HFWF chefs, winemakers and mixologists lead Cook & Drink Along with #HFWF presented by Armstrong Produce
HONOLULU, HI (August 26, 2020) – Hawaii Food & Wine Festival (HFWF) launches ticket sales today for a new virtual event series: Armstrong Produce Presents Cook & Drink Along with #HFWF.
Armstrong Produce Presents Cook & Drink Along with #HFWF will be a live, interactive cooking class with celebrity chef(s) preparing a recipe with at least one local Hawaii ingredient. Step-by-step, the chef will cook the dish, offering tips, as well as information about the local ingredients. The Cook & Drink Along will include a cocktail or wine pairing led by a winemaker, sommelier or mixologist. The class will end with a live Q&A. Attendees on O‘ahu can participate by purchasing special curated meal kit with the recipe ingredients available for pick up or delivery in advance.
The first event of the series will feature chef Roy Yamaguchi to teach viewers to make maki sushi rolls with his Yamaguchi Sushi® box, which included hamachi, ahi, ikura, king crab tobiko mix, fresh veggies and more. Sushi and Shochu with Chef Roy & Justin Park will guide attendees through the hands-on lesson in making sushi rolls via Zoom on Thursday, September 3, 2020 at 5:30 p.m. HST. Mixologist Justin Park will lead a tasting with iichiko Silhouette, Roy’s favorite Japanese spirit.
Attendees on Oahu can purchase tickets to include the Yamaguchi Sushi® box (two size options to feed one or feed two people) for pickup from three locations: Roy’s Hawaii Kai, Roy’s Ko Olina and Goen Dining + Bar. Limited delivery is available from Roy’s Hawaii Kai through Elite Delivery. There will be an additional option to include the iichiko Silhouette and cocktail mixer pairing at check out.
Outer island and mainland attendees can join the event by purchasing the virtual class ticket for $25, inclusive of tax and fees. A list of ingredients will be shared with these ticket holders to purchase ahead of time and participate in the sushi and shochu class.
Quantities are limited. Proceeds will benefit the Kokua Ag & Culinary Fund, which supports the agricultural, culinary and hospitality industries that have been affected by COVID-19 in Hawaiʻi
“With COVID-19, we considered cancelling the tenth annual Hawaii Food & Wine Festival this year, but, now more than ever, it’s important to support our chef and restaurant communities that are fighting for their survival.,” said Denise Yamaguchi, CEO of Hawaii Food & Wine Festival. “We were able to pivot to offer a virtual culinary experience for attendees, while still honoring our mission to give back to those in food and hospitality that are struggling in the pandemic.”
As a result of the COVID-19 pandemic, HFWF is producing a bi-weekly virtual event series in two different formats to precede the tentative fall HFWF20 event schedule. In additional to the three-event Cook & Drink Along with #HFWF series, there will be four Talk Story & Pau Hana with #HFWF events with a moderated panel discussion followed by local music entertainment. Both virtual events will include a cocktail, wine or beer pairing.
Tickets to Armstrong Produce Presents Cook & Drink Along with #HFWF: Sushi and Shochu with Chef Roy & Justin Park start at $60 with the sushi kit, inclusive of taxes and fees, available at www.HFWF.me.
Stay connected with the Hawaii Food & Wine Festival via www.HFWF.me or follow HFWF on Twitter/Instagram @HIFoodWineFest and Facebook at hawaiifoodandwinefestival for more information on upcoming events.
ABOUT HAWAII FOOD & WINE FESTIVAL
The Hawaii 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 Hawaii’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 nearly $3 million to support local beneficiaries committed to culinary and agricultural education, sustainability and cultural programs in Hawaii.