Huliau Food & Film Festival

A farm-to-table celebration of local agriculture featuring local chefs and student-produced films

Our 2021 Huliau Food & Film Festival is proudly sponsored by Skyline HawaiʻiCDF Engineering, Hawaiian Paddle Sports and Blue Ginger Hawaiʻi .

Your business can be part of making this unique event possible and raising funds for our programs! Visit our sponsorship page to learn more about sponsorship opportunities.

 

The Huliau Food & Film Festival is back!

We are excited to once again host our annual fundraising dinner in-person from 6-9pm on August 21st, 2021! This year’s event will take place outdoors at Sugar Beach Event’s beautiful oceanfront venue in north Kīhei. As part of our COVID safety plan, the event will be open to just 80 guests with pre-assigned outdoor seating. This year’s event will feature student films and a six course meal featuring small farm-to-table dishes. Sugar Beach Events will run a cash bar featuring locally-produced cocktails, beer and wine. The event admission will be $110, and funds raised will benefit Maui Huliau Foundation’s environmental education programs for Maui youth. More details will be added here by July and ticket sales begin on July 16th.

 

Past year event photos above by Bryan Berkowitz

Our 2021 Chef Team

Our 2021 Huliau Food & Film Festival will feature a six course farm-to-table meal prepared by a team of talented chefs who have generously volunteered their services to raise funds for our programs. 

Chef John Cadman

Chef John Cadman

Pono Pies

Read John's bio

Chef John Cadman is passionate about canoe plants, especially ʻulu (breadfruit) a main ingredient in his most locally-sourced Pono Pies, and its potential as a healthy and local food source for people throughout Polynesia. John is famous to many of our students from his days working as cafeteria manager in Haiku Elementary, King Kekaulike High School and Kamehameha Schools Maui.

 

Now as owner and operator of Pono Pies, John creates delicious sugar, gluten, dairy and GMO-free raw desserts out of as many locally sourced ingredients as possible. His pies are not only delicious but also represent his contribution to eating in a more pono (righteous) way that is both healthy and sustainable.

Chef Eric Morrissette

Chef Eric Morrissette

Executive Chef, Fleetwood's on Front St

Read Eric's bio

Chef Eric’s taste for culinary excellence stems from his upbringing in his parents bakery, which inspired him to further his education at the Lincoln Culinary Institute in Connecticut. Since then, he has worked alongside highly acclaimed chefs in establishments, including the Michelin-rated Eleven Madison Park, where the importance of ‘attention to detail’ became a lifestyle, and not just a job requirement. He credits his travel adventures for developing regional flavors and techniques, and has been utilizing his experience to develop and execute the award-winning cuisine at Fleetwood’s on Front St. since becoming the Executive Chef in 2012. “Sustainable Agriculture is my passion and I implement this practice in every dish that I create at Fleetwood’s. I believe in balanced, unprocessed whole foods. I believe in community involvement and take an active role in advocating for Sustainable Agriculture.”
Chef Maja Liotta

Chef Maja Liotta

Private Chef, Lilikoi Creations

Read Maja's Bio

Chef Maja Liotta is a self taught culinary professional, working in the trenches from an early age in her parent’s restaurant in coastal Maine. Hauling up lobster pots on her Dad’s lobster boat and foraging for mushrooms in the soggy Maine woods left a mark on Maja at an early age. Always at home in the forest and along the shores, she developed a keen eye for uncommon ingredients and honed a gift of creating meals with them.

Upon graduating from college in 1996, she ignored the nudge to pursue culinary. The Liotta ‘ohana made Maui home 7 years ago and their first home was on an organic farm in Keokea. It wasn’t long before Maja was offered the unique opportunity to work as a chef for a private concierge to discerning clientele and her business grew from there through word of mouth.

Maja’s passion is creating diverse and healthful meals for residents, friends, family and visitors to the islands. In 2017, she added her Culinary funshop, “Chiffonade and Sizzle” to her offerings as well as promotes clean eating and culinary instruction for local school aged children across the island for various organizations including Haiku School, Kihei Youth Center, The Blue Zones Project and Hawaii Tech Academy. She is also a regularly featured food writer and recipe contributor for Maui Family Magazine.

Chef Maja graciously embraces alternative diet requests, especially plant based/vegan and gluten free. When she isn’t cooking professionally, Maja enjoys Maui’s splendor and loves to surf and travel with her ‘ohana.

Chef Zach Laidlaw

Chef Zach Laidlaw

Hua Momona Farms

Read Zach's bio

Zach Laidlaw, an internationally accomplished culinary mavin, was raised in the small town of Burlington, Illinois. He started in the industry as a dishwasher at the young age of 13. At age 16 he started cooking and quickly soon realized his passion and creativity would be endless in this profession. With a degree in both Culinary Arts & Hospitality Restaurant Management, Zach quickly stood out with his culinary talent taking him all around the world cooking and managing. From Chicago to South Beach Miami, followed by the British Virgin Islands, onto Australia and then here in Maui.

Maui is where he landed the Chef de Cuisine position at Fleetwood’s on Front St. for two years. Just recently he took a step out of the busy kitchen life and started farming at Hua Momona Farms. He wanted to further educate himself with local agriculture, understanding the why’s and how’s of growing and maintaining self-sustainability. Zach supports our local farmers and is helping Maui become more self-sustainable one step at a time.

Chef Carol Wallack

Chef Carol Wallack

Private Chef

Read Carol's bio

Carol, born and bred in Los Angeles, made the move to Chicago to spread her culinary wings in 1995. She arrived to find a culinary pulse that rivaled New York as the best food city in the country.

Carol worked with her sister to open and operate, a ‘great neighborhood haunt’, Deleece Restaurant for 10 years before opening her own. She opened Sola 
Restaurant in 2006, using Hawaiian flavors and traditions with midwestern sensibility, expressing her love of the Hawaiian islands.

She embraced the farm to table movement in Chicago and involved herself with the Green City Market bringing the bounty of the midwest to the city for the top chefs to use in their restaurants.

Carol and Sola received many awards and accolades. Sola was chosen one of Chicago’s best new restaurants 2007. She was chosen as one of Chicago’s best chefs 2009, named one of Chicago’s Culinary queens, national restaurant association / Food Arts chef BBQ winner 2008, 2009 and winner at South Beach Food and wine Festival-Rachael Ray’s burger bash, 2009, the Best of the Best at South Beach Food and Wine Festival, 2011, and 3 consecutive years being invited to cook at the James Beard Foundation.

Now retired, she devotes her time to creating ice cream flavors (a passion she discovered at Sola), making cookies, an occasional catering job, entertaining at home, enjoying beach life or skiing in the winter and raising her pup, Edie.

Additional chef bios and the event menu will be added here in July!