Who serves the most Fresh Basil from Tropic Farms? Auntie Pasto's! Hawaiian Grown visits Auntie Pasto's in the Kunia Shopping Center to see how they infuse fresh basil into their menu. While there, Grant also tries to hunt down Auntie herself.

Chef Dwayne Ancog from Luana Hils Country Club prepares two recipes on Hawaiian Grown. First, Dwayne brings a special ingredient to make an easy pupu dish and then he prepares a simple rainbow tomato basil pasta.

Check out the final dish from Chef Dwayne Ancog from Luana Hills Country Club using fresh basil.

We visit Tropic Farms in Kahuku and tour Whider and Mei Li Sun's Fresh Basil Farm. All 20 acres!

This week on Hawaiian Grown TV, we visit Tropic Farms in Kahuku where they grow fresh basil and then follow the crop to one of Hawaii's favorite local restaurants, Auntie Pasto's. Last, Executive Chef Dwayne Ancog of Luana Hills Country Club shows us how to prepare a simple Rainbow Tomato Basil Pasta Dish.

Grant Kawasaki prepares a beef sashimi using Sterling Silver beef tenderloin from Times Supermarket. With him is guest Cal Oshiro, Director of Center of the Plate from Y. Hata. & Co.

Check out the final beef sashimi dish from Grant Kawasaki using the Sterling Silver beef tenderloin.

Who serves Sterling Silver beef tenderloin on their menu?

80% of meat buyer are unsure of what they buy from lack of knowledge. Grant Kawasaki takes into Times Supermarket to show us how to buy a great cut of Sterling Silver beef tenderloin.

This week on Hawaiian Grown TV, we visit Times Supermarket in Waimalu to show you how to buy a nice cut of Sterling Silver beef tenderloin. From here, we visit Tiki's Grill and Bar to show you how they use the Sterling Silver Beef Tenderloin in their menu and last, Grant Kawasaki prepares a delicious beef sashimi.

What will they come up with next? Grant Kawasaki and Shannon Akazawa from Gokujo Sushi join forces to create the signature "Hawaiian Grown Sushi Roll!"

How did the Hawaiian Grown Sushi Roll turn out? Find out here and also how you're supposed to eat it!

Who serves the most Taro Leaves per week? Sam Choy's BLC. Every week they go through over 180 pounds of leaves for their laulau and squid luau. A special guest also drops in to inspect the restaurant for "scratch throat."

Located in Honolulu’s busy industrial district of Iwilei, Sam Choy’s family style, casual restaurant opened in May 1997 featuring huge portions of local favorites for breakfast and lunch. Dinner at Sam Choy’s Breakfast, Lunch, & Crab showcases a variety of fresh crab, lobster and shellfish, steaks, ribs, and chicken.

Get down and dirty with Grant Kawaski in the lo'i as we harvest taro leaves to make a killer recipe. We won't get our feet wet this time as we visit Tropic Farms to find out more about dry land taro.

This week on Hawaiian Grown TV, we visit Tropic Farms in Kahuku where they grow dry land taro and then follow the leaves to one of Hawaii's favorite local restaurants, Sam Choy's BLC. Last, Shannon Akazawa from Gokujo Sushi shows us how to prepare the signature "Hawaiian Grown Sushi Roll" co-created by the master himself, Grant Kawasaki.

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.

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

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!

Savory Choice® is brought to you by Savory Creations International. Founded in 2003 by a team of experts with over 30 years experience in the food industry, Savory Creations International mission is to develop, manufacture, and distribute competitively priced food products that use only the highest-quality natural flavors and ingredients.

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. Hata corporate executive chef Ernesto Limcaco shows us how to use the chicken broth to make a mean demi glaze over Sterling Silver short ribs.

Grant Kawasaki and newly appointed Hawaiian Grown Catering Kitchen Manager Rotk Tamabonsa prepare a Lao/Thai coconut curry dish with Kahuku Prawns. This smooth curry dish is simple to make yet full or rich flavor.

How did the Lao Thai Coconut Curry Dish featuring the Kahuku Prawns come out? Watch this segment to find out!

Romy's Kahuku Prawns & Shrimp, housed in a bright-red building (not a truck), sits among them and offers up shrimp they've raised and cooked themselves. Harvested and raised on site, Romy's does not distribute commercially, but for the sole purpose to supply its own shrimp shack. Special Guest Alton "Waialae Iki" Brown makes a special appearance and educated us on the origin of Shrimp.

No drive to the North Shore is complete without a meal at Romy's shrimp stand that has sprouted along the highway as a result of the development of his aquaculture farm. Because they harvest their prawns and shrimp daily from their own ponds, you know you're getting the best and freshest shrimp and prawns.

56-781 Kamehameha Highway
Kahuku, HI96731
808-232-2202

This week on Hawaiian Grown TV, we visit Romy's Kahuku Prawns & Shrimp Farm and then follow the food street side to his Shrimp Shack operated by his daughter Kaylene and wife Terry. Last, Grant Kawasaki and newly appointed Hawaiian Grown Catering Kitchen Manager Rotk Tamabonsa prepare a Lao/Thai coconut curry dish with Kahuku Prawns.