Hawaii Food & Wine Festival Set to Highlight Agriculture, Culinary Evolution of Hawaiian Islands, September 1-9, 2013

HONOLULU – Culinary travelers seeking an inspiring adventure that offers a distinct sense of place, unforgettable food and wine experiences, and features more than 70 of the world’s best-known chefs all using the freshest island ingredients will find the Hawaiian Islands their destination of choice this fall.

0hawaiifood

The 3rd Annual Hawaii Food & Wine Festival (HFWF) set for Sept. 1-9, 2013, is the premier epicurean gathering in the Pacific and this year’s festival is bigger and better than ever. With five signature evening events and educational daytime culinary experiences on both Oahu and Maui, the festival comes to life with a “who’s who” of internationally acclaimed master chefs, four master sommeliers, five mixologists, and more than ten top-tier winemakers from Hawaii, the mainland U.S., Japan, Korea, Taiwan, Philippines, and Australia.

Tickets are now on sale on the HFWF’s official website at HawaiiFoodandWineFestival.com

New chefs this year include Grant Achatz of Alinea (Chicago), Art Smith of Table fifty-two (Chicago), Chris Cosentino of Incanto (San Francisco), Ricardo Zarate of Mo-Chica (Los Angeles), Anita Lo of Annisa (New York), Floyd Cardoz of North End Grill (New York), Chris Kajioka of Vintage Cave (Honolulu), and Sheldon Simeon of Star Noodle (Maui).

 

Founded in 2011 and co-chaired by Roy Yamaguchi and Alan Wong, two of Hawaii’s own James Beard award-winning chefs, the festival has grown immensely and achieved sold-out attendance at each event. Building on this success, HFWF has added a signature event on Maui that will enhance the festival’s overall experience.

 

“In partnership with the tourism industry, we created this festival to give travelers to Hawaii and residents alike an exciting and educational food festival featuring great chefs, winemakers, and event experiences that really capture the essence of the islands,” Yamaguchi said. “Our participants are required to use local ingredients found here in the Hawaiian Islands in the creation of their dishes. It’s a key element that sets our event apart from others across the country.”

 

Each participant will showcase their culinary talents using the Aloha State’s enviable bounty of locally sourced produce, seafood, beef and poultry, and offer innovative dishes inspired by the diverse culinary and cultural traditions of Hawaii.

 

Returning chefs include “Iron Chef” Masaharu Morimoto of Morimoto Waikiki (Honolulu), Nobu Matsuhisa of Nobu Waikiki (Honolulu), Ming Tsai of Blue Ginger (Wellesley, Mass.), Charles Phan of The Slanted Door (San Francisco), Hubert Keller of Fleur de Lys (San Francisco), Nancy Silverton of Mozza (Los Angeles), Christina Tosi of Momofuku Milk Bar (New York), Celestino Drago of Drago Restaurant Group (Los Angeles), George Mavrothalassitis of Chef Mavro (Honolulu), Chai Chaowasaree of Chef Chai (Honolulu), and Ed Kenney of Town (Honolulu).

 

This year’s festival will also feature an impressive lineup of wine seminars featuring some of the top producers from California, including Harlan Estate, Rivers-Marie, Aston, Brewer-Clifton, and Au Bon Climat. In addition to wine tastings, there will be daytime and evening events that include cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities on Maui at Hyatt Regency Maui Resort & Spa in Kaanapali and on Oahu at The Modern Honolulu, Halekulani, Ko Olina Resort with Aulani, A Disney Resort & Spa and JW Marriott Ihilani Resort & Spa, Hawaii Convention Center, Hyatt Regency Waikiki Beach Resort & Spa, and Heeia Ahupuaa.

 

“The festival gives guest chefs, visitors and residents a unique opportunity to connect through food and culture,” added Alan Wong, HFWF co-chair and chef/owner of Alan Wong’s Restaurants. “In addition to showcasing our evolving culinary scene, together we are planting the seed for future generations of Hawaii farmers and chefs.”

