Hawaii Hospitality - May/June 2014 - (Page 15)

TALK STORY WITH GEORGE SZIGETI Experience the Local Food and Culture Remember the days when the joke was the best meal served in Hawaii was on the plane ride over? No longer is that the case today, thanks to 12 fearless Hawaii Regional Cuisine chefs back in 1991 who set out to change the way our residents and visitors ate, one farm-to-table menu at a time. Since then, countless others in the food and beverage industry have been inspired to keep the momentum going, combining quality locally sourced ingredients with sound techniques and bold flavors. The next generation of chefs, farmers, ranchers and purveyors are here. There's never been a more exciting time to eat in the Hawaiian Islands. A vibrant culinary scene is an important part of our lodging and tourism industry, and Hawaii is about as hot as it gets right now. Five local chefs and restaurants were recently named semifinalists in the coveted 2014 James Beard Foundation Awards. The nominees were MW Honolulu for "Best New Restaurant" and its co-owner, Michelle Karr-Ueoka, for "Outstanding Pasty Chef "; Chris Kajioka, executive chef of The Vintage Cave and Andrew Le, chef/ owner of The Pig and the Lady for "Rising Star Chef of the Year"; and Ed Kenney, chef/owner of Town restaurant for "Best Chef: West." While none made it into the award finals, their nominations are a testament to the quality of the people, experiences and products found in the Aloha State. magazine is ONLINE * Find us on your PC * tablet * e-reader & more! View the Digital Edition at http://tinyurl.com/HH0514 A well deserved congratulations to them all. Another fantastic way to experience our local food and culture is through the incredible culinary festivals throughout the Islands. Mark your calendars for A Taste of Kilohana on Kauai, the Maui Onion Festival at Whalers Village and Waikiki Spam Jam, set for May 3. The Big Island Chocolate Festival also runs May 2-3 at the Fairmont Orchid, Hawaii. Then, the Kapalua Wine and Food Festival, Maui's longest running culinary event, takes place June 12-15. Gather your family and friends for some fun and good eating. Noting more great events, we look forward to your attendance at the Hawaii Lodging, Hospitality and Foodservice Expo at the Neal Blaisdell Center on July 9 and 10. Now in its 20th year, the event brings together more than 350 vendors and 5,000 Hawaii industry professionals with purchasing authority and influence. The expo has earned the recognition of being the largest annual business-to-business trade event in the state. Network, attend free educational sessions and shop for the latest products, services and equipment to enhance your business. HLTA members also receive a discount on booth space, so please visit our website, hawaiilodging.org, for more information. See you there! George D. Szigeti is president and CEO of the Hawaii Lodging & Tourism Association (HLTA). Join us at the Market Place Special Market Place Rates! For more information contact: Jennifer Dorman P: 738-4990 jennifer@tradepublishing.com Powered by Hawaii Hospitality magazine proļ¬les the industry's movers and shakers, plus offers news on Hawaii's bustling hotel and restaurant industry. Charlene Gray P: 738-4938 charlene@tradepublishing.com www.hawaiihospitalityonline.com 15 http://www.hawaiilodging.org http://www.hawaiihospitalityonline.com

Table of Contents for the Digital Edition of Hawaii Hospitality - May/June 2014

News Briefs
Are You Inspection Ready?
Lanai: Small Island, Big Aloha
Great Restaurants: W Bistro
Talk Story with George Szigeti
Small-scale Sustainability
Out of Sight, Not out of Mind
Food & Beverage SuperStars
Taking the Lead: Sales & Marketing
Jaclyn Loo of Google Inc.
Clean Talk
Association News

Hawaii Hospitality - May/June 2014