When chef and restaurateur Alan Wong can scratch together a free afternoon or evening, he likes to take advantage of Hawaii's temperate climate and gather with friends for a party at the beach. Menus for such get-togethers are often much like these shared with Wine Spectator, featuring fresh ingredients, twists on local recipes and minimal last-minute prep work so he can get out from behind the grill and actually enjoy the company.
For the full article, check out the new issue of Wine Spectator, on newsstands July 2, 2013.
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