Bold flavors and culinary craftsmanship take center stage at the Hawai‘i Food & Wine Festival’s Smoked, Shucked & Cured, held beneath the stars at the Mauna Kea Beach Hotel. Set against the open ocean, the evening invites guests dressed in their finest cowboy chic to indulge in a celebration of smoke, salt, and sea. Ten acclaimed chefs transform the festival’s themes of smoking, shucking, and curing into inventive small plates that highlight the extraordinary bounty of Hawai‘i alongside global culinary influences. From pristine oysters and freshly caught seafood to expertly cured meats and fire-kissed specialties, every dish is crafted to awaken the senses. Thoughtfully paired wines, selected by local wine professionals, elevate each bite while highlighting the harmony between food, terroir, and craftsmanship. Smoked, Shucked & Cured honors the islands’ rich agricultural and ocean harvest through storytelling, technique, and flavor. Whether enjoying the lively atmosphere with general admission or the exclusive VIP offerings, guests move through an evening where chefs from Hawai'i and beyond bring their smoky, savory, and briny inspirations to life.

Smoked, Shucked & Cured at the Mauna Kea Beach Hotel; October 17, 2026, 6 p.m.–9 p.m.; hawaiifoodandwinefestival.com/events/smoked-shucked-cured