It’s been three weeks since the conclusion of the 2014 Hawaii Food & Wine Festival and its finale, It’s A Food World After All. And that’s about how long it took me to recover from it all. At the festival’s final signature event, sixteen master chefs took Hawaii residents on a culinary journey, with the stunning Ko Olina beach and a gorgeous full moon as it’s backdrop.
Hawaii Regional Cuisine is a relatively new concept that was coined in 1991 by twelve fledgling island chefs, including notables such as Sam Choy, Philippe Padovani, Roy Yamaguchi, George Mavrothalassitis, Peter Merriman, and of course, Alan Wong. The idea was to develop a style of cooking that borrowed from the various local culinary influences and ethnic flavors found in Hawaii.