Everyone dreams of visiting Hawaii – for its beautiful weather, stunning beaches and its relaxing spirit. But it’s through Hawaii’s indigenous food culture that visitors and residents alike really soak up true island life.
In this full episode of United Plates of America, host Gary Takle explores native food culture, from its famous luaus to its local organic farms:
–The Royal Hawaiian Hotel is a Waikiki legend. Executive Chef Colin Hazama explains the roots of the luau and shows off the delicious array of food included in a luau buffet.
–Alan Wong of Alan Wong Restaurants discusses the importance of building up local agriculture and prepares several dishes for Gary, including tea, poké and a coconut dessert
–Gary visits with Derek at Mao Farms, where he tours the grounds of this local organic farm and helps pick some radishes and taro. They discuss a wide range of topics from the importance of farming to the local economy to managing pests and crop rotation.
–With turnips in hand from Mao Farms, Gary visits farm-to-table restaurant Mud Hen Water in the Waialae section of Honolulu. Restaurateur Ed Kenney prepares simple but delicious appetizer with the fresh turnips.
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This is the full episode #301 of United Plates of America
Chapters:
00:00 – Show Open
01:56 – Visit the Luau at the legendary Royal Hawaiian Hotel
07:15 – Alan Wong’s Restaurant serves local Hawaiian fare
13:17 – Ma’o Organic Farm on the west side of Oahu grows organic fruits and vegetables
20:32 – Mud Hen Water preps meals from locally grown produce
#restauranttour #honolulu #hawaiifood #hawaiianfood #hawaiifoodie #pokebowl #farmtotable #luau
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