An event as big as the Hawai'i Food & Wine Festival goes through a lot of fish, but where did it all come from?
Here is a look at the United Fishing Agency auction at pier 38, where a lot of the ahi, mahimahi, opah and other fish was acquired for the chefs to use at this year's Hawai'i Food & Wine Festival.
Quietly tucked away at the base of the Ko'olau mountains in He'eia are the kalo patches of Papahana Kuaola.
An offshoot of native plant specialists Hui Kū Maoli Ola, Papahana Kuaola is a nonprofit organization with a focus on education and habitat restoration.
The ancient fishpond known as Paepae o He'eia sits on the shore of a native Hawaiian ahupua'a, an ancient land division that runs from the mountains to the sea.
By Catherine E. Toth, special to the Hawai’I Food & Wine Festival
Right behind The Tavern at Princeville on Kaua‘i’s North Shore is a 5,000-square-foot garden, robust with kale, arugula, carrots, papaya, tomatoes, eggplants and Hawaiian chili peppers — all of which are harvested by restaurant staff and used in the kitchen.
It was a big weekend for Makaha Mangoes, who hosted its fourth annual Mangoes at the Moana on Saturday at the Moana Surfrider in Waikiki.
While enjoying all that the mango has to offer, I shot this video of Mark Suiso of Makaha Mangoes talking to Dan Cooke about the characteristics of his favorite mangoes.
Anyone passing by Chef Mavro's last Friday would have been in for quite a surprise. The ladies from Naked Cow Dairy were there in the parking lot with their cow, Pickles, to help promote their new line of cheeses.
