Take a Bite

Foodland hosts HFWF preview

August 14th, 2015

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Hawai'i Food & Wine Festival co-founder Roy Yamaguchi was among the chefs offering a preview of the fall foodie event during Foodland's most recent Eat Local Tuesdays tasting.

In partnership with Foodland’s Eat Local Tuesdays tasting series, representatives from the Hawai'i Food & Wine Festival were at Foodland Farms Aina Haina on Tuesday to whet shoppers' appetites for the full-range of epicurean and wine-centric events starting Aug. 29 on the Big Island, before moving on to Maui and arriving back on Oahu on Sept. 9.

Chef and HFWF co-founder Roy Yamaguchi (Roy’s Restaurant), Keoni Chang (Foodland Supermarket), Mark Noguchi (Pili Group) and Colin Hazama (Royal Hawaiian Hotel) were paired with local farmers and food purveyors including MAʻO Organic Farms, Ho Farms, Hawaiian Crown and Wow Farm to offer up tasty bites, sips and curated wine pairings.


Foodland launched its Eat Local Tuesdays tasting series to promote local produce and products, in line with HFWF's mission to support Hawaii's culinary scene, farmers, food products and promote sustainability.

p align="left">Roy served up curry-coated New Zealand salmon topped with crunchy bubu arare, served with WOW Farm tomatoes and shallot sambal.

Yamaguchi served up curry-coated New Zealand salmon topped with crunchy bubu arare, served with WOW Farm tomatoes and shallot sambal.

p align="left">Shoppers had the opportunity to sample new beers with flavors such as sweet potato and banana.

Shoppers had the opportunity to sample beer with flavors such as sweet potato and banana.

Colin Hazama, who recently made the move from the Sheraton Waikiki to executive chef position at the Royal Hawaiian Hotel, shows his dish, below, a Taste of Tuscan Twin Bridge Farms starting with ahi prosciutto, with tomato sorbet, Waialua asparagus ribbons and caponata.

Colin Hazama, who recently made the move from the Sheraton Waikiki to executive chef position at the Royal Hawaiian Hotel, shows his dish, also below, a Taste of Tuscan Twin Bridge Farms starting with ahi prosciutto, with tomato sorbet, Waialua asparagus ribbons and caponata.

foodland colin

Pili Group's Mark Noguchi with HFWF development manager Aya Nishihara.

Pili Group's Mark Noguchi with HFWF development manager Aya Nishihara.

The Pili Group offered up refreshing lime and Waiola coconut water-pineapple shooters with Kohana Rum and a cloud of dry ice emanating from the blender before the pour.

The Pili Group offered up refreshing lime and Waiola coconut water-pineapple shooters with Kohana Rum and a cloud of dry ice emanating from the blender before the pour.

OnoPops Josh Lanthier-Welch served up bites of his Kona coffee and butter mochi paletas, perfect on a very hot day. Grill's Kevin Hanney was also there sharing his very popular Koko Head Foods smoked ahi spread.

OnoPops Josh Lanthier-Welch served up bites of his Kona coffee and butter mochi paletas, perfect on a very hot day. 12th Ave. Grill's Kevin Hanney was also there sharing his very popular Koko Head Foods smoked ahi spread.

Keoni Chang served up lettuce wraps, below, with grilled fish, Ho Farms tomatoes, shiso relish and cucumber dill sauce.

Keoni Chang served up lettuce wraps, below, with grilled fish, Ho Farms tomatoes, shiso relish and cucumber dill sauce.

foodland greens

Just as in past years, the festival started by Yamaguchi and chef Alan Wong will welcome more than 100 internationally renowned master chefs, culinary personalities, and wine and spirit producers. Funds raised will support local beneficiaries committed to sustainability and cultural and educational programs in Hawaii.

Visit www.hawaiifoodandwinefestival.com for the full schedule and ticket information.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage is in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.</em

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