On Friday, I had the pleasure of attending
Hawaii Food & Wine Festival's No Borders launch event.
Prior to the start of this fabulous event, Chef Rick Bayless of Frontera Grill was presented a check for $25,000 from the Hawaii Food & Wine Festival for the Frontera Farmer Foundation. He thanked everyone for the generous donation, and explained how important that donation was (you can view a video of his speech
here).
The exciting 2019 Event and Chef Lineup for #HFWF19 was then announced (you can get more information
here), and then guests were able to get a taste of Chef Rick Bayless' Mexican cuisine, as well as bites from nine other acclaimed local chefs.
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| Wayne Hirabayashi / Kahala Hotel & Resort - Kunoa Beef Shabu Shabu |
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| Wayne Hirabayashi / Kahala Hotel & Resort - Big Island Kampachi Kama Niitsuke |
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| Wayne Hirabayashi / Kahala Hotel & Resort - Big Island Kampachi Shabu Shabu |
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| Xue Chong Ruan / Tim Ho Wan - Steamed Kona Abalone & Steamed Shrimp and Chives Dumpling |
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| Daisuke Hamamoto / Arancino Ristorante Italiano - Orechiette di Mare Alle Erbe |
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| Chai Chaowasaree / Chef Chai - Thai Style Spicy Oxtail Soup |
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| Vikram Garg - TMG Hospitality / Mahi Mahi Pakoda |
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| Rachel Alvarado / Kona Coffee Purveyors - Kona Mocha Caneles |
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| Sheldon Simeon / Lineage - Beef Kare Kare |
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| Anthony Rush / Senia - Smoked Maui Venison Tartare |
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| Mark Noguchi / Pili Group - Haloa No Ho`okua`aina |
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| Rick Bayless / Frontera Grill - Taco of Cochinita Pibil |
Of course there was an abundance of wine, beer, and cocktails to enjoy.
The mood was lively and guests were having an amazing time, as witnessed by the ongoing dancing.
It will be another amazing year for Hawaii Food & Wine Festival!
To purchase your tickets to this year's events, click
here.
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