Time to show some skills! Grant Kawasaki and the team get unique to show their skills as they create a sushi pizza topped with Hanalei Poi.

Grant Kawasaki and the Hawaiian Grown Catering Team prepare two simple recipes using Hanalei Poi. 1st a Poi Shake and 2nd, Banana Lumpia with a kulolo poi sauce.

Innovative cuisine is always in season at The Pineapple Room by Alan Wong. Enjoy the world-renowned chef’s signature style of Hawaii Regional Cuisine: soul-warming comfort food with a local twist, using the freshest island ingredients.

Watch The Pineapple Room staff at work in the exhibition kitchen, featuring a lava-clad wood-burning oven. Have a seat at the bar, where hand-blown glass fish lights swim overhead. The ambiance: casual yet elegant with Hawaiian hospitality always on the menu.

Join us for lunch daily; dinner Monday through Saturday; breakfast Saturday and Sunday.

In April of 1999 Hanalei Poi Co., located in Hanalei Town in an old GTE switching station, milled its first batch of poi — 200 pounds of it. It was the first poi milled commercially in the island since 1965. But what is more significant than where it is milled was how it is milled. In a yet-to-be-patented process, Hanalei Poi Co. minimizes the amount of handling of the taro, peeling and cutting the root before cooking. The result is a more sterile process that yields a product without the ever-present bacteria cultures found in traditionally milled poi.

This week on Hawaiian Grown TV, we travel to Hanalei Kauai and get dirty in the Lo'i as we feature Hanalei Poi. Then we hit one of Hawaii's favorite restaurants, Alan Wong's The Pineapple Room, as Executive Chef Lance Kosaka shows us how they use Hanalei Poi on the menu. Last Grant Kawasaki and the Hawaiian Grown Catering Team prepare two simple recipes using Hanalei Poi. 1st a Poi Shake and 2nd, Banana Lumpia with a kulolo poi sauce. Then Grant Kawasaki and the team gets unique to show there skills as they create a sushi pizza topped with Hanalei Poi.

Entertaining their guest with a performance from Cirque Hawaii, Y. Hata & Co. spares no expense to retain its clients. Grant Kawasaki decides to even try an act himself.

Cirque Hawaii is a multi-million-dollar state-of-the-art theatrical spectacular that showcases the award-winning talent of over 34 performers and nine renowned acts from around the world to entertain Hawaiian audiences.

Chef Issac Tamada, President of Hans Weiler Foods, is an creative artist with sugar and shows his creations at the show to inspire visitors of the possibilities they can create using Hans Weiler Foods products.

Then Grant Kawasaki gets an inside peek at the future of Y. Hata & Co. as he sits down one on one with Russell Hata, third generation CEO of the company.

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You know you can't go wrong with Sterling Silver beef and Simplot sides on any entree. Grant Kawasaki visits each booth ad then gets a few samples from Cal Oshiro, director of Center of the Plate, and Y. Hata Corporate Chef Ernesto Limcaco.

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John Smiley, Director of Sales for Y. Hata & Co. Limited, gives Grant Kawasaki a brief explanation of this years products show and what visitors can expect in the future.

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Executive Chef Grant Kawasaki visit the Y. Hata and Co. Limited Annual Product show to see what the latest trends in food service are for the upcoming year. He's get an intimate interview with third generation CEO Russell Hata and where the company is headed in the near future.

http://www.yhata.com