As Hawaii Food & Wine Festival marks its tenth year and we birth Hashi, our new digital platform, I want to thank all of you for your continued support. From the very beginning, it was always a vision and dream to bring our attendees and followers more than just an experience and a great time through our events. For me, the journey has always been about creating meaningful experiences that invoke thought-provoking conversations over food to bring about
CHANGE. With the coronavirus pandemic and racial discord in our nation among some of the most pressing issues facing us today, we hope Hashi will inspire you with stories from our Festival community so that we can find solutions to make our world a better place.
Ginger Watercress Pesto by C4 Table’s Colin Hazama
Sumida Farm, a watercress farm located in Aiea, grows foot-and-a-half long watercress which locals can taste in restaurants — and even in their own kitchen. Watercress is a versatile, nutrient-dense superfood, which can be used in many different dishes to make healthy and delicious food. Sumida Farm wants to encourage people to pick up watercress when they see it, and many people are experimenting with the unique vegetable.
The Hawaii Food & Wine Festival aims to strengthen the connections among the islands’ food, land and people—and to share the culture behind the cuisine.
Zucchini-Wrapped Kahuku Prawns with Clam Sauce by La Rochelle’s Hiroyuki Sakai
Scallops with Oxtail by Michy’s Michelle Bernstein
Reality television has transformed the restaurant industry into entertainment, and has launched chefs into stardom. But after the cameras stop rolling, say chefs, it’s still simply all about the food.
Chef Michelle Bernstein is a five-year veteran of the Hawaii Food & Wine Festival. A Miami native of Jewish and Latin descent, she has dazzled HFWF attendees with her sublime cuisine and a personality as bright and vibrant as the Florida sun. Bernstein and her husband/business partner, David Martinez, own and operate MBC Michelle Bernstein Catering Company, a full-service catering company as well as Café La Trova in Little Havana. These days, Bernstein is busier than ever adjusting to the effects that COVID-10 has had on the restaurant industry and independent restaurants.
Originally published in the Hawaii Food & Wine Festival 2013 program andupdated in April 2021 during a follow-up interview with Stephen Durfee.Stephen Durfee is a Professor of Pastry and Baking Arts, Culinary Institute of America, St. Helena, Calif. Photo:...
Businesses and individuals across the globe are grappling with the impact of COVID-19. As a state so wholly dependent on the visitor industry, Hawaii struggles with the immediate and long-term economic effect. For survival, local businesses rely on Hawaii residents to make ends meet. With visitors nearly nonexistent due to the travel restrictions, locals have the opportunity to explore Hawaii in a way they might not have previously.