Salad Recipe

Caprese Salad Courtesy Four Seasons Resort Hualalai

Beef Caprese Salad Recipe

Grilled Beef Caprese Salad | The Gourmet Review

The Four Seasons Hualalai is located  in a paradise setting on the Big Island of Hawaii. One of the rising stars at the ocean side Beach Tree restaurant, under the creative eye of Chef Nick Mastrascusa, is Angela Kenyon. She puts a creative spin on the traditional caprese salad by adding grilled marinated steak. The restaurant serves both versions of the caprese salad.



 4 oz         Grilled hangar steak * (see below)

2 oz.        Buffalo mozzarella

4              slices WOW tomatoes   (you can substitute your own favorite tomatoes)

drizzle     Basil Coulis (recipe below)

drizzle     Aged Balsamic

pinch       pepper

pinch       black lava salt (or sea salt)

pinch       micro greens


 Marinate the hangar steak in Chimi Churri.

 Season and grill the steak to medium or to your liking.

 Thinly slice the buffalo mozzarella and salt overnight.

 Thinly slice the red and yellow tomatoes.

 Layer the steak with the buffalo mozzarella and tomatoes.

 Drizzle with Basil Coulis, Aged Balsamic and EVOO.

Garnish with Black Lava Salt and Micro Greens (sea salt and baby greens can be substituted if ingredients are unavailable).

Basil Coulis

1 cup       fresh basil

3 cups      Extra Virgin Olive Oil

pinch       salt


 Blend all ingredients together until smooth. Check seasonings and adjust with salt.

 CHIMI CHURRI (Make enough to keep in refrigerator)

 1  Cup                  Minced garlie

10 Bunches          Chopped parsley

1.5 Cup                Sherry Vinegar

2 Tbls.                  Chili flakes

To taste                 Kosher salt

To taste                 Black pepper

 3 Cups             Extra Virgin Olive Oil


 Chop the parsley and mince the garlic.

 Mix everything together. Check seasonings. Adjust salt and pepper.


 Chianti Classico or Super Tuscan


*  Hangar steak most resembles flank steak in texture and flavor. Often called “butcher’s” steak, because butchers would often keep this cut for themselves. Ask your butcher to cut the hangar steak or substitute flank steak.)

At Four Seasons Hualalai, Chef Nick uses hangar steak from corn fed cows and tomatoes are locally grown at “WOW” farms. The cheese is imported from Italy. You can substitute similar ingredients that are available on the mainland.

– The Gourmet Review

08.17Shrimp Lettuce Wrap Recipe | Four Seasons Hualalai

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Grilled shrimp, sliced mango, hearts of palm, a bit of herb oil and cilantro lime sauce are combined for a great taste sensation. Chef Nick at Four Seasons Hualalai serves the shrimp lettuce wrap at the Beach Tree Restaurant or poolside.


9 halves Grilled Shrimp (large)

3 Leaves Butter Lettuce

2 oz. Julienned Mango

2 oz. Hearts of Palm

2 oz. Avocado

1 oz. Herb Oil

3 oz. Cilantro Lime Sauce

Fresh flat leaf parsley to  sprinkle for garnish


Marinate the Shrimp in herb oil.(If you don’t have time to make the herb oil, brush with extra virgin olive oil or garlic infused olive oil).  Season. Grill. Chill and cut in half. Pick out the largest leaves from the head of butter lettuce for the wrap. Wash and dry lettuce gently. Julienne the hearts of palm and mango.

Lightly drizzle with cilantro lime yogurt sauce. Garnish with chopped fresh parsley. Then wrap 3 shrimp halves, avocado, mango and hearts of palm in each lettuce leaf.



½ Cup Lime Juice

2 Bunches Cilantro

5 Cloves Garlic

1 Cup Sour Cream

3 Cups Plain Yogurt



Blend the lime juice, cilantro and garlic in a blender until smooth. Whisk into the yogurt with sour cream. Check seasoning and adjust with salt or more lime juice if needed.



1 1/4 Cups Pure Olive Oil

1/2    Cup Fresh Basil leaves

1        Bunch fresh Parsley leaves chopped

1        Teaspoon kosher salt

3        Small cloves peeled garlic

1        Whole peeled shallots chopped


Place olive oil, basil, parsley, garlic and shallots in a blender or food processor and puree until smooth.

As it sits, the oil should separate, with the solids on the bottom and the oil on top.

This can be used for marinating vegetables, beef and pork, as well as fish.

NOTE:  For an alternative easy presentation, you can use the smaller bibb lettuce leaves and substitute a small handful of baby shrimp if you can’t find the larger shrimp to grill.

