33rd Taste of Hawaiʻi fundraiser showcases old and new culinary talent on Kauaʻi

Making a great impression at the Taste of Hawai’i can help Kaua’i’s restaurateurs gain recognition and customers, as Ben Acord of Mucho Aloha experienced last year.

His chili pepper water lager was so popular that many approached him asking if he brought it back this year, for the 33rd version of the event on Sunday in the lush gardens of Smith’s Tropical Paradise in Kapaʻa.

While it wasn’t on tap, Mucho Aloha’s house made chili-pepper water lager made its way into its beer-battered Baja fish taco, which also was a crowd pleaser.

“It’s our second Taste of Hawaiʻi event,” he said. “It’s really great because it makes you feel like you are out in the community. It’s great to be recognized but also continue to get the word out about us, especially as we are new to the Kaua’i restaurant scene.” 

About 1,000 people attended this year’s Taste of Hawai’i, showcasing 12 local musicians, 10 beverage vendors and more than 25 chefs and food vendors from restaurants around Kaua’i.  

The charity event raises funds for many of the Rotary Club of Kapa’a’s community initiatives, including its scholarship program.  

Josie Cortez, chair of the 2025 Taste of Hawaiʻi, also said supporting Kaua’i’s culinary community is paramount to the Rotary Club’s mission.

“Anytime a small business opens up, we like to offer them a place at the Taste of Hawaiʻi,” she said. “We want them to succeed and we want to welcome them into the community.” 

The Taste of Hawai’i has a notable financial impact on local businesses, according to Josie. She said the Rotary Club sources 98% of its supplies from local companies, including purchasing 30,000 biodegradable plates, forks, knives and cups.

Vendors, musicians, chefs and organizers all volunteer their time and resources to support the Taste of Hawai’i. 

Chef Orly Yadao of Orly’s Patisserie made his third appearance at the event, bringing his pina colada cheesecake paired with lilikoi curd and a mango macaron that was a big hit. 

“Our community is our bread and butter, they support us and we support them,” Orly said. “Working with nonprofits is really important to us and this has also helped us get the word out about our creations and plans for the future.” 

Chef John Paul Gordon returned with his team from The Bistro after winning last year’s “Best in Vegetarian” award. Gordon has been volunteering his time at the Taste of Hawai’i for more than 11 years, only taking a pause during the COVID-19 pandemic. 

To him, the Taste of Hawaii is more than just publicity, it’s a way to connect with patrons and get real time feedback on his award-winning creations.

“This event means a lot to me,” he said. “I was in an accident and couldn’t walk for a while. The Taste of Hawai’i was the first place I was able to walk, so it holds a special place in my heart.”  

The Taste of Hawaiʻi also can help young entrepreneurs.  

Axel Duarte, a second grader at Island School, got the idea to start his business Aloha Lemonade after working on a project for math class. His lemonade stand started as a small pop-up at the local farmers market and soon grew into a full-fledged enterprise that served tasty beverages at the Blaisdell Center on O’ahu and the Merrie Monarch festival on the Big Island.  

While Axel couldn’t attend the Taste (he runs a busy schedule balancing the business with Boy Scouts and his various sports teams), he was well represented by his dad Jamie and the rest of the Aloha Lemonade ‘ohana. 

“I’m so proud of him,” Jamie Duarte said about his son. According to his dad, Axel has a real love for giving back and uses a portion of his business profits to support local keiki through programs like Toys for Tots. 

Jamie Duarte had attended the Taste as a guest in the past and knew it would be a perfect stepping stone for Aloha Lemonade:

“The Taste is a huge opportunity for us as a small business and we are stoked and honored to be around businesses that have been here for many, many years.”  

For Kelsey Hesapene of Kō Cane, a juice maker in Kekaha, this event is all about “putting themselves out there” and showcasing a new venture that pays homage to Kaua’i’s rich sugar history. Kō Cane’s fresh-pressed sugar cane juice delighted guests with its variety of sweet and refreshing tropical flavors.  

Taste of Hawai’i guests vote on their favorite vendors at the end of the event. Winners will be announced by the Rotary Club of Kapa’a sometime this week.