Empty Bowl Hawaii

Empty Bowl Hawai'i is a powerful gathering where artists, chefs, and the community unite to support food security and the fight against hunger. This one-of-a-kind event transforms empty bowls into vessels of hope and connection, bringing together thousands of handcrafted bowls and dishes prepared by Hawai'i's most talented chefs. As guests explore the event, they will have the opportunity to select from thousands of beautiful, hand-thrown bowls created by local potters from the Hawaii Potters Guild—each one a lasting reminder that hunger persists and that an empty bowl is a reality for many. This isn't just another fundraiser—it's a movement to strengthen connections between people, food, farmers, and well-being. Empty Bowl Hawai'i brings together Chef Hui, Aloha Harvest, and the Hawaii Potters Guild in collaboration to support food security efforts. While one in four keiki goes to bed hungry, thousands of pounds of food end up in landfills. Together, we're rescuing quality food, transforming ingredients into nutritious chef-crafted meals and meal kits, supporting local farmers, and empowering families with culinary skills—creating resilient food networks that nourish bodies and minds across our islands. If you buy tickets by Sept. 1, you can score the early bird general admission price of $81.88, which includes a handmade ceramic bowl and four soup choices served with bread or pūpū. After Sept. 1, the general admission ticket price increases to $97.88. The Food Wander from station to station to taste globally inspired soup, stew, jook and more from local chefs. The hardest part will be choosing which ones to try! Beverages will also be available for purchase. Here’s what’s on the menu: 53 by the Sea | Chef: Dave Caldiero Dish: Ni‘ihau Lamb and Farro Soup – Ni‘ihau lamb, farro, pesto Feast | Chef: Charly Song Dish: Mushroom Cappuccino – OK Farms’ mushrooms with dashi and umami crema Istanbul Hawai‘i | Chef: Ahu Hettema Dish: Kisir Palaha – cracked Anatolian bulgur, Ho Farms tomato, Kahamana lemon, Ma‘o Organic Farms greens, Kona sea salt, Aegean EVOO, Urfa pepper, served on Sensei Farms lettuce Kapa Hale | Chef: Randon Tsue Dish: Malaysian Curry with Roasted Ho Farms Butternut Squash, Pipian Verde Levy Restaurants – Hawai‘i Convention Center | Chef: Brooke Tadena Dish: Kiawe-Smoked Salmon Ochazuke – kiawe-smoked salmon, ikura, koshihijari rice, house-made furikake, green tea Little Plum | Chef: Dusty Grable Dish: Mushroom Jook – chicken confit, ginger, cilantro MW Restaurant | Chef: Kaleb Molina Dish: Seafood Bisque – lobster, shrimp and crab bisque Nui Kealoha | Chef: Kealoha Domingo Dish: Vegan Lau Stew – roasted sweet potato, house kim chee O’Kims | Chef: Hyun Kim Dish: Mandoo Soup – pork dumplings with beef bone broth Pai | Chef: Kevin Lee Dish: Cucumber Vichyssoise – chilled cucumber soup, crab, corn and ginger Pili Group | Chef: Nick Erker Dish: Maui Nui Venison Guisada with ʻulu, achiote chili oil and red rice The Local General Store | Chefs: Harley and Jason Chow Dish: Filipino-Style Lamb Bindongo – Kako‘o ‘Oiwi Lamb Soup, Nose-to-Tail The Pig & The Lady | Chef: Andrew Le Dish: Canh Hua – a hearty Vietnamese garden soup with market vegetables Vintage Books | Chef: Jennifer Berndt Dish: “Furansu” Onion Soup – enriched dashi, sweet onion, kiri mochi, gruyere cheese The Pottery: Admire the selection of more than 3,000 ceramic bowls crafted by local artisans and choose one to take home as a keepsake (not to eat out of at the event). Each unique bowl was hand-thrown, glazed and fired in a kiln by these island studios, schools and organizations: Fishcake/Fishschool Honolulu Museum of Art School ‘Iolani School Kamehameha Schools Kapi‘olani Community College La Pietra Hawai‘i School for Girls Leeward Community College Mid-Pacific Institute Moanalua High School Punahou School Roosevelt High School Sacred Hearts Academy University of Hawai‘i at Mānoa Windward Community College

Event Links

Tickets: https://go.evvnt.com/3220969-0

Website: https://go.evvnt.com/3220969-2

Read More

View Less