Destinations
THE LATEST LOCAL TRAVEL DEALS AND GETAWAYS PLUS JOURNEYS AROUND THE GLOBE
ISLAND FOOD
AND WINE
Culinary festivals
catch on in Hawaii.
BY MIMI TOWLE
The Seafood Sausage from
Nick’s Fishmarket is made with
Hawaiian spiny lobster, tiger
shrimp, scallops, smoked salmon
and Hawaiian opakapaka, which
are processed as sausage, grilled,
then served with a limoncello
mostarda and a confit of leeks.
S TEPHANIE HUA
FOR DECADES ONLY a few food festivals could be found in our 50th state. Then, in 2011, two of the chefs who conceived Hawaii Regional Cuisine (HRC), Roy Yamaguchi
and Alan Wong, created the Hawaii Food and
Wine Festival on Oahu. And in 2012 came a few
more, including t wo on Maui: Kaanapali Fresh
and the Wailea Resort’s Wailea Wine and Food
Festival. Last December I caught a convenient
Hawaiian Air flight out of Oakland and attended
the Wailea’s first festival, a two-day event
showcasing restaurants within the 15,000-acre
resort area as well as vintners from around
the country. Compared to the four-day Oahu
event, where some 2,600 people explored farms
around the island, learned about Hawaiian
cooking and sipped wine into the wee hours,
Wailea’s festival had a more intimate feel.
