Food La La: August Moon

Aug. 5, 2013 | 0 Comments


The fifth annual “August Moon” wine and art event took place at the Honolulu Museum of Art on Friday, Aug. 3. This sold-out fundraiser featured a live art section, wine from more than 20 different winemakers and delicious dishes from top restaurants in Hawaii, with all proceeds going to support art education programs at the museum.

Food and wine stations were set up throughout all the courtyards of the museum. Chef Chai served up a colorful and citrusy smoked duck taco with avocado mousse and a spicy mango salsa. A perfect dish for summer!


Chef Chai and his team.


A chilled seafood and fregola salad from Mariposa was surprisingly one of my favorite dishes of the night. This fun salad was filled with calamari, shrimp, octopus, and fingerling potatoes topped with fennel vinaigrette. Who knew salads could be so delicious?


The Mariposa team.


The Maui coffee smoked local brisket slider with pickled poha berry jam and Big Island green radish slaw from 12th Avenue Grill was creative and had contrasting flavors.


Now this dish was my favorite — and one of the most popular! Pho from The Pig And The Lady with smoked bacon and charred green onions. The smoked flavor of the thick-cut bacon went divinely with the deep flavor of the broth. I could drink this soup by the gallon.


This is Shinsato pork rillette with a tangy house mustard and pickled vegetables from SALT Kitchen & Tasting Bar. It paired nicely with a pinot noir from Four Graces Winery.


Cupcakes from Hokulani Bake Shop: Port wine flavored cupcake with butter cream frosting, Southern red velvet cupcake with cream cheese frosting (my favorite!) and a lilikoi cupcake with lemon cream cheese frosting.


Sautéed Anaheim peppers with garlic, anchovies, and capers served over parmesan polenta and a spicy chili goat cheese from the Honolulu Museum of Art Café.


Guests were able to create their own customized name tags for their wine glasses. I wish all wine events had this because I’ve lost my glass countless times.


Tender braised lamb shoulder in a bao bun topped with crunchy kimchi vegetables from Morimoto Waikiki.


Spicy hebi with sushi style basamati rice topped with a aleppo pepper aioli by Chef Mavro.


Chef Mavro and his wife, Donna Jung.


Top Hawaii artists were busy at work creating masterpieces using various mediums. Each piece was available for purchase at the event.






Café Julia served up a hearty herb prime rib and a luxuriously creamy lobster bisque.



Sweet and tender pork tenderloin with fried apple puree, smoked bacon, and Brussels sprouts from Stage restaurant.


The Stage Restaurant team.

Stage Restaurant Team

A decadently rich dark Waialua chocolate crunch bar with Goat Island salt and Kauai rum caramel by Chef Peter Foster of Memoirs was a great way to end the night.


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