An evening of sustainable cuisine
Jan
8
Eating the cuisine of and being in the presence of a founder of Hawaii Regional Cuisine (Roy Yamaguchi) may be a memorable experience. But try multiplying that by two (add Alan Wong) and welcoming a recently arrived, internationally renowned chef (Vikram Garg). Have your taste buds recovered yet? Because your flatware doesn’t stop there. How about the state’s first master sommelier (Chuck Furuya), president of the Hawaii Farm Bureau (Dean Okimoto) and the vinter and proprietor of Napa Valley’s HALL wines (Kathryn Hall)? The star line-up of the food and beverage industry will provide you with not only an evening of amazing food and drink, but also with a sustainable principle guiding your consumption choices. And, as if the night couldn’t get any better, the event will be at the beautiful Halekulani Hotel and proceeds from the night will benefit the Culinary Institute of the Pacific at Diamond Head. Here’s to a new year of eating and living well–for you, the planet and future generations. –Margot Seeto
Halekulani Ballroom, 2199 Kalia Rd., Fri 1/8, (6:30–9:30pm), $150 per person, [halekulani.com], 931-5009
