#GivingTuesday - Hawai‘i Food & Wine Festival's Mālama ‘Āina Campaign

The Hawai`i Food & Wine Festival's HFWF21 #GivingTusday campaign focuses on driving awareness about the importance of preservation and giving back as Hawai‘i faces pressing issues like:

• Decline of our coral reefs (in the past 30 years approximately 50% of the world’s coral has been lost) which are critical to buffering against inclement weather and a valuable source of food, medicine and even jobs – Kulena Coral Restoration
• Food insecurity where $3 billion annually is spent on importing over 80% of food consumed in our Islands – Hawai‘i Department of Agriculture
• Loss of the Hawaiian language (in 1985 only 32 children under the age of 18 spoke the language) and important cultural traditions and
  practices since they were banned in 1896 – University of Hawai‘i Foundation

 

Now through Dec. 31, 2021 ALL donations made to Hawai‘i Food & Wine Festival will go directly to the 13 partner Mālama ‘Āina organizations: Hawai‘i Wildlife Fund, Ho‘okua‘āina, Hui Mālama i ke Ala ‘Ūlili, Kāko‘o ‘Ōiwi, Kipuka Olowalu, Kū-A-Kanaka, Kualoa Ranch, Kuleana Coral Restoration, Malama Loko Ea Foundation, Malama Maunalua, Paepae o He‘eia, Papahana Kuaola and Sustainable Coastlines.

 

Their goal for this year is to raise $32,500 for 13  Mālama ‘Āina partners. 

You may donate via this link: https://hawaiifoodandwinefestival.com/donate/

 

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Hawaii Food & Wine Festival: Hawaiian Airlines Presents Sweet & Savory

Yesterday I attended (as media) Hawaii Food & Wine Festival's Hawaiian Airlines Presents Sweet & Savory brunch event at the Hyatt Regency Waikiki Beach Resort & Spa.

I love brunch, and I loved the various sweet and savory dishes at this event.  

Ricotta Bombolini | Robynne Maii / Fete Hawaii

Lasagna alla Norma with Soft Cooked Egg | Robynne Maii / Fete Hawaii

Berkshire Pork & Kaua`i Shrimp Pozole | Chef David LeFevre / The Arthur J

Hot Cakes & Bacon | Chef Colin Hazama / C4 Table

Coconut-Lime Leaf Oats, Prik Nam Pla, Peanuts, Herbs | Elizabeth Falkner

Raw Fish & Eggs | Chef Colin Hazama / C4 Table

Venison Chorizo & Soft Egg Brunch Roadie with Big Island Goat Cheese | Jeff Szombaty / Hyatt Regency Waikiki Beach Resort & Spa 

Bloody Mary

I loved the Roadie (a meal in itself!), and really enjoyed the Lasagna (this was my first time ever having lasagna for brunch, and I hope it's not the last).  The Pozole was so comforting, and the Hot Cakes & Bacon were the perfect sweet & savory combo in a single dish.

The Coconut-Lime Leaf Oats had a big spicy kick, and the Raw Fish & Eggs were perfect for anyone wanting a light, yet satisfying bite.

The Ricotta Bombolini was very good - I had to restrain myself from eating multiple!

Although certain aspects of the #HFWF events had to change due to the pandemic, the mission to spotlight local ingredients and producers, and to support culinary and agricultural education, remains unchanged.

There are limited tickets left for select events.  Visit hawaiifoodandwinefestival.com for more information.  

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Hawaii Food & Wine Festival's Virtual Keiki in the Kitchen #HFWF20

This year, for obvious reasons, Hawaii Food & Wine Festival had to re-invent their annual Keiki in the Kitchen event to become a virtual one, and I think it turned out really well!

Adam Richman was a fantastic host (he's so great with kids!), and it was fun seeing other celebrity chefs on screen to decorate cupcakes, along with a few hundred youngsters who joined in on the virtual fun - many of whom were wearing costumes!  Cupcake kits were made available to purchase for pick-up at local Foodland stores, and kids could still register for free (without having to purchase cupcake kits) to join in and watch the event.

