Known for mixing extreme flavors, chef Floyd Cardoz was an amazing chef and supporter of the Hawaii Food and Wine Festival since nearly the beginning. He was a fixture each fall, treating attendees to his modern interpretation of Indian cuisine — but of course, using local ingredients from the islands. It was always a match made in heaven.
Read More
David Wong, a second-generation dairyman, decided he would repurpose the family’s defunct dairy farm in Waianae into a multi-product organic one, free of pesticides, herbicides and fertilizers. He had faith that nature—without any intervention—would find the right balance for these plants to thrive.
Read More
Hawaii Food & Wine Festival’s 10th anniversary was bittersweet as we battled through 2020 with the Kokua Workers’ Restaurant Fund, five food distributions for restaurant workers in Kakaako and Kaanapali, a series of virtual events and a modified Festival of chef collaboration dinners as a result of the COVID-19 pandemic.
Read More
Ahi Crudo with Sake–Lime Dressing by Halekulani’s Vikram Garg
Read More
HFWF celebrated Paina on the Pier for three years in support of the Festival’s goal of raising awareness about supporting local farmers, ranchers and fishermen to ensure the food security of the Islands. Nearly 85 percent of food in Hawaii is imported.
“Our goal was to connect local farmers with the different chefs and vendors who are part of the Festival,” says Les Apoliona, land asset manager at Kamehameha Schools, which, as the state’s largest private landowner, sponsors this event. “It’s about local agriculture and buying local and creating an impact.”
Read More