Executive Vineyards, the annual fundraising event for the Shidler College of Business Alumni Association, is coming up March 5 at The Royal Hawaiian, a Luxury Collection Resort. The event is from 6 to 9 p.m.; tickets ($200 each) are still available.
This is the association’s largest event of the year; most than 600 alumni are expected to attend. The event has been held annually for 26 years, according to Toby Tamaye, board member for the University of Hawaiʻi at Mānoa Shidler College of Business.
Attendees can look forward to hundreds of wines and spirits provided by Southern Glazer’s Wine & Spirits and Beverage Marketing & More.
“We are excited to again bring one of the most desired restaurant line ups to the Executive Vineyards”, says Tamaye. “This year, we added the award-winning Korean restaurant ONKEE to our offerings, creating more ideal pairings with our large wine selection.”
Featured restaurants — and the dishes they're serving — at this year’s event include:
Arden: Roasted mushrooms, herbed cream cheese, pickled shimejis and yuzu kosho honey
Asato Family Shop: Strawberry and yuzu sherbet
Azure: KCC bisque with kalo, coconut, crab, lemongrass essence and lomi tomato
Basalt Waikīkī: Indonesian-inspired black pepper steak poke. We're told this is the poke version of Basalt Waikīkī chef Lance Kosaka's signature black pepper pork chop entree.
Beachhouse at the Moana: Paniolo Molokai venison, coconut lūʻau leaf, Maui Onion confit and pickled beets
Dean & Deluca Hawaiʻi: “Quesadilla” with housemade carnitas, pico de gallo and Kupu Place micro cilantro
Hy’s Steak House: Beef black curry with caramelized onions and rice
Mugen: Kona kampachi poisson cru, featuring smoked kampachi, nasturtium, sea asparagus and coconut yuzu foam
MW Restaurant: Cookie buffet, featuring assorted cookies that attendees can choose from (limit two or three per person)
ONKEE Korean Grill House: Short rib soup with glass noodle
Roy’s: Flank steak bao bun “bruschetta” with local tomato confit. According to chef Jason Ichiki, this dish was part of the featured prix fixe menu for New Year's. He says it's not on the restaurant's regular menu, but highlights locally grown produce from Hawaiian Earth Farms, which is a partnership between chef Roy Yamaguchi and Hawaiian Earth Recycling.
Last year’s Executive Vineyards event raised more than $68,000 in support of Shidler College and its programs. To learn more, visit shidler.hawaii.edu/events/2026/03/05/executive-vineyards.
For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter.
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
