“I Hawaiʻi nō no nā Hawaiʻi i ka ʻāina. We are who we are because of where we are. We are who we are because we associate and we grow from this land.” – Neil Hannahs
Iron Chef Masaharu Morimoto, Top Chef’s Judge Hubert Keller, and Ming Tsai, host of his own cooking show, Simply Ming are among the seventy-five internationally acclaimed master chefs, sommeliers, mixologists and winemakers who will attend the Third Annual Hawaiʻi Food and Wine Festival on the first week of September.
“This is what we call “we” and this is getting everybody to buy in for a larger cause and for a greater cause and this is for the people of Hawaiʻi and this is for our community,” says Chef Roy Yamaguchi, Owner of Roy’s and Co-Founder of the Hawaiʻi Food and Wine Festival.
And so the community themselves will get involved once again as proud sponsor, Kamehameha Schools hosts another daytime event with their partners at Papahana Kuaola and Paepae o Heʻeia to showcase their efforts in sustainability, culture and education as beneficiaries of this festival’s success.
“This year we’re calling the event “Fish and Poi: At The Loʻi” hmmm. that sounds familiar, doesn’t it? That sounds like an ʻahupuaʻa. That sounds like something that extends from mauka to makai. And indeed in the ʻahupuaʻa of Heʻeia,” says Neil Hannahs who is Director of Strategic Integration for the Land Assets Division at Kamehameha Schools. “But no it doesn’t stop there, we’re ʻohana here at Kamehameha and we have other producers in other locales. And we’re really pleased at it- at this event we will be presenting food from a lot of different places that are produced on Kamehameha land.”
So these real-time chefs will infuse their unique culinary personalities with local produce from all over the islands to really create a taste of what Hawaiʻi has to offer.
“We wanted the people that really take care of the land to really showcase you know, what’s in their heart and how it’s prepared,” says Chef Roy. “So you’ll be able to taste the love that people really put in.”
This privilege of tasting and enjoying the food comes with a kuleana. So participants will be able to take part in the full process from cleaning the loʻi and fishpond to food preparation with those who live this experience.
“I Hawaiʻi nō no nā Hawaiʻi i ka ʻāina. We are who we are because of where we are. We are who we are because we associate and we grow from this land,” says Neil. “And so what better way to nourish yourself and grow with the majesty of all this food than by being on the land that produced it.”
So come on down and show your support! For more information and to purchase your tickets for “Fish and Poi: Lunch at the Loʻi” today, visit hawaiifoodandwinefestival.com.