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.

We attended “Life’s a Beach” HFWF event at Ko Olina Resort which is was a sold out event! With awesome dished from 12 renowned chefs, craft cocktails, world-class wines, live music, and fireworks show at the end of the night! This is our favorite HFWF venue because it’s right on the beach with a spectacular view of the fireworks.

There is general admission, FHB access, and priority access where guests can walk around and try every food booth from 12 different chefs. They also have VIP where guests have assigned seating with a five-course experience in addition to the other 12 dishes served at the booths.

LIFE’S A BEACH DISHES

HAMACHI CRUDO
by Chef Michael Mina from Mina’s Fish House (Ko Olina, HI)

with curry vinaigrette, local pineapple, cucumber and mint

SEARED ISLAND SNAPPER
by Chef Kyle Higa from Aulani, A Disney Resort & Spa (Ko Olina, HI)

DRAGON TEA-SMOKED ONAGA
by Chef Colin Hazama from The Royal Hawaiian Resort (Honolulu, HI)

Sumida Farms watercress uni emulsion, Asian chicken skin crunch, Hudson Valley foie gras, aromatic Hamakua Mushroom rice, and prickly ash

KING’S HAWAIIAN SWEET BREAD PUDDING
by Chef Bert Agor Jr. from King’s Hawaiian (Honolulu, HI)

with macadamia nuts, KoHana Honey, and Hawaiian Chocolate with Koloa Rum Creme Angalise

THE BEACH BOX
by Chef Richard Polhemus from Four Seasons Resort (Ko Olina, HI)

Big Island Berkshire Pork BBLT, fermented local taro chips, housemade POG sode, and bacon fat s’mores

RABO ENCENDIDO SWEET PLANTAIN AREDAS
by Chef Michelle Bernstein from Cafe La Trova (Miami, FL)

with local limes, cilantro, and pickled chilies

GRILLED HAWAIIAN AHI & KONA LOBSTER TORTAS
by Chef Greg Denton and Gabrielle Quinonez Denton from OX Restaurant (Portland, OR)

Grilled Hawaiian ahi torta with Kona Lobster salsa macha and refried edamame beans

CHILLED SEAFOOD SALAD
by Chef Brenton Lee from TriBeCa Grill (New York, NY)

with Wailea Ag Heart of Palm and Ogo

JOHN & YOKO ISLAND-STYLE
by Chef Country Velador from Super Chunk Sweets & Treats (Scottsdale, AZ)

with Hawaiian honey cake, soaked with coconut cinnamon tres leches, layered with mascarpone whipped cream, Hawaiian honeycomb candy and Hawaiian papaya

BEED TENDERLOIN BAO BUN
by Chef Yuji Wakiya from Wakiya Ichiemi Charou (Tokyo, Japan)