– The Gourmet Review

04.13The Four Season’s Amaranto Restaurant – “Inside the Kitchen”

Four Season's Amaranto Restaurant

Courtesy Four Seasons Park Lane London

Ever dream of going “Inside the Kitchen” at a Four Seasons Hotel? You might want to dine at Park Lane’s Amaranto Restaurant and see what magic Chef Adriano is cooking up!

Combine the sophistication of London and Four Seasons Park Lane’s Executive Chef Adriano Cavagnini and you have culinary perfection.

Chef Adriano decided luxury travel deserved luxury restaurants and  a gourmet food experience for each guest. Chef oversaw  all facets of culinary operations when the Four Seasons opened its doors after a two year renovation several years ago. Chef continues to wow guests today.

Four Season’s star Chef Adriano created menu concepts for the Italian themed Amaranto restaurant, bar and lounge, along with all  private dining and catering. That’s a big job, but when you meet Chef Adriano, you know that no one could  exemplify the hotel’s culinary reputation to Four Season’s standards better.

Honestly, who could resist a dessert named “Six Little Sins,” when those sins are all chocolate. To be a bit more precise, this dessert item on the menu is “Sei Piccoli Peccati al Cioccolato” or for those of us at the Four Seasons who need a translation (including myself), that would be “Six Little Sinsi – Chocolate Fondant, Cocoa Crumble, White Chocolate Ice Cream (homemade, of course) Vanilla Cream, Dark Bitter Chocolate and Gianduia Chocolate Sauce.”

We were traveling with “The Blue Baker” and she nicknamed the dessert “Twelve Little Sins,” because we couldn’t’ resist ordering two orders of this fabulous dessert EVERY evening.

Four Season's Amaranto Restaurant

Courtesy Four Seasons Park Lane London

The elegant  Four Season’s Amaranto Restaurant is a seamless series of integrated rooms, where you might dine on fresh pasta in the conservatory, enjoy a drink and night time menu at the bar, or sample my favorite “Six Sins “dessert.

Charming and passionate about every phase of culinary operations,  one leaves our very special “Inside the Kitchen” tour by chef inspired to know more about food and the stories behind each dish. Did you know that the Four Seasons Park Lane London has a separate pasta drying room for their home made pasta?

Nothing short of perfection satisfies this talented Chef, who helps the hotel redefine luxury travel and dining.Who could possibly know the importance of  matching  home made pasta versus dried pasta to a sauce and why you need to distinguish the best match depending on the dish. Oh, and of course, you will find home made pasta on the menu every day.

Four Season's Amaranto Restaurant

Courtesy Four Seasons Park Lane London

Chef Adriano was born in the small town of Brescia in Northern Italy, to a family who loved food and where family owned restaurants were passed down from  generation to generation. Inspired by Chef’s mother, who had a passion for food, Chef began his adventures into the culinary world that eventually led to the Four Seasons Park Lane London, with stops throughout the world on his journey.  This man’s passion for food is contagious. To that I can attest.

Four Season's Amaranto Restaurant

Courtesy Four Seasons Park Lane London

Some of Chef’s mouth watering creations on the menu at the Four Season’s Amaranto Restaurant include homemade white onion and parmesan ravioli, green asparagus and horseradish,  saffron risotto with green peas and salmon roe for a first course, or perhaps a spaghetti salad with lobster, avocado and tomato for antipasti. We loved the skin grilled filet of John Dory, olive oil grilled and marinated vegetables, but for us, it was the always the “Six Little Sins” that won the day.

Chef Adriano’s credentials, as you would expect, are impressive and internationally inspired. What I love most about his background, however, is that when he traveled around the world, Chef  learned not only the cuisine of many countries, but  the languages as well. These include Italian, English, French, Portuguese and Spanish. The reason? Chef  Adriano likes to converse with guests in their native tongues! What could be more impressive? No wonder people are talking about Chef Adriano and his food at Four Seasons London Park Lane.



Four Season's Amaranto Restaurant

Courtesy Four Seasons Park Lane London

Chef Adriano embodies the Four Season’s philosophy that there is nothing that can’t be done for a guest. My husband and I brought our granddaughter, “The Blue Baker,” to London. Chef took us on a personally guided “Inside the Kitchen” tour.  The photo above was just a little snack before we got started. Of course, each of the juices you see in the photo above (carrot, mango, orange and mango) were freshly squeezed. So with chef hat and apron in hand, we saw the workings of one of the world’s great kitchens.

Four Season's Amaranto Restaurant

Since my “Blue Baker” got her name from loving to bake, Chef asked the pastry chef for a demonstration on how the decadent “Six Sins” dessert is created.   Above is a photo of just one “sin” that must be cracked open to enjoy the molten chocolate inside. Yum.

