Hawaii: The 10 Best Things I Ate At Made In America 2013

I spent last week at the Four Seasons Resort Hualalai on the big island of Hawaii to celebrate food writer, author and blogger Lucy Lean's Made in America cookbook. Made in America follows Lean's travels across the country to distill thousands of recipes into 100 that truly characterize American cuisine, crafted by master chefs like April Bloomfield, John Besh, Mario Batali...I could go on.

Six of these hundred were in attendance. I hung out with James Babian, executive chef at the resort, and LA-based chefs Josiah Citrin of Mélisse, Nancy Silverton and Matt Molina of Mozza, pastry chef Waylynn Lucas of Fonuts and Ludo Lefebvre of...well, you name it, that guy's all over the place, in addition of course to the world-class chefs who cook at Four Seasons Hualalai's Beach Tree and 'ULU restaurants. 

Between the cooking classes, spectacular dinners and truly excellent company provided by the chefs themselves (not to mention an impossibly bubbly Lucy Lean), I barely had time to lounge on the beach. That's a lie; I lounged plenty. I ate a lot, too. Pick up Lucy's book and find a way to hit Kona hard next year. Here are my 10 favorite dishes from the week. 

Hawaii: The 10 Best Things I Ate At Made In America 2013

Ludo Lefebvre and Josiah Citrin's bouillabaisse with saffron rouille toasts

Nancy Silverton's Sweet Gem Lettuce with bufala mozzarella, cucumber and yogurt

Grace Chicago Chef Curtis Duffy's crab, by Josiah Citrin: poached Dungeness crab, wild golden char roe. I couldn't tell you what else was going on in here, possibly a chilled pea soup, but the presentation was outrageous. 

The meaty bones of Ludo Lefebvre's Wagyu ribeyes with kimchi butter, barbecued on the beach. 

Butter-poached Keahole lobster, charred pipikaula shoots, local corn, citrus cream, spicy lobster jus at the Epicurean Journey at 'ULU

John Besh's shrimp and grits, by 'ULU Executive Chef James Babian: Hawaiian Shrimp, Jacob's Andouille, Organic Grits

Kona white abalone, braised cauliflower, seaweed

Waylynn Lucas' "fonuts" — baked strawberry buttermilk doughnuts with fresh strawberry glaze. I made these at her cooking class in the pastry shop at the Four Seasons Hualalai's 'ULU restaurant.

Nancy Silverton and Matt Molina's Torta della Nonna with three kinds of honey 

Nancy Silverton's baccala pyramids, passato di pomodoro, ceci and rosemary

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