The Hawai‘i Food & Wine Festival arrived on Maui Friday, amid sunny skies, for the 18th Annual Roy’s Golf Classic at Ka‘anapali Golf Course. The event, which this year became part of the festival with a best-ball scramble format, featured food, beer and cocktails throughout the course. The day ended with dinner prepared by Roy’s Ka‘anapali.
Here are photos courtesy of Dane Nakama of the Hawai‘i Food & Wine Festival:
Kaanapali Beach Hotel chef Tom Muromoto serving up an Asian pork belly slider.
Migrant’s chef Sheldon Simeon prepared a Kampachi Kinilaw.
Henry Adaniya and his crew from Hank’s Haute Dogs.
Hank’s Haute Dogs’ Maui Bangers (bacon-wrapped Kukui Portuguese sausage with yuzu mayo mustard with Maui tomato and onion salsa).
The bento by chef Bernardo Salazar of Royal Lahaina Resort.
The “19th hole” at Roy’s Ka‘anapali:
A sampling of the dishes at Roy’s Ka‘anapali:
Crudo with hamachi, pickled jalapeno, ume nori gel and garlic chips.
Ribeye with chimichurri, charred shishito peppers and red onion rings.
Caprese salad with burrata cheese, shiso pesto, heirloom tomatoes, a peppercorn balsamic and crispy shallots.
Kalua tiramisu, lilikoi cheesecake, mac Nut almond candy bar and peanut butter chocolate fudge.