A round of golf with chef stations along the fairways. An evening of smoked meats, seafood, and cured specialties beside the coast. The Hawaii Food & Wine Festival opens with two ways to spend a food-focused weekend.
The festival’s Hawaii Island kickoff takes place Oct. 16 and 17 on the Kohala Coast. Friday brings the Second Annual Cuisines of the Sun Golf Classic, hosted by Alan Wong. Saturday follows with Smoked, Shucked & Cured, an outdoor grand tasting at Mauna Kea Beach Hotel.
Hawaii News Now says this is the festival’s 16th year. Its broader schedule runs from Oct. 16 through Nov. 8 across three islands.
For opening-weekend guests, the decision starts with the kind of outing they want: a day on the course, an evening devoted to tasting, or both.
The format makes the weekend more than a series of chef appearances. Friday builds the route around a golf course with food. Saturday puts the tasting itself at the center of the evening. The coastal setting connects the events, but each asks guests to approach the experience differently.
Friday Puts the Food Along the Fairways
The golf classic takes place at Mauna Kea Golf Course, with registration at 10 a.m. and a shotgun start at 11:30 a.m.
The format is a three-person scramble, but the chef stations add another dimension to the day. Players can stop for dishes along the course, with cocktails, beer, and contests included.
The official golf event page lists Lucky Number and Closest to the Pin among the competitions.
For someone comparing the two opening events, that structure matters. Friday is a golf outing with a culinary program woven through it, rather than a conventional walk-around tasting.
The chef lineup draws from kitchens on Hawaii Island. Listed participants include James Aung of Tommy Bahama in Waimea, Jayson Kanekoa of Waikoloa Beach Marriott, and Justine Ma of Bougie Farmer in Keaau.
Keith Pajinag of Patina in Waikoloa, Evan Salvador-Stevens of Big Island Smokehouse in Hilo, and Chad Yamamoto of The Walua Social Club in Kailua-Kona are also scheduled to participate.
Together, the published roster brings several island communities together for one event. Guests don’t need to choose a single restaurant’s cooking for the day; the course guides them between participating chefs.
The Golf Day Ends With Dinner
After the course activities, the program concludes with a 19th Hole Awards Dinner at Number 3.
Mauna Kea Beach Hotel Executive Chef Peter Abarcar Jr. will serve a dinner inspired by Wong’s classic flavors. That gives the day a seated conclusion after the chef stations and competition.
The organizer’s page provides a waitlist form. Anyone considering the golf event should check the current registration position before arranging the rest of the weekend.
A listed event is not the same as an available place, especially close to the date. The waitlist information is therefore essential to planning, not a detail to leave until after booking travel.
Saturday Turns to Smoke, Shells and Curing
Smoked, Shucked & Cured runs Saturday, Oct. 17, from 6 to 9 p.m. at Mauna Kea Beach Hotel.
The outdoor event brings three preparation techniques into one tasting experience. Organizers describe flame-kissed meats, cured specialties, and shell-served seafood, paired with wine, craft cocktails, and beer.
The suggested attire is cowboy chic, giving guests a dress-code cue that matches the evening’s smoke-and-fire theme.
The culinary roster combines Hawaii Island participants with visiting names. Patrick Heymann of Ouli Farms in Kamuela, Mark Pomaski of Moon and Turtle in Hilo, and Miguel Soto of Mauna Kea Beach Hotel are listed.
They join John Finger of Hog Island Oyster Co. and Katsuya Fukushima of Daikaya Group in Washington, D.C.
Other scheduled participants include Rick Moonen of Perry’s Restaurants, Philip Tessier of PRESS Restaurant in St. Helena, California, and Seattle chef Shota Nakajima.
Matt Pittman of Meat Church in Waxahachie, Texas, and Stephen Kina of 406 BBQ in Kalispell, Montana, round out the published roster.
What the Ticket Levels Include
The Saturday event page lists general admission at 6 p.m., with Priority and VIP guests entering at 5 p.m.
VIP admission also includes reserved seating in a VIP lounge and tastings by Fukushima, Moonen, and Tessier.
The main difference is access: priority admission adds an hour, while VIP admission adds reserved seating and designated chef tastings.
Tickets include food and beverages. All sales are final. For current ticket prices, applicable fees and taxes, and availability, check the Saturday event page linked above.
Both opening events are restricted to guests 21 and older. Children, including those in strollers, are not admitted. Confirm availability before making a special trip.
Choosing Your Opening-Weekend Experience
Friday combines a team competition, course-side food, and an awards dinner. Saturday offers a concentrated evening of tasting, with different admission levels shaping when guests enter and what is included.
Neither is the “better” choice. The useful question is which format fits your interests, schedule, and budget.
Check the practical details as carefully as the chef roster. A recognizable name may attract attention, but admission times, availability and ticket conditions determine whether the plan works.
With local kitchens and visiting chefs sharing the opening weekend, which experience would draw you first: discovering dishes between golf shots or exploring what smoke, shells and curing can bring to the plate?
