Born in Brittany and raised in Champagne, Michel Richard knew he wanted to be a chef when he first saw a restaurant kitchen — at age eight. He started as a pastry chef, working in Gaston Lenorm’s esteemed pastry shop and running his own bakery in Los Angeles. Ten years later, he opened Michel Richard, then Citrus, to immediate acclaim. He’s won awards, written books and won’t buy unsustainable fish, period.
Kunia Spritz with Ko Hana Rum by Teves Freitas
Kona Lobster with Black Pepper Butter and Mango Curd by Kaana Kitchen’s Isaac Bancaco
Fifty years after the Stonewall Riots in New York City, Honolulu celebrates Pride. Drag shows and brunch go hand in hand like champagne and OJ. This year, EFFEN Vodka Presents Drag Appetit at Hawaii Food & Wine Festival, the event’s first drag brunch and LGBTQ-themed event, all in support of the Hawaii LGBT Legacy Foundation and Honolulu Pride™.
Pasta alla Melanzane by Melisse’s Josiah Citrin
Drive around town, listen to Hawaii radio or a stop at the store, and notable Iberian influences on Hawaii’s cuisine and culture can be seen, heard and tasted around the Islands. On any given day, it’s a waiting game for malasadas at Leonard’s Bakery, a modern day version of the hot deep fried Portuguese “donuts” first introduced to Hawaii in the late 19th century by immigrants from Azores and Madeira.
Salmon Skewers with Romesco Sauce by Cat Cora of Iron Chef America and Chefs for Humanity
While The Mill House is a modern, open-air, architectural wonder of a restaurant that was built in 1982, it pays homage to that era with sugar-mill objects of art such as two, museum-quality antique steam locomotives that transported sugarcane to be processed along with other massive industry implements displayed both inside and on the grounds.
Kitchen Sink Fried Rice by Tom Douglas of Tom Douglas Restaurants
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.