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 of the Hawai'i Food and Wine Festival

Part III of IV

Friday, September 7, 2012
The MODERN Honolulu

"Hawai'i In A Bowl: From Poi Bowl to Pho"

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
"BATTLE OF THE FOOD GEEKS"
Silicon Valley Startups vs. Roy Yamaguchi, Todd English and More

Mahalo!
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

Comments

Post a Comment

Popular posts from this blog

Sticking to What You Do Best...

Last week, I was invited to celebrate National Hamburger Day at The Counter in Studio City. I had been to The Counter before, but today was special and met a fellow tweeter who was a first timer. The menu is easy to follow and you actually build your own burger, well at least on paper. First you select the protein, then the cheese, other various toppings, a side sauce, and last is the type of bun you want. If you’re having a hard time deciding, don’t worry, they have signature burgers and sandwiches to choose from. Too many choices make me crazy sometimes. I get so confused when I see other restaurants trying to be everything to everyone. The food at these restaurants are usually horrible and thus end up closing. Would you be surprised if the pizza at a seafood restaurant wasn’t good? Doesn’t make sense to me. Attention Restaurant Owners: Pick something and do it really really well. In-n-Out hasn’t added anything to their menu in years and they’re still in business and GROWING! Being i
Read more

Hidden Little Tokyo: Cheap Eats

Image
I usually take the Metro Gold Line to Downtown Los Angeles.  Traffic is usually bad and then I have no idea where to park.  Although some of my friends who know I'm downtown a lot, think I know where all the places to park, this is why I take the Metro.  As I was heading into town on this trip, overheard 2 guys talking about only having $5 and wanting to get something to eat. I know there are places in Little Tokyo where you can get something to eat in the $5 range, here's what I've found: See What Jay Eats... Half California Roll and Half Spicy Tuna Roll (includes miso soup) $3.95 Little Tokyo Sushi This is a grab and go kiosk inside the Little Tokyo Market Place.  They have a variety of sushi combinations ranging in price from a $2.50 hand roll to $12+. Little Tokyo Sushi at the Little Tokyo Market Place (former Mitsuwa Marketplace) 333 S. Alameda St #100 Los Angeles, CA 90012 (213) 617-0343 Niku (Beef) Udon  $5.00
Read more

Recipe: Ahi Masago Poke - May 2012

Image
Where do you get good poke in Southern California? If there is a place, I haven't found it yet. I'm really picky when it comes to poke, so I make my own. Having competed in the Sam Choy Poke Festival on the Big Island in 2003, I got to try all kinds and some with imitation crab and tofu. But, I prefer the simple kine, like in my Ahi Poke recipe. Ahi Masago Poke This is my version of Alicia's Market "Wasabi Ahi Masago Poke" Alicia's Market is my first stop in Honolulu after I leave the airport. First Stop Honolulu: Alicia's Market Yellowfin Tuna I start with 1.5 lbs of chopped sashimi grade tuna My Ingredients Low Salt Soy Sauce White Sesame Oil I start with 4 TBS of soy sauce and 2 TBS of white sesame oil. As you mix in, the tuna will absorb the liquid, you can add more in later. Add in a sweet white onion and green onions The secret is washing the onions with water a
Read more