Hawaii Food & Wine Festival kicked off Oahu events yesterday with Raw & Wild in the Tank, and a Media Reception at International Market Place.
I was fortunate to have been invited to the Media Reception, where guests had a chance to indulge in delicious eats.
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| Tahitian-Style Shrimp Poisson Cru (Troy Terorotua - Real a Gastropub) |
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| Spicy Ahi Poke - ogo, uni rouille, taro cone (George Mavrothalassitis, Chef Mavro) |
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| Popo's Red Wine Braised Oxtail - peanut xo, smoked Big Island abalone congee, Wailea Agricultural Group heart of palm, Sumida Farm ginger watercress pesto (Colin Hazama - The Royal Hawaiian) |
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| Brown Butter Blistered Octopus - Kahuku corn succotash, smoked Ho Farm tomatoes, shishito peppers (Roy Yamaguchi - Eating House 1849 by Roy Yamaguchi) |
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| Steamed Big Island Abalone Chazuke - Hamakua mushroom, green tea risotto, yuzu-marinated watercress, bubu arare, green tea dashi broth (Lawrence Nakamoto - Neiman Marcus) |
The libations were flowing as well, as guests mixed and mingled with many of the chefs, winemakers, mixologists, and other culinary leaders.
Last year, a record $394,000 was raised by Hawaii Food & Wine Festival's events in 2016 that benefit a variety of non-profit organizations.
Hawaii Food & Wine Festival does a fantastic job of not only showcasing the culinary expertise of chefs from Hawaii and around the world, but also in emphasizing how Hawaii is a premier destination for not only its cuisine and its quality, locally-grown products, but also for its culture, people, and spirit.
Limited tickets are still available for a few events. Click here for more information.
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