The Fifth Annual Halekulani Culinary Masters Gala Series: Indulge, held on Friday, September 11, was a shining highlight of the Hawaiʻi Food & Wine Festival. Part of the proceeds from the dinner will go towards the University of Hawaiʻi Community Colleges System’s Culinary Institute of the Pacific, which broke ground on September 8.
The dinner featured gourmet delicacies such as caviar, foie gras and wagyu paired with the finest wines for a special evening of indulgence. Chefs included Halekulani Executive Chef Vikram Garg, co-founder and Chef of Hudson Valley Foie Gras Michael Ginor, Toshiya Konno of Ukai Co., Ltd., Michael Mina of Mina Group and Janice Wong of 2am:lab.
“The Halekulani gala dinner Indulge is one of the major signature events of the entire festival and the Culinary Institute of the Pacific at Diamond Head along with all other beneficiaries are very grateful to be a part of this successful annual event,” said Culinary Institute of the Pacific Director Conrad Nonaka.
Makaha Studios produced a video featuring the Culinary Institute of the Pacific, which was shown at the event.
“We thank the Hawaiʻi Food & Wine Festival steering committee for the opportunity to promote the Culinary Institute of the Pacific at Diamond Head at this gala event through this video,” said Nonaka.
The Culinary Institute of the Pacific at Diamond Head
The Culinary Institute of the Pacific at Diamond Head will be home to the advanced professional certificate in culinary management. The $25-million first phase of the culinary facility includes two single-story laboratory buildings, outdoor cooking area, landscaping, the first of two parking lots and all the offsite utility infrastructure for the entire project. Learn more.
About the Hawaiʻi Food & Wine Festival
The Hawaiʻi Food & Wine Festival wrapped up three weeks of festivities that featured over 100 internationally-renowned chefs, culinary personalities and wine and spirit producers for a series of delectable tastings, cooking demonstrations, exclusive dining opportunities and more.
—By Kapiʻolani Ching
