Did this: Mauka to Makai

Chef Marcel Vigneron of "Marcel's Quantum Kitchen" with an homage to Chef Roy Yamaguchi. Vigneron's first exposure to moi was at an event in Lake Tahoe where Chef Yamaguchi did a pairing of moi and pork belly. Now in Hawaii, Chef Vigneron presents his incarnation.

Photo by Ed Morita

Some 1,100 people converged on Hilton Hawaiian Village’s Great Lawn Saturday for the final night of the Hawaii Food & Wine Festival. The event, Mauka to Makai, focused on the farm-to-table movement, emphasizing the use of fresh, locally grown ingredients.

Local and guest chefs used seafood, meat and produce from farms across the state to prepare phenomenal dishes to go with various wines and spirits from around the country. Chefs Ed Kenney of Town, Hilton Hawaiian Village’s Jeffery Vigilla, Dean Fearing of Fearing’s Restaurant in Dallas, Marcel Vigneron of “Marcel’s Quantum Kitchen” and Michael Cimarusti of Providence restaurant were among a field of award-winning chefs that made the first-annual event a huge success, leaving people shouting “hana hou.”

Party pics

Hawaii Food & Wine Festival

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A display of beautiful locally grown produce.