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Think Global, Live Local

Posted on August 24, 2009

The following is a guest post by Share Your Table. The original post can be found here.

Think Global, Live Local

Connecting consumers to their food source

SYT, The Honolulu Advertiser, Hawaii Seals of Quality and Whole Foods Market hosted “Think Global, Live Local” this past Saturday at Kahala Mall.

The afternoon was buzzing with cooking demonstrations by Hawaii chefs who shared simple and delicious ways to use Hawaii-grown products.  Wanda Adams, food editor of the Honolulu Advertiser and author of several books about local island food, moderated the event.

The Chefs

Chef Colin Hazama: Building a Better Bento


Colin Hazama is currently the executive sous chef at RumFire in the Sheraton Waikiki.  A graduate of both Kapiolani Community College and The California Culinary Academy, Hazama has worked under notable chefs such as Alan Wong, Roy Yamaguchi and Gary Danko.  On Saturday, Chef Hazama showed viewers how to make nishime using as many locally grown products as possible such as Marine Agrifuture sea asparagus and Hamakua mushrooms.  His nishime was just one part of his Better Bento that also included locally-grown moi and an okinawan sweet potato salad.

Chef Roy Yamaguchi: Get Ready for Summer – Grilled Salads

Ryamaguchi_headshot 2-1Along with other chefs, Roy helped pioneer Hawaii Regional Cuisine.  Hawaii’s first-ever James Beard winner, Roy is a huge supporter of the state’s culinary programs and takes a leadership role in many food based non-profit organizations, including Hale Aina and Grow for Good.  For the “Think Global, Live Local” event, Roy prepared Grilled Opah Salad with a Honey Vinaigarette.  He utilized his good friend Dean Okimoto’s Nalo Farms greens, Hamakua macadamia nuts, Big Island Bees honey and Ho Farms tomatoes.

Chef Motoko Kubota: Eating Seasonally – What’s Fresh for Summer

Mkubota headshot-2Motoko and Isamu Kubota are the wife and husband team behind the delectable Kaiwa on Beachwalk.  Their newest creation is Hale Macriobiotic, where Motoko emphasizes macriobiotic food principles and locally grown produce.  Chef Moco only recently received her Macriobiotic Certificate of Concierge but has been living and cooking with similar ideals her entire life.  On Saturday, Motoko prepared her Marugoto Hawaii Summer Salad using Ho Farms tomatoes, Wailea Agricultural Group hearts of palm, Maui onions and local ogo and watercress.  In Japanese characters, the word “Marugoto” means circle and carries the meaning of full, whole foods.

Pastry Chef Mark Silva: Simple Island Flavored Desserts

Msilva_headshot-1The enthusiastic Mark Silva was happy to step in for Abigal Langlas and prepare her florentine sandwich cookies.  He used Hawaiian vanilla, Manoa honey, chocolate from the Original Hawaiian Chocolate Factory, Alii Kula lavender and Tropical Dreams ice cream.  Abigal Langlas is the former pastry chef for Honolulu Coffee Co. and now runs Cakeworks (formerly Mary Catherine’s Bakery).  She is especially known for her beautiful and tasty wedding cakes.

Most of the recipes from the event are now posted!  See the sidebar on the right to access recipes for Chef Abigal’s Florentine Sandwich Cookies, Chef Colin’s Nishime and Chef Moco’s Summer Salad.

Watch Hawaii Regional Cuisine video.

Watch Farm to Table Video.

Explore more here.

About Melanie H. Kosaka

Melanie Kosaka is the owner and founder of ShareYourTable – a company specializing in culinary television production and interactive media.  Her credits include the James Beard award winning series, The Kitchen Sessions with Charlie Trotter, Hawaii Cooks with Roy Yamaguchi, which has been distributed in 66 countries, New American Cuisine featuring star chefs from around the United States, and GetHealthyNowHawaii.com–an online based educational product.  FDM has produced over 500 hours of cooking and lifestyle programming for national and international distribution.

Follow Melanie on Twitter at @shareyourtable

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