Episode 025

This week on Hawaiian Grown Kitchen, Executive Chef Grant Kawasaki invites The Alley Restaurant at Aiea Bowl with Executive Chef/Owner Glenn Uyeda and Chef Dean Heartwell to share the secrets that make this location a strike! Three recipes later and we have a sample of there famous Oxtail Soup, Tasty Chicken, and Furikake Crusted Ahi. To top it all off, a three layer lemon cake!

This week on Hawaiian Grown Kitchen, Executive Chef Grant Kawasaki invites The Alley Restaurant at Aiea Bowl with Executive Chef/Owner Glenn Uyeda and Chef Dean Heartwell to share the secrets that make this location a strike! Three recipes later and we have a sample of there famous Oxtail Soup, Tasty Chicken, and Furikake Crusted Ahi. To top it all off, a three layer lemon cake!

This week on Hawaiian Grown Kitchen, Executive Chef Grant Kawasaki invites The Alley Restaurant at Aiea Bowl with Executive Chef/Owner Glenn Uyeda and Chef Dean Heartwell to share the secrets that make this location a strike! Three recipes later and we have a sample of there famous Oxtail Soup, Tasty Chicken, and Furikake Crusted Ahi. To top it all off, a three layer lemon cake!

From the shores of Kauai, to the Culinary Institute of America in New York, from Switzerland and Chicago to London and Honolulu, Mark Tsuchiyama has landed here at Ka’upulehu, on the shores of Kahuwai Bay, as Executive Chef. First love for this Hawai’i-born chef has always been his island home.

Big Island Abalone Corporation operates a 10-acre aquafarm to serve the world market for premium, live abalone. The facility is located on Hawaii's Big Island on the Kona Coast, near the Kailua-Kona International Airport. The abalone aquafarm is one of the largest in the world.