Food La La: 2015 Executive Vineyards Fundraiser

Mar. 7, 2015 | 0 Comments

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BY LINDSEY MURAOKA / Special to the Star-Advertiser

The 15th annual Executive Vineyards wine tasting fundraiser took place Thursday at the Royal Hawaiian Hotel. The fundraiser benefits the Shidler College of Business Alumni Association at the University of Hawaii at Manoa.

There was lots of wine as well as tons of food from several top restaurants in Hawaii. Tickets were $125; a record breaking $28,000 was raised and will go directly to supporting the Shidler College of Business.

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Co-chairperson Toby Tamaye helped organize the event; Taizo Braden was the emcee.

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There were wine and food stations both on the inside and outside areas.

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Of course you need lots of cheese and crackers at a wine event!

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Chickpea falafel with watermelon salsa and tzatziki sauce on naan bread was the vegetarian friendly dish of the night.

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Wolfgang’s Steakhouse served their famous succulent thick-sliced bacon and crab cakes.

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Morimoto Waikiki served their signature hamachi taco with avocado and nuoc cham. It was spicy, refreshing and one of my favorite dishes.

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Hy’s Steakhouse served their prime filet mignon with au poivre sauce, garlic mashed potatoes, sautéed Brussels sprouts and new potato crisp. This was one of the popular dishes of the night.

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The most unique dish was by MW Restaurant, a kochi-crusted fried SPAM musubi.

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This is braised short rib with pesto crusted bone marrow and hamakua mushroom risotto, a very hearty dish by HASR Bistro.

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There was a pasta station by The Royal Hawaiian hotel with marinara pasta and creamy alfredo pasta.

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The Royal Hawaiian also provided dessert, serving Waialua Estate chocolate cookies and Tahitian vanilla cookies. I loved the Tahitian cookies. They had just the right amount of sweetness.

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Honolulu Coffee Company served coffee.

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The silent auction area featured artwork, gift baskets and tons of restaurant gift certificates.

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The beautiful sunset view!

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The event was really great and there was more than enough food and wine. This was also the first time there were restaurant food stations. When I first started going to this event four years ago, it was more of a wine event with just a few appetizers. It’s great to see how much this event has grown in the last few years.
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Lindsey Muraoka blogs about food and drink for the Pulse. Contact her on Twitter or via email at foodlalablog@gmail.com.

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