The Hawai‘i Food & Wine Festival will heat up Hawai‘i Island with a signature six-course dinner event, “Hot Lava, Hotter Cuisine,” on Saturday, Oct. 22, at Hilton Waikoloa Village.
The event’s name is a nod to the fiery island and the land’s diverse bounty, which will be prepared by international culinary masters with wine pairings by Southern Glazer’s Wine & Spirits Hawai’i.
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“The theme was something we knew would define the intensity of talent and flavors flowing into this event, and there is no better place to present seven of the hottest chefs than the Big Island—home of the mythical Hawaiian goddess of fire, Pele,” said Denise Yamaguchi, CEO of HFWF. “Much like the island’s eruptions and ever-changing lava flow, these chefs ignite appetites and explore new culinary paths with cuisine creations that are hotter than ever before.”
Four of the six returning chefs are James Beard Award winners, and a fifth chef from Korea making his first HFWF appearance is known for running one of Asia’s best restaurants. Tae-Hwan Ryu (Tae-Hwan Ryu (Ryunique, Seoul, South Korea) joins the American talents Nancy Silverton (Mozza, Los Angeles), Hubert Keller (Fleur by Hubert Keller, Las Vegas), Michelle Bernstein (Seagrape, Miami), and Bruce Bromberg (Blue Ribbon Restaurants, New York) along with local chefs, Hans Lentz (Hilton Waikoloa Village) and Jayson Kanekoa (Waikoloa Beach Marriott).
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Festival Co-founder Chef Roy Yamaguchi describes Ryu’s cuisine as world-class. “Tae is quite a culinarian,” said Yamaguchi. “He is creative and passionate about his cooking. His plates are attentive to detail. He utilizes his skills in modern gastronomy. His food is Michelin-caliber and I can’t wait to see what he’ll create for our festival.”
“Tae is quite a culinarian,” said Yamaguchi. “He is creative and passionate about his cooking. His plates are attentive to detail. He utilizes his skills in modern gastronomy. His food is Michelin-caliber and I can’t wait to see what he’ll create for our festival.”
The Ryunique chef looks forward to creating a memorable dish using ingredients from Hawai‘i.
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“This is my first visit to Hawai’i,” explained Chef Ryu. “I’m inspired by nature and exotic scene so I want to make a great dish with local ingredients and unique technique. I want to use abalone with a Korean touch.”
The event runs from 6 to 9:30 p.m. General admission tickets to the six-course dinner are $250. VIP tickets that include one-hour-early admission, VIP cocktail reception and VIP reserved seating are $500; First Hawaiian Bank MasterCard customers can get those preferred access tickets for $250.
The festival wrapped up its Maui tour on Oct. 16. After Hawai’i Island, the 6th annual event will head to O’ahu until the end of the month.
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For more details, visit the Hawai’i Food & Wine Festival’s website.
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The Hawai‘i Food & Wine Festival will heat up Hawai‘i Island with a signature six-course dinner event, “Hot Lava, Hotter Cuisine,” on Saturday, Oct. 22, at Hilton Waikoloa Village.
