The ahi tuna sashimi with avocado salsa from Alan Wong's was deliciously fresh.
The pineapple shaved ice actually wasn't shaved ice at all, but shaved frozen pineapple. The sweet fruit became almost fluffy, topping a coconut tapioca with passion fruit sauce and coconut sorbet. Ridiculously delicious? You bet.
Chef Chai Chaowasaree—the executive chef of Hawaiian Airlines—made several delicious dishes for the event. This beautiful lemongrass and coconut milk poached Kona lobster was served with super sweet corn from Oahu's own Aloun Farms and a lobster reduction.
This crab cake was served with a rainbow of pickled Big Island vegetables.
A spicy lemongrass oxtail soup shooter—the cherry tomatoes are also Hawaii-grown, from Oahu's Ho Farm.
This flavorful sticky fried rice with shiitake mushroom, lob chong, and island chicken was served on Hawaiian ti leaves.
The cocktails of the evening featured Bombay Sapphire gin. This "Gin and Tonic Reimagined" was made with Fever Tree tonic water and topped with "worldly botanicals."
This abalone poached in sea water sat atop a shooter of corn bisque from chef Vikram Garg of Halekulani.
Lomi lomi salmon on shaved hearts of palm.
In case you were not completely transported to the island of Hawaii by the food alone, hula dancers were there to take your mind far from the rainy streets of New York.
Large bowls of colorful Hawaiian salts were there for tasting.
For those of you who have not had foie gras over French macarons, you are truly missing out. From Roy Yamaguchi of Roy's, this "ban mi" dish layered ribeye beef, foie gras pâté, and marinated carrot and turnip over a perfect curry macaron.
The last drink of the night: Bombay Sapphire, dragon fruit, pomegranate, lemon juice, cinnamon syrup, and Bittercube Bolivar bitters.