Philadelphia is known worldwide as a fabulous food city, and the Italian restaurants here live up to that reputation. When visiting, check out a few of these great Italian restaurants in Philadelphia that serve up a variety of delectable classic and modern favorites.

GIUSEPPE & SONS

Featuring a casual and bustling luncheonette on the main floor and a stylish restaurant downstairs, Giuseppe & Sons is one of the newer establishments to join the Italian dining scene. Developed by award-winning chef Michael Schulson and his wife, Nina Tinari, this destination creates an array of Italian classics with a modern flair. Both the main floor and rooms downstairs have full bars with a robust menu of craft cocktails. Note: If you’re simply craving something sweet, you can purchase fresh Italian pastries at the counter.

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A mosaic of row houses, double-parked cars, and busy corner stores, South Philly is also known for its vibrant food scene. Situated in the area south of Washington Avenue, this iconic neighborhood is home to a variety of great restaurants, ranging from casual and cozy to upscale and classic. Tip: South Philly is a crowded area with limited parking, so it’s always best to take public transportation when visiting any of these restaurants. Here are the top eight restaurants in South Philadelphia.

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Did someone say pizza? With such a huge Italian-American community in the city, it’s no surprise that the pizza in Philadelphia is always, well, sizzling. In fact, you can probably find some kind of pizzeria on just about every block here as well as the surrounding neighborhoods. What’s most exciting about Philly’s diverse pizza scene is that every restaurant makes their pies differently—round, square, Sicilian, Neapolitan, and more—with a variety of delicious toppings. Even though no pizza is made or tastes the same, they are all still delicious! These are some of the best spots to eat pizza in Philly.

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If you’re craving authentic Greek cuisine while in the city of Philadelphia, you’re in luck! There’s an array of great Greek restaurant options scattered throughout several centrally-located neighborhoods. Ranging from super-casual to upscale establishments, the city’s Greek eateries serve up delectable homemade classics such as moussaka, souvlaki, and grilled meats—as well as new, creative and contemporary specialties.

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A self-proclaimed “dreamer,” José Avillez is a Portuguese chef and restaurateur who has, in recent years, opened over ten unique establishments, earned two Michelin stars for his most renowned restaurant, Belcanto, and in the process, reinvigorated an entire neighborhood in the city of Lisbon.

Known widely throughout the culinary world for his contemporary Portuguese cuisine and restaurants with menus as creative as the distinctive and diverse décor, award-winning Avillez continues to surprise and delight his loyal food-loving enthusiasts.

His restaurants offer diverse culinary adventures, with a whimsical style, clever recipes and presentations that are a treat for the senses from beginning to end. In addition to the highly acclaimed Belcanto, a few of his other establishments include Bairro do Avillez, Mini Bar, Pizzeria Lisboa, Cantinho do Avillez.

A theme among a number of his restaurants is “expect the unexpected.” Several are home to a “secret” dining room, as well as a deft attention to fascinating detail.

For example, his Rei Da China is a tiny, fast casual Asian-inspired eatery that once inside, reveals a passageway to another (completely different) stylish and elegant restaurant, Casa dos Prazeres. It’s an establishment he created in partnership with chef Estanis Carenzo.

Chef Avillez explained, “I have a passion for cooking. Regardless of the style, I always bet on quality and my goal is to offer truly pleasurable moments to people. If I had to name the restaurant style that truly defines me as a chef, I would definitely choose Belcanto. At Belcanto, I offer a contemporary Portuguese haute cuisine. This is the style that truly expresses the course of my creativity and reflects my evolution.”

Interior of Bairro do Avillez — Photo courtesy of Jose Avillez

With an abundance of energy and creativity, Avillez takes pride in his Portuguese roots. He said, “Portugal is an amazing country. It’s small but very diverse in terms of landscapes and geography, from the north, to the south, to the beautiful Madeira and Azores islands…We have a great cuisine, great products, amazing wines, and we Portuguese are one of the most genuine and welcoming people I ever met. It’s very rare to find this combination.”

