Hawai‘i Food & Wine Festival Announces New Publication - Hawaii Food & Wine Festival

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Hawai‘i Food & Wine Festival Announces New Publication

Hashi Magazine Explores the Intersection of Food and Culture

 

HONOLULU, HI (September 5, 2019)—Hawai‘i Food & Wine Festival (HFWF) announces the launch of a new bi-annual print publication: Hashi Magazine. Examining the connection between food and culture, Hashi leverages moments, stories and content sourced by the Hawai‘i Food & Wine Festival to share with readers.

 

Serving as the ‘Ultimate Guide to Hawai‘i Food & Wine Festival,’ the inaugural issue of Hashi reports unique stories of participating restaurants, talent and organizations. The publication dives deeper by spotlighting our islands’ culinary history and the LGTBQ Stonewall Riots, which will be commemorated at HFWF this year. The Fall 2019 issue, launched today, also includes the 2019 program for the festival with event details, talent lineup and Keiki in the Kitchen® section.

 

“Hashi is the Japanese word for chopsticks, but is also defined as a bridge,” said Denise Yamaguchi, CEO of Hawai‘i Food & Wine Festival. “In my nine years of running the Festival, we’ve experienced many intrinsic connections between food and culture through our interactions with chefs, farmers, winemakers, mixologists, partners, etc., who hail from different parts of the globe. Food is the common bond that unites us, and I feel that it’s our responsibility to share these stories with the world.”

 

The feature story recounts as cross-culture experience with internationally-recognized Chef Rick Bayless at Papahana Kuaola, where he prepared a 200-pound locally-raised pig with authentic Mexican marinade and cooked it in a traditional Hawaiian imu (or pit). The story is also told through video on an online platform, www.HashiLife.com, which also launched today.  The Hashi website will evolve over the next few months with postings of original content and video stories focusing on food and culture.

 

Helping to storytell accounts of the local community and beyond for this first issue include notable journalists and influential community members: Joe Bock, Tannya Joaquin, Chandra Lucariello, Catherine Toth Fox, Carly Tracy and more.

 

Now in its ninth year, the Hawai‘i Food & Wine Festival unites Hawai‘i’s leading talent with internationally renowned chefs. It’s the premier epicurean event in the Pacific where local and visiting chefs get to cook alongside each other, learn new skills, meet fellow chefs and connect over food.

 

Read more and discover #HashiLife at www.HashiLife.com.

 

Stay connected with the Hawai‘i 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 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 100 internationally renowned master chefs, culinary personalities, 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 will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry. Proceeds support local beneficiaries committed to sustainability and cultural and educational programs in Hawai‘i.