Episode 004

So how does the Ewa Sweet Jade Watermelon Salsa with Hamachi taste? Find out here!

Executive Chef Grant Kawasaki and Park & Shine Hawaii guest, Lanson & Ashia Siazon, continue the melon salsa for the hamachi and plate the dish.

Executive Chef Grant Kawasaki and Park & Shine Hawaii guest, Lanson & Ashia Siazon, start the melon salsa for the hamachi.

Executive Chef Grant Kawasaki and Park & Shine Hawaii guest, Lanson Siazon and James McGough, start with a Ewa Sweet Jade Watermelon cooler with guava sherbert!

Executive Chef Grant Kawasaki and Park & Shine Hawaii guest, Lanson & Ashia Siazon and James McGough, take Ewa Sweet Jade Watermelon to another level! Don't miss this episode as Executive Chef Grant Kawasaki starts with a Ewa Sweet Jade Watermelon cooler with guava sherbert and finishes with a melon salsa topped on hamachi!

How did the braised short rib featuring the Savory Choice chicken broth come out? Watch this segment to find out!

How do you make a killer braised short rib with demi glaze sauce? Check out Chef Ernesto Limcaco, corporate chef of Y. Hata, as he gives us an inside look to restaurant grade secrets we can use at home.

Holokai Grill uses many of the Savory Choice products in their menu to enhance the flavor of their dishes. Grant Kawasaki gets us a behind the scenes look in the kitchen as Chef Eldon Ricardo prepares is a bone in rib eye and risotto.

What is the secret to killer restaurant sauces never to be duplicated in the home? Savory Choice!

This week on Hawaiian Grown TV, we visit the Y. Hata retail store to feature every restaurants hidden secret weapons, Savory Choice beef and chicken broth. Then we follow the Savory Choice products to one of Hawaii's new and upcoming restaurants, Holokai Grill. Last, Y.