I missed the first year. And the second year. But I finally made it to the third annual Hawai’i Food and Wine Festival.
Tonight’s kickoff event was held at The Modern Honolulu featuring 15 chefs from around the world (including a bunch from NYC :).
We couldn’t have asked for more perfect weather…we even got one of those fiery pink-purple sunsets.
A few favorites included the poke and quail egg from Floyd Cardoz (North End Grill, NYC)…
…and kampachi sashimi from Anita Lo (Annisa, NYC).
I could have easily devoured a dozen pieces of Charles Phan’s (Slanted Door, SF) fried chicken and grilled abalone with shrimp from the charming Chai Chaowasaree (Singha Thai, Honolulu).
Then we had confit pork belly with ikura from Eric Ziebold (City Zen, DC). Served over sorrel vinaigrette.
For dessert, ginger-lilikoi macarons dipped in Hamakua dark chocolate from Honolulu Coffee Company and Kokoleka chocolate mousse with haupia from Stanton Ho.
And because there is always room for more, macadamia nut honey mousse with pineapple sherbet from Stephen Durfee at the Culinary Institute of America.
…to 9pm. Goodnight, moon ^_^
P.S. How lovely are the guest rooms at The Modern?