COVID Conversations: Peter Cho
For this COVID Conversation, Hashi sat down with chef and restaurateur, Peter Cho, to discuss the status of his restaurants (one opened during the pandemic!) and outlook on the road to recovery.
Read MorePosted by Colleen Teramae | Mar 18, 2021 | Chef, Features, Food & Culture, Issue 7 - March 2021, Profiles, Secondary Features
For this COVID Conversation, Hashi sat down with chef and restaurateur, Peter Cho, to discuss the status of his restaurants (one opened during the pandemic!) and outlook on the road to recovery.
Read MorePosted by Michelle Rice | Feb 25, 2021 | About, Community, Profiles
While the 10th anniversary Hawaii Food & Wine Festival (HFWF) last year looked and felt much different than in previous years, the mission remained resolute – to put a spotlight on Hawaii as a culinary destination and to showcase the very best of what Hawaii has to offer – its natural beauty, culture, food and people. This short video is a thank you to those of you who have trusted us to be good stewards of your contributions. It’s also a battle cry of hope for these resilient industries to continue to fight because we’re Stronger Together, Stronger Tomorrow.
Read MorePosted by Michelle Rice | Feb 11, 2021
ISSUE 1 August 2020 ISSUE 2 September 2020 ISSUE 3October 2020 ISSUE 4December 2020 ISSUE 5January 2021 ISSUE 6 February...
Read MorePosted by Dagny Brand | Feb 11, 2021 | Explained, Features, Food & Culture, Issue 6 - February 2021
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.
Read MorePosted by Tannya Joaquin | Feb 11, 2021 | Chef, Issue 6 - February 2021, Profiles
Q&A with chef Chris Oh from HFWF17.
Read MoreHashi provides content on all things food and culture in Hawaii as a community program of the nonprofit Hawaii Food & Wine Festival with support from readers like you. Mahalo!