He added, “My culinary philosophy is: flavor comes first and technique serves the product. At my restaurants, we always bet on quality in terms of ingredients and service.”

For traveling food-lovers who wish to experience his Lisbon restaurants, he recommends starting their culinary journey at the landmark Belcanto, which recently moved to a larger location nearby.

Belcanto interior — Photo courtesy of Jose Avillez

He suggests, “For someone who comes to Lisbon for the first time, I would recommend the ‘Evolution Menu’ at Belcanto because I think it offers a very interesting and unique approach to Portuguese contemporary cuisine. I often say that even tradition evolves.

“When we talk about contemporary cuisine, and when we talk about creative cuisine, we are actually going through a constant process of evolution. We fearlessly recreate, reinvent and revisit traditions and recipes because we believe we can always do better, or, at the very least, walk uncharted paths. The evolutionary process of a dish represents all of our evolutionary and creative process and paths.”

For a chef with a multitude of award-winning restaurants serving life-altering dishes, it can’t be easy to choose your favorites. Avillez reveals that he’s partial to a few, such as the “Dip in the Sea,” a sea bass dish served at Belcanto featuring a variety of seaweed and shellfish arranged in a fantastic nautical-inspired presentation.

Seafood specialty — Photo courtesy of Jose Avillez

He said, “The flavor is amazing. I grew up in Cascais (a Portuguese beach town) surrounded by pinewoods and the sea, so this dish evokes childhood memories in me…It defines me.”

He also enjoys “Brás style” cod, a flaked cod sautéed with onion, shoestring fried potatoes, eggs, minced parsley and olives that’s served at Café Lisboa. “I really like this dish because it comforts me, it takes me back to my childhood. I perfected the recipe over the years.”

For dessert, Avillez adores the classic Portuguese pastry, pastel de nata, which is on the menu at Bairro do Avillez. “Pastel de Nata is a thin base of puff pastry filled with cream and eggs. I prefer light cream puffs, with a very crisp dough and a not-too-sweet cream, served warm with a dash of cinnamon powder on top. I like custard tarts so much that I created my own recipe for pastéis de nata.”

Pastel de nata — Photo courtesy of Jose Avillez

In addition to building his restaurant empire, Avillez has authored cookbooks, hosted radio shows and has been featured on several television cooking programs. Most notably, he appeared on “Anthony Bourdain: No Reservations” in 2012.

Avillez shows no sign of slowing down. In fact, he is continuing to partner with international chefs and develop Asian restaurants in an effort to rediscover and rekindle the gastronomic connection between Portugal and Asia. He continues to be inspired by today’s multicultural aspects of Lisbon and plans to continue to offer an authentic, sensory-focused cuisine.

He says,”We are striving to contribute to boost the international notoriety of the Portuguese market by inviting chefs from abroad to bring their cuisines to Lisbon: Diego Muñoz with whom we opened Cantina Peruana, Roberto Ruiz with whom we opened the Mexican restaurant Barra Cascabel, and Estanis Carenzo, with whom we recently opened two Asian restaurants, Rei da China and Casa dos Prazeres.”

Currently, chef Avillez and his team are busy with their next projects, and although they are not revealing much at the moment, it’s only a matter of time before the next restaurant is revealed…sure to offer plenty of culinary specialties and elements of surprise.

The post Meet Chef Jose Avillez, The Culinary King Of Portugal appeared first on Marla Cimini.

Often considered synonymous with the city of Philadelphia, the classic cheesesteak sandwich is bursting with delectable flavors and textures. Adored by food-lovers, this iconic regional specialty is decidedly unique and incredibly delicious, featuring grilled, finely chopped, rib-eye beef combined with fried onions and topped with melted cheese (Cheese Whiz, American and provolone are the most popular). At some shops, a variety of other accoutrements are available as well, such as hot peppers, tomatoes or sautéed mushrooms. The fresh bread, of course, is as important as its contents: these hearty steak sandwiches are traditionally served on a long roll, cut in two halves. Read on for the best places to buy a cheesesteak in Philly (and one in Jersey).

