The International Food, Wine & Travel Writers Association’s
Conference May 23 – 27, 2013 Honolulu, Hawaii
Hilton Hawaiian Village, Waikiki, was the IFWTWA’s 2013 conference center.
Attendees had the opportunity to sample Executive Chef Jeffrey Vigilla’s multi-cultural cuisine.
Poke at Hilton Hawaiian Village opening reception. Poke is raw marinated fish with herbs.
Pool at The Modern Hotel, Waikiki, next door to the Hilton. The Modern sponsored a dessert reception.
Celebrating its 112 year of operation, the historic Moana Surfrider hotel sponsored a breakfast including Maui Surfing goat cheese & Ho Farm Tomato Quiche.
Fine art at the Honolulu Museum of Art with imaginative groupings and vibrant wall colors
Equally fine at the Honolulu Museum of Art was the menu at the cafe. Pictured above is the mahi-mahi udon salad
Pool with view of Diamond Head at Shangri La the Islamic art filled home of the late Doris Duke
Hula and music from ancient to new social media sensation
IFWTWA president & 4th generation Hawaiian born Michelle Winner
Weekly Friday evening fireworks at the Hilton Hawaiian Village, Waikiki
IFWTWA 2013 Conference, Honolulu, HI – Sunday education sessions:
Clockwise: IFWTWA Board member and book publisher, Sherrie Wilkolaski and IFWTWA president Michelle Winner, Grame Kemlo, president IFWTWA Australasia, Native Hawaiian Hospitality Association respresentatives, Loni Rich, president Visitor Aloha Society, Manly Kanoa, Hawaiian cultural trainer, Kim Chapman (left) Alabama’s Orange Beach/Gulf Shores CVB and Jo Duncan (right) Benders Walker Group PR both associate members IFWTWA, Joe Recca, Hawaiian cultural trainer.
Poke on edible spoon, Duke’s Waikiki, Honolulu
Dinner at the Canoe Club Waikiki was sponsored by Shay Smith, (bottom center) CEO of the family owned Ocean Vodka, Maui. Robert Larsen of Sonoma County, CA, Rodney Strong Vineyards provided the wines.
Taro has been life sustaining since the beginning of Hawaiian time.
The Pacific coast at Punalu’u, Oahu, Hi, a Kamehameha Schools land asset.
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