Thank you, Chef Adriano, and your talented team of chefs for an unforgettable culinary adventure!

The Gourmet Review

04.09NCA Hamburger | Four Seasons Over The Top Decadence

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It’s fun to see fabulous chefs having foodie fun, especially at the Four Seasons Resort Hualalai.  And so it was that Executive Sous Chef, Nick Mastrascusa, along with Beach Tree’s  Sous Chef  Angela Kenyon  and General Manager, Chuck Wilson, got together one afternoon and decided to imagine the world’s greatest hamburger.

They created  the NCA Burger, which incorporates Nick, Chuck and Angela (NCA)’s favorite hamburger ingredients  .   .   .   ALL IN THE SAME HAMBURGER!

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Courtesy The Gourmet Review

Normally, I post a photo of the day’s featured recipe, but I couldn’t resist showing you some fun from the NCA photo shoot. Above, you see a lot of cajoling, as to who will actually be photographed sampling this burger.  “No, you eat it.   .   .”No, YOU eat it.”

The real problem here is that this is one messy burger and the burger ends up EVERYWHERE!

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Courtesy The Gourmet Review

After much fun and discussion, the NCA all-stars decided to go for a nice photo with the NCA Burger taking center stage. (Yes, I have some photos that will NEVER be printed) to preserve everyone’s dignity!

WARNING: You may need a Tums just reading this recipe.



1  8 oz burger patty (Have your butcher make meat from best meat you can justify.)

1 brioche hamburger bun

1 ounce Gorgonzola cheese

1 ounce BBQ sauce

2 ounce crispy onions

2 ounces avocado

1 ounce spicy Aioli sauce

1 Pepperoncini

2 slices crispy pancetta (have your store slice for you)


Seasons burger meat with salt and pepper on both sides.

Place on grill.

Once it is flipped over, cover with BBQ sauce and crumbled Gorgonzola.

Cut brioche bun in half and toast on flat top with clarified butter.

Place avocado on the bottom of the bun. Place burger on top.

Top with pancetta and crispy onions.

Spread Aioli on the top bun and close.


Place on even sheets of parchment paper on a baking sheet.

Cover with parchment paper and another sheet pan to keep the pancetta flat

Bake for about 15 minutes at 350 degrees until golden brown.



3 white onions

1 cup bread flour

1 cup corn starch

1 Tblespoon Fat Man Spice  (Paul Perdone Cajun seasoning or any Cajun seasoning)

Salt and pepper to taste


Slice onion thinly.

Combine flour, cornstarch and spices.

Dredge onions in flour.

Fry until golden brown. Store on paper towel under a heat lamp or on low in oven.


Make Garlic Paste with edge of knife (combine salt and Extra Virgin Olive Oil).

Slice Pepperoncini into rings and dice the pickles.

Combine all ingredients and adjust salt and pepper as needed.


Assemble.  Stick with a skewer and one pepperoncini.


Just forget the calories on this and have a good time. Might even be a good group dinner project with friends in the kitchen sharing a bottle of wine. Then, see if you can eat an entire NCA burger at one sitting!

– The Gourmet Review

02.03Shrimp and Papaya Salad Recipe | Four Seasons Resort Hualalai

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Courtesy The Gourmet Review

Count on the Four Seasons Resort Hualalai  to create fabulous, healthy salads using seasonal fresh ingredients. This is one of my favorites right now at Beach Tree Restaurant.



9 each shrimp halves (cut in half lengthwise, steamed for 3 minutes and cooled)

3 each orange segments

3 each papaya wedges

7 each baby romaine leaves

1 oz celery (needs to be peeled and cut thinly on a bias)

2 oz shaved fennel

1/4 oz fennel fronds

1 oz. Citrus Vinaigrette


2 cups extra virgin olive oil

3/4 cup fresh lemon juice

1/4 cup fresh orange juice

Salt & Pepper to taste


Toss all ingredients together with citrus vinaigrette. Season with salt and pepper.

Combine all ingredients together. Season with salt and pepper to taste.

Enjoy this secret restaurant recipe!

– The Gourmet Review

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The Gourmet Review is a gourmet food blog featuring celebrity chef recipes, secret restaurant recipes, family favorite recipes and easy gourmet recipes, quickly becoming the best recipe blog for gourmet eating. TheGourmetReview.com also features the best luxury travel experiences, taking you "inside the kitchen" and "behind the scenes" through VIP Access at some of the top luxury travel hotels, be it the Wynn Resort Las Vegas, the Four Seasons hotels and Four Seasons Resorts or Singita's Private Game reserve in South Africa. If you are interested in a Wolfgang Puck chef interview, popular cocktail recipes with a gourmet twist, or a healthy recipes blog, we look forward to sharing a culinary journey with you from around the world.