Hawaii Food & Wine Festival (HFWF) is held every year in Hawaii, specifically on the Big Island, Maui, and Oahu. A premier epicurean destination event that locals and visitors look forward to. This year, they have 15 events throughout the three islands with over 120 chefs participating! Check out all of the 2019 events, here.
Last night, we attended our first Hawaii Food & Wine Festival of the year! The theme was Crazy Rich Cocktails at Alohilani Resort in Waikiki. The pool deck was turned into a grand Macau casino where chefs served up dishes with an Asian flair and mixologists offered cocktails with daring flavors. The theme song from Crazy Rich Asians movie played and we felt as if we transported into a posh celebration in Asia while indulging in lavish bites!
Follow along on our Instagram @wanderlustyleblog for live stories at HFWF!
by Mixologist Leo Degroff from Prince Cocktail (New York, NY)
Patron ROCA SIlver Tequila, mango jack syrup, lemon, cane sugar, Dale Degroff’s Allspice Aromatic bitters
POACHED KONA LOBSTER
by Chef Brandon Jew from Mister Jiu’s (San Francisco, CA)
Poached Kona lobster with fermented dragonwell tea and Wailea Ag heart of palm
THE STICKY CHICKEN
by Chef Ted & Yong Kim from Seoul Sausage (Oxnard, CA)
Korean fried chicken with crispy macadamia nut honey butter rice cakes
SMOKED HAWAIIAN KANPACHI
by Chef David Lukela from Alohilani Resort (Honolulu, HI)
Smoked Hawaiian kanpachi with Russian osetra caviar, yuzu soy sauce, and puffed rice cracker
by Chef Andrew Le from The Pig & The Lady (Honolulu, HI)
Roasted and raw rainbow carrots, local ginger scallion pesto, Riesling poached pears and gold lead
RACK OF LAMB THAILANDAISE
by Chef Susur Lee from Lee Restaurant (Ontario, Canada)
Rack of lamb thailandaise with dole pineapple
PAN FRIED TURNIP CAKE
by Chef Xue Chong Ruan from Tim Ho Wan Waikiki (Honolulu, HI)
Pan fried turnip cake with XO sauce and local bean sprout
SUMIBI STEAK DON
by Chef Masaharu Morimoto from Morimoto Asia Waikiki (Honolulu, HI)
Kaua’i dry-aged prime ribeye and Maui onions
SESAME CRUSTED ONO TATAKI WITH SPICY BEED CHEEK RAGOUT
by Chef Ming Tsai from Blue Dragon (Boston, MA)
Sesame Crusted Ono Tataki with Spicy Beef Cheek Ragout with local calamansi, cucumber and Wailea Ag heats of palm salad
PORK BELLY BO SSAM
by Chef Peter Cho from Han Oak (Portland, OR)
Pork Belly Bo Ssam with local garlic chives and watermelon radish
WUXI SHORT RIBS
by Chef Yi Yuan from Wuxi Juna Hotels Group (Wuxi City, China)
DESSERTS & COCKTAIL BAR
by Chef Michelle Karr-Ueoka from MW Restaurant (Honolulu, HI) and Chef Belinda Leong from B.Patisserie (San Francisco, CA)
For more information, visit Hawaii Food & Wine Festival.
HFWF on Facebook, Twitter, and Instagram.
Disclosure: Wanderlustyle was hosted by HFWF.