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.
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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
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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
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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
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