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SECOND ANNUAL CONNOISSEUR’S CULINARY JOURNEY AND HFWF17 LAUNCH

Presented by The Kahala Hotel & Resort and Kamehameha Schools
May 29 – June 2, 2017

An exclusive five-day culinary and cultural experience hosted by Hawaii’s culinary masters.

The Culinary Journey is limited to five couples only (10 guests total) featuring once-in-a-lifetime culinary, cultural, and farm tour experiences. Priced at $6,995 plus tax per couple, the journey includes a five-night stay in an ocean view room at the reigning luxury resort, The Kahala Hotel & Resort, daily tours, ground transportation and airfare to Kauai, and most daily meals. Extraordinary culinary experiences will be hosted by four of Hawaii’s most celebrated chefs, Wayne Hirabayashi, Mark “Gooch” Noguchi, Lee Anne Wong, and Roy Yamaguchi.

Local land package (without five-night stay at The Kahala) now available.


Purchase Culinary Journey Package

  • Extraordinary culinary experiences with four of Hawaii’s most celebrated chefs, Wayne Hirabayashi, Mark “Gooch” Noguchi, Lee Anne Wong, and Roy Yamaguchi.
  • Featuring once-in-a-lifetime culinary, cultural, and farm tour experiences.
  • Exclusive event, limited to five couples.
  • Check-in: May 29, check-out: June 3
  • $6,995 plus tax per couple. Price is inclusive of ground transportation, hotel accommodations, airfare to Kauai and most daily meals.
 

SOLD OUT



Purchase Culinary Journey Local Land Package

  • Extraordinary culinary experiences with four of Hawaii’s most celebrated chefs, Wayne Hirabayashi, Mark “Gooch” Noguchi, Lee Anne Wong, and Roy Yamaguchi.
  • Featuring once-in-a-lifetime culinary, cultural, and farm tour experiences.
  • Exclusive event, limited to five couples.
  • $1,500 plus tax per person. Price is inclusive of ground transportation, airfare to Kauai, and most daily meals.
 

SOLD OUT


Upgrade to Suite Package

Additional room nights and/or upgrade to a suite available at special rates.

 

SOLD OUT


Attend Cuisines of the Sea

Attend HFWF17 Launch, Cuisines of the Sea on Friday, June 2 from 6:00pm to 9:00pm.


 


Itinerary and Schedule


E komo mai – Welcome to Honolulu!

You will arrive at the host property, The Kahala Hotel & Resort, a legendary hideaway resort in Honolulu's plush Kahala district. A favorite among presidents, international royalty, and celebrities, The Kahala Hotel & Resort is revered among locals and visitors alike as one of Hawaii’s reigning luxury resort hotels in Honolulu.

Hosted by The Kahala Hotel & Resort, you will be treated to a special reception and greeted by chef hosts, Wayne Hirabayashi, Mark "Gooch" Noguchi, Lee Anne Wong, and Roy Yamaguchi. At the Welcome Reception, you will have an opportunity to meet others, go over the week’s itinerary and sip champagne and cocktails with your hosts for the week.

 

 


Starting from the East in Kahala, the journey begins with Chef Mark “Gooch” Noguchi hosting the first outing to Waianae on the other side of the island, Oahu’s Leeward Coast. Home to some of Oahu’s most magnificent and stunning beaches, Waianae also represents a place of cultural and historic significance to the people of Hawaiian descent. Waianae is an ahupuaa (land division that stretches from mountain to sea) that was given the name Waianae for the plentiful mullet that could be found in the surrounding ocean. Mullet, during ancient times, was only for royalty.

Highlights

  • Tour Hoa Aina O Makaha and The Farm with Father Gigi and learn how students learn through their love and stewardship of the land.
  • Enjoy and taste what is grown on The Farm and what is served and prepared for students as part of the program.
  • Experience the spirit of exploration as told by wayfinders.
  • Enjoy a culinary voyage featuring the foods that ancient and modern navigators prepared on their voyages.
  • Sail the Waianae Coast and take in the breath-taking views of the Waianae Mountain Range from the ocean.
  • Enjoy a free afternoon and evening or opt to enjoy dinner at Hoku’s at The Kahala Hotel & Resort.

