Episode 032

This week on Hawaiian Grown Kitchen, Executive Chef Mike Longworth from Romano's Macaroni Grill fire us the grill with a Grilled Rosemary Chicken and Shrimp Spiedini accompanied by a traditional Caprese Salad.

This week on Hawaiian Grown Kitchen, Executive Chef Mike Longworth from Romano's Macaroni Grill fire us the grill with a Grilled Rosemary Chicken and Shrimp Spiedini accompanied by a traditional Caprese Salad.

Whether you like your sushi at a sit-down or take-out location, a great deal of the quality is determined by the skills of the Itamae, or sushi chef and the grade of the ingredients. At Hanapa’a Sushi Co., we only use premium grade Koshihikari rice, not plate lunch rice like the other guys and the selection of our seafood and nori are worthy of the finest sushi bars in Hawaii.

Now its off to one of Hawaii's favorite restaurants to see what they do with the Okinawan Noodle on their menu. Off The Wall started with the idea of being different from anything else out there. Any business that dares to be different has to be prepared to confuse the heck out of people, me for one, and others, according to executive chef Grant Murata.

This week on Hawaiian Grown TV, Executive Chef Grant Kawasaki takes a private tour of the Sun Noodle Factory in Downtown Kalihi to se the amazing products this facility cranks out daily to service all of Hawaii. Then we follow the Okinawan Noodles to on of Hawaii's favorite restaurants, Off The Wall in the Pearl Kai Shopping Center to see how they use this authentic noodle on their menu.