Q&A: Kent Torrey
For the 2017 Hawaii Food & Wine Festival, Kent Torrey of the Cheese Shop in Carmel, Calif., will be bringing more than a thousand pounds of cheese to the Sept. 12 Corks & Forks event at Hawaii Convention Center. Once again, Torrey and his team will amaze attendees with his famed 1,000-pound display — about 70 full wheels, then a whole bunch of smaller soft ones, wedges and more, including some made in his home state of Hawaii.
Trader Vic’s 1944 Mai Tai
Trader Vic’s 1944 Mai Tai by Chandra Lucariello
Behind the Bottle: Richard Betts
Back in 1996, after a long day in a lab in graduate school at Northern Arizona University, Betts bought a bottle of wine from a liquor store with his last $10. As soon as he poured it, he says, he recalled a specific memory for the year he spent in Italy right before he graduated from college.
Royal Hawaiian Mai Tai
Royal Hawaiian Mai Tai by Chandra Lucariello
Behind the Bottle: Grace Family Vineyards
If you think Grace Family Vineyards is all about the wine, you’d be only half right. Founders Dick and Ann Grace set up the Grace Family Foundation almost 20 years ago and spend at least three months a year working in underserved parts of the world, improving the lives of young people and assisting in meeting the educational and medical needs in countries such as Tibet, India, Nepal and Mexico.
Jose Garces: Merluza en Salsa Verde — Hake Fillets in Clam and Herb Sauce
Merluza en Salsa Verde — Hake Fillets in Clam and Herb Sauce by Jose Garces of the Garces Group
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.
Q&A: Michel Richard
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.
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.