Hawaii Mom Blog: Hawaii Food & Wine Festival Spice Market

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November 3, 2017

Hawaii Food & Wine Festival Spice Market

Big Island Abalone Ceviche Dynamite Tostada with uni and flying fish roe by Chef Chris Oh (Hanjip, Los Angeles).

Every year I look forward to the Hawaii Food & Wine Festival signature events and the amazing chefs that showcase their culinary talents.  Did you know that each invited chef is asked to use a local ingredient from a selection of more than 150 locally grown, raised, or caught products?  Co-Founders and Co-Chairs of the festival, Alan Wong and Roy Yamaguchi, say that in turn, the chefs will gain knowledge of our produce and go home with an appreciation of the land, tradition, and food that connects us all.

Last night I was lucky to attend signature event Spice Market held at the gorgeous pool decks at The Modern Honolulu.  Inspired by the flavors found along the Silk Road connecting East and West, Spice Market + Cocktails featured thirteen innovative chefs and their delicious creations as well as four grand tasting bars and nine mixologists.  I loved everything about the event - the amazing food, the refreshing drinks, the gorgeous setting, and the high energy of the crowd! 

For more information about upcoming events, click here.  Hurry, limited tickets are still available.  

The Modern Honolulu's Sunrise and Sunset pool decks are transformed for the Spice Market event.

My favorite of the night!  Kona Lobster Toast with Big Island heart of palm, chamomile, and Szechuan peppercorn by Chef Brandon Jew (Mister Jiu's, San Francisco).
A close second.  Kauai Prawns and Nduja Nachos with queso fundido and uni by Chef Ken Oringer (Toro, Boston).

Other highlights of the night (left - right):  Chef Keith Pajinag's team; Chicken with cream cheese pickled in wasabi soy sauce by Chef Kenji Chiba; Nitro Talventi by Mixologist Dave Newman (Pint & Jigger); Two Kinds of Dashi Inari by Kayanoya; Tom Yum Goong by Chef Jongkol Sucodt; Wuxi Spare Ribs by Chef Hui Yuan; Toothpick Niihau Lamb with Szechwan Cold Noodle by Chef Tony Xu; Suntory Whisky Toki Highball by Mixologist Jen Ackrill; and Mahi-Mahi Pakoda with cilantro-chili chutney by Chef Vikram Garg (TMG Hospitality).  

The perfect night and setting for the spicy Spice Market event!

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