Kung Hei Fat Choy! Happy Chinese New Year
February is my favorite month of the year as I celebrate my birthday, Valentine’s Day and the most auspicious day of the year – Chinese New Year.
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Lessons from a Paddleboard
Happy New Year! I have had the great fortune to take up stand-up paddleboarding last year as a form of exercise when COVID-19 made it impossible to go the gym…
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Uplifting the Hospitality, Restaurant and Agricultural Industries
Hawaii Food & Wine Festival’s 10th anniversary was bittersweet as we battled through 2020 with the Kokua Workers’ Restaurant Fund, five food distributions for restaurant workers in Kakaako and Kaanapali, a series of virtual events and a modified Festival of chef collaboration dinners as a result of the COVID-19 pandemic.
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Foie the Win!
Before caviar. Before truffles. Before lobster. There was foie gras — a lustrous delicacy most commonly associated with French cuisine. Dating back to an incredible history in Ancient Egypt, foie gras was first appreciated and practiced by the pharaohs. Fast forward through a complicated history through Europe and Jewish cuisine to 1983, to when The New York Times announced the foie gras debut in the United States, where before only cooked foie gras was sold in cans due to import laws.
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We’re Ready – Let the Good Times Roll
As Hawaii opens its doors for transpacific travel this week, Hawaii Food & Wine Festival also prepares for three weeks of hybrid Festival events in November to support our restaurant and hospitality industries. While our events will look and feel different from years past, they will be conducted in the same spirit to uplift and put a spotlight on Hawaii as a culinary destination featuring local and national celebrity chefs cooking with our local agricultural and seafood products.
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