 

As a result of the festival’s success over the past two years, the HFWF has been able to fulfill its equally important mission of providing its beneficiaries nearly $500,000 in funding to support their food sustainability, cultural, and educational efforts. This year’s beneficiaries include the Hawaii Agricultural Foundation, the Culinary Institute of the Pacific, Leeward Community College Culinary Program, Paepae o Heeia, Papahana Kuaola, Hawaii Culinary Education Foundation, Maui Culinary Academy, and Maui County Farm Bureau.

 

Please check the HFWF website for a complete listing of daytime and evening events. Highlights of this year’s five signature events follow:

 

Sunday, September 1, 2013

Hawaii Food & Wine Festival Presents: Malama Maui

Hyatt Regency Maui Resort & Spa – Kaanapali, Maui

 

Under the stars along Maui’s renowned Kaanapali Beach, the “Malama Maui” gala will provide an unforgettable evening of delicious food and incredible wines. Attendees will enjoy reserved seating and savor a culinary tour produced by each chef and highlighting Maui grown products. The event runs from 6-10 p.m. Tickets start at $250 per person.

 

Featured chefs include:

 

Bev Gannon, Bev Gannon Restaurants – Wailea, Maui

Gregory Grohowski, Hyatt Regency Maui – Kaanapali, Maui

Hiroyuki Sakai, La Rochelle – Tokyo, Japan

Sheldon Simeon, Star Noodle – Lahaina, Maui

Rick Tramonto, Tramonto Steak & Seafood – Wheeling, Ill.

Marcel Vigneron, Modern Global Tasting, Inc. – Los Angeles

Thursday, September 5, 2013

Hawaiian Airlines Presents: Under the Modern Moon: Morimoto & Friends

The Modern Honolulu – Honolulu, Oahu

 

Building on Hawaii’s unique East Meets West location, guests will savor provocative dishes prepared by 15 esteemed national and international chefs from Asia and the Pacific, led by “Iron Chef” Masaharu Morimoto. The event runs from 6-9 p.m. Tickets start at $200 per person.

 

Featured chefs include:

 

Marco Anzani, Anzani – Cebu, Philippines

Floyd Cardoz, North End Grill – New York

Chai Chaowasaree, Chef Chai – Honolulu, Oahu

Lucia Cho, BICENA – Korea

Stanton Ho, Stanton Ho Pastry – Las Vegas

Amber Lin, Foodie Amber – Taipei, Taiwan

Anita Lo, Annisa – New York

Roger Meier, Honolulu Coffee Co. – Honolulu, Oahu

Masaharu Morimoto, Morimoto Waikiki – Honolulu, Oahu

Bryant Ng, The Spice Table – Los Angeles

Charles Phan, The Slanted Door – San Francisco

Scott Toner, The Modern Honolulu – Honolulu, Oahu

Christina Tosi, Momofuku Milk Bar – New York

Yuji Wakiya, Wakiya – Tokyo, Japan

Eric Ziebold, CityZen – Washington, DC

Friday, September 6, 2013

Third Annual Halekulani Master Chefs Gala Series: Around the World with Seven Chefs

Halekulani – Honolulu, Oahu

 

Master chefs and top sommeliers will “wow” food lovers during an evening of elegant fine dining, with a lavish seven-course meal and extraordinary wine pairings. The event runs from 6-10 p.m. Tickets start at $1,000 per person with reserved seating in the Ballroom.

 

Featured chefs include:

 

Grant Achatz, Alinea Restaurant – Chicago

Dominique Crenn, Atelier Crenn – San Francisco

Vikram Garg, Halekulani – Honolulu, Oahu

Hubert Keller, Fleur de Lys – San Francisco

Nobu Matsuhisa, Nobu Waikiki – Honolulu, Oahu

Tetsuya Wakuda, Tetsuya – Sydney, Australia

Sherry Yard, Helms Bakery – Los Angeles

Saturday, September 7, 2013

Taste our Love for the Land

Hawaii Convention Center – Honolulu, Oahu

 

Paying tribute to the abundance of local ingredients available in Hawaii, this event will showcase Hawaii’s sustainable future with 18 celebrity chefs, many of whom are notable for promoting “farm to table” sustainable sourcing and cooking practices. The event runs from 6-9 p.m. and tickets start at $200 per person.

