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See also: Hawaii Food Festivals
4/24/2012 - Tickets are now on sale for the Second Annual Hawaii Food & Wine (HFWF) Festival being held September 6 - 9, 2012. Featuring over 50 master chefs and legendary vintners, the four-day event on Oahu will be hosted at numerous venues.
Top chefs from the United States, Singapore, Japan, Korea, Australia, and the Philippines have been invited to create innovative dishes in their own culinary and cultural traditions using produce and products from our Hawaiian Islands. Food lovers will experience a plethora of epicurean delights, including exciting cooking demos, wine tastings with top sommeliers, culinary workshops, industry seminars and field excursions during our daytime events, plus signature dining experiences over four nights, which include:
Building on Hawaii’s unique location where East meets West, and once again led by “Iron Chef” Masaharu Morimoto of Morimoto Waikiki, guests will savor provocative dishes prepared by twelve of the most esteemed international chefs from Asia and the Pacific. Other participating chefs include Marco Anzani, Anzani, Cebu City, Philippines; Joanne Chang, Flour Bakery + Cafe, Myers + Chang, Boston; Chai Chaowasaree, Chai’s Island Bistro, Honolulu; Roy Choi, Kogi BBQ, Los Angeles; Peter Doyle, est. restaurant, Sydney; Edward Kwon, LAB XXIV, Seoul; Sam Leong, Forest Cooking School, Singapore; Charles Phan, The Slanted Door, San Francisco; Ming Tsai, Blue Ginger, Wellesley, MA; Sang Yoon, Lukshon, Culver City; and Scott Toner, The MODERN Honolulu. The event runs from 6:00 - 9:00 p.m. Tickets start at $200 per person.
Master chefs and top sommeliers will create an evening of sheer elegance and fine dining, with a lavish seven-course meal and extraordinary wine pairings. The chefs featured include Vikram Garg, Halekulani, Honolulu; Hubert Keller, Fleur de Lys, San Francisco; Nobu Matsuhisa, Nobu, Waikiki; François Payard, Payard, New York; Michel Richard, Michel Richard Citronelle, Central Michel Richard, Washington, D.C.; Tetsuya Wakuda, Tetsuya’s, Sydney; and Alan Wong, Alan Wong’s, Hawaii. The event runs from 6:00 - 9:00 p.m. Tickets for reserved seating start at $1,000 per person.
More than twenty of our celebrity chefs will pay tribute to the Hawaiian “Makahiki” festival, or harvest season. Many of our chefs selected for this event are well-known for promoting “farm to table” sourcing and will showcase their interpretation of Hawaii’s sustainable future through their culinary creations. The world-renowned chefs include David Burke, Townhouse, PRIMEHOUSE, New York; Josef Centeno, Bäco Mercat, Los Angeles; Josiah Citrin, Melisse, Santa Monica; Todd English, Olives, Todd English Enterprises, New York; Josh Feathers, Blackberry Farm, Tennessee; Susan Feniger, Border Grill, Los Angeles; Hiroshi Fukui, Hiroshi Eurasian Tapas, Honolulu; Michael Ginor, Hudson Valley Foie Gras & Lola, New York; Robert Irvine, The Food Network’s “Restaurant: Impossible;” Michelle Karr-Ueoka, Alan Wong’s, Hawaii; Ed Kenney, Town, Honolulu; Jon Matsubara, Azure, Honolulu; Mark Noguchi, He`eia Kea General Store & Deli, Honolulu; Ken Oringer, Clio, Boston; Justin Quek, Sky on 57, Singapore, Justin’s Signatures, Just In Bistro & Wine Bar, Taipei; Yasuhiro Sasajima, Il Ghiottone, Kyoto; Ron Siegel, Parallel 37, San Francisco; Nancy Silverton, Mozza, Los Angeles; Jeffrey Vigilla, Hilton Hawaiian Village, Honolulu; Jonathan Waxman, Barbuto, New York; Lee Anne Wong, Cooking Channel’s “Unique Eats,” New York; and Toshi Yoroizuka, Toshi Yoroizuka, Tokyo. The event runs from 6:00 - 9:00 p.m. on the Great Lawn of the Hilton Hawaiian Village Waikiki Beach Resort. Tickets start at $200 per person.
Our finale will feature thirteen world-renowned chefs who will create a culinary tour of ethnic foods from around the world at the lagoons under the stars. Participating chefs include Patrick Callarec, Aulani, A Disney Resort & Spa, Ko Olina; Celestino Drago, Drago Restaurant Group, Los Angeles; Patrick Fahy, Cafe des Architectes, Chicago; Dean Fearing, Fearing’s, Dallas; Scott Higa, JW Marriott Ihilani Resort & Spa, Ko Olina; Mourad Lahlou, Aziza, San Francisco; Jacqueline Lau, Roy’s Restaurant’s, Hawaii; Raphael Lunetta, JiRaffe, Santa Monica; George Mavrothalassitis, Chef Mavro, Honolulu; Seamus Mullen, Tertulia, New York; Susan Spicer, Bayona, Mondo, New Orleans; Andrew Sutton, Napa Rose, Anaheim; and Marcel Vigneron, Marcel?s Quantum Kitchen, Modern Global Tasting, Los Angeles. The event runs from 6:00 - 9:00 p.m. at the Ko Olina Resort lagoons fronting Aulani, A Disney Resort & Spa and JW Marriott Ihilani Resort & Spa. Tickets start at $200 per person.
Two of Hawaii’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, co-founded the HFWF in 2011 and serve as event co-chairs.
For more information or to purchase tickets, please visit www.hawaiifoodandwinefestival.com. For information about VIP and Table packages, please contact Chimaine Pouteau at 808-738-6254 or e-mail: firstname.lastname@example.org
Major HFWF sponsors include the Hawaii Tourism Authority, Hawaiian Airlines, Food & Wine, HFM Food Service, Southern Wine & Spirits, Star Advertiser/HI Luxury, American Express, Ruth: Edelman Integrated Marketing, aio, Kamehameha Schools, Steller Artois, Clear Channel Communications, Hawaii News Now, Hawaii Department of Agriculture, Hawaiian Springs and Upspring Media.
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