Top Chefs

Cel­e­brate food, wine and the culi­nary arts with top chefs from Hawai‘i and around the world at this world-class food and wine fes­ti­val.

Waikiki Magazine - - IPLAY - By Nadine Kam

In just three years, the an­nual Hawai‘i Food & Wine Fes­ti­val has earned a cov­eted spot on globe trekkers’ cal­en­dar of culi­nary des­ti­na­tions.

The event wel­comes food­ies to taste palate-pleas­ing dishes and li­ba­tions cre­ated by a “who’s who” of 60 Hawai‘i-based and in­ter­na­tion­ally ac­claimed chefs, mas­ter som­me­liers, mixol­o­gists and wine­mak­ers from Hawai‘i, the main­land U.S., Ja­pan, Korea, Tai­wan, Philip­pines and Aus­tralia.

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).

Re­turn­ing celebrity chefs in­clude “Iron Chef” Masa­haru Mo­ri­moto of Mo­ri­moto, Nobu Mat­suhisa of Nobu, 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) and more.

This year, the event started by two of Hawai‘i’s James Beard award-win­ning chefs, Roy Ya­m­aguchi and Alan Wong, will take place Sept. 1 through 9, with five sig­na­ture evening events and day­time culi­nary ad­ven­tures.

For the first time, the fes­ti­val born on O‘ahu will also of­fer events on Maui, co­in­cid­ing with the Val­ley Isle culi­nary event, Ka‘ana­pali Fresh.

HFWF started with a cause. Both Ya­m­aguchi and Wong have been long-time sup­port­ers of Hawai‘i agri­cul­ture, sus­tain­abil­ity, and cul­ti­va­tion of the next gen­er­a­tion of is­land chefs. In two years, the chefs have raised nearly $500,000 for such ed­u­ca­tion- and agri­cul­ture-ori­ented or­ga­ni­za­tions as Kapi‘olani Com­mu­nity Col­lege’s Culi­nary In­sti­tute of the Pa­cific, the Hawai‘i Agri­cul­tural Foun­da­tion, Lee­ward Com­mu­nity Col­lege Culi­nary Pro­gram, Paepae o He‘eia, Pa­pa­hana Kualoa, Hawai‘i Culi­nary Ed­u­ca­tion Foun­da­tion, Maui Culi­nary Acad­emy and Maui County Farm Bureau.

Wong said the fes­ti­val was in­tended to put the spot­light on Hawai‘i, bring­ing in in­ter­na­tional me­dia to fo­cus on farm­ers and “get peo­ple think­ing and talk­ing about Hawai‘i,” and most im­por­tantly, “to make the kind of sus­tain­able de­ci­sions to­day so our grand­chil­dren’s chil­dren can also en­joy the plea­sures we en­joy to­day.”

Be­yond culi­nary events, HFWF’s mis­sion is to fa­mil­iar­ize vis­it­ing celebrity chefs with is­land in­gre­di­ents through tours of lo­cal farms, which they then put to prac­ti­cal use. Among fes­ti­val high­lights this year is a Sept. 5 “Fish and Poi” lunch at a He‘eia, the site of a his­toric fish­pond and lo‘i (taro field) on O‘ahu’s wind­ward coast, where par­tic­i­pants learn to keep the sus­tain­able culi­nary prac­tices of an­cient Hawai­ians alive in the field and on the ta­ble.

“Our par­tic­i­pants are re­quired to use lo­cal in­gre­di­ents found here in the Hawai­ian Is­lands in the cre­ation of their dishes,” Ya­m­aguchi said. “It’s a key el­e­ment that sets our event apart from oth­ers across the coun­try.”

The chefs’ menus in­cor­po­rate such di­verse fare as pa‘i‘ai (taro that has been pounded, but not yet fer­mented like poi), Big Is­land abalone, Moloka‘i shrimp, grass-fed beef, sea as­para­gus, and in­a­mona (roasted kukui nut meat). ✖

Pho­tos: courtesy hawai‘i food and wine fes­ti­val

hawai‘i food and wine founders roy ya­m­aGuchi and alan wonG

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.