Yesterday I attended (as media) Hawaii Food & Wine Festival's Hawaiian Airlines Presents Sweet & Savory brunch event at the Hyatt Regency Waikiki Beach Resort & Spa.
I love brunch, and I loved the various sweet and savory dishes at this event.
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| Ricotta Bombolini | Robynne Maii / Fete Hawaii |
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| Lasagna alla Norma with Soft Cooked Egg | Robynne Maii / Fete Hawaii |
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| Berkshire Pork & Kaua`i Shrimp Pozole | Chef David LeFevre / The Arthur J |
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| Hot Cakes & Bacon | Chef Colin Hazama / C4 Table |
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| Coconut-Lime Leaf Oats, Prik Nam Pla, Peanuts, Herbs | Elizabeth Falkner |
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| Raw Fish & Eggs | Chef Colin Hazama / C4 Table |
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| Venison Chorizo & Soft Egg Brunch Roadie with Big Island Goat Cheese | Jeff Szombaty / Hyatt Regency Waikiki Beach Resort & Spa |
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| Bloody Mary |
I loved the Roadie (a meal in itself!), and really enjoyed the Lasagna (this was my first time ever having lasagna for brunch, and I hope it's not the last). The Pozole was so comforting, and the Hot Cakes & Bacon were the perfect sweet & savory combo in a single dish.
The Coconut-Lime Leaf Oats had a big spicy kick, and the Raw Fish & Eggs were perfect for anyone wanting a light, yet satisfying bite.
The Ricotta Bombolini was very good - I had to restrain myself from eating multiple!
Although certain aspects of the #HFWF events had to change due to the pandemic, the mission to spotlight local ingredients and producers, and to support culinary and agricultural education, remains unchanged.
There are limited tickets left for select events. Visit
hawaiifoodandwinefestival.com for more information.
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