Party pics: Signature Chefs Food Festival
The rain didn’t deter any of the 520 attendees at the sixth annual Signature Chefs Food Festival, benefitting the Honolulu Firefighters Foundation. It was originally going to be held on the Monarch Lawn of the Royal Hawaiian Hotel, but the weather forced them to reconfigure the food booths in the hall and ballroom.
It was still a fun time, with nine chefs creating dishes for the event and drinks from Paradise Beverages. Ahi Wela, a group comprised of firefighters, performed live. There was also a large silent and live auction.
The HFD booth featured Captain Curtis Aiwohi (not pictured) with a smoked pork sushi and chocolate nachos.
The Royal Hawaiian’s Chef Shaymus Alwin created a lemongrass-scented smoked pork with green papaya salad, Azure BBQ and kefir crisp.
Lemongrass-scented smoked pork with green papaya salad, Azure BBQ and kefir crisp.
The Royal Hawaiian’s Chef Colin Hazama made crispy onaga with braised watermelon radish, pickled maitake, foie gras dashi and shaved foie gras.
Crispy onaga with braised watermelon radish, pickled maitake, foie gras dashi and shaved foie gras.
Sheraton Waikiki’s Chef Darren Demaya made chicken laap salad, toasted rice, Kula baby romaine lettuce and chili lime vinaigrette. (Not pictured)
He also made the “ultimate ahi sandwich,” with uni aioli, ikura zuke and kaiware sprouts.
Sheraton Waikiki Chef Blake Kajiwara made adobo braised pork belly with mung bean puree and Ho Farms tomato relish.
Adobo braised pork belly with mung bean puree and Ho Farms tomato relish.
Moana Surfrider’s Chef Ryan Loo made harissa lamb sliders (not pictured) with Surfing Goat Dairy goat cheese yogurt, coriander apple and onion kraut.
Chef Ryan Loo also made cauliflower “chawan mushi” with cauliflower custard, uni, smoked trout roe, Kona kampachi and black truffles.
Moana Surfrider Chef Jason Watanabe making “pork and beans.”
Chef Jason Watanabe’s twice-cooked Shinsato Farm pork with Kauai shrimp and mung bean broth.
Sheraton Princess Kaiulani Chef Chris Kirksey created three items for the event.
Chef Chris Kirksey’s soybean falafel with coriander jalapeño chutney, grilled carrot and pistachio salad.
Chef Chris Kirksey’s short rib ravioli with egg, pickled daikon, and red beet essence.
Chef Chris Kirksey’s lobster cafe gaufrette: saffron espresso with poached lobster and Kona coffee gaufrette.
The Royal Hawaiian’s Chef Carolyn Tada created two desserts.
Chef Carolyn Tada’s churros with Waialua Estate chocolate.
Chef Carolyn Tada’s halo halo panna cotta.
mdjnf
