The Kahala welcomes HFWF with Hukilau, a beach cookout
The Kahala Hotel was welcomed into the Hawai'i Food and Wine Festival fold with the presentation of "Hukilau" on the hotel grounds May 27.
The beach cookout featured a contemporary take on the hukilau and Hawaiian cuisine, with food offered by host chef Wayne Hirabayashi, Elmer Guzman of The Poke Stop, Andrew Le of The Pig and the Lady, Alan Wong, Roy Yamaguchi, Vikram Garg, Chef Mavro, Mark Noguchi, Lee Anne Wong, and Ed Kenney and Dave Caldiero, who presented an interesting take on kalua pork and cabbage, with the pork delivered in the form of a sausage. Rounding out the dishes were desserts by The Kahala, and Michelle Karr-Ueoka of MW Restaurant, whose sweet finales included Strawberry Sangria Shaved Ice, Pina Colada Push Pops and Waialua Chocolate Ice Cream Sandwiches.
Wines from the cellars of Opus One, Caymus Vineyards, Silver Oak, Patz & Hall, and more, completed the picture.
Before guests were set loose on the beachfront lawn to take their picks from the food and wine booths, Denise Hayashi Yamaguchi introduced representatives from hotel partners who announced the festival's lineup of fall events beginning Oct. 15 with "Kaanapali: A Chef's Paradise" at the Sheraton Maui Resort & Spa, and Hawaii Island promises to bring the sizzle with "Hot Lava Hotter Cuisine" taking place Oct. 22 at the Hilton Waikoloa Village.
Among the highlights are "Kamehameha Schools Presents Urban Lū‘au" on Oct. 26, featuring two chefs who have helped to introduce Hawaii cuisine to the rest of the country, Noreetuh's Chung Chow and Liholiho Yacht Club's Ravi Kapur; a new event at The Modern Honolulu, "Hungry Monkey," on Oct. 27; "Sun Noodle Presents Clash of the Ramen" Oct. 28 at the Hyatt Regency Waikiki; and on Oct. 29, "Foodtopia" at Ko Olina, which will welcome 16 chefs, including the first time appearance of Singapore-based pastry chef Janice Wong of 2am:dessertbar, who is a genius at her craft.
When I was there last year, I tried to convince her to come to Hawaii in some capacity. It was a long shot because she is in demand around the world for her edible art installations. So it will be great to see her here because she has a progressive, intellectual take on culinary development that I find rare and inspiring. You can read about her here in a previous post: honolulupulse.com/2015/10/take-a-bite-janice-wong.
You can view the full schedule here: hawaiifoodandwinefestival.com/event-schedule.
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at email@example.com and follow her on Twitter, Instagram and Rebel Mouse.