Episode 013

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.

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.

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.

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. http://www.yhata.com

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