Kaua’i chefs, propertieson parade on Mainland

PO’IPU — Kaua’i chefs Jean Marie Josselin and David Boucher will show off

their most innovative culinary creations on a Mainland coast-to-coast

spectacular sponsored in part by the company which manages the Sheraton Kaua’i

Resort here and the Princeville Hotel.

“Experience Aloha! Hawai’i On Tour,”

plus three other major culinary programs, are the Hawai’i Visitors &

Convention Bureau’s barnstorming promotional tours, which began last month in

Detroit and when all is said and done will hit up to 24 cities from Boston to

San Francisco and Los Angeles between January and October.

Starwood Hotels

& Resorts, managers of the Sheraton Kaua’i Resort and Princeville Hotel,

are among the co-sponsors of the culinary programs.

Josselin, owner of A

Pacific Cafe at Kaua’i Village in Waipouli, and Boucher, executive chef at the

Hyatt Regency Kaua’i Resort & Spa, will join parts of the tour’s culinary

programs.

Josselin will be in New York City, displaying his craft as part

of a show including island entertainment, cultural demonstrations, and

state-of-the-art, high-tech interactive and virtual reality displays bringing

the sights, sounds, smells and tastes of Hawai’i’s six main islands to Mainland

consumers, travel agents and meeting planners.

Boucher is Denver-bound in

June, part of both the Experience Aloha! and Gourmet magazine’s “Master Chefs

of Hawai’i” promotion. Bon Apétit magazine, TV Food Network and the

James Beard Foundation are also sponsoring culinary events in various Mainland

cities.

“Sharing the distinctive tastes and variety of Hawai’i’s cuisine is

one of the ways HVCB has been showcasing the diversity of our island cultures

and lifestyles to the Mainland,” said Tony Vericella, HVCB president and chief

executive officer.

“Our unique culinary programs and new ‘Experience Aloha!

Hawai’i On Tour’ campaign, which will visit malls across North America, are

designated to communicate the sights, sounds, tastes and aromas of the islands

of aloha to consumers, travel agents, meeting planners and writers in their own

backyard, thus tempting them to experience Hawai’i first-hand,” he

said.

The Master Chefs program Boucher will participate in will include

classes and dinners in which featured chefs will share information about the

diversity of Hawai’i’s culinary scene and describe the high quality of island

seafood, produce and food products from around the state.

In addition to

the live demonstrations and appearances, several of the Master Chefs will

appear on the TV Food Network program, “Cooking Live with Sarah

Moulton.”

The expanded culinary program for this year is one component of

the HVCB’s integrated, multi-level marketing campaign to promote all of the

islands as leisure and business travel destinations.

“People everywhere are

fascinated with food, and we have found that through cuisine, they become

motivated to discover and rediscover a destination like Hawai’i,” said Gail Ann

Chew, HVCB vice president for marketing services.

Chew played the lead role

in developing and organizing the cuisine programs.

“Bringing some of the

state’s most popular chefs to our key markets on the Mainland gives Hawai’i the

opportunity to demonstrate its great cultural diversity and culinary

excellence, and describe the wealth of fresh ingredients and made-in-Hawai’i

products that make island-style cooking so appealing.”

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