The first night of the Third Annual Hawaii Food and Wine Festival kicked off at The Modern Hotelwith 15 chefs at their stations, a dozen wine brands sampling and cocktail stands doing a roaring trade in exotic drinks
Created by uber chefs Alan Wong and Roy Yamaguchi to promote Hawaiian produce, supporting local farm producers and spotlighting local chefs from hotels, high end and emerging restaurants, their vision has finally paid off.
With more than 60 local and overseas chefs taking park, it’s exploded from a tentative start in 2011 to sell out its first two nights.
Tomorrow it’s seven chefs including our national treasure Tetsuya Wakuda for $1000 a head at Halekulani, Honolulu’s top hotel. We got together poolside for a catchup before his huge day which starts rattling pans at 6am.
Here are some of the dishes from this evening’s courses including a brisket, Kauai prawns with cornflakes, pork belly with trout roe, spicy fried chicken and Chef Chai’s salad.
