One of this year’s hottest trends is the authentic cuisine of the amazing Hawaiian Islands. Chef Roy Yamaguchi of Roy’s fame will hosted three of the best chefs f the historically correct Hawaiian fare. With each new group of ethnically diverse settlers Hawaiian cuisine has morphed throughout its history. Chef Ravi Kapur of San Francisco’s adored Liholiho Yacht Club (read more about Chef Ravi Kapur of Liholiho Yacht Club here) and Chef Chris Yang of Aina, also in San Francisco joined Chef Mike Lofaro and Hawaiian Historian, Kainoa Horcajo from The Grand Wailea, Maui to cook up “Aloha Spirit” for the soul.
Chef Ravi Kapur and his lovely wife April enjoying the PBFW weekend festivities
Flashbacks to me arriving to Pebble Beach Food & Wine jumping for joy at the upcoming Aloha Historic Hawaii Lunch. I was also thrilled as I just had a lovely drive down from San Francisco to Carmel in this Lexus NX 300 F Sport. Wow, this is yet another incredible Lexus vehicle I’ve had the pleasure of borrowing for a weekend away.
Pre lunch behind the scenes watching Chef Jordan Keao and Chef Chris Yang of Aina San Francisco prep.
Chef’s Roy Yamaguchi and Ravi Kapur pre lunch fun!
Watching the team of Chef’s prepare the first course for guests. There was something incredible about seeing this extraordinary group of chefs working together on this line creating our delicious meal. See more of what we enjoyed below!
Kiawe Smoked Duck, Paiai Duck Confit Manapua, Fried Duck Egg Puree, Noni Jus from Chef Chris Yang & Jordan Keao of Aina San Francisco. This dish was incredible, so flavorful with such incredible texture.
The incredible Kosta Browne 2016 Sta. Rita Hills Pinot Noir served during lunch. This was amazing as Kosta Browne is one of my favorite California Wineries so what a treat enjoying this with the delicious Hawaiian cuisine. And it get’s even better….
Kosta Browne Winemaker Nico Cueva. I met Nico years ago when I first visited Kosta Browne for a behind the scenes Winery tour. Read more about Kosta Browne and see their winery here.
‘Olena Rubbed Imperial Shortrib, Oxtail Stew, Bone Marrow Potato, Snow Pea & Crispy Tripe Salad from Chef Ravi Kapur of Liholoiho Yacht Club. This was another incredible dish I loved. It was incredible with the Kosta Browne 2016 Sta. Rita Hills Pinot Noir.
Chef Ravi Kapur sharing more details about his course (shown above).
Creamy Haupia, Macadamia Shortbread and Tropical Fruits by Chef Roy Ya,aguchi of Roy’s Eating House
What do you think?