From Loi to the Table
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.
Read MorePosted by Catherine Fox | Sep 10, 2020 | Community, Features, Food & Culture, Issue 2 - September 2020, Profiles
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.
Read MorePosted by Mark Noguchi | Sep 10, 2020 | Food, Issue 2 - September 2020, Recipes
Grilled Kane‘ohe He‘e with Ho‘i‘o, Tomato and Limu Salad by The Pili Group’s Mark Noguchi
Read MorePosted by Denise Yamaguchi | Aug 11, 2020 | Features, Food & Culture, Food & Travel, Issue 1 - August 2020
Chef Rick Bayless discovers the intersection of Hawaiian and Mexican cuisines at the Papahana Kuaola ahupuaa.
Bayless, who was named Hawaii Food & Wine Festival’s second Culinary Hero in April 2019, made history in Hawaii at Papahana Kuaola and created his traditional Mexican dish, using Hawaiian cooking traditions. He had planned to prepare locally-raised pork for his dish, but rather than cook his pig in an oven, he cooked it in a Hawaiian imu (or pit) which is similar, yet different, from the Mexican method of cooking a pig in the ground.
Read MoreHashi provides content on all things food and culture in Hawaii as a community program of the nonprofit Hawaii Food & Wine Festival with support from readers like you. Mahalo!