HOW TO ORDER 

This distinctive sandwich is also known for its accompanying stringent ordering process, which is considered critical in most of the legendary sandwich shops around town. Philadelphians start by requesting a specific type of cheese and then specifying if they wish to have onions – or not. So, for a steak sandwich, it’s simple: “wiz wit” means with Cheese Whiz and onions; “wiz without” means no onions. After that, you can ask for any additional toppings. Any variation in this process slows down the line, so it’s wise to know exactly what you want before you reach the counter.

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Philadelphia’s food scene is vibrant, creative, and filled with surprises, with the city’s restaurants offering great brunch fare that keep foodies returning over and over. From traditional favorites to mouth-watering, inventive dishes, you’ll be sure to find a memorable late-morning meal in the City of Brotherly Love. And don’t worry if you indulge a bit too much—Philly is a great walking city, so it’s easy to burn off those calories after your scrumptious brunch.

PARC

The French bistro vibe draws avid fans to this sophisticated park-side restaurant destination. It’s always lively at brunch, and patrons range from business movers and shakers to international tourists with their children. A few delicious favorites include the eggs Benedict, avocado toast, salade Lyonnaise, and fresh pastries. Be sure to make a reservation and arrive early for an outdoor table. Scoring a table on the street, with its beautiful views of Rittenhouse Square, is considered prime real estate here.

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Taking the reins at a newly-reinvented restaurant was another great adventure in the life of chef Isabelle “Bella” Toland, who loves blending flavors and creating imaginative dishes. In early 2019, she took on the role as Executive Chef at the Banyan Tree restaurant, a stunning destination located in the luxurious Ritz-Carlton, Kapalua on Maui.

Here, she combines cultures and inspiring ingredients, serving beautifully-presented specialties in this open-air restaurant that overlooks the Pacific Ocean on the Hawaiian island’s northwestern shore.

Just months ago, while in the midst of a complete refurbishment from top to bottom, including most of the design and décor, Toland joined this legendary eatery with enthusiasm. And she began to work with the team to redesign the menu to match the ambiance of this restaurant with exceptional ocean and beach views.

This visually impressive indoor-outdoor, casual-yet-refined restaurant features seating for over 100 guests, a lanai, fire pits and poolside dining. In addition, the full bar serves up craft cocktails and features an extensive wine list.

Exterior of Banyan Tree — Photo courtesy of Ritz-Carlton, Kapalua

Toland’s career has been on an upswing from the start. Although she’s in her early 30s, she’s had a great deal of experience working in a number of locations across the United States.

After graduating from the CIA (Culinary Institute of America) in Hyde Park, New York in 2007, she honed her culinary skills at several noteworthy establishments, including the Wolfgang Puck Fine Dining Group (in Las Vegas, Los Angeles and Maui). She was also the executive chef at Travaasa, a luxury resort in the town of Hana on Maui, until last year.

She explained, “It’s significant to be chosen as chef of the newly-redesigned Banyan Tree because we’re changing everyone’s perception of what a restaurant should be, and creating an experience that can change and be molded into anything. We have plans to really dig deeper and allow ourselves to create and play with ingredients.”

Palabok at Banyan Tree — Photo courtesy of Ritz-Carlton, Kapalua

At Banyan Tree, she spent the first few months tirelessly developing the menu, making dishes again and again for testing. She revealed, “At first, we came up with a menu that was double the size it is now and then we worked as a team to narrow it down to the favorites.”

The result? The new menu at Banyan Tree showcases the flavors of Hawaii, as well as other cultures found on the islands, such as Japanese and Filipino. Some of these creations are unique twists on dishes that chef Toland enjoyed while growing up.

Although she’s lived in Hawaii for over ten years, she was born in Bordeaux, France and raised in Manila in the Philippines, which influenced her French-Filipino cooking style. As a teen, she spent a great deal of time on the Big Island of Hawaii, as her father settled there.

