• what-to-do-media
  • puako-general-store
  • Cheneviere Couture
  • Arnotts Mauna Kea Tours
  • World Botanical Garden
  • Hilton Waikoloa Village
  • Hilton Luau
  • Dolphin Quest Waikoloa
  • Discount Hawaii Car Rental
  • 10% Off WikiFresh

  • Say When

    June 2018
    S M T W T F S
    « May    

Hawaii Food and Wine Festival – A Connoisseur’s Culinary Journey

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.

Celebrity Chef Roy Yamaguchi to Demo New Hawaiian Kampachi Farm to Table Dish

Celebrity chef, restaurateur, cookbook author and featured talent at the upcoming Hawaiian Food & Wine Festival, Roy Yamaguchi, will demonstrate a new recipe of the sustainable, locally grown Hawaiian Kampachi at the Foodland Farms in Aina Haina, Saturday, August 25 at noon.

Roy Yamguchi

As part of the local ‘farm to table’ sustainable sourcing and cooking practices which will be highlighted at the Festival, this kickoff event gives attendees the chance to talk to a Hawaiian Kampachi representative about how the premium fish is grown in the offshore waters of Kona as well as learn a new preparation for the fish from Chef Roy.

Chef Roy has created the new recipe, Hawaiian Kampachi Tataki, featuring locally sourced ingredients, to prepare at the Foodland Farms event. It features seared Hawaiian Kampachi with inamona on a bed of Kahuku Sea Asparagus and Big Isle Hearts of Palm with other local greens, dressed with Hawaiian Chili Pepper water, fresh Lilikoi juice and Hawaiian vanilla bean among other seasonings. (Recipe below)

“Hawaiian Kampachi is the ultimate in delicious, sustainable and versatile fish and nothing compares to it. It has a silky texture and rich flavor, which makes it so amazing to prepare. It always makes a wonderful meal however you use it,” said Chef Roy. Chef Roy will be at the September 6-9 Hawaiian Food & Wine Festival and is well known in Hawaii for his Roy’s Restaurants as well as his six seasons of the PBS TV show ‘Hawaii Cooks with Roy Yamaguchi’ and his cookbooks.

“We are very pleased that Chef Roy has selected Hawaiian Kampachi for his ‘farm to table’ demonstration on Saturday,” said Todd Madsen, president, Blue Ocean Mariculture (www.bofish.com), the producer of the fish. “Chef Roy has been a great fan of Hawaiian Kampachi, and his recipes and preparations show off the wonderful qualities of this premium fish. And with the fish grown in the clear waters off the Kona coast, it is sustainably raised and very local.”

The demonstration event will take place at Foodland Farms Aina Haina, 820 West Hind Drive, Honolulu, at noon on Saturday, August 25.

At the Hawaiian Food & Wine Festival, Hawaiian Kampachi will be featured in six delectable dishes created by top chefs from around the country and the world, including a preparation by Chef Alan Wong for the $1000 a plate seven-course meal at the Second Annual Halekulani Master Chefs Gala Series: Chefs Who Have Cooked for Presidents and Royalty. He will prepare a dish featuring Hawaiian Kampachi, ahi and chiso vinegar.

Hawaiian Kampachi Tataki, from Chef Roy Yamaguchi
Kampachi Tataki:
8 oz. of Kampachi filet (skin off and pin bones removed)
1 1/2 Tbs of Inamona (kukui nut) (chopped)
1 Tbs of hawaiian salt
1 oz. of Hawaiian Chili Pepper Water
3 oz. of Rice Wine Vinegar
3 oz. of Fresh Lilikoi Juice (requires 2-3 Lilikoi)
1 Hawaiian Vanilla Bean, seeded (See directions below)
1 oz. of Young ginger root, fine julienned (*See Note)
1 Tbs of Yuzu juice
2 Tbs of Vegatable Oil
2 oz. of Kahuku Sea Asparagus
2 oz. of Big Isle Hearts of palm bottom julienne (*See Note)
1/2 oz. of Hawaiian Ogo (sea weed)
1/2 oz. of Local Cilantro leaves
1 oz. Mao Farms Tatsoi (spinach)
4 Ho Farm Cherry Tomatoes (cut in half)

To Prepare the fish:
Season the fish evenly on all sides with Hawaiian salt and inamona. Next, sear quickly on all sides in a hot non-stick pan until the outside is cooked but a majority of the fish is still rare in the center. Chill the fish until completely cold then tightly wrap in plastic until just before serving.

To make the dressing:
Cut the Lilikoi in half and remove all of the flesh using a spoon. Place the lilikoi in a fine strainer over a bowl. Using a spatula, smash the lilikoi to extract the juice, then discard the seeds left in the strainer.Take the vanilla bean and cut it length wise. Using the back of a knife or a spoon, scrape the inside to get all the seeds, reserve the seeds and discard the outer shell.
Next, in a mixing bowl combine the Hawaiian chili pepper water, rice wine vinegar, lilikoi juice, vanilla bean seeds, Fine julienned ginger, and Yuzu juice.
Lastly, slowly add the Vegetable oil and whisk constantly until blended together.

To Prepare the Salad:
First, clean the Sea asparagus, tatsoi and cilantro by rinsing under cold water, then pat with a dry towl and set aside.
Next, slice cherry tomatoes in half. In order to prevent any wilting, reserve all ingredients separately.

To Assemble:
First, remove the plastic from the fish and slice across width-wise into 1/4 inch thick slices.
Next, place the sea asparagus, julienne hearts of palm, Ogo and Cilantro into a bowl and toss together, and place in the center of the plate.
Arrange slices of kampachi around the salad and drizzle the dressing over the salad and the fish so that it is evenly coated and serve.

*Note: How to Julienne: First, clean the vegetable and remove any skin or blemishes. Next, using a mandolin, slice across width-wise into thin sheets and lay them in neat stacks of two or three. Then with a sharp knife, cut across the stacks to form thin strips.