Founder Denise Yamaguchi, along with Co-Charis Chef Alan Wong and Chef Roy Yamaguchi were also on the Zoom, along with Chef Michelle Karr-Ueoka, who, along with Chef Alan and Chef Roy, helped judge the Localicious Recipe Contest.  

Even though this event was made virtual due to the pandemic, I hope they keep the virtual aspect of this kid-friendly event, as I imagine it would be such a fun activity for when we are able to gather with a bigger group of friends, and it's just convenient for kids (or parents) who like to avoid crowds.

Thank you Hawaii Food & Wine Festival for such a fun event!

Tickets are still available for various events.  Click here for more information.

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Hawaii Food & Wine Festival's Pau Hana & Talk Story Virtual Event

 Last week Hawaii Food & Wine Festival held its first Virtual Event - a Pau Hana & Talk Story with:

• Ravi Kapur, Liholiho Yacht Club
• Michelle Karr-Ueoka, MW Restaurant
• Stephan Pyles, Stephan Pyles Concepts
• Nancy Silverton, Mozza Restaurant Group
• Ming Tsai, Blue Dragon
• Lee Anne Wong, Papa‘aina at The Pioneer Inn
• Roy Yamaguchi, Roy’s Restaurants

The event allowed the chefs to give their first-hand experiences of what the pandemic has done to their businesses as well as their lives in general, and we also heard about how they are coping and determined not to give up.  

They shared how they had to adapt and what they are trying to do to keep their businesses running and keep people employed.  From take-out and social media, to reinventing menus and operating at much smaller capacities, each of these chefs gave insight into what they've been focusing on and what they've had to do to prevent their restaurants from shuttering for good.

The struggle is real for them all, but they remained hopeful that kindness would prevail and that people will continue to support local - order takeout, tip big, buy extra (for lunch and dinner, neighbors, etc.), and avoid the delivery companies that take up to a 30% cut from the restaurants.

It was great to hear from these world-renowned chefs, and I look forward to future Hawaii Food & Wine Festival virtual events.  

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Hawaii Food & Wine Festival Raised $413,580 in 2019

Last night, I was honored to have been invited to attend Hawaii Food & Wine Festival's Mahalo Reception, where multiple community organizations received a total of $413,580 towards culinary, agricultural, and educational initiatives.   
 
2019's total of $413,580 donation brings total contributions to nearly $3 million in the nine years of events organized by Hawaii Food & Wine Festival.
 
2019 Hawai‘i Food & Wine Festival beneficiaries include:

• American Institute of Architecture Students Hawai'i Chapter - $7,500
• Culinary Institute of the Pacific - $80,000
• Frontera Farmer Foundation - $25,000
• Hawai‘i Agricultural Foundation - $70,000
• Hawai‘i Farm Bureau Federation - $2,500
• Hawai‘i Island Community College Culinary Program - $7,000
• Hawaiʻi LGBT Legacy Foundation - $2,500
• Hawaii Seafood Council - $5,000
• IMUA Family Services - $55,000
• KCC Culinary Arts Program - $55,000
• Leeward Community College Culinary Program - $25,000
• Localicious Recipe Contest Scholarship - $500
• Maui County Farm Bureau - $20,000
• Maui Culinary Academy - $20,000
• Paepae o He‘eia - $10,000
• Papahana Kuaola - $10,000
• Roosevelt High School Leo Club - $1,000
• Sacred Hearts Academy - $2,500
• Miscellaneous - $1,106

Ten public high schools were awarded via the Young Entrepreneurs Program - $13,974

• Aiea High School
• Governor Wallace Rider Farrington High School
• Henry J. Kaiser High School
• Konawaena High School
• Leilehua High School
• Olomana School
• Pearl City High School
• President Theodore Roosevelt High School
• Waipahu High School
• Waipahu Intermediate School

According to a press release:

HFWF19 welcomed 12,778 festival attendees, including 1,530 mainland and international visitors to 22 events featuring 114 renowned chefs, 31 world-class wine makers and sommeliers, 32 top mixologists, 10 local breweries and 173 culinary students statewide. HFWF19 garnered nearly $25 million in publicity value from media coverage including USA Today, Conde Nast Traveler, Forbes, Travel Weekly, Travel+Leisure China, Cooking Channel, International Traveller, Pacific Business News, Delta Sky Japan and Travel Weekly China. To learn more, view the 2019 mission video here (www.youtube.com/c/Hawaiifoodandwinefestival).

