Hawai'i in a Bowl: From Poi Bowl to Pho

"Mix with the Masters" is an all-star cast of chefs, food producers and celebrity techies for a delicious day of talks, demos and Hawai'i In A Bowl lunch.  A full day of stories, information, and delicious food...

Part III of IV

Friday, September 7, 2012

After hearing some great food stories during "Building A Sense of Plate and Place", moderated by Ed Kenney and a cooking demo with chefs Ming Tsai and Masaharu Morimoto, it was time for lunch!

This wasn't your typical hotel ballroom lunch, there were 5 different bowls that traced the culinary history of Hawai'i.  Let's explore history, through these different bowls...

See What Jay Eats...

A Noodle Bar set up
by Charles Phan

Chef Charles Phan's
Beef Pho

Discussing Vietnamese food with
of The Slanted Door in San Francisco

Chef Keoni Chang
Foodland Super Market Ltd

and the Foodland Team

Hey, there's my friend Jen!

Photo by Ed Morita
Chef Colin Hazama
Sheraton Waikiki

Chef Colin Hazama's
Poke Bowl

A beautiful bowl...

Photo by Ed Morita
Chef Hiroyuki Sakai
La Rochelle
Tokyo, Japan

Photo by Ed Morita
Iron Chef Sakai's
Abalone Udon

One of my favorites!

And what's a meal in Hawaii without poi?
Photo by Ed Morita
Chef Colin Nishida
Side Street Inn
Now that lunch is over, heading back to
see the new foodtech startups...

See Part IV
Silicon Valley Startups vs. Roy Yamaguchi, Todd English and More

Hawaii Visitors and Convention Bureau
Oahu Visitors Bureau
Hawai'i Food and Wine Festival
Lindsay Chambers
Ed Morita
Nathan Kam
Rebecca Pang
The MODERN Honolulu

NOTE:  I was a guest of the Hawaii Visitors and Convention Bureau,
Oahu Visitors Bureau, and their partners.
I thank them for the invitation and hospitality.
All comments and opinions expressed are strictly my own.

Photos by Jay Terauchi
Unless otherwise noted
Jay Eats
©Jay Terauchi


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