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A windswept Hyatt Regency Waikiki patio hosted “Girls Got Game + 1,” a Hawaii Food & Wine Festival brunch featuring prominent female chefs and farmers from Hawaii and beyond. The event benefited five local charities. Here are some of the brunch’s most memorable people and plates.
Roy Yamaguchi, Hawaii Regional Cuisine co-founder, also co-founded Hawaii Food & Wine.
Jacqueline Lau, a corporate chef for Roy’s Restaurants, prepared two brunch dishes.
Lau’s deluxe Spam & Egg featured Shinsato Farm pork scrapple, crispy pig ear & guanciale salad & poached quail egg.
Janice Stanga and Hamakua Mushrooms presented a Big Island basket with king oyster, pioppini, grey oyster. The farm also grows abalone and Hawaiian pepeiao mushrooms.
Candy Suiso and her team from Mahaka Mangoes grow Hayden, Mapulehu, Gouveia, Reuben, and Pirie varietals, and we sampled two more varietals, slightly sour lighter orange Irwin and ripe deep orange Monik.
Wailea Agricultural Group showcased some unusual produce, including nutmeg with mace and yellow dragon fruit.
Lesley Hill of Wailea Agricultural Group also brought rare (for the U.S.) mangosteens.
Amy & Glen Shinsato of Shinsato Farm raised prized pigs favored by Hawaiian chefs.
Taipei based chef Amber Lin, aka Foodie Amber, served Crispy Golden Shrimp Wonton with Chinese style vegetable stew and sweet & sour herb salad, plus mango tea with edible flowers.
Anita Lo of New York’s Annisa crafted Carrot Macadamia Nut Cake with creme fraiche & carrot butter.
Monique van der Stroom and sister Sabrina of Naked Cow Dairy started making hard cheeses like waxed rind Asiago style Ko’olu peppercorn, Havarti style Kai-moon and Greek style cow’s milk cheddar .
Dominique Crenn of Atelier Crenn served Grains & Seeds with dark chocolate and white chocolate milk.
Via Gelato served us lilikoi shiso sorbetto sprinkled with fleur de sel and lime zest.
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