Ceviche — Photo courtesy of Ritz-Carlton, Kapalua

Toland believes in life balance and has a host of hobbies outside of the kitchen. As an avid diver and ocean-lover, she is drawn to adventure. In fact, she and her husband trekked to Mount Everest’s base camp a few years ago. So, when creating dishes for the new menu, she intended for the recipes to have a somewhat adventurous spirit.

She focused on including unfamiliar ingredients to encourage guests to try something new and different. A few of these include annatto seed, Palabok noodles (thick cornstarch noodles) and fermented black beans.

Although she uses as many local ingredients as possible and enjoys working with the island’s farmers, she was able to harness a few flavors that inspired her from Nepal, as she became fascinated by the nuanced spices that can transform the same dish.

She explained, “While in Nepal for over twenty days, we ate the same dish every day – and it tasted completely different and was so delicious. That’s because every family makes their curry differently – and every tea house makes their tea differently.”

Mahi-mahi — Photo courtesy of Ritz-Carlton, Kapalua

This philosophy is apparent in her chimichurri, in which she adds grilled herbs. “Most chimichurri dishes are made with parsley, onion, garlic and red wine vinegar,” she says. “Ours is slightly different and features green onions, tarragon, lemon, orange and some vinegar.”

The Banyan Tree menu showcases a wide array of options, including island-style ceviche, mahi-mahi and meat dishes as well.

A few of Toland’s personal Banyan Tree menu favorites include the braised octopus salad, accompanied by pounded taro root, carrots, radish and finger limes; tomato salad, made with house ricotta cheese from the local Surfing Goat Dairy, as well as avocado, papaya, Maui onion, basil and lemon; and the seafood pot (for two). This features spicy-coconut broth, with the fresh catch of the day, lobster, shrimp, Bihon noodles and fresh herbs.

Although she admits she’s a big fan of Filipino street food, she says that her cooking has evolved into a rustic style over the years. “I want our guests to really taste the vegetables that they eat. I want them to imagine where it’s from and how it ended up on the plate.”

Mai Tai cocktail at Banyan Tree — Photo courtesy of Ritz-Carlton, Kapalua

For dessert, her moist and chewy bibingka cake has quickly become a fan favorite. She also created a distinctive tea that was inspired by her Nepalese travels, made with ginger, turmeric, mint, honey and lemon.

When asked about her experiences as a woman in a male-dominated industry, she simply replied, “I’ve always had a hard time answering that question. As proud I am to be a woman, I’m just a chef. Today, it’s all about the equality. Women can hustle – and we can do anything.”

Not one to turn down a challenge, she’s always seeking to introduce guests to new flavors and tastes. She explained, “I’m most proud when I can create a dish that changes someone’s views on food. I am most motivated, for example, if you told me that you hate mushrooms. I will then create a dish that will make you love mushrooms. I believe that all food is great when prepared properly.

The post How Chef Bella Toland Is Making Culinary Waves On Maui appeared first on Marla Cimini.

As one of the fastest-growing cities in the United States, Denver’s vibrant culinary scene is evolving at an incredibly rapid rate. Restaurants, bars and breweries are popping up seemingly overnight, with imaginative recipes and chef-driven menus.

The food and beverage community here loves to experiment with favorites, as well as reinvent specialties, such as the spirits developed at the multi-award winning Mythology Distillery. Not to mention, the surprising creations by the legendary Molly’s Spirits, some of which were featured at the city’s annual craft brewery event, Collaboration Fest.

Chefs in this city also embrace change and are passionate about revitalizing menus. Logan Stephenson is the executive chef at Panzano restaurant, which is situated in the chic and centrally-located Kimpton Hotel Monaco. He took the reins earlier in 2019 and revitalized the menu to focus on the authentic flavors of Northern Italian cuisine.

Chef Stephenson in the kitchen — Photo courtesy of Kimpton Hotel Moncao

A few of his specialties include the grano arso orecchiette, a charcoal-colored pasta that receives its black hue from toasted grain flour imported from Puglia, Italy. It’s served with spicy Italian sausage, broccoli rabe, garlic, chili and pecorino.

