chef

Noe Tanigawa
Noe Tanigawa / Hawai'i Public Radio

Eating Around -- we all do it! It’s time to take stock of what we’re eating and how we can leverage that to work for us, economically and culturally. In this episode, we see what made Hawai‘i Regional Cuisine important, and a chef/educator throws down the gauntlet to the new generation.

Noe Tanigawa
Noe Tanigawa

Netflix’s popular Chef’s Table series introduces chefs worldwide who are creating fancy, eye-popping food.  Unexpectedly, a Korean nun’s episode about temple cooking proved a favorite.  Recently, Jeong Kwan was invited to Honolulu to cook and share her ideas with KCC culinary students and others.

noe tanigawa
noe tanigawa

 

 

  Women are big in Hawai‘i’s vibrant food scene and an invitation only group of female chefs and culinary professionals is planning a sumptuous fundraiser:   French champagne with delectables from Julia Child’s arsenal of recipes.  Les Dames d’Escoffier trace their lineage to France’s king of chefs in the early 20th century and seek to support women in the food industry.    HPR’s Noe Tanigawa reports on the tasty way they plan to do that.

Margaret Pearlman
Margaret Pearlman

  

  Hawai‘i’s culinary moment with Pacific Rim Cuisine may have peaked, and it’s fair to ask what impact it leaves for everyday diners.  Traditional local foods like chop steak and stew have made way for chicken katsu and poke bowls, but are we actually eating any better?  And who is doing the cooking?  HPR’s Noe Tanigawa reports.

Talking with Frank Gonzales and Chef Grant Sato was so informative, it really made me feel my position in the local food chain.   You'll find inspiration to cook and to eat better in this extended version.

noe tanigawa
noe tanigawa

   Summertime puts a different focus on food, with holidays, picnics, and family gatherings.  In time for all-American July 4th parties, the James Beard Foundation has a new book of recipes from favorite local restaurants across the U.S.  While it’s fun to acknowledge regional tastes, HPR’s Noe Tanigawa discovered, Hawai’i’s “local food” may be ripe for redefinition.