Category: Issue 4 – December 2020
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
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.Read More
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.”Read More
Dean Fearing: South Texas Nilgai Antelope with Cactus Pear Glaze, Chile-Braised Rabbit Enchiladas, Jicama–Carrot Slaw and Red and Green Chile Sauces
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 FearingRead More
Hashi 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!