Ko Hana Rum Distillery: Work of the Cane
The next time you find yourself on the west side of the island of Oahu, do yourself a favor and go get lost in the cane fields of Kunia for an hour or so. The greenery is lush, the air is crisp and clean, and you find yourself taking the time to breathe deep and pause for a moment. After about a mile drive, take a left to reach KoHana Distillery, the home of KoHana Rum.
The Revitalization of Ulu
or centuries, ulu, or breadfruit, has been cultivated in the Pacific Islands, first introduced to the Hawaiian archipelago as a canoe plant brought by Polynesian settlers. Ulu is touted as a sustainable starch for its low maintenance requirements to produce high yield in diversified cropping systems.
From Southwest to South Pacific
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.
A Jewel Above Vegas
The new cocktail-centric concept by world renowned mixologist Francesco Lafranconi, MR. COCO characterizes its founder’s affinity for impeccably-refined cocktails and chic decor. In a brainstorming session, the distinguished lounge was named for the Lafranconi family pet, Coco the Scottish Westie. Lafranconi’s daughter agreed, noting the exempliary work ethic and style of the late Coco Channel.
Girl’s Got Game
The Hawaii Food & Wine Festival puts a spotlight on the women who are revolutionizing the culinary and agriculture industries. Discover the unique stories of farmer Shin Ho, pastry chefs Christina Tosi and Joanne Chang, and chef Lee Anne Wong.
Sustainability for the Future
The Hawaii Food & Wine Festival addresses this issue by focusing on the local farmers, ranchers and food producers to get consumers to take notice — and action. This has been the mission of renowned chef and culinary pioneer Roy Yamaguchi, who is behind this restaurant concept, showcasing his commitment to using fresh, local ingredients in his dishes, from hearty salads to hefty burgers.
The History of Hawaii’s Royalty Cocktail: The Mai Tai
Upon touching down on the beautiful shores of Hawaii, Mai Tai is the timeless drink of choice to quench the tropical thirst. This famed cocktail while ubiquitous, has extensive variations. The Mai Tai was born in California, although it is commonly believed to be...
Mexico Meets Hawaii
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.