The Hawaii Food & Wine Festival revolves around the past, present and future of Hawaiian food. Esteemed Hawaiin chefs Roy Yamaguchi and Alan Wong founded the festival to promote ingredients native to the famously fecund string of islands and highlight the range of ethnic culinary traditions that have evolved there. More than 100 locally- and globally-renowned chefs, winemakers and mixologists gather to spin Kohala Mountain Sunfish, moringa, mango, a Hawaiian breadfruit called ulu, and much, much more into new, tasty dishes. However, in today’s climate, no earnest discussion of local foods can exist without considering the impact of our warming planet and sustainability inflects every aspect of the festival. Attendees can venture out with partner organizations to harvest taro or restore fisheries and, later eat dishes prepared with the same foods. For those looking to island hop, the festival spans the archipelago. You can sip wine on Oahu, watch the Roy Yamaguchi Golf Classic on Maui, and eat barbecue on Hawaii.
The Hawaii Food & Wine Festival consists of 20 events spanning three islands that attract 10,000 attendees. Since its 2011 launch, the fest has donated more than 3 million dollars to community organizations that support sustainability, culinary programs and agriculture, according to their website.
Here’s the mission video from the 2021 fest: