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Going local at the Hawaii Food and Wine Festival

Going local at the Hawaii Food and Wine Festival


Moonlight and munchies. That’s what they were serving on 2 floors of the Modern for the Hawaii Food & Wine Festival this week. Several thousand twilight foodies enjoyed the samplings provided by local and international chefs. Each chef was tasked with using his or her style of cooking on local ingredients. :14 OF COURSE I KINOW ABOUT THE LOCAL MONCHONG OR MOONFISH, CAN’T GET THAT FISH ANYWHERE ELSE INTHE WORLD. IN FACT THEY DON’T EVEN SHIP IT OUT, THERE’S SO LITTLE … AND LOCAL MAUI GOLD PINEAPPLE WHICH I MADE INTO A SAUCE, NICE NOODLE FROM VIETNAM, NO RICE NOODLE MADE OUT OF HERE.” Students from Kapiolani Community College’s Culinary Institute of the Pacific go the chance to work alongside the top chefs. The festival started earlier this week on the Big Island and Maui, and continues this evening at the Hawaii convention center.

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