Short ribs are a traditional local favorite, but many don’t know the secrets behind perfecting the dish. Chefs Kelvin Ro, Roy Yamaguchi and Matt Pittman explained their favorite ways to cook the best short rib, a staple of their individual cultures.
Q&A with chef Chris Oh from HFWF17.
Q&A with chef Serge Dansereau from HFWF17.
Q&A with pastry chef Belinda Leong from HFWF17.
Korean Kalbi Short Ribs by Kelvin Ro of Diamond Head Market & Grill
Beverly Gannon: Macadamia Nut-Crusted Mahimahi with Mango Beurre Blanc, Pineapple Salsa and Purple Sweet Potatoes
Macadamia Nut-Crusted Mahimahi with Mango Beurre Blanc, Pineapple Salsa and Purple Sweet Potatoes by Haliimaile General Store’s Beverly Gannon
Travel to the eastern side of the Island of Hawaii to the town of Hilo, full of local flavors, adventures and unique scenes of nature, from black and green sand beaches to stargazing from the highest point in the Aloha State.
Q&A with winemaker Schatzi Throckmorton from HFWF17.
Q&A with mixologist Justin Park from HFWF17.
Scott County Missouri-Style Dry Ribs by Wholesome Wave’s Michel Nischan