 

Featured chefs include:

 

Ippy Aiona, Three Fat Pigs – Waikoloa, Hawaii Island

Keoni Chang, Foodland Super Markets, Ltd. – Honolulu, Oahu

Chris Cosentino, Incanto – San Francisco

Stephen Durfee, Culinary Institute of America – St. Helena, Calif.

Mark Freischmidt, Halekulani – Honolulu, Oahu

Chris Kajioka, Vintage Cave – Honolulu, Oahu

Ed Kenney, TOWN – Honolulu, Oahu

Mourad Lahlou, Aziza – San Francisco

Jon Matsubara, Azure – Honolulu, Oahu

George Mavrothalassitis, Chef Mavro – Honolulu, Oahu

Russell Moore, Camino – Oakland, Calif.

Mark Noguchi, Taste – Honolulu, Oahu

Sheldon Simeon, Star Noodle – Lahaina, Maui

Art Smith, Table fifty-two – Chicago

Hiro Sone, Terra Restaurant – St. Helena, Calif.

Jonathan Waxman, Barbuto – New York

Sang Yoon, Lukshon – Los Angeles

Toshi Yoroizuka, Toshi Yoroizuka – Tokyo, Japan

Sunday, September 8, 2013

Savory Ever After

Ko Olina Resort featuring Aulani, A Disney Resort & Spa and JW Marriott Ihilani Resort & Spa – Ko Olina, Oahu

 

The Hawaii Food & Wine Festival finale will be held on the beach, in the sand as the sun sets along Oahu’s western coastline. Fourteen world-renowned chefs will create a culinary tour of ethnic foods from around the world using local produce and products. The event runs from 6-9 p.m. on the lagoon fronting Aulani, A Disney Resort & Spa, and JW Marriott Ihilani Resort & Spa, and will end with a dazzling fireworks display. Tickets start at $200 per person.

 

Featured chefs include:

 

Kevin Chong, AMAAMA – Ko Olina, Oahu

Josiah Citrin, Mélisse – Santa Monica, Calif.

Celestino Drago, Drago Restaurant Group – Los Angeles

Dean Fearing, Fearing’s – Dallas

Michael Ginor, Hudson Valley Foie Gras – New York

Scott Higa, JW Marriott Ihilani – Ko Olina, Oahu

Michelle Karr-Ueoka, Alan Wong’s – Honolulu, Oahu

Raphael Lunetta, JiRaffe – Santa Monica, Calif.

Elizabeth McDonald, Honu Seafood & Pizza – Lahaina, Maui

Richard Rosendale, The Greenbrier Resort – White Sulphur Springs, West Va.

Nancy Silverton, Mozza – Los Angeles

Andrew Sutton, Napa Rose – Anaheim, Calif.

Ming Tsai, Blue Ginger – Wellesley, Mass.

Ricardo Zarate, Mo-Chica – Los Angeles

For more information and to purchase tickets, visit www.HawaiiFoodandWineFestival.com

or follow the festival on Twitter/Instagram (@HIFoodWineFest) and Facebook (facebook.com/hawaiifoodandwinefestival) for updates.

 About Hawaii Food & Wine Festival

The Hawaii Food & Wine Festival is the premier epicurean destination event in the Pacific. The Festival features a roster of more than 70 internationally renowned master chefs, culinary personalities, and wine and spirit producers. Co-founded by two of Hawaii’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 the sustainability, cultural, and educational efforts of the Hawaii Agricultural Foundation, the Culinary Institute of the Pacific, Leeward Community College Culinary Program, Paepae o Heeia, Papahana Kuaola, Hawaii Culinary Education Foundation, Maui Culinary Academy, and Maui County Farm Bureau.

 

April 24, 2013 · admin · Comments Closed
Posted in: Hawaii