Hawaii Food & Wine Festival's First Annual Cuisines of the Sun® Golf Classic Hosted by Alan Wong Presented by HRSR

Over the weekend the Hawaii Food & Wine Festival's First Annual Cuisines of the Sun® Golf Classic Hosted by Alan Wong Presented by HRSR took place.

Naʻau Hilo was fortunate to have participated, offering one of the many bites on the golf course.  Chef Brian Hirata made the following:

Musubi
‘Ōuli Farms Mustard Cabbage Koko • ‘Ōpelu Furikake • Kona Limu Sea Lettuce "Nori" Powder • Big Island Umeboshi

Shooter (A Nod to Chef Alan’s Tomato Water):
Kawamata Farms Tomato Water • Big Island Ume and Kaiwiki Food Forest Shiso Vinegar • Hawaiian Chili Pepper Water

At night, a multi-course dinner was crafted by Chef Colin Hazama, Chef Allen Hess, and Chef Peter Abacar, Jr.

Mountain View Braised Kalua Pork (Chef Colin)

Kohala Heirloom Tomato Salad (Chef Allen)

Slow-Cooked Jasmine-Scented Opakapaka

Surf & Turf (Chef Allen)

Ulu Garden Lemongrass & Calamansi Namelaka (Chef Peter)

It was such a fun night on and off the course!

The festival continues through November 2nd!  Get more information and tickets here.