After attending a few events for the 8th annual Hawaii Food and Wine Festival such as Slurp and Decadence, we are wrapping things up with the last event we attended which is the Naughty or Nice Pool Party at Outrigger Reef Waikiki Beach Resort. It was their very first pool party which we were really excited about. The best part – you’re able to arrive in your swimwear! People did enjoy drinks by the pool, in the pool, and all around the pool. If anything, we wished that it was longer than just two hours! (Towels and lounge chairs available for HFWF attendees)
The Naughty or Nice Pool Party featured a delicious brunch along with a DIY bloody mary bar and mimosas. There were six multi-talented chefs and each one created a “naughty” meat dish and “nice” vegan dish. We couldn’t wait to indulge at every food booth – especially for the vegan options!
We went with the mimosas since we’re not bloody mary drinkers!DIY Bloody Mary Bar by Chandra Lucariello from Southern Glazer’s Wine & Spirits
Let’s check out the NaughtY and Nice servings from the Chefs!
Nice Dish: Breakfast Haupia Pudding by Chef Minaka Urquida from Ether’s Grill | Made with Matcha Vegan Chocolate Chip Granola, Marinated Citrus Strawberries, Coconut Condensed Milk, and Local Okinawan Sweet Potato Purée. – We definitely went over board with this dessert! It was delicious!Naughty Dish: Breakfast Chocolate Pudding by Chef Minaka Urquidi from Ethel’s Grill | Made with Chocolate Cake Granola, Lonohana Chocolate Cocoa Nibs, Marinated Blueberries, Chocolate Condensed Milk and Local Island Banana Moscovado Purée.Nice Dish: Rainbow Tacos by Chef Delia Romano from Outrigger Reef Waikiki Beach Resort – This was our favorite and went back for thirds!Most beautiful rainbow tacos we’ve ever seen!Naughty Dish: Cheek ‘n Waffles by Chef Delia Romano from Outrigger Reef Waikiki Beach ResortNice Dish: I’ll Be Your Sweet Potato by Chef Bryan & Michael Voltaggio from Voltaggio Brothers Steak House | Made with Local Young Aloun Farms Sweet Potatoes and Coconut VichyssoiseI’ll Be Your Sweet Potato with Coconut Vichyssoise on topNice Dish: Bit My Cheek by Chef Bryan & Michael Voltaggio from Voltaggio Brothers Steak House | Made with Big Island Beef Cheek, Nixtamalized Grits, Thai Curry, and Coconut Yogurt.Konawena Cold Brew with housemade macadamia nut milk, whipped cream, and shaved chocolate from Kona Coffee PurveyorsBite sized Kouignette by Kona Coffee PurveyorsChef Chung Chow from NoreetuhNice Dish: Bagel Toast with Roasted Kabocha Squash, Smoked Tofu “Ricotta”, Maple Syrup, and Macadamia Brittle by Chef Chung Chow from Noreetuh – Love the presentation and taste of this dish. Soft at the top and crunchy on the bottom!Naughty Dish: Grilled Big Island Abalone, Charred Corn Polenta, Pickled Fern and Bacon by Chef Chung Chow from NoreetuhChef Michael Lofaro from Humuhumunukunukuapua’aNice Dish: Kabocha Pa’i’ai, Preserved Hamakua Mushroom, Black Truffle by Chef Michael Lofaro from Humuhumunukunukuapua’aNaughty Dish: Kanemitsu Hot Bread “French Toast”, Smoke Meat Jam, Kiawe Ice Cream by Chef Michael Lofaro from Humuhumunukunukuapua’a -This was an incredible mix of sweet and salty dish! So sinful yet delicious!Nice Dish: Umamiyaki Kabocha by Chef Lucas Woodden from Bills HawaiiNaughty Dish: Cluckin’ Good Tacos by Chef Lucas Woodden from Bills Hawaii
We absolutely enjoyed all of the events that we attended this year for the Hawaii Food and Wine Festival! If we didn’t mention already, every year gets better and are even thinking of going to the events in other islands next year. If you’re a local or visiting Hawaii, we highly encourage you to go to at least one and experience it. The unlimited food, wine, and cocktails are absolutely worth it! If you have any questions about Hawaii Food and Wine Festival events, please do not hesitate to ask us!