Seafood lovers adore the polpo a la plancha, which is seared octopus with butter beans, braised greens and pancetta, drizzled with Calabrian chili vinaigrette and lemon balm. His ragu di agnello features Colorado-raised lamb ragu, wild mushrooms and pecorino.

Chef Stephenson enjoys dining out in Denver and experiencing a multitude of other restaurants and diverse cuisines within its many neighborhoods. These are a few of his favorites.

Chada Thai

Exterior of Chada Thai — Photo courtesy of Chada Thai

Chada Thai, one of the oldest Thai restaurants in the city, serves up a variety of traditional specialties in this friendly and warm neighborhood spot. Chef Stephenson’s go-to dish here is their handmade Thai dumplings, which are steamed and filled with ground pork, onions and bamboo shoots.

The chef-owner, Nuntana Watcharinpeecha (“Nita” for short) hand rolls the dumplings every evening. According to Logan, if you walk by at night and peek in, you can see Nita seated on a stool making the dumplings by hand.

In addition to the dumplings, a few other fan favorites include satay appetizers, fish cakes, Thai rice noodle soup and pad kee mao (drunken noodles).

He says, “This was the first restaurant I dined at after moving to Denver in January. It’s located within walking distance from my apartment, so it’s an easy and convenient option. I’m a huge fan of Asian cuisine, and was pleasantly surprised at the quality and authenticity of the menu.

“The chef and I have since become friends and she cooks with so much knowledge and passion that I return there numerous times a week for my staple meals. The only thing that exceeds the quality of food are the people who work there.”

Mercantile

Beef tartare at Mercantile — Photo courtesy of Eve Lloyd

Located in the newly-refurbished and bustling Union Station, award-winning chef Alex Seidel heads up this stylish, hip restaurant that serves creative comfort food throughout the day. Some of the creative menu items include roasted baby artichokes, polenta custard, squid ink bucatini and paella.

Chef Stephenson’s favorite dish is the Creekstone beef tartare, which is considered a unique version of a classic dish, made with tempura maitake mushrooms, crispy garlic, furikake crumble and bonito aioli.

Stephenson says, “The first time I went to Mercantile was for my birthday. My wife, Karen, knew how much I wanted to try it since we first moved to Denver, so she made a reservation to surprise me. We had over five courses – and each one was exceptional. It’s become my go-to spot when I have guests from out of town.”

He added, “I knew of this restaurant when I moved here and eagerly awaited the opportunity to try it. I have dined there numerous times since – and have had some of my best meals in Denver. The chef’s philosophy is so inspired, and both the food and service are at such a high level that I find myself walking back to my kitchen – instead of home – to work more diligently on raising my own standards.”

Born2Bake

Born2Bake’s pudding cake — Photo courtesy of Neil Gattas

This cozy bakery and coffee shop is located in Old Town Littleton, which is the historic downtown area of the city. Born2Bake features a number of freshly made breads, cakes, pastries, pies, tarts, brownies and more. A few best sellers include blueberry cream puffs, scones, almond croissant, toffee cake and macarons. But the menu is not limited to sweets; guests can enjoy homemade soups, crispy, oversized salads and delectable sandwiches.

Stephenson said, “I stumbled into this quaint bakery and coffee house by accident when my wife and I took shelter in it during a rainstorm (in April 2019). I have quite the sweet tooth and fell in love with their chocolate pudding and strawberry crepe cake. Even though this bakery is in Littleton, I always find reasons to take more trips to Old Town to get my pudding fix.”

Beast + Bottle

Lamb dish at Beast + Bottle — Photo courtesy of Casey Giltner

Owned by food-loving siblings Paul and Aileen Reilly, Beast + Bottle is a rustic American restaurant that focuses on locally-sourced cuisine, as well as craft cocktails and a unique yet approachable wine list.

Stephenson revealed, “I kept hearing a lot of great things about Beast + Bottle from fellow chefs. I decided to pop in on one of my days off, which happened to be on a Thursday. It turns out Thursdays are their weekly ricotta gnudi night, which is one of my absolute favorite dishes. Talk about serendipity.”

