Farms, food and fireworks headline the summer launch for the Hawaiʻi Food & Wine Festival (HFWF), the world class epicurean event that showcases local ingredients. The official countdown to HFWF17 will ramp up with the second annual Connoisseur’s Culinary Journey from May 29-June 2, 2017. The immersive five-day exploration of farming, food and cuisine in the Islands will be hosted by Hawai‘i’s top chefs and end with a bang: food and fireworks under the stars at The Kahala Hotel & Resort.
“It’s exciting to return to our roots with another culinary journey that honors our deep connection to everything that’s grown, raised, and caught locally” shares HFWF Chief Executive Officer Denise Yamaguchi. “This is an opportunity to show in a meaningful way our mission to Taste Our Love for the Land.”
Presented by The Kahala Hotel & Resort and Kamehameha Schools, the Connoisseur’s Culinary Journey is limited to five couples. “We’re delighted to be the host resort for the second consecutive year of the Festival’s Launch program” said Gerald Glennon, General Manager, The Kahala Hotel & Resort. “The Kahala offers the perfect setting for unique culinary experiences and will commence the 2017 HFWF Season with a spectacular fireworks show. We’re proud to support an amazing organization that contributes greatly to the Hawaiian culture, sustainability and educational programs.”
“This is a privilege for us to highlight the abundant and rich cultural and community resources on the Waiʻanae Coast,” said Kalei Kailihiwa, Regional Director for Waiʻanae, Kamehameha Schools. “We’ve witnessed the successful results of community coming together to share resources and promote sustainable practices, including food production. Community success and how it affects the well-being of those who live on this coast is an important story to tell.”
Culinary Journey highlights include:
Monday, May 29: Private Welcome Reception at The Kahala Hotel & Resort with Executive Chef Wayne Hirabayashi, Mark “Gooch” Noguchi, Lee Anne Wong, and Roy Yamaguchi.
Tuesday, May 30: Tour Hoa ‘Āina O Mākaha and taste local goods grown at The Farm, a nonprofit educational learning center. Take a culinary voyage with a visit to E Ala (“Awake”) a double-hulled voyaging canoe built to revive the art of canoe-building on the Wai‘anae Coast. We’ll sail the Waiʻanae Coast onboard the canoe Nā Kama Kai (“Child of the Sea”) and showcase the foods that ancient and modern navigators prepared on their voyages. Chef Mark Noguchi will be the guide.
Wednesday, May 31: Got Poke champagne brunch at The Kahala Hotel & Resort. Learn how to make poke with Chef Lee Anne Wong and enjoy brunch prepared by Chef Wayne Hirabayashi.
Thursday, June 1: Take a culinary journey to Kaua‘i’s North Shore with Chef Roy Yamaguchi for a once-in-a-lifetime visit to 100+ year old taro family farm, experience Poi Day at the ahupua‘a of Waipa, tour a rice mill museum, and enjoy a special dinner prepared by Chef Roy Yamaguchi at a surprise location.
Friday, June 2: 2017 Hawaiʻi Food & Wine Festival Launch Event ‘Cuisines of the Sea’ at The Kahala Hotel & Resort with a fireworks finale.
The exclusive Connoisseur’s Culinary Journey is offered at $6,995.00 plus tax per couple. The journey includes a five-night stay in an ocean view room at The Kahala Hotel & Resort, chef guided tours, ground transportation and airfare to Kaua‘i, and memorable meals. To view the complete itinerary and to purchase tickets, visit our website.
The journey will culminate in the 2017 Hawaiʻi Food & Wine Festival Launch ‘Cuisines of the Sea’– featuring ten of the state’s best chefs and fireworks at Kahala Beach to celebrate the talent lineup announcement for the seventh annual festival. HFWF17 will welcome more than 100 culinary masters, 50 wine makers, and a dozen mixologists to events on Maui, Hawai‘i Island and O‘ahu from October 20-November 5, 2017. The 2017 Hawaiʻi Food & Wine Festival Launch on Friday, June 2, 2017 is open to the public and tickets are priced at $175 per person. To purchase tickets, please visit our website.
In six years, HFWF has expanded from a 3-day festival with 30 chefs in Waikiki to a two week long culinary celebration spanning 3 Islands that attracts nearly 8,000 attendees. The festival has raised close to $1.7 million for community organizations that support sustainability, culinary programs and agriculture since its 2011 launch.