Attendees at last night's event sipped on cocktails and dined on bites by the following:

Colin Hazama (The Royal Hawaiian, a Luxury Collection Resort)

Aromatic Poached Kauai Shrimp

Juniper-Scented Molokai Venison

 Lawrence Nakamoto (Mariposa)

Kona Abalone Arancini

Smoked Kamuela Tomato "Tartare"

Affogato

 Roy Yamaguchi (Roy's Hawaii)

Snapper Crudo

Kakuni Slider

Jennifer Chow (Nobu Honolulu)

Cup Sushi

Short Ribs with Rosemary Miso

 Southern Glazers Wine & Spirits

Saitama Hybrid

Smooth Operator

Save the dates! HFWF20 will be October 2-25!

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Hawai‘i Food & Wine Festival Announces Three Exciting Wine Seminars for October 27

There’s a reason the Hawai‘i Food & Wine Festival was included in USA Today’s 10Best Awards for best wine festival last year. HFWF takes the wine part of its name serious, and each year holds three exclusive wine seminars.
 
Festival wine program director Warren Shon has just finalized this year’s schedule, putting the spotlight on French wines and the always timely topic of pairing wines with Asian food. The seminars are held back to back at Halekulani on Saturday, Oct. 27, starting at 9 a.m. 

“We are very excited about the all-star lineup of winemakers and proprietors this year, as we welcome many new estates to the festival,” says Shon. “Our goal is to continue to showcase world-class wines and iconic producers that complement the world-class food and chefs, and this year is particularly exciting. Included for the very first time will be four amazing producers from Burgundy, France, and three standout producers from Germany!”

The seminars are limited to 50 people and offer once-in-a-lifetime wine tastings.


SOMM: The Gang of Four
Oct 27 • 9:00–10:15am • $125
Halekulani, Honolulu
Sommeliers tend to be passionate, knowledgeable, and…opinionated, with wines receiving wildly different receptions. But there are some wines that are universally loved—enter the wines from “The Gang of Four.” These are the wines that signify “I’m a wine guy” when ordered, and get the sommelier all hot and bothered.
 
The Gang of Four are, arguably, the four greatest wine producers in Beaujolais (the zone at the tail end of Burgundy, where the treasured pinot noir grapes from the Côte d’Or turn to gamay noir). The wines they produce, particularly in the town of Villié-Morgon, are absolutely delicious and irresistible in their youth, and with age they develop a personality all their own and not unlike, the pinot-like wines from their illustrious neighbors.
 
It is a once-in-a-lifetime opportunity to have three of these extraordinary wine producers at the festival to virtually walk seminar participants through their vineyards, while sipping on multiple vintages of their prized wines. HFWF is honored to welcome Jean and Agnès Foillard, Charly Thévenet, and Mathieu Lapierre to the shores of Waikiki. 
 
Winemakers
Antoine & Nicholas Robert, from Domaine Robert Denogent: One of Burgundy's elite chardonnay producers.
Jean & Agnes Foillard from Domaine Jean Foillard: Their wines from Villié-Morgon are exhilarating and highly sought after.
Charly Thévenet from Domaine Jean-Paul Thévenet: Their old vine cuvées are phenomenal.
Mathieu Lapierre from Domaine Marcel Lapierre: Some of Burgundy's most delicious and aromatic red wines 
 
 
BURGUNDY: Through the glass of Domaine Robert-Denogent
Oct 27 • 10:30am–12:00pm • $125
Halekulani, Honolulu
While there is no denying the world’s finest chardonnays are produced in Burgundy’s Côte d’Or, many of the most respected wine critics and aficionados agree there is one domaine in the Mâconnais producing chardonnays that are equally compelling and worth seeking out. These are the wines of Domaine Robert-Denogent.
 
