Feb 25, 2014
Waikoloa Resort, in partnership with Waikoloa Beach Marriott Resort and Hilton Waikoloa Village, to Kickoff the Weeklong Festival
HONOLULU – The Hawai‘i Food & Wine Festival (HFWF) announced today that it will kick-off the fourth annual Festival on Hawai‘i Island on Friday, August 29, 2014 with a sit-down gala at the Waikoloa Resort, in partnership with Waikoloa Beach Marriott Resort and Hilton Waikoloa Village. The Hawai‘i Island event supports the Festival’s goal to make its world-class food festival a statewide initiative to benefit the state’s culinary and agricultural community along with the hospitality and visitor industry.
The 2014 HFWF is set for August 29 – September 7, 2014 with more than 80 internationally-renowned chefs and culinary personalities from the Hawaiian Islands, U.S. mainland, and around the globe gathering on Maui, O‘ahu, and Hawai‘i Island for an unforgettable two weeks of food and wine experiences highlighting the Aloha State’s bounty of local ingredients. Co-chaired by Hawai‘i’s James Beard Award-winning chefs Roy Yamaguchi, founder and owner of Roy’s Restaurants, and Alan Wong, founder and owner of Alan Wong’s Restaurants, the Festival is Hawai‘i’s premier culinary event offering attendees a unique opportunity to experience Hawai‘i’s food and culture through intimate tastings, lavish outdoor events, and hands-on experiences.
HFWF will also add a family event this year, Keiki in the Kitchen: Food, Family, Fitness, and Fun, to be held at Bishop Museum on Saturday, September 6. Keiki in the Kitchen will be an all day event filled with chefs preparing healthy tastings using local ingredients, fitness activities, and cooking demonstrations for the keiki lead by chefs who focus on the farm to table movement.
Noted for bringing the “who’s who” of internationally acclaimed master chefs, master sommeliers, mixologists, and top-tier winemakers from Hawai‘i, the mainland U.S., Australia, Japan, Korea, New Zealand and Taiwan, HFWF has confirmed that some of its invited top chefs will include: Floyd Cardoz of North End Grill (NYC); Hubert Keller of Fleur de Lys (San Francisco); Mourad Lahlou of Aziza (San Francisco); Nobu Matsuhisa of Nobu (Worldwide); Nancy Silverton of Mozza (Los Angeles); Art Smith of Table fifty-two (Chicago); Ming Tsai of Blue Ginger (Wellesley, MA); Tom Douglas of Tom Douglas Restaurants (Seattle, WA); Marc Forgione of Restaurant Marc Forgione (New York); Jason Fox of Commonwealth (San Francisco); Jose Garces of Garces Restaurants (Philadelphia); Suzanne Goin of a.o.c. (Los Angeles); Naomi Pomeroy of Beast Restaurant (Portland, OR); and Andy Ricker of PokPok (Portland, OR).
“With strong support from Hawai‘i’s hospitality and visitor industry, the Hawai‘i Food & Wine Festival is able to continue growth to our neighbor islands,” said Roy Yamaguchi. “We hope to bring the Festival and our celebrity chefs to all of the major Hawaiian Islands by 2016 to benefit the state’s culinary and agricultural community statewide.”
Each participating chef will showcase their culinary talents using the Aloha State’s enviable bounty of locally sourced produce, seafood, beef and poultry, and offer innovative dishes inspired by the diverse culinary and cultural traditions of Hawai‘i.
“With more than half the agricultural lands in Hawai‘i on the Big Island, there will certainly be a diversity of local products for our chefs to choose from,” added Alan Wong, HFWF co-chair and chef/owner of Alan Wong’s Restaurants. “With local beef, coffee, abalone and kampachi sourced from Hawai‘i Island, we look forward to seeing some great innovation and creativity from our guest chefs.”
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About Hawai‘i Food & Wine Festival
The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific. The Festival features a roster of more than 80 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 will showcase 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. Proceeds support local beneficiaries committed to sustainability and cultural and educational programs in Hawai‘i.
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