The grand finale to this year’s Hawaii Food and Wine Festival, Beauty and the Feast, got under way Sunday as the sun was setting over Ko Olina’s beautiful lagoons.
The sold-out event featured 12 master chefs from all over the world, including Jose Garces of Garces Group in Philadelphia, Hubert Keller of Fleur by Hubert Keller in Las Vegas, our own George Mavrothalassitis of Chef Mavro, Tetsuya Wakuda of Tetsuya’s in Sydney, Australia, Jennifer Yee of Lafayette Grand Cafe & Bakery in New York City, Tory McPhail of Commander’s Palace in New Orleans, and hosting chef Kyle Higa of Aulani. They were joined by master sommeliers and mixologists for an unforgettable evening on the beach.
Diners were entertained by Hawaiian music artists Lehua Kalima and Shawn Pimental, firedance troupe Kalalea Dance and Chinatown punk/ska band Black Square. The grand finale: A spectacular fireworks show over the lagoon.
See you all next year!
Lehua Kalima and Shawn Pimental performing Hawaiian music.
Mavro’s amazing oysters.
Chef Hubert Keller.
Stag’s Leap Wine Cellars’ Sr. Vice President and General Manager Martin Johnson (middle) wins an award for being perhaps the tallest person at the event.
Aloha-Mahalo Eclairs by Jennifer Yee of Lafayette Grand Cafe & Bakery – New York City, locally made with ingredients from A&T Belmes, Dole Foods, Eggs Hawaii, Inc., Hawaiian Vanilla Bean Company, Kona dragonfruit, OK Farms, Old Hawaiian Chocolate Factory, Naked Cow Dairy.
The King’s Hawaiian Bread crew, promoting their new jalapeno bread.
Disney Aulani chefs enjoying the evening.
Performers from Kalalea Fire Dance Troupe.
Members of the Marriott Beach Club.
The Stella girls.
Diners on the VIP platform.
On the beach at Ko Olina
Chef Troy McPhail of Commander’s Palace and his crew.
Debbie Peek of Southern Wine & Spirits of Florida.
Jose Garces and his crew.
Berkshire Pork Ribs with Tamarind Glaze & Macadamia Nut by Garces. Locally produced: Kona sea salt.
First Hawaiian Bank greeters at the door.
Servers for the evening were from S.H.I.M.A, or the Students of Hospitality Industry Management Association at Kapiolani Community College.
Chef Josh Welch of Onopops prepares a flambé made of Surinam cherry, Naked Cow Dairy Butter and Maui Rum’s Overproof White for his Hawaiian Cherries Jubilee on a stick popsicle.
The chefs, sommeliers and mixologists of the evening!
KCC students who assisted the chefs.
The night ended with a fireworks show.
Fireworks at the lagoon.