These Pouilly-Fuissés are of a much different class. Their reflection of terroir, wonderful richness, and impressive complexity, are often compared to the finest wines of Meursault and Puligny-Montrachet. Yet, at an extraordinary value. 
 
This exhilarating tasting of world-class chardonnays is led by Antoine and Nicholas Robert from Domaine Robert-Denogent, and the festival’s esteemed panel of master sommeliers. Participants will witness firsthand the greatness of these wines, as they enjoy multiple vintages of each of the winery’s extraordinary cuvées. From the 85-year-old Monopole Vineyard of “Les Reisses,” to the 92-year-old limestone vineyard of “Les Carrons,” to their flagship “Cuvée Claude Denogent.”
 
The Art of Food and Wine Pairing: A match made in Germany
Oct 27 • 12:30–2:00pm • $150
Halekulani, Honolulu
Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate. His seamless integration of Western and Japanese ingredients has resulted in a signature style that positions him as one of today’s foremost chefs. Matching wine with his cuisine can be challenging, with the complex Asian flavors often wreaking havoc on many of today’s more popular white and red wines. 
 
Many wine experts will tell you the best wines to pair with these inspired foods are those produced from aromatic white wine varietals with moderate levels of alcohol, softer tannins, crisp-tangy and lively acidity, and a touch of residual sugar. We are talking about the quintessential white wines of Germany, whose penetrating flavors can cut through and balance these dishes.
 
This seminar is an opportunity to learn from three of Germany’s greatest wine producers—Andrea Wirsching, Hans Wirsching, Franken; Johannes Hasselbach, Weingut Gunderloch, Rheinhessen; Johannes Haart, Reinhold Haart, Mosel. They join chef Morimoto in an interactive seminar that will challenge, excite, and awaken the senses. Chef Morimoto will create specialty dishes to be accompanied by a dozen wines from our esteemed winemakers.
 
Winemakers
Johannes Hasselbach from Weingut Gunderloch in the Rheinhessen
Johannes Haart from Weingut Reinhold Haart in the Mosel
Andrea Wirsching from Weingut Hans Wirsching in the Franken

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Hawaii Food & Wine Festival Heart & Soul Event + #HFWF18 Tickets Now On Sale

On Friday, Hawaii Food & Wine Festival presented the Heart & Soul - Local Ingredients Event, which kicked-off the Eighth Annual Hawaii Food & Wine Festival.

World-renowned chef, Jeremiah Tower, made a special appearance, as some of Hawaii's acclaimed culinary superstars showcased locally-sourced ingredients in a variety of dishes.

Chef Jeremiah Tower, Chef Roy Yamaguchi

Andrew Le / The Pig & the Lady - Kona Abalone

Andrew Le / The Pig & the Lady - Hamakua Ali`i Mushrooms

Lee Anne Wong / Koko Head Cafe - Kalo and Pumpkin Croquette

Lee Anne Wong / Koko Head Cafe - Sichuan-Lehua Honey Niihau Lamb Meatball

Ed Kenney / Mud Hen Water - Smoked Ahi Belly

Kevin Lee / Pai Honolulu - Carrots and Grains

Kevin Lee / Pai Honolulu - Pork and Squid Luau Torchon

Mark Pomaski / Moon and Turtle - Hamakua and Shiitake Mushroom Terrine

Mark Pomaski / Moon and Turtle - Kaunamano Farms Berkshire Pork Trotter Terrine

Raymond Locquiao / Herringbone Waikiki - Heart of Palm Poke

Raymond Locquiao / Herringbone Waikiki - Poisson Crudo

Wade Ueoka / MW Restaurant - Ahi & Foe Gras Torchon

Wade Ueoka / MW Restaurant - Small Kine Farms Mushroom Salad

Vikram Garg / TMG Hospitality - Beef Pepper Fry, Rice Pancake

Daisuke Hamamoto / Arancino Ristorante Italiano - Raviolone alla Fonduta con Tartufo

Daisuke Hamamoto / Arancino Ristorante Italiano - Tortellini ai Funghi

Wayne Hirabayashi / The Kahala Hotel & Resort - Lilikoi Chiboust

Prior to the event, the stellar line-up of chefs, wine makers, and mixologists who will be showcasing their talents at some of the most beautiful resorts in Hawaii for the Eighth Annual Hawaii Food & Wine Festival was announced.

