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. 

Read More

Hawaii Food & Wine Festival's Taste of the Seasons

The scene was perfect last night at Ko Olina Resort, where master chefs showcased their culinary talents at the Hawaii Food & Wine Festival's Taste of the Seasons.

Chef Grant MacPherson - Scotch Myst Solutions

Chris Cosentino - Cockscomb

Graham Elliot - Graham Elliot Bistro

Each dish was inspired by the various seasons: the "foliage of autumn, cold of winter, rebirth of spring and the heat of summer."

Char Siu Pork and Steamed Buns (Martin Knaubert - Four Seasons Resort Oahu at Ko Olina)

Charcuterie (Martin Knaubert - Four Seasons Resort Oahu at Ko Olina)

Fresh Linguicia Sausage - (Martin Knaubert - Four Seasons Resort Oahu at Ko Olina)

Whole Smoked Porchetta (Martin Knaubert - Four Seasons Resort Oahu at Ko Olina)

Hawaiian Kanpachi Crudo (Walter Manzke - Republique)

Hawaiian Island Rancher Paniolo Beef Satay (Grant MacPherson - Scotch Myst Solutions)

Hawaiian Ceviche (Drew Nieporent & Shane Lyons - Distilled NY)

Potato Crusted Uku (Josiah Citrin - Melisse)

Hawaiian Wild Boar Laab (Chris Cosentino - Cockscomb)

Macadamia Honey-Glazed Venison  (David Burke - Tavern62)

Beet Poke (Graham Elliot - Graham Elliot Bistro)

"Smiling Tiger" Salad (Andrew Sutton - Napa Rose)

Tuna Poke (Michael Ginor - Hudson Valley Foie Gras)

Pacific Lobster (King's Hawaiian)

White Chocolate and Maui Macadamia Nut Bread Pudding (King's Hawaiian)

Melting Chocolate Tropical Mousse (Beverly Gannon - Bev Gannon Restaurants)

Pineapple-Chocolate Bar (Ronald Viloria - Aulani, a Disney Resort & Spa)

Some guests indulged themselves at a five-course VIP dining experience, while all there were able to enjoy live entertainment, refreshing libations, and a phenomenal fireworks show. 

Pay Pay the Sailor (Anu Apte - Rob Roy)

Gangster's Paradise (Yael Vengroff - The Spare Room)

It was another fantastic Hawaii Food & Wine Festival event at the gorgeous Ko Olina resort!

Read More

Halekulani's Wine Tasting Events

Yesterday @wina_wina and I had the pleasure of participating in two Hawaii Food & Wine Festival Events held at Halekulani - Domaine Vieux Télégraphe Vertical Tasting and Château Cos d’Estournel Tasting.  

About Domaine Vieux Télégraphe Vertical Tasting

Cast off your training wheels from session one and roll into an intensive study of a single appellation with the Domaine Vieux Télégraphe Vertical Tasting. The Appellation of Châteauneuf-du-pape (the house of the Pope) resides in the first recognized wine appellation (Côtes du Rhône) in all of France. One the most celebrated of that region is Domaine Vieux Télégraphe. Proprietor Daniel Brunier turns on the microscope and adjusts the lens to discuss and dissect ten vintages from the family’s fabled “La Crau” (The Cradle) vineyard. Learn about the intricacies of the thirteen cépages (grapes) legally allowed to craft these legendary wines and determine for yourself what separates Télégraphe from the pack. 

During the Domaine Vieux Télégraphe Vertical Tasting, surprise guest Angéline Templier from Champagne J. Lassalle featured a few champagnes.

About Château Cos d’Estournel Tasting
In this 5G age of information access, how good a wine tastes right out of the bottle often overshadows the nobility or pedigree of a wine. When the French determined the Classification or Growth system of Bordeaux and the Grand Cru system in Burgundy, it was with generations of experience guiding them. In 1855 Bordeaux established a classification system ranking Château Cos d’Estournel as one of only fifteen “Deuxième Crus” or Second growths. Please join us at 12:30pm for the Château Cos d’Estournel Tasting. US Director for Cos d’Estournel, Mr. Etienne de Nantes will guide us through an eight–vintage vertical tasting from this esteemed Château. As you taste through the vintages, learn what founder Louis-Gaspard d’Estournel saw in his “Cos” or “Hill of Pebbles” (as translated in the Gascon dialect) back in 1810.

Not only did we get to taste some amazing wines, but we learned so much from the fantastic panel of Master Sommeliers - Richard Betts (Sucette, Nichon, Saint Glinglin, My Essential Wines - Australia, Bordeaux & California), Joseph Spellman, MS (JUSTIN Vineyards and Winery - Paso Robles, CA), and Roberto Viernes (American Wine and Spirits), along with Vigneron Daniel Brunier of Domaine Vieux Télégraphe, Etienne de Nantes, US Director of Cos d’Estournel, and Angéline Templier from Champagne J. Lassalle.

It was so intriguing to hear about each vintage, and I loved hearing what the panelists, as well as the attendees, thought about each wine.  

A great big Mahalo to Halekulani for having us!

Read More

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!

Read More