The second annual Hawaii Food & Wine Festival convened their grandest tasting event at the Hilton Hawaiian Village – From Farm to Table: A Makahiki Festival- featuring high-profile chefs, mixologists and winemakers on the main lawn, overlooking the Pacific Ocean.
Camille Komine of Camille’s on Wheels assisted mentor Susan Feniger.
Susan Feniger prepared chilled Korean noodles with daikon and carrots, grilled skirt steak, green sriracha and “angry eggs,” a squeeze bottle of deviled eggs.
David Burke, the New York based chef who’s built a culinary empire in the New York Tri-State area.
Burke served seared Wagyu steak with shiso leaf pancakes and lemon egg foam.
Hubert Keller, who’s embraced fine dining, hamburgers and culinary competition, was a spectator at “From Farm to Table.”
Josh Feathers from Tennessee’s highly sustainable Blackberry Farm flew west to speak and cook at the Hawaii Food & Wine Festival.
Feathers combined pickled pork belly with taro root puree, preserved taro leaves with pineapple, crispy taro and smoked macadamia nuts.
Ken Oringer runs six restaurants in Boston, but still found time to visit Hawaii.
Oringer topped his Hawaiian kampachi tostada with kimchi and chipotle mayo, shiso and ume, primarily drawing on Pacific Rim influences.
Nancy Silverton and Matt Molina represented Mozza with the restaurant’s signature caprese.
Alan Wong’s pastry chef, Michelle Karr-Ueoka, presented a modern twist on pineapple shave ice, layering Hawaiian vanilla panna cotta, coconut tapioca, haupia sorbet and fresh shaved pineapple.
Hawaii Food & Wine Festival was one of the last pieces of business for Ron Siegel before leaving Parallel 37 for Michael Mina’s flagship San Francisco restaurant. Sous chef Chris Kajioka joined him.
Siegel served wood grilled Kauai shrimp with shiso and hibiscus.
Well known Japanese pastry chef Toshihiko Yoroizuka baked coconut pound cake and plated it with Hawaiian salt ice cream, fresh pineapple and mac nuts.
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