The Hawaii Food & Wine Festival begins on October 6 on Hawaii Island with Under the Tuscan Sun, continues on Maui October 19-21, beginning with Roy's 21st Annual Golf Classic, and finishes up on Oahu October 24-28 with a number of fantastic events, including the family-friendly HMAA Presents Keiki in the Kitchen, which will take place at the Hawaii Convention Center this year.

For a complete lineup of events, click here. Tickets are now on sale! Get yours before they sell out!

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Hawaii Food & Wine Festival 2017 Donates $414,000 to Beneficiaries

Last night the Hawaii Food & Wine Festival presented a record $414,000 in donations to 23 beneficiaries, including a grant to a local chef to stage in one of the world's best restaurants, and donations to California wildfire relief efforts due to the devastation on its wineries.

Founder & Chief Executive Officer Denise Hayashi Yamaguchi, along with Event Chairs Alan Wong and Roy Yamaguchi, spoke of how Hawaii continues to grow as a culinary destination, and how the Hawaii Food & Wine Festival events help to promote not only Hawaii's cuisine, but also its quality, locally-grown products, culture, people, and spirit.

And in the spirit of Okage Sama De (I am what I am because of you), the Hawaii Food & Wine Festival acknowledged that it would not be able to provide all of that financial support to local culinary institutions, local farmers, and local educational programs without the help of all those involved, including the ticket buyers, the organizers, the volunteers, and the participants.

The event was held at Mariposa at Neiman Marcus, where a variety of delicious bites and sips were offered:

Roy Yamaguchi (Roy's Restaurants) - Smoked Kampachi with Ikura, Yuzu Kosho Yogurt, Puffed Rice

Roy Yamaguchi (Roy's Restaurants) - Ni`ihau Ranch Lamb Ragout with Blue Corn Polenta and Charred Miso Small Kine Farm Mushrooms

Alan Wong (Alan Wong's Honolulu) - Octopus Salad with Taro Puree, Chorizo, Green Olive Tapenade

Alan Wong (Alan Wong's Honolulu)  - Scallop with Dried Scallop Risotto and Truffle Butter

Lawrence Nakamoto (Maripoa at Neiman Marcus) - Chilled Angel Hair Pasta with Dashi Marinated Kamuela Tomatoes, Fresh Mozzarella, Shiso, Garlic, Crispy Prosciutto, Balsamic Reduction

Lawrence Nakamoto (Mariposa at Neiman Marcus) - Butter Poached Tiger Prawns with Savory Kahuku Corn Ice Cream, Ho Farms Tomatoes, Arugula, Maui Onions, Corn Flakes, Crostini

Colin Hazama (The Royal Hawaiian) - Opah Pipikaula Ribbons with Ho Farms Pickles, Yogurt Poppyseed, Fried Curry Leaf, Crispy Cassava, Fermented Chili Emulsion

Colin Hazama (The Royal Hawaiian) - Smoked Hawaii Rancher's Garlic Steak with Ali`i Mushroom Chips, Tokyo Negi Fondue, Wagyu Beef Coconut Snow, Aromatic Ginger Miso Caramel

Toki Time Cocktail

The Moana Cocktail

The Eighth Annual Hawaii Food & Wine Festival takes place October 6 - October 28, 2018, with two special launch events, Culinary Heroes Presented by The Kahala Hotel & Resort: California Dreamin’ Featuring Jeremiah Tower on May 9, and Heart & Soul – Starring Local Ingredients on May 11.

Click here for more information and to purchase tickets.

About Hawai‘i Food & Wine Festival

The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific. The Festival features a roster of more than 100 internationally renowned master chefs, culinary personalities, and wine and spirit producers. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry. Proceeds support local beneficiaries committed to sustainability and cultural and educational programs in Hawai‘i. 

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