Food La La: ‘Chefs For Hope’
On Monday, Nov. 25, I attended the “Chefs For Hope” fundraiser at the Blaisdell Center, which benefitted survivors of Typhoon Haiyan in the Philippines. More than 30 of Hawaii’s top restaurants and beverage companies participated, with all of the ticket sales donated to the Salvation Army.
It was amazing to see everyone come together for this event. The amount of food served was overwhelming and impossible to try every dish. I don’t think I even tried half the restaurants that were there because I was too full but I did take a lot of pictures!
Mariposa served up their popular chilled seafood salad with squid, fingerling potatoes, ikura, and fregola.
Alan Wong’s served chili cheese hot dogs.
SALT Bar & Kitchen showcased pork and shrimp sliders with a spicy kimchi tomato jam.
This is smoky pastrami cured Nairagi with a fennel salad and aioli sauce by 12th Avenue Grill, which was one of my favorite dishes of the night.
I also liked the refreshing Halo Halo made by Morimoto Waikiki.
JJ Bistro and French Pastry served their decadent double chocolate banana cake.
This is prime rib with garlic mashed potatoes and nalo greens courtesy of Hy’s Steakhouse.
Nori’s served their buttery chocolate mochi cake and saimin.
This is honey glazed char siu pork served in a soft bao bun by Kakaako Kitchen.
Nico’s at Pier 38 created sea asparagu ogo poke on a crispy won ton dish.
Chef Chai’s signature smoked duck breast taco with avocado mousse and mango salsa is always a winner.
Morton’s The Steakhouse’s juicy prime rib sandwich.
Sloppy Joe sliders with coleslaw by RumFire Waikiki.
Another favorite was the smoked Hawaiian moonfish tartare by Azure.
Spicy shrimp tempura and waffles by Poke Stop.
Ola at Turtle Bay Resort created a grilled octopus salad with watercress, arugula, and Kahuku sea asparagus.
Warm baby spinach salad with crispy pork belly by HASR Bistro.
Kalua pig sliders with handcrafted kimchi with a roasted pineapple-chili aioli.
Chef D.K. Kodama served his famous crab and shrimp ramen with truffle butter from Sansei Waikiki. I could drink the soup broth forever.
I love the macaron’s from La Tour Bistro! Apparently everyone else does too because only the vanilla flavor was left by the time I made my way over to their booth.
Roy’s created a fancy achiote chicken salad with Sumida watercress and tomatoes.
Blondie chocolate mousse bar and strawberry tapioca by Café Laufer.
Roast pork poke and miso salad by Side Street Inn.
My favorite alcohol section was the World Sake Imports station!
The Kahala Hotel served up roast turkey panini’s with cranberry aioli, truffle herb popcorn and butternut squash soup.