Following up the Hawaii Food and Wine Festival Slurp event is the Decadence event. It was held on the beach at Ko’olina Resort lagoon. Where we were able to watch the sunset while indulging in lavish dishes from twelve world-renowned chefs. Along with winemakers serving up the finest wines and mixologist handing out handcrafted cocktails. Ending the night jamming to Kimié Miner and a fantastic fireworks show!



For Decadence event, there were signs leading to the parking area which was located a few blocks away from the event itself. They had a complimentary shuttle dropping attendees off from an open field parking area to the event. The actual event was held at Ko’olina lagoon one which is located between Four Seasons Hotel and Disney Aulani Resort & Spa – the event took place on the beach that is shared by both Hotels.

After we checked-in, we headed for the entrance and were given bags to carry our footwear in. Which was very useful because, as mentioned before, the event itself is on the sand. Once the shoes came off, we headed to the food booths, tried out delicious dishes, devoured desserts, and had a few drinks at the wine and cocktail stations!

Thrilla in Manila by mixologist Kevin Diedrich from Pacific Cocktail Haven
Prime Thyme by mixologist Dave Newman from Pint & Jigger
Fresh Ricotta Cavatelli by Chef Hubert Keller from Fleur | Made with a cream of Sea Urchin, Big Island Abalone, Wilted Spinach and Bacon
Charcuterie by Chef Richard Polhemus from Four Seasons Resort Ko’olina | Made with Venison Mortadella, Venison Jerky, Pate, Bloody Mary Ketchup, House Pickles, and Beets
Mincemeat Pie by Chef Richard Polhemus from Four Seasons Resort Ko’olina | Made with with chestnuts-lavender ice cream) and Fresh Venison Portuguese Style Sausage
Bun Cha by Chef Bobby Chinn from London, England | Made with Vietnamese Grilled Caramel Pork Patties in Nuoc Cham with Rice Noodles, Pickles, Herbs and Aromatics
Big Island Abalone by Chef Jason Fox from Commonwealth
Kunoa Cattle Beef Roasted in Banana Leaves with Kona Lobster, Sun Noodle Broth by Chef Andrew Sutton from Napa Rose
Kaua’i Shrimp Ceviche by Chef Neal Fraser from Redbird / Vibiana | Made with Chicharron, Chili, and Vinegar Powder
Confit of Hawaiian Mahi Mahi by Chef Rory Herrmann from Herrmann Hospitality Group | Made with Grilled Big Island Hearts of Palm, Pickled Forest Mushrooms, and Preserved Calamansi
The Lobo Lobster “Thai Style” by Chef Marcel Vigneron from Wolf
Macadamia Nut Honey Charred Hawaiian Pineapple, Kona Dulcey Creme, Chocolate, Macadamia by Chef Rachel Alvarado from Kona Coffee Purveyors
Dark Chocolate Fountain with Ice Cream Sandwich and Bread Pudding by Chef Bert Agor from King’s Hawaiian
Chocolate Sesame Tart by Chef Nancy Silverton from Mozza Restaurant Group | Made with Tahini Sorbetto and Shredded Halva
Hudson Valley Foie Gras Parfait by Chef Michael Ginor from Lola | Made with Lilikoi and Kona Coffee

Hawaii Food and Wine Festival seems to get better and better every year! This is our favorite event being that it’s on the beach and footwear is not recommended. With our toes on the sand, eating incredible dishes, drinking delicious wine and cocktails, listening to soulful songs, and a firework finale. It was definitely great vibes all night!

For more information, visit Hawaii Food and Wine Festival.
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