Feast on Local Hawaiʻi Dishes at This Year’s Hale ʻAina Gala
Sample entrees and appetizers put together by Hale ‘Aina Award winners at this foodie gala on Sept. 9.
You’ll want to come hungry to the Hale ‘Aina Gala on Sept. 9, put on by our sister-publication HONOLULU Magazine.
A feast for the eyes and stomach, the event celebrates the Hale ‘Aina Awards’ 40th year, and no expense has been spared to make sure this year’s gala is a truly memorable one for awardees and guests. Eight exclusive dishes will be presented to attendees, who can experience the one-of-a-kind menu at the Hawaiʻi State Art Museum, where the event will be hosted. These entrees and appetizers will be put together by Hale ʻAina Award-wining restaurants, so you know you’re in for a treat.
So what can you expect with a general admissions ticket ($150)?
Aside from entry into the event—where you can sip wine under the night sky, chat with foodies and award-winners and just enjoy the Hawai’i State Art Museum at night—general admission attendees will also get to experience a unique culinary treat, put on by 100 Sails Restaurant and Bar, Arancino at the Kahala, Kapa Hale and other award winners.
Dishes include a rigatoni alla gricia from the locally famous Italian bistro Arancino at the Kahala, which combines rigatoni, guanciale, toasted black pepper, parmigiano reggiano and imported pecorino romano cheese for a truly stupendous pasta plate. Kapa Hale, known for its mission to push local produce and Hawaiʻi-specific ingredients, has concocted a Southeast Asian curry dish that utlizes ʻulu (breadfruit) and rice noodles. Local dim sum eatery Tim Ho Wan will be supplying a bounty of fresh siu mai—often pronounced as shumai—, steamed pork and shrimp wrapped in a bite-sized dumpling delivery parcel.
If you’re a foodie visiting Hawaiʻi, then you’ll love this culinary showcase. While the menu was built around the event, it is truly indicative of Hawaiʻi’s local fare and cuisine. Not only that, but the plates and dishes are coming from restaurants and eateries many would consider as the best of the best in their specific fields. Come hungry, and leave happy.