2014 Hale Aina Awards, The Event

 
30th Annual
HONOLULU MAGAZINE
HALE 'AINA AWARDS
Sunday, November 10th 2013
7 to 9:30 pm
The Royal Hawaiian
A Luxury Collection Resort
SOLD OUT
Join us for an evening of culinary mastery at its best. Indulge in gourmet delights from nine Hale Aina award-winning restaurants plus live entertainment & hosted libations! It will surely be a night to remember. If you missed last year's celebration, take a peek at our gallery and video to get a taste of the action. The 2014 Hale Aina Awards are sold out!

Event proceeds will benefit the Culinary Institute of the Pacific, educating the future leaders of Hawaii's dining scene.
 
 

Alan Wong's

Alan Wong was one of the founders of Hawaii Regional Cuisine and still focuses on farm-fresh ingredients. The restaurant consistently wins top honors at the Hale Aina Awards.
Dish: Beef Curry Rice

Chef Mavro

Chef George Mavrothalassitis knows "how food should be cooked—slowly, precisely, almost fanatically." Mavro is not only a Hale Aina Award winner, he has also won a James Beard Award and Fodor's listed Mavro as one of the 10 best restaurants in the world.
Dish: Huli huli chicken with Chef Mavro's famous cream corn

HASR Bistro

This restaurant is nominated for a Hale Aina Award this year in the Best New Restaurant category. Dining editor Martha Cheng described the food as "a perfect match for wine: rich, hearty, meaty dishes. He’s [the chef's] a master of slow-cooking."
Dish: Crabby Salmon, Roasted eggplant & lentil ragout, Truffle madeira sauce, aged balsamic

Kai Market

Kai Market is located in the Sheraton Waikiki and offers an array of choices in its hotel buffet. Its menu showcases ethnic cuisine with inspiration from traditional Hawaiian delicacies and the multi-ethnic generations of Hawaii's people.
Dish: Kona coffee infused Waialua chocolate, peanut butter mousse macadamia nut crunch

Nico's at Pier 38

Known for its waterfront location-Nico's at Pier 38 is a popular local spot. It has literally the freshest fish possible, as it's at point-blank proximity to the only Japanese-style fish auction in the United States.
Dish: Sous vide mahi mahi with roasted shitake mushroom orzo and lobster black bean cream & essence of chili oil

Prima

Prima's known to source ingredients, but this is a technique-driven restaurant; what's more interesting than where the food came from is what the chefs have done with it.

Dish: Baby carrots, winter squash, taleggio & rosemary
 

Roy's Restaurant

Roy Yamaguchi was the first-ever Hawaii chef to win a James Beard Award, and he has also authored three cookbooks and appeared on six seasons of PBS’s show Hawaii Cooks with Roy Yamaguchi.
Dish: Big Island Kona Kampachi with sea asparagus, hearts of palm, Ho Farms tomatoes, pickled Ewa onions and gingered lilikoi

Ruth's Chris Steak House

Ruth's Chris won gold at last year's Hale Aina Awards for best steak and best private room. It was also a finalist for best service.

Dish: Seared tenderloin au poivre sauce with potatoes au gratin

 

The Grove

The Grove opened in 2012 in Kailua, and has already taken home a silver award for Best New Restaurant.
Dish: Kiawe grilled vegetable terrine with arugula, pomegranate, basil oil, kabocha pumpkin & Okinawan sweet potato puree

Tiki's Grill & Bar

Commonly seen winning a Hale Aina Award in the Best Place to Take Visitors category, Tiki's Grill & Bar prides itself on using locally-sourced ingredients.

Dish: Grass-fed Big Island beef tenderloin, nalo sorrel puree, e.v.o.o. potatoes, Kalei sous vide egg and pearl onions

Vintage Cave

In 2012, Vintage Cave opened and gave the fine dining scene a new jolt of energy with a menu that showcases techniques, flavors and ingredients never before seen in Honolulu.

Dish: Carmelized white chocolate pudding, macadamia nut, raspberry, cacao


 

  





     

  

 
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HAWAIIAN SPRINGS LLC
JOHNSON BROTHERS OF HAWAII
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