 

CLICK HERE TO READ MORE INFORMATION

 

Our visit in Waianae starts at Hoa Aina O Makaha, a nonprofit educational program dedicated to creating peaceful communities in harmony with nature through the eyes, hands and hearts of the children. Founded in 1979 by Father Gigi Cocquio and the Catholic Diocese of Honolulu, who owned the land, the place was named “the land shared in friendship in Makaha.” One of the major programs, Father Gigi started as part of Hoa Aina O Makaha is The Farm. It is well known in the community as an educational resource center for the children of the community. The Farm sits adjacent to Makaha Elementary where school children from every grade level farm a garden as part of their education and curriculum. What’s grown in the garden is harvested and given to the children to take home. Beyond, Makaha Elementary, The Farm and Learning Center, are visited by 4,000 Oahu students annually. The Farm is a place where children come to discover their Hawaiian heritage and culture, and experience love for the land, love for each other, and love for the world. On this special part of our journey, you will meet Father Gigi, tour The Farm, and see first hand how stewardship and love of the land creates educational and transformative experiences for some of our most vulnerable children.

Our next stop takes us to the shores of Waianae where we will meet E Ala, the Voyaging Canoe, which has been restored as an educational resource for the community. E Ala is currently in dry dock where it sits in a traditional canoe hale or halau where it is used to teach students from the Waianae school district. E Ala is a waa kaulua, a double-hulled voyaging canoe, with a crab-claw sail and decking that sits on a 12-foot beam. Inspired by vessels like the Hōkūleʻa, it is one of a few canoe kaulua of its kind that was crafted in modern times. The caretakers of E Ala, Waianae Hawaiian Civic Club, along with the Waianae High School culinary students, will lead us on a once-in-a-lifetime culinary voyage. First, we will board Na Kama Kai, another special canoe, where navigators will share their manao or knowledge about the importance of voyaging to the native people, and about how Hawaiians used the elements of the sky and ocean to navigate their way from far away lands. Later, we will taste the foods voyagers prepared to sustain themselves on their journey.

About Chef Mark "Gooch" Noguchi - Born and raised in Hawaii, Chef Mark is a graduate of the Kapiolani Community College Culinary Arts Program and spent time training at The Greenbrier. In addition to his interests in culinary, Chef Mark also accomplished hula dancer who studied and trained under one of the most respected kumu, Kekuhi Kanahele. As a dancer for Halau o Kekuhi (from Hilo), he gained strong love and appreciation for the Hawaiian culture. It was during this time as haumana (student) that he really learned about his home, Hawaii, and the traditions and culture that he now embraces in his cooking. Chef Mark will lead this journey and maybe, if we’re lucky, entertain us with a song and dance or two.

 


Spend the early morning sleeping in and then join Chefs Wayne Hirabayashi and Lee Anne Wong for a poke brunch. Sip mimosas and watch Chef Lee Anne Wong create two different poke dishes. Guests will also have the opportunity to create their own poke after the demonstration and will also be treated to a brunch created by Chef Wayne Hirabayashi of The Kahala Hotel & Resort.

Highlights

  • Poke demonstration by Chef Lee Anne Wong
  • Experience making your own poke
  • Enjoy a brunch created by Chef Wayne Hirabayashi of The Kahala Hotel & Resort
  • Free afternoon
  • Dinner on your own

CLICK HERE TO READ MORE INFORMATION

 

About Chef Lee Anne Wong – Chef Lee Anne’s love for Hawaii made Hawaii her home when she opened Koko Head Café in Kaimuki in 2013. Born and raised in New York, Chef Lee Anne is a second generation Chinese American whose passion for cuisine ignited when she started to cook for friends during her time studying fashion. She has worked for a number of chefs, including Marcus Samuelson and Jean Georges Vongrichten, and staged at a number of restaurants including The French Laundry, Charlie Trotter’s of Chicago, Nobu, The Four Seasons, Trio, Casa Oaxaca in Mexico, and Cap Jaluca in the British Virgin Islands. She has broad appeal and has appeared as talent on many food shows including Top Chef, Top Chef Masters, No Reservations, PBS’ Chef Story, and Rocco’s Dinner Party.

