CURRENT EVENTS
Keo Velasquez's lamb was served with mashed taro and potatoes
flavored with truffles and a pineapple- peach chutney. The finishing
touch was a sauce made with Kona coffee and fresh raspberries.

Kona coffee prize goes
to Merle Wood

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Star-Bulletin Staff

The title of best Kona coffee of the year went to Wood Captain Cook Estate, which won the Gevalia Kona Coffee Cupping Competition held earlier this month.

More than 50 Kona farmers submitted entries in the blind-taste competition, which is part of the annual Kona Coffee Cultural Festival.

Wood estate is a family-run farm owned by Merle Wood, in Captain Cook at the 2,400-foot elevation. The coffee may be purchased online through www.peleplantations.com

Second place went to Aikane Farm; third to Kona Mountain Coffee.

Also part of the annual festival is a recipe contest that challenges cooks to create dishes using Kona coffee. First place went to Keo Velasquez, a culinary student at Hawaii Community College. Velasquez is also president of the Gourmet Club and works at Hokulia Golf Community. Another HCC student, Miki Van Osdol, won the beverage category for her Kona Coffee Nog made with coffee liqueur.

Kona Coffee Crusted Rack of Lamb

Two racks of lamb, cleaned and fat removed
>> Kona Coffee Crust:
1/2 cup Kona coffee grounds
1/4 cup minced thyme
1/8 teaspoon minced rosemary
2 tablespoons minced parsley
1 tablespoon pepper
1 tablespoon kosher salt
>> Berry Jus:
5 cups lamb stock
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chopped onions
4 bay leaves
1 tablespoon peppercorns
4 thyme sprigs
3 cups red wine
1/2 cup brewed Kona coffee
1/2 cup fresh raspberries
1/2 cup blackberry jam

Preheat oven to 400 degrees. Mix crust ingredients and evenly coat lamb.

In a sauté pan, heat a small amount of vegetable oil on high heat until smoking. Sear lamb quickly on both sides.

Place pan in oven and bake until lamb reaches an internal temperature of 120 degrees. Serves 5.

To make jus: Reduce stock to 1 1/2 cups. Sauté vegetables and herbs in vegetable oil until vegetables are caramelized and golden brown. Pour in red wine and reduce until almost dry. Pour in lamb stock and coffee. Add berries and jam. Reduce liquid to 1 cup. Strain through fine-mesh strainer. Season with salt and pepper if desired.

Nutritional information unavailable.

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