Some of Beast + Bottle’s specialties are black olive gnocchi, crab cake and sheepishly (made with lamb bacon, broccoli and black pepper). Stephenson raves about their consistency and quality, and usually orders the lamb pappardelle, which he says is tender and delicious. He also enjoys the delicate pasta, which he describes as “light, cooked perfectly and incredibly flavorful.”

He explains, “Chef Paul builds his entire menu around seasonality and sources his products locally from relationships he builds with farmers. Co-owner Aileen does an excellent job with the front of house staff. As a result, service is always top-notch. The intimate size of their restaurant allows the team to focus on providing a personal dining experience.”

Las Tortugas

This quick-service, small Mexican sandwich shop in Aurora (a Denver suburb) has become extremely popular and features a variety of homemade specialties. Stephenson advises that customers should be prepared to wait in line, especially during prime meal time.

Although there are several Las Tortugas locations in the area, Stephenson explained, “I happened to drive by this place randomly one afternoon and decided to pull over. The neighborhood itself is a complete melting pot of so many different cultures. You can find some of the city’s best Vietnamese, Thai, Mexican and Chinese food all tucked away in the southwest corner of Denver.”

So, what’s his favorite menu item here? He says, “The menu features sandwiches made with ham, breaded skirt steak and chicken breast – among others. My absolute favorite is the Cuatrera – it’s pork, chorizo and melted cheese torta – and all sandwiches come with flavorful toppings that tie the whole sandwich together.”

The post Where To Eat In Denver, According To Chef Logan Stephenson appeared first on Marla Cimini.

Travelers know that Hawaii is easy to love. With picturesque beaches, incredible scenery and nightly breathtaking sunsets, it’s a truly unforgettable destination. And since the the Hawaii Food and Wine Festival takes place every October, food lovers have another reason to visit this tropical paradise in the fall.

Now in its ninth year, the festival has grown considerably, attracting chefs, culinary professionals and attendees from across the globe. Over the years, it has evolved from a small event into a wildly popular three-island, month-long festival with a variety of events, taking place at an array of tropical locations, many featuring stunning ocean views and a big serving of aloha (it’s Hawaii, after all).

With so many chefs, breweries and wineries involved in the events, there’s an abundance of opportunities to taste some classic and innovative dishes from a number of inventive creators – from the islands and far beyond.

World-renowned chef Roy Yamaguchi is the co-chair of the Hawaii Food & Wine Festival. He explained, “Hawaii is special. What makes it even more special is that there’s a community here that wants to take care of the next generation so that we can continue to make Hawaii a better place. For 2019, we’ve drawn inspiration from our islands and other cuisines for new, exciting event themes such as the ‘Iberian Feast,’ which will feature flavors of Portugal and Spain that have heavily influenced Hawaii’s culinary heritage. And the ‘Crazy Rich Cocktails’ event will highlight mixology with expert chefs creating Asian flavors.”

This year’s events will showcase over 100 award-winning and highly-acclaimed chefs including Masaharu Morimoto, Elizabeth Faulkner, Susur Lee, Graham Elliot and many more.

Hawaii Food and Wine Festival at night — Photo courtesy of Hawaii Food and Wine Festival

Offering attendees opportunities to mix and mingle with chefs and other food enthusiasts from the islands and across the globe, the many noteworthy, clever and lively events scheduled for 2019 include ‘Wicked Cocktail, Wicked Plates’ which takes place at the Sheraton Maui. This “Wicked” (the musical) themed event shines a spotlight on over a dozen award-winning chefs, including David LeFevre, Chris Cosentino and Anita Lo.

In addition, the ‘Brews & BBQ’ event on Oahu features eight local breweries using local ingredients such as lilikoi and pineapple. At this event, five chefs, including Timon Balloo from Sugarcane in Miami and Dean Fearing, of Fearing’s Restaurant in Dallas, will share creative Southwestern specialties.

