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(Above) Hawaii Food & Wine Festival in the resort community of Kaanapali on the island of Maui.
8-Nov-24 – Rick Bayless, whose empire includes three restaurants on Clark Street, is representing Chicago at the 14th annual Hawaii Food & Wine Festival. It is the Aloha State’s largest culinary festival.
Bayless is among more than 150 master chefs, sommeliers, mixologists, and wine and spirit producers from around the world participating in the festival’s nearly two dozen events.
Meant to showcase Hawaii’s agriculture and meat producers, chefs are required to use at least one Hawaiian-grown, raised, or caught ingredient in their signature dish.
Bayless says he appreciates how the nonprofit festival highlights Hawaii’s vibrant local cuisine, which includes influences from Polynesia, Asia, Europe, and the Americas.
“There is so much traditional culture,” said Bayless (left). “I am not sure a lot of tourists get to see that culture. The local mix is just spectacular and wonderful.”
Bayless has met with culinary students at previous festivals. He taught students at the Culinary Institute of the Pacific how to make one of the dishes at Frontera Grill. He has also shared his experience with Frontera Foods, a line of prepared food products that he sold to ConAgra Foods in 2016.
“We talked about some of the pitfalls and what are the things they should really be thinking about. Our conversation went on for hours. I appreciate how the festival supports local entrepreneurship and how it supports local culinary talent, which is in demand not just locally but also in other parts of the country,” said Bayless.
The festival started on the island of Hawaii on October 18, was on Maui on October 25-27, and concludes on Oahu on November 10. All proceeds from the festival benefit local community organizations that support culinary and agricultural education, sustainability, and cultural programs throughout the state.
Bayless is the chef and owner of Frontera Grill, Topolobampo, and Xoco on North Clark Street. He owns two additional restaurants in Chicago – Tortazo at Willis Tower and Tortas Frontera at O’Hare International Airport – and one restaurant in Florida.