About Chef Wayne Hirabayashi - Chef Wayne is responsible for all the culinary operations of The Kahala Hotel & Resort which includes its award-winning restaurants, Hoku’s, Plumeria Beach House, Seaside Grill, and The Veranda, as well as all the banquet and catering programs, and the hotel’s in-room 24-hour food and beverage dining service. During his tenure as Executive Chef, The Kahala’s restaurants have been recognized repeatedly for excellence by local magazines and publications, as well as national and international travel and culinary organizations. As culinary master, Chef Wayne is constantly creating and experimenting with the latest food trends and exploring ways to elevate his craft. Gourmet menus for specialty events such as Hoku’s Chef’s Table Grand Experience feature nouvelle cuisine showcasing Hawaii’s own homegrown produce and food resources. He works closely with local food purveyors and farmers to utilize local foods and ingredients wherever possible in The Kahala’s restaurants. He encourages and embraces sustainable food practices at the hotel through a myriad of programs, from herb gardens on property to providing food waste to local pig farmers.

 


Captain James Cook discovered the Hawaiian islands in 1778 when he landed on Kauai’s shores at Waimea Bay. Nicknamed “the Garden Isle,” for its emerald valleys, sharp mountainous terrain, and lush, green, tropical vegetation, Kauai is the oldest and northernmost island in the Hawaiian chain. Chef Roy Yamaguchi will host this culinary journey to Kauai’s North Shore with a once-in-a-lifetime visit to 100+ year old taro family farm operation and to a restoration of an ahupuaa, Waipa, which has become a Native Hawaiian learning community center.

Highlights

  • Experience a 30-year community tradition of pounding poi with kupuna and families of Waipa.
  • Enjoy lunch prepared by the Waipa community.
  • Tour a wetland taro farm and visit the last standing rice mill in Hawaii.
  • Special dinner prepared by Chef Roy Yamaguchi at a surprise location.

CLICK HERE TO READ MORE INFORMATION

The ahupuaa of Waipa will be the first stop where we will experience first-hand the respect, love, and care Native Hawaiians have for the aina and the traditions which have fed them for hundreds of years. We come to Waipa Foundation on Thursday which is Poi Day for the community. Poi Day was started 30 years ago by the Hawaiian families along Kauai’s North Shore to keep poi available and affordable. Today, Waipa Foundation produces approximately 1,200 pounds of poi each week for kupuna (grandparents/elderly) and families throughout the island. In the spirit of laulima (many hands working together,) we will join locals making poi and connecting with the land. We will also join the community for a special lunch made by the many families who live in the area.

Next, we will take a visit to the historic Haraguchi Rice Mill and Taro Farm. Six generations have worked to preserve a family taro operation in beautiful Hanalei Valley. Before taro, the Haraguchi family produced rice which ceased when Kauai’s rice industry collapsed in 1960. Today, the Haraguchi’s main production crop is taro where they produce a host of value-added products such as taro burgers, taro smoothies, taro mochi cakes, and taro hummus. We will see first-hand how wetland taro is farmed and then tour a rice mill museum which has been preserved as a tribute to the many families who lived, worked, and farmed in Hanalei.

Our final destination will be a special dinner prepared by Chef Roy Yamaguchi at a surprise location on the South Shore of Kauai.

About Chef Roy Yamaguchi – Chef Roy is the owner and founder of 32 Roy’s Restaurants, including 20 in the United States, one in Guam and one in Okinawa. He is revered as the innovator of Hawaiian Fusion Cuisine and was the first chef from Hawaii who was honored with the James Beard Award for "Best Chef: Pacific Northwest." Yamaguchi received his formal training and culinary arts education from Culinary Institute of America in New York. Chef Roy spends most of his time with his children and dog when he is outside of the kitchen.

 


Our journey concludes with the launch of the 2017 Hawaii Food & Wine Festival featuring ten chefs featuring an array of seafood, wine, cocktails and beer on the white sandy beach fronting the Kahala. As our VIP guests, you will join us as we announce our HFWF17 fall line-up under the Kahala moon with a fireworks finale as tickets go on sale.

Highlights

  • Hosted champagne served from 5:00 p.m. – 6:00 p.m.
  • Taste an array of indulgent seafood dishes (and a few surf and turf) created by 10 of Hawaii’s hottest chefs on the white sandy beach fronting the Kahala.
  • Dine and relax as the Kahala moon and stars come to life with a mesmerizing fireworks finale.

To attend this event independently, please purchase tickets below:

 
 

To read the full version, click here to download PDF.