- Ryan Brannigan, Manta at the Mauna Kea Beach Hotel, Autograph Collection – Waimea, HI
- Josiah Citrin, Citrin Hospitality – Santa Monica, CA
- Robert Del Grande, The Annie Café & Bar – Houston, TX
- Michael Ginor, Lola – Great Neck, NY
- Edward Lee, 610 Magnolia – Louisville, KY
- Jason Neroni, The Rose Venice – Venice, CA
- Mark Pomaski, Moon & Turtle – Hilo, HI
- Nancy Silverton, Mozza Restaurant Group – Los Angeles, CA
In partnership with Kū A Kanaka—a family-owned and operated nonprofit organization committed to the revitalization of Hawaiian language, culture and traditions—Pele & Poli‘ahu attendees will also have the opportunity to visit a five-acre taro patch and outdoor laboratory to work the land while learning more about regenerative kalo cultivation and Hawaiian agriculture in Waipiʻo Valley. The Island of Hawai‘i will see a second tribute to Hawaiian tradition with the revival of the legendary Cuisines of the Sun®event. Paying homage to its predecessor, a culinary series of the same name that ran from 1991 to 2001, this year’s dinner returns to its inaugural location at CanoeHouse, the premiere restaurant at Mauna Lani, Auberge Resorts Collection reimagined by Executive Chef Matt Raso. Alan Wong, HFWF co-chair and one of the original Cuisines of the Sun chefs, is joined by celebrated local and visiting culinary masters to craft an eclectic five-course affair that celebrates Hawai‘i’s past, present and future. The event takes guests on a gastronomic journey around the Equator with dishes and beverages inspired by warm, sunny climates. “We are incredibly proud to host Cuisines of the Sun® at the original location where it all began,” said Sanjiv Hulugalle, Regional Vice President and General Manager at Mauna Lani, Auberge Resorts Collection. “It truly signifies the past and present coming together to have such notable chefs gather at CanoeHouse and share in the culture, traditions and spirit of Hawai‘i with our guests and local community.” Featured Chefs, Cuisines of the Sun®
- Celestino Drago, Drago Centro – Los Angeles, CA
- Raphael Lunetta, Lunetta – Santa Monica, CA
- Matt Raso, CanoeHouse at Mauna Lani, Auberge Resorts Collection – Kamuela, HI
- Alan Wong, Hawai‘i Food & Wine Festival – Honolulu, HI
Prior to the Cuisines of the Sun® event, attendees are invited to join chef talent at Hui Mālama i ke Ala ʻŪlili, a community-based organization committed to cultivating place-based ancestral knowledge, healthy food- and eco- systems and a strong ‘ohana (family). Volunteers will have the opportunity to hear the traditional stories of Hāmākua, the northeast region of the Island of Hawai‘i, while getting in touch with the land through the removal of invasive growths and planting of native species and food crops. “We’re excited to kick off the 2021 Festival on the Island of Hawai‘i with these two events,” said chef Roy Yamaguchi, co-founder and co-chair of the Hawai‘i Food & Wine Festival. “They honor the traditional stories of Hawai‘i and offer guests a true taste of local heritage. Together with the volunteer work our chefs and attendees will be performing, it’s a great opportunity to develop a deeper appreciation for our cultural and culinary traditions.” “It is an honor to bring back Cuisines of the Sun® this year. This event series helped to establish Hawai‘i as a sought-after culinary destination. It is also a large part of the inspiration behind the Hawai‘i Food & Wine Festival,” said chef Alan Wong. “I am excited to work alongside these talented chefs to share these traditions and Hawai‘i-grown products with our guests.” The Festival celebrates the bounty of locally caught, grown and raised ingredients by inviting local and national culinary talent to create dishes from a list of over 100 local products. New for 2021, participating talent and attendees will have the opportunity to volunteer with local nonprofits to learn more about the islands’ rich natural resources and give back to the land. These experiences directly tie to the dishes featured by our chefs, providing a true farm-to-table experience for attendees. Tickets to Pele & Poli‘ahu are $275 per person. Tickets to Cuisines of the Sun® are $350 per person. Ticket prices include all taxes and fees and are available for purchase at www.HFWF.me. First Hawaiian Bank Mastercard® cardholders receive Priority Access (early entry at 5:00 P.M.) tickets for the General Admission (entry at 6:00 P.M.) price to the Pele & Poli‘ahu event when they use their Mastercard® to purchase tickets. Stay connected with the Hawai‘i Food & Wine Festival via www.HFWF.me or follow HFWF on Twitter/Instagram @HIFoodWineFest and Facebook @HawaiiFoodandWineFestival for more information on upcoming events. Tickets for #HFWF21 are available now. ABOUT HAWAI‘I FOOD & WINE FESTIVAL. The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific. The Festival features a roster of more than 150 internationally renowned master chefs, culinary personalities, sommeliers, mixologists, and wine and spirit producers. Co-founded by two of Hawai‘i’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the Festival showcases culinary experiences, wine tastings, cultural engagement and exclusive dining opportunities with dishes highlighting the State’s bounty of fresh, local produce, seafood, beef, poultry and spices. Since 2011, the Festival has given over $3 million to support local beneficiaries committed to culinary and agricultural education, sustainability and cultural programs in Hawai‘i.
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