South Texas Nilgai Antelope with Cactus Pear Glaze, Chile-Braised Rabbit Enchiladas, Jicama–Carrot Slaw and Red and Green Chile Sauces by Fearing’s Dean Fearing
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In the early 1980s, Dean Fearing was part of group of revolutionary Texas chefs who were blending the culture and ingredients of the Southwest into a new category of cuisine. Along with two other Hawaii Food & Wine Festival veterans, Stephan Pyles and Robert Del Grande, plus Anne Greer McCann and Avner Samuel, these bold chefs with different backgrounds created the flavors of Southwestern Cuisine — the flavors now recognized all around the globe.
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The 2022 Festival theme, Celebrating Resilience, is about our collective ability, as a community and as a human race, to recover from the challenges and devastation left behind by COVID-19. Food and wine lives at the heart of every city, town and village across the world, and it is our industry professionals that keep this heart beating through extraordinary circumstances.
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The Hawaii Food & Wine Festival aims to strengthen the connections among the islands’ food, land and people—and to share the culture behind the cuisine.
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Reality television has transformed the restaurant industry into entertainment, and has launched chefs into stardom. But after the cameras stop rolling, say chefs, it’s still simply all about the food.
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