The Hawai‘i Food & Wine Festival
Reception at 5:30pm | General Entry & Dinner at 6:00pm
Friday 05:30 pm
When it comes to food, Hawai‘i Island is more than passionate. We’re practically obsessed. And for that reason, Waikoloa Beach Resort serves up a flavor-full plate—with dozens of dining options from the white tablecloth-candlelight class, to informal tastes of Asia, the Mediterranean, Latin America and laid-back, local-style.
Food is our foundation. And our friend. So it’s only natural for Waikoloa Beach Resort to warmly welcome and embrace the 2014 Hawai‘i Food & Wine Festival. We’re proud to serve as the kick-off event for the Festival’s unforgettable series of food and wine experiences, with a gala opening dinner on Friday, August 29.
Reflecting our love of great cuisine and the environment that nourishes it, the six-course feast is named “Aloha ‘Āina, Aloha Kai—Love of the Land, Love of the Sea,” presented at Waikoloa Beach Marriott Resort & Spa in partnership with Hilton Waikoloa Village. Each participating chef will showcase their culinary talents using our enviable bounty of locally sourced produce, seafood, beef and poultry, and offer innovative dishes inspired by the diverse culinary and cultural traditions of Hawai‘i.
For such a stellar occasion, we’re so lucky to have two “all star” Executive Chefs—Jayson Kanekoa, of Waikoloa Beach Marriott Resort & Spa, and Charles Charbonneau, of Hilton Waikoloa Village—who will represent with excellence.
Born and raised on Hawai’i Island, Kanekoa is credited for his innovative creativity. His unique Chef Shuttle program is the ultimate farm-to-table experience in which Kanekoa personally accompanies guests to local farms and farmers markets in the morning, and caps the day off with a customized multi-course dinner under the stars. Executive Chef Charles Charbonneau, with over 30 years’ experience including education at the Culinary Institute of America and a longitme affiliation with the NFL’s Jacksonville Jaguars, was inspired to live and work in Hawai‘i by a passion for travel and hunger for the freshest food at its source.
Rubbing shoulders with the “who’s who” of internationally acclaimed master chefs, sommeliers, mixologists, and winemakers, Kanekoa and Charbonneau will join co-chairing Chefs Alan Wong and Roy Yamaguchi, along with Sheldon Simeon (MiGrant restaurant, Maui), Mark & Tedd Pomaski (Full Moon Café, Hilo), Marcel Vigneron (Modern Global Tasting, Inc., Los Angeles), Sherry Yard (Helms Bakery, Los Angeles) and Jenn Louis (Lincoln Restaurant, Portland).