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
Known for mixing extreme flavors, chef Floyd Cardoz was an amazing chef and supporter of the Hawaii Food and Wine Festival since nearly the beginning. He was a fixture each fall, treating attendees to his modern interpretation of Indian cuisine — but of course, using local ingredients from the islands. It was always a match made in heaven.
Read More
HFWF celebrated Paina on the Pier for three years in support of the Festival’s goal of raising awareness about supporting local farmers, ranchers and fishermen to ensure the food security of the Islands. Nearly 85 percent of food in Hawaii is imported.
“Our goal was to connect local farmers with the different chefs and vendors who are part of the Festival,” says Les Apoliona, land asset manager at Kamehameha Schools, which, as the state’s largest private landowner, sponsors this event. “It’s about local agriculture and buying local and creating an impact.”
Read More
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.
Read More
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.
Read More