Sept. 29 to Oct. 1; visit www.hawaiifoodandwinefestival.com; for tickets, call 738-6245 or email tickets@hawaiifoodandwinefestival.com:
Sept. 29
>> “Streets of Asia: Morimoto and Friends” (6 to 10 p.m., The Modern Honolulu, formerly Waikiki Edition, $200): Features cuisine by chefs Chai Chaowasaree, Hiroshi Fukui, Edward Kwon, Masaharu Morimoto, Charles Phan, Justin Quek, Douglas Rodriguez, Guy Rubino and Scott Toner.
Sept. 30
>> First Annual Halekulani Master Chefs Gala Dinner Series (sold out)
>> “Kamehameha Schools Presents The Bounty of Heeia” (8 a.m. to 2:30 p.m., $85): Visit restored 800-year-old Heeia ahupuaa and lunch on Hawaiian food with wine and beer.
>> Future of food
At the Modern Honolulu; all-day pass, $99:
“Fast Pitch: Food Entrepreneurs Wanted” (10 to 11:30 a.m., $40), moderated by Dave McClure of 500 Startups.
“Setting the 21st Century Table in Hawaii” (11:30 a.m. to 1 p.m., $50), lunch featuring cuisine and discussion by chefs Alan Wong, Celestino Drago, Ed Kenney and Michel Nischan, with wine pairings by Chuck Furuya.
“Ideas, Innovations and Inspirations” (1:15 to 3 p.m., $40), discussion by Nischan, chef Mark Noguchi and others. Begins with a “garden-to-glass” Bloody Mary making contest.
Oct. 1
>> “Private Picks: Master Sommelier’s Favorite Producers” (10:30 to 11:30 a.m., Halekulani, $100): Master sommeliers Larry Stone, Richard Betts and Roberto Viernes share their personal favorites.
>> “Like Coffee for Chocolate: A coffee and chocolate pairing” (10:30 a.m. to noon, DFS Galleria, $45): Tasting led by U.S. barista champion Pete Licata, the event pairs Hawaii coffees with chocolate desserts made from Waialua Estate cacao.
>> “Master Mixologists Stir Up Fresh Cocktails” (11:00 a.m. to noon, Halekulani, $75): Francesco Lafranconi and Julie Reiner create “farm to glass” cocktails.
>> “Two Vineyards, Twelve Grand Cru Wines” (11:45 a.m. to 12:45 p.m., Halekulani, $100): Features vintages from Corton Charlemagne and Batard Montrachet, with Betts, Stone and Viernes.
>> “Ahupuaa on the Great Lawn” (6 to 9 p.m., Hilton Hawaiian Village, $200): Tasting by chefs dedicated to farm-to-table cuisine, including John Besh, Michael Cimarusti, Drago, Dean Fearing, Michael Ginor, Kenney, George Mavrothalassitis, Peter Merriman, Rick Moonen, Nischan, Philippe Padovani, Jeffrey Vigilla, Marcel Vigneron, Wong and Roy Yamaguchi.
