Hawaii is known for an interesting combination of ethnic foods. The diverse and rich history of Local Food originated from a variety of cultures that migrated to Hawaii. Immigrants workers came to Hawaii seeking jobs in the plantations and the sharing of cultural foods was born. Several ethnicities are represented in a local plate lunch dish. People born and raised in the islands see local cuisine as staple and comfort food.
The Slow Food movement started quietly several years ago with a few renowned chefs . Fresh Homegrown Food has inspired and motivated organic farmers and boutique restaurants to use locally grown food. Our Upcountry Farmer's market is bustling with happy and healthy folks shopping for delicious ingredients early Saturday mornings .
My son is a wonderful chef and I asked him why cooking is important to him. He said, "Cooking is an art form and it requires focus and a dedication to complete the task and enjoy the process". I understand being passionate about your art form, my passion is not food centric. It only needs to be fresh and healthy, and I'm good to go. I am a bit of a Fish Snob because I am passionate about "melt in your mouth" fresh fish. Preparing perfect fish requires some finesse, and it's very easy to cross into the overcooked territory.
For some fun Hawaiian cooking adventures, I'm sharing a special Maui Cookbook . "Look What's Cooking in Makawao" is our cookbook fundraiser for the Makawao History Museum. It's uniquely sprinkled with stories and photos of Makawao's colorful history and ono (delicious) recipes . I shared a Mahi-Mahi chowder that I learned from an old fisherman on the Kona Coast . Makawao restaurants have generously shared a few of their specialities as well. From Portuguese Sweet Bread to Sauted Ulu ( Breadfruit), Venison Kabobs and sweet jams and jellies, there is something tasty and fun for everyone. A unique gift, our Cookbook can be purchased online from www.makawaomuseum.org