HFWF: Seven Chefs, One Big Island

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By Ryan Kawamoto

The hot and steamy pre-hurricane weather did not discourage a crowd of nearly 400 from attending the sold-out Saturday opening of the fifth annual Hawai‘i Food & Wine Festival. Seven Chefs, One Big Island featured a VIP reception and six-course, sit-down dinner at the Hilton Waikoloa Village. Each food and wine pairing highlighted not only the talents of each chef, but the use of fresh Hawaii-grown ingredients.

Crowd favorites of the night included chef Michael Meredith’s beetroot-cured wahoo with Japanese cucumber, Kauai shrimp and avocado. Chef Ming Tsai’s steamed Kona abalone and foie gras also was a hit, along with Roy Yamaguchi’s miso-charred lobster with toasted rye cavatelli and smoked ikura.

The ensemble of international and Hawaii chefs received a standing ovation from the crowd at the end of the night.

The Hawai‘i Food & Wine Festival runs through Sept. 13. After events on Hawai‘i Island and Maui this week, it arrives on Oahu on Wednesday, Sept. 9, For our full coverage of the festival, visit frolichawaii.com/hawaii-food-and-wine-festival.

Here are photos from Saturday’s kickoff event. Photos by Dane Nakama/Hawai‘i Food & Wine Festival.

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Chef Jayson Kanekoa's lilikoi sponge cake with goat cheese panna cotta and passion fruit macaron.

Chef Jayson Kanekoa’s lilikoi sponge cake with goat cheese panna cotta and passion fruit macaron.

Chef Richard Rosendale's short rib dumpling with furikake, orange puree, bak choy, and sous vide Kulana grass-fed beef.

Chef Richard Rosendale’s short rib dumpling with furikake, orange puree, bak choy, and sous vide Kulana grass-fed beef.

Andrew Sutton

Andrew Sutton’s Californa cowboy grilled wild boar meat loaf with Hawaiian red chili chimichurri.

Ming Tsai's foie gras-stuffed Kona abalone with Chinese black bean flash.

Ming Tsai’s foie gras-stuffed Kona abalone with Chinese black bean flash.