The 11th annual The Best of Hawaiʻi’s Best Kitchens event is coming up Saturday, Aug. 29, at Hyatt Regency Waikīkī Beach Resort & Spa.
General admission tickets ($300 each) are still available for the event; individuals must be age 21 years or older to attend.
This year’s event theme is “The Next Chapter,” according to Darrell J. Chock, owner of Viper Group Media and creator of The Best of Hawaiʻi’s Best Kitchens event.
“What I’m looking forward to most this year is seeing The Best of Hawaiʻi's Best Kitchens continue to evolve beyond a culinary gala,” he says. “With our new HBK Philanthropic Partners initiative, we’re bringing together culinary, community, and connection while giving smaller organizations an opportunity to be part of a premier gala experience and raise awareness and support for the work they do.”
Reserved tables, reserved high-top tables and elite tickets holders receive early entry at 6 p.m.; general admission starts at 7 p.m. Self-parking ($10) or valet parking ($15) will be available at the resort.
Participating restaurants (subject to change) include:
Adez Steakhouse & Lounge
Dishes: Tomahawk “wagyu” seasoned with garlic, salt and pepper; smoke pork marinated in shoyu and ginger; sauce trio (kalbi marinade, kitsami wasabi shoyu and Hawaiian chili pepper dry rub)
Arancino Ristorante Italiano
Dish: Tagliatelle ai ricci di mare (fresh housemade tagliatelle pasta with uni, garlic and white wine tomato cream sauce)
Dean & Deluca Hawaiʻi
Dish: House-cured Atlantic salmon
Hinata Hawaiʻi
Dishes: Garlic ‘ahi hand roll (house spicy ‘ahi mixed with garlic sauce, topped with garlic chips and green onions); spicy ‘ahi hand roll (house spicy ‘ahi mixed with truffle pate, topped with garlic chips and green onions)
HMS Host by Avolta
Dish: Grilled wagyu hot dog, sweet coconut rice, Prunier Osetra caviar and chives
Luna Events & Catering
Dishes: Barbecue brisket with homemade kimchi slaw; homemade oyster bar inspired by seafood pan roast, served with rice; Vietnamese fruit cocktail with lychee, longan, jackfruit, coconut jelly, grass jelly and chestnut tapioca jellies; pandan and rambutan; Vietnamese lemongrass chicken meatballs served with Nuoc cham sauce and pickled vegetables; wagyu chazuke
Maile’s Thai Bistro
Dishes: Lao poke served on rice paper chips; tapioca dessert with fresh fruits
Memoirs Hawaiʻi
Dishes: Seared polenta cake with truffles crème fraiche, arugula salad topped with Imperial Osetra caviar
Pop Culture Artisan Pops
Dish: Handcrafted frozen dessert made with organic strawberries, tropical guava nectar and fresh cream
Solera Waikīkī
Dish: Kuroshio Kona kampachi, black dashi, yuzu, charred chile and ginger lime
The Buffet at Hyatt
Dish: Torched garlic miso aioli salmon, thin sliced cabbage with pickled ginger vinaigrette, furikake and unagi drizzle
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
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