The wild and fun ‘EFFEN Vodka presents Drag Appetit’ takes place at Outrigger Waikiki Beach Resort’s Blue Note venue and features six chefs who are supporters of the LGBTQ community, in addition to Honolulu’s best drag performers. At the Pasta La Vista event (located at the Hyatt Regency Maui Resort and Spa), attendees will enjoy Italian cuisine served up by culinary masters including Michael Chiarello, Celestino Drago and Daisuke Hamamoto.

Food-loving attendees can choose to participate in one or more of the events and try a limitless amount of culinary delights. Guests have the opportunity to select early or special access at some of the larger festivities. Best of all, the chefs, winemakers, brew masters and mixologists are accessible and always up for a chat. Every event is different in theme, vibe and culinary offerings – and they range from intimate meals to massive food, wine and beer tastings with live music and plenty of delectable specialties.

Chefs at Hawaii Food and Wine Festival — Photo courtesy of Hawaii Food and Wine Festival

A number of local chefs from the island’s luxury resorts are participating in the events as well, such as Jennifer Evetushick from the Westin Maui Resort and Spa’s Oceanside restaurant, as well as Mike Lofaro, the executive chef at the Grand Wailea resort’s premier seafood restaurant, Humuhumunukunukuapua‘a.

On Oahu, Colin Hazama, executive chef of The Royal Hawaiian, is scheduled to be at the ‘Life’s a Beach’ oceanfront event at the Four Seasons resort in Ko Olina. And the finale dinner, Alexandre Trancher, La Mer’s chef de cuisine, will be one of the featured chefs at the ‘Saks Fifth Avenue presents Halekulani Culinary Masters Gala – Michelin Stars.’

Denise Yamaguchi, CEO of Hawaii Food and Wine Festival says, “In recent years, there has been an explosion in the chef/foodie scene, and we hope to continue to be a part of that story for Hawaii and the international culinary community. It’s allowed us to expand from a three-day festival with 30 chefs in Waikiki to more than 20 events with over 10,000 attendees and 120 chefs spanning three islands: Island of Hawaii, Maui and Oahu. As more people are getting excited about food, we have the responsibility to introduce them to new flavors, new ingredients and new talent each year.”

Chef Rachel Alvarado’s charred Hawaiian pineapple — Photo courtesy of Hawaii Food and Wine Festival

Denise also noted that there are many female chefs participating in this year’s events, and the festival organizers are committed to encouraging women in the industry and supporting their careers. A few local chefs include Michelle Karr-Ueoka (MW Restaurant), Lee Anne Wong (Koko Head Café) and Delia Romano (Outrigger Reef Waikiki Beach Resort).

She added, “Being in a male-dominated field, female chefs have faced, and continue to face, many challenges in the culinary world. At Hawaii Food & Wine, we value our female talent and want to ensure that they have a platform to participate, experience and learn about the Hawaiian Islands and serve as inspiration to future female chefs – especially those who are currently studying culinary on our islands. We always invite local culinary students to assist visiting chefs, which serves as an opportunity for these young female chefs to see what’s possible.”

Festival leaders: Chefs Alan Wong, Roy Yamaguchi and Denise Yamaguchi — Photo courtesy of Hawaii Food and Wine Festival

Through the years, the festival has also been known for celebrating farm-to-table dining, while encouraging local chefs and restaurants to work with purveyors and create menus that encompass regional and seasonal ingredients.

Chef Alan Wong, co-chair of Hawaii Food & Wine Festival explains, “Roy, Denise and I started the festival as a way to give back to the community and unite the farmers, chefs and community of Hawaii, while showing the world everything that Hawaii has to offer. Now, nine years later, we are continuing to forge new relationships and further define Hawaii as a true culinary destination. Through agricultural and educational programs, we’re able to work with young farmers and future chefs to build a better foundation for the culinary community here.”

In addition, families can enjoy the Hawaii Food and Wine Festival, as it also features a few events for children called ‘Keiki in the Kitchen®’ with interactive and fun opportunities (some free and budget-friendly).

The post This Amazing Food Festival Is Another Reason To Love Hawaii appeared first on Marla Cimini.