The Hawai‘i Food & Wine Festival, which was held September 6 – 9, 2012, is the premier epicurean destination event in the Pacific. Set in the lush island paradise of O‘ahu, the four-day Festival featured a roster of over 50 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 in Honolulu and Ko Olina Resort showcased 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.
Who’s behind Hawai’i Food & Wine Festival?
Chef Roy Yamaguchi
Roy Yamaguchi is the creator of “Hawaiian Fusion® Cuisine,” a combination of exotic flavors and spices mixed with the freshest of local ingredients, always with an emphasis on seafood. Born in Tokyo, he graduated from the Culinary Institute of America in New York and opened his first Roy’s in Hawai‘i in 1988. The restaurant was soon dubbed the “crown jewel of Honolulu’s East-West eateries” by Food & Wine and added to the Condé Nast Traveler Top 50 list. There are now 32 Roy’s in Hawai‘i, the Continental United States, Japan and Guam.
The first chef from Hawai‘i to receive the prestigious James Beard “Best Pacific Northwest Chef” Award, Yamaguchi has hosted six seasons of the PBS-TV show Hawaii Cooks with Roy Yamaguchi and was a featured chef on the Food Network program My Country, My Kitchen. He has also published three cookbooks: Roy’s Fish and Seafood, Roy’s Feasts from Hawaii and Hawaii Cooks: Flavors from Roy’s Pacific Rim Kitchen.
Chef Alan Wong
Alan Wong has made a name for himself internationally with his marriage of ethnic-cooking styles with the finest island-grown ingredients, creating local dishes with a contemporary twist. A James Beard Award winner for Best Chef: Northwest, he was one of 10 chefs in the United States nominated by the Wedgewood Awards for the title of World Master of Culinary Arts. Bon Appétit has recognized him as the “Master of Hawai‘i Regional Cuisine,” and Alan Wong’s Restaurant has been ranked by Gourmet twice. It is also the only restaurant in Honolulu that appears on the Top 10 of America’s Best 50 Restaurants.
Wong is the author of New Wave Luau and is a 10-time winner of the Hale ‘Aina “Restaurant of the Year” and Ilima “Best Restaurant” Awards in Hawai‘i. The chef/owner of Alan Wong’s Restaurant and The Pineapple Room in Honolulu, he just released a new book in December 2010 entitled The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong.
- Hawai‘i Agricultural Foundation
- Culinary Institute of the Pacific
- Leeward Community College
- Paepae o He‘eia
- Papahana Kuaola
What type of food/wine did they feature?
Duck Trio with Duck Heart, Foie Gras, and Duck Breast
“My 2000th Sighting!!!!! Probably one of the most decadent dishes at the 2012 Food & Wine Festival. Chef Michael Ginor’s duck trio with duck heart, foie gras, and duck breast. I had never had duck heart before. It was so tender that when I ate it, I thought that it was a mushroom.”– Food Reviewer
Kiawe Smoked Kahua Ranch Beef and Wok Fried Kauai Shrimp Tempura
“Kiawe smoked Kahua Ranch beef with Hawaiian brown sugar black rum barbecue sauce and wok fried Kauai shrimp tempura with surfing goat cheese and kabocha puree, micro arugula and red radish by Hilton Hawaiian Village Executive Chef Jeffrey Vigilla at the “Mauka to Makai” event held at the Hilton Hawaiian Village.”
“Kona Kampachi with pearl tapioca, vine ripened tomato, shiso and smoked sesame by chef Michael Cimarusti of Providence at the “Mauka to Makai” event held at the Hilton Hawaiian Village.”
Assorted Sushi Plate
“Assorted Sushi by Chef Masaharu Morimoto at the “Streets of Asia: Morimoto and Friends” event held at the Modern Waikiki Hotel.”
Hawaiian Coconut Mochi Cake
“By Chef Jackie Lau and Jennifer Hamilton at the “Cuisines of the Stars” event at Ko Olina. “
“From Iron Chef Hiroyuki Sakai. Amazing!” – Food Reviewer
Thai Laab Salad with foie Gras, Duck Confit and Tamarind
“Thai laab salad with foie gras, duck confit, tamarind and palm sugar duck crackling by Chef Michael Ginor of Hudson Valley Foie Gras at the “Mauka to Makai” event held at the Hilton Hawaiian Village.” – Food Reviewer
“By Chef Scott Higa at the “Cuisines of the Stars” event at Ko Olina. – Food Reviewer
“Served at The Bounty of Heeia. Awesome!” – Food Reviewer
Hawaiian Ginger Braised Beef
“Hawaiian ginger braised beef cheek with Hamakua mushrooms, eggplant, tomato and Ewa onion jam and Hawaii Island Dairy Chevre by Chef Peter Merriman of Merriman’s Hawaii at the “Mauka to Makai” event held at the Hilton Hawaiian Village.”
How can I get tickets for 2013 Festival?
For information on VIP tables and packages or for inquiries about tickets for next year’s event, contact Chimaine Pouteau at firstname.lastname@example.org or 808-738-6245 and/or visit their website Hawai’i Food & Wine Festival.
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