HONOLULU (HI Now) - Chef Colin Hazama, Chef/Owner of C4 Table and Executive Chef of the Hawai’i Food & Wine Festival, joins Kainoa in the HI Now kitchen to prepare one of his beloved dishes, Misozuke Butterfish with Wailea Hearts of Palm Puree, Pickled Chili, Sesame Spinach, Shibazuke.
Chef Colin Hazama has a busy fall schedule ahead. In addition to operating his weekly C4 Table pop-ups on Wednesday’s at Fishcake and private catering events across the island, the award-winning chef is ready to welcome over 90 chefs, from our shores and beyond, to the Thirteenth Annual Hawai’i Food & Wine Festival from October 20 - November 5. Get a sneak peek at what’s in store for Chef this fall!
Follow Chef Colin Hazama on Instagram @chefcolinhazama as well as @c4_table for updates on his special menus. @fishcakehawaii
For more information and tickets to The Thirteenth Annual Hawaii Food and Wine Festival, visit www.hawaiifoodandwinefestival.com.
About C4 Table
Using fresh local ingredients and produce is at the core of C4 Table’s mission. Chef Colin’s dishes allow him to showcase his island roots through elevated comfort food created by applying modern techniques to the best of Hawai’i’s local ingredients. A lifelong spear fisherman, Hazama consistently uses fresh fish on his C4 Table menus, while working with about 20 different farmers around the island. His passion for showcasing locally grown, raised and caught products is what led him to his role as Executive Chef of the Hawai’i Food & Wine Festival with co-chairs and mentors Chef Roy Yamaguchi and Chef Alan Wong.
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