#HFWF15: Corks & Forks

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Corks & Forks, one of the Hawai‘i Food & Wine Festival’s most popular events, has always been a soiree suited for foodies and oenophiles. On Saturday evening, amid the rooftop garden at the Hawaii Convention Center, the sold-out crowd noshed on dishes from 19 featured chefs and sampled 20 of the most coveted red wines from the Pacific Coast. (White wine, craft cocktails and beer were also in ample supply.)

The chefs — a mix of both top local chefs and internationally known celebs — included Nobu Matsuhisa (Nobu Waikiki), Josiah Citrin (Melisse), Graham Elliot (Graham Elliot Bistro), Martin Yan, Takashi Yagihashi (Slurping Turtle), Jun Peng (Shanghai Xinhuang Jingpin Hotel), as well as Alan Wong, Lee Anne Wong and others. The Cheese Shop’s Kent Torrey, a Hawaii native now working in Carmel, Calif., also brought 1,000 pounds of cheese for attendees to try.

Here’s a look:

Martin Yan of "Yan Can Cook" with his Jade Seafood dumpling with spicy sauce. Photo by Grant Shindo

Martin Yan of “Yan Can Cook” with his Jade Seafood dumpling with spicy sauce. Photo by Grant Shindo

King's Hawaiian - Hawaiian beef stew grilled cheese with lobster bisque. Photo by Grant Shindo.

King’s Hawaiian – Hawaiian beef stew grilled cheese with lobster bisque. Photo by Grant Shindo.

Photo by Grant Shindo

Photo by Grant Shindo

Nobu Matsuhisa's Nobu cup bara sushi. Photo by Thomas Obungen

Nobu Matsuhisa’s Nobu cup bara sushi. Photo by Thomas Obungen

The Cheese Shop's Kent Torrey with his 1,000-pound stash of cheese. Photo by Grant Shindo

The Cheese Shop’s Kent Torrey with his 1,000-pound stash of cheese. Photo by Grant Shindo

Roy and Denise Yamaguchi and Alan Wong, the creators of the Hawaii Food & Wine Festival. Photo by Grant Shindo

Roy and Denise Yamaguchi and Alan Wong, the creators of the Hawaii Food & Wine Festival. Photo by Grant Shindo

Jonathan Mizukami showed off his French culinary prowess with this mousse of Hudson Valley moularde foie gras, sour meringue, balsamic gelee and star anise. Photo by Grant Shindo

Jonathan Mizukami showed off his French culinary prowess with this mousse of Hudson Valley moularde foie gras, sour meringue, balsamic gelee and star anise. Photo by Grant Shindo

Alan Wong's Keahole lobster spaghetti with nalo arugula and shiso. Photo by Thomas Obungen

Alan Wong’s Keahole lobster spaghetti with nalo arugula and shiso. Photo by Thomas Obungen

Graham Elliot's coconut panna cotta with pickled pineapple and smoked mac nuts. Photo by Thomas Obungen

Graham Elliot’s coconut panna cotta with pickled pineapple and smoked mac nuts. Photo by Thomas Obungen

Shanghai chef Jun Peng and crew.

Shanghai chef Jun Peng and crew.

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Red wine was flowing at the event. Photo by Grant Shindo

Photo by Grant Shindo

Photo by Thomas Obungen

Photo by Thomas Obungen