Nadine Kam photos
Roy's Ko Olina executive chef Darryl Shinogi, right, and sous chef Randy Bangloy show their pipikaula-style Shinsato pork belly served in a cone over chirashi rice, with lomi Ho Farms tomatoes. Just one of the many dishes served up at The Hawaii Foodbank's "Great Chefs Fight Hunger" event.
The Hawaii Foodbank was host to "Great Chefs Fight Hunger," an event that brought together 33 restaurant and beverage companies, and hundreds of foodies to raise funds to feed the hungry.
The event took place March 23 at the Hawaii Foodbank Warehouse at 2611 Kilihau St., where guests got to see where the work of preventing more than 183,000 of Hawaii's population from going hungry continues throughout the year.
In addition to providing food for the event, 12 of the food and beverage purveyors, along with businesses and organizations including Bishop Museum, Hilo Hattie, Maui Divers Jewelry, Paul Brown Salon and Reyn Spooner, also donated culinary experiences during a silent auction that added to Hawaii Foodbank's coffers.
In addition volunteers were selling $15 keys (or 10 for $100) to unlock The Cellar Door, containing 60 fine wines contributed by Fujioka's Wine Times, JMD Beverages, Southern Wine and Spirits, and Young's Market Co.
Here's a look at some of the dishes presented during the event:
A closeup look at Darryl Shinogi's Shinsato pork belly.
We can usually expect a fish dish from Morimoto but a Korean-style pork belly lettuce wrap from Andy Reagan was a nice departure. With papaya and cabbage kim chee, apple mustard relish and fried gobo.
Gohan Da Hawaii Rice Guy greeted guests to the Hawaii Foodbank's Mapunapuna warehouse.
Hilton Hawaiian Village executive chef Jeffrey Vigilla always dresses up his booth.
With all the meat in evidence, Vigilla's offering was a refreshingly light furikake seared ahi taco with edamame hummus, pineapple Asian slaw and spicy chili pepper aioli. Very yum. And the lamp is an eco-friendly halved orange.
Guests swooned over Halekulani executive chef Vikram Garg's lobster bisque.
Independents like the Whole Ox and Pili Hawaii were right there with the big institutions. This is Whole Ox chef Robert McGee's bacon braunschweiger with whole grain aioli and house pickles.
Mark "Gooch" Noguchi of Pili Hawaii presented a soft egg with Ma'o greens, topped with pipikaula macadamia nut vinaigrette.
Pili Hawaii's display of whole mac nuts and the toasted ground nuts that went into the salad dressing.
Chef Rodney Uyehara of HASR Bistro with one of his fans, Kat Oshima.
Uyehara's contribution to the event, Harris Ranch Steak #11, over stroganoff egg noodles with brandy cream sauce. In this grab-and-go setting, he was trying to accommodate requests for doneness. Here, a perfect medium.
Wailua Soda Co.'s lilikoi soda is pretty in pink.
Le Bistro's Alan Takasaki's red wine and peppercorn short ribs.
Chinese-style braised short rib topping potato fondue, with roasted Hamakua mushrooms and crunchy lotus root, from Joseph "JJ" Reinhart of Sansei Seafood Restaurant & Sushi Bar.
Ruth's Chris Steak House presented osso buco ravioli wit BBQ butter sauce with white wine, garlic, a touch of cayenne and what chefs described as "a thousand pounds of butter."
Enjoyed the spicy albondiga with charred lime yogurt and tinga poblana from Quinten Frye of SALT Bar & Kitchen.
Intense smoked local Madre Chocolate flan with Ka'u orange caramel from Kevin Hanney of 12th Avenue Grill.
The Y. Hata & Co. logo tops a Spanish flan, one of several desserts created by Jimmy Perez and Lena Young. Also offered, lilikoi panna cotta topped with champagne jelly. Below, the panna cotta topped with gold leaf. Y. Hata is marking its 100th anniversary this year!
More chocolate from Y. Hata. I was too full to try their pot de crème