Culinary masquerade four-chef menu and foie gras tribute to Ed Morita bring total to 10 dinners

HONOLULU (October 14, 2020)—Hawai‘i Food & Wine Festival (HFWF) announces to additional chef collaboration dinners to its 2020 schedule of events in support of agriculture, restaurant and hospitality industries that are struggling to survive amid the restrictions resulting from the COVID-19 pandemic.

These two events bring the total number of intimate dining experiences to ten, which will take place on O‘ahu from November 6–November 21, 2020, at Hawai‘i restaurants showcasing local and guest celebrity chef talent. Tickets are limited and sales will close several days prior to each event. The Festival will also host the annual 23rd Annual Roy’s Golf Classic on Maui on November 13, 2020.

Saturday, November 14, 2020
MW Restaurant
53 By The Sea welcomes Raphael Lunetta and MW Restaurant to create a collaborative menu that will have you surprised by what’s on your plate. Play a game of smoke and mirrors, as chef Lunetta teams up with Michelle Karr-Ueoka, Wade Ueoka and Lance Kosaka, corporate executive chef of 53 By The Sea. These chef artists are dedicated to reveal culinary magic to keep you guessing throughout the evening. Come in your costumes or your best masque for an evening of mystery and surprise during this four-course menu served with wicked wines. 

Duck, Duck, Goose and Amor: A Tribute to Ed Morita
Sunday, November 15, 2020
La Vie
Hawai‘i Food & Wine celebrates the life of Ed Morita, a chef and dear friend, with a tribute dinner and nod to foie gras. La Vie, which means “the life” in French, appropriately describes Ed, a pastry chef, author, photographer and culinary activist. Chef Michael Ginor of Lola in New York, along with Shaymus Alwyn, executive chef of La Vie, collaborate to present a refined, modern approach to French cuisine. With stunning views from La Vie’s open air dining room, guests will experience a thoughtfully-crafted menu to feature organic foie gras and Moulard duck from Hudson Valley Foie Gras in Ferndale, NY, which boasts the 1993 Gold Merit Award from Chefs in America, the 1996 Award for Excellence from The James Beard Foundation, and the 1998 Award of Excellence from the American Tasting Institute.

The theme for each dinner was created based upon the relationship(s) between local and guest celebrity chef talent, with a curated wine, beer or cocktail pairing menu option to perfectly complement the delectable dishes from the culinary masters.

“Hawai‘i Food & Wine Festival is more than just the events that we’ve hosted over the past nine years — we are wholly made of our ‘ohana of chefs, mixologists, winemakers, partners, volunteers, students and the community,” says HFWF Chief Executive Officer Denise Yamaguchi. “With HFWF20, it’s our turn to support those who call Hawai‘i home and celebrate the lives of friends that we’ve lost, including chefs Floyd Cardoz and Ed Morita.”

In keeping with its mission, the premier epicurean event in the Pacific will highlight Hawai‘i’s culinary excellence with a star-studded lineup over a three-weekend program. HFWF considered cancelling its events, but decided to proceed with exclusive dining experiences because the local restaurants, as well as our visitor industry and other small businesses, need the community’s support to survive now more than ever. Safety of our attendees and participants is our number one priority. Hawai‘i Food & Wine Festival is closely monitoring the COVID-19 situation and will abide by the most current restrictions and guidance provided by the local county and state governments to ensure proper screening and social distancing protocols.

To purchase tickets and view the complete schedule and chef lineup, visit Since its 2011 launch, HFWF has raised nearly $3 million for the State’s agricultural and culinary programs. Stay connected with the Hawai‘i Food & Wine Festival via or follow HFWF on Twitter/Instagram @HIFoodWineFest and Facebook at hawaiifoodandwinefestival. #HFWF20

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 nearly $3 million to support local beneficiaries committed to sustainability, agriculture, and cultural and educational programs in Hawai‘i.