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Roy and Chuck enjoy an afternoon of research for a 'Tiki' themed backyard party. An unpredictable afternoon of tropical bliss ensues when they visit the Tommy Bahama Bar, the La Mariana Yacht Club, Alan Wong's Pineapple Room, and the famous Halekulani for Mai Tais, pineapple martinis and laughter. Chuck also joins Roy in the kitchen to prepare his succulent lamb chop pupu.
Hawaii Cooks ventures to Portland, Oregon, and visits a premium sake brewery. Japanese chef-owner Kesuke "Casey" Asai of Imanas Tei Restaurant joins Roy in the kitchen to prepare a simple and tasty dish that is a perfect accompaniment to sake.
From sacred Hawaiian fishponds to the modern tanks of fish farms at the Big Island's Ocean Science and Technology Park, raising quality seafood has always been a priority in Hawaii. Hawaii Cooks examines farm-raised seafood with a look at how both traditional techniques and current aquaculture methods are helping to develop a steady supply of superior fish and shellfish.
The future of the Hawaii Regional Cuisine movement is well in the hands of a number of up-and-coming chefs. Hawaii Cooks examines a high school culinary program at Leilehua High School as well as a collegiate level program at Leeward Community College that are making sure a steady stream of qualified culinary professionals continue to fill the industry.
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- Premiered: September 1, 2001
- Rating: None
- Premise: A series featuring the preparation of Hawaiian cuisine and advice on selecting ingredients and purchasing wines. (more)