Disclosure: We were guests of Ka'anapali Fresh for their inaugural event last year. All our travel expenses were covered. I was not paid to write this post, and all opinions are my own.
The apex of last year's inaugural Ka'anapali Fresh event was the grand tasting, held on the grounds of the Royal Kāʻanapali Golf Course. Think of it as being along the lines of SF Chefs or the Pebble Beach Food & Wine festival, only far more intimate. And, in Hawaii, ergo not freezing.
Several of Maui's best chefs set up pavilions to dish up small bites of their most creative offerings.
But it was more than just a feast for attendees. The chefs' dishes were being judged, and a winner would be declared.
To us, the most memorable dishes came from Japengo restaurant, who served up some phenomenal poached abalone, as well as beautiful seared wagyu beef.
There were plenty of wineries represented, mostly Californian, but Joto Sake got our attention, particularly the Chikurin Fukamari "Depth" Junmai. Aromatic, fruity, yet light. Perfect for the balmy evening, and compatible with practically anything.