Hawaii Food & Wine Festival: From Farm to Table

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Sunset Hawaii

The Hilton Hawaiian Village hosted Hawaii Food & Wine Festival's biggest tasting events, including "From Farm to Table: A Makahiki Festival."

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.

Chefs Los Angeles

Camille Komine of Camille’s on Wheels assisted mentor Susan Feniger.

Food Event Hawaii

Susan Feniger prepared chilled Korean noodles with daikon and carrots, grilled skirt steak, green sriracha and “angry eggs,” a squeeze bottle of deviled eggs.

Chef New York City

David Burke, the New York based chef who’s built a culinary empire in the New York Tri-State area.

Food Event Hawaii

Burke served seared Wagyu steak with shiso leaf pancakes and lemon egg foam.

Chef San Francisco

Hubert Keller, who’s embraced fine dining, hamburgers and culinary competition, was a spectator at “From Farm to Table.”

Chef Tennessee

Josh Feathers from Tennessee’s highly sustainable Blackberry Farm flew west to speak and cook at the Hawaii Food & Wine Festival.

Food Event Hawaii

Feathers combined pickled pork belly with taro root puree, preserved taro leaves with pineapple, crispy taro and smoked macadamia nuts.

Chef Boston

Ken Oringer runs six restaurants in Boston, but still found time to visit Hawaii.

Food Event Hawaii

Oringer topped his Hawaiian kampachi tostada with kimchi and chipotle mayo, shiso and ume, primarily drawing on Pacific Rim influences.

Chefs Los Angeles

Nancy Silverton and Matt Molina represented Mozza with the restaurant’s signature caprese.

Food Event Hawaii

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.

Chefs San Francisco

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.

Food Event Hawaii

Siegel served wood grilled Kauai shrimp with shiso and hibiscus.

Food Event Hawaii

Well known Japanese pastry chef Toshihiko Yoroizuka baked coconut pound cake and plated it with Hawaiian salt ice cream, fresh pineapple and mac nuts.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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