Issue 4 - December 2020 Archives

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.

Vikram Garg: Ahi Crudo with Sake–Lime Dressing

by Vikram Garg | Dec 17, 2020 | Food, Issue 4 - December 2020, Recipes | 6

Ahi Crudo with Sake–Lime Dressing by Halekulani’s Vikram Garg

Student Entrepreneurs Embracing Change

by Michelle Rice | Dec 17, 2020 | Community, Features, Food & Culture, Issue 4 - December 2020, Profiles | 2

The Hawaii Food and Wine Festival (HFWF) and Hawaii Agricultural Foundation partnered to put this wisdom into practice for Hawaii students. In effort to help cultivate the next generation of Hawaii’s agriculture and food business leaders, these organizations launched the Young Entrepreneurs Program (YEP) in 2019.

Eternal Sunshine

by Chandra Lucariello | Dec 17, 2020 | Cocktails, Issue 4 - December 2020, Recipes | 4

Eternal Sunshine by Chandra Lucariello

Q&A: Julie Reiner

by Catherine Fox | Dec 17, 2020 | Issue 4 - December 2020, Profiles, Winemakers & Mixologists | 3

Q&A with Julie Reiner from HFWF15.

Q&A: Marcel Vigneron

by Catherine Fox | Dec 17, 2020 | Chef, Issue 4 - December 2020, Profiles | 3

Q&A with Marcel Vigneron from HFWF15.

The Next Movement

by Tannya Joaquin | Dec 17, 2020 | Features, Food & Culture, Issue 4 - December 2020 | 8

As the Hawaii Food & Wine Festival toasts its fifth anniversary, raise your glass to the state’s next agricultural and culinary movement.

Twenty-five years after 12 island chefs put the Aloha State on the foodie map with Hawaii Regional Cuisine (HRC), the Hawaii Food & Wine Festival (HFWF) has been declared “the next agricultural and culinary movement in the State of Hawaii.”

Dean Fearing: South Texas Nilgai Antelope with Cactus Pear Glaze, Chile-Braised Rabbit Enchiladas, Jicama–Carrot Slaw and Red and Green Chile Sauces

by Dean Fearing | Dec 17, 2020 | Food, Issue 4 - December 2020, Recipes | 9

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

Category: Issue 4 – December 2020

Student Entrepreneurs Embracing Change

Mixing for Mocktails

Uplifting the Hospitality, Restaurant and Agricultural Industries

Vikram Garg: Ahi Crudo with Sake–Lime Dressing

Student Entrepreneurs Embracing Change

Eternal Sunshine

Q&A: Julie Reiner

Q&A: Marcel Vigneron

The Next Movement

Dean Fearing: South Texas Nilgai Antelope with Cactus Pear Glaze, Chile-Braised Rabbit Enchiladas, Jicama–Carrot Slaw and Red and Green Chile Sauces

Vera Cruz Spiced Coffee

Keoni Chang: Grilled Asparagus with Crispy Pipikaula and Blistered Tomato Vinaigrette

Q&A: Celestino Drago

Hubert Keller: Alaska Salmon Burger

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