Hawaiian Cuisine
The Best Brews
(Spring/Summer 1999) Dare to be different. Bold is better. Life is an adventure. Those are the messages David Palmer champions at his two Café Pesto restaurants on the Big Island.
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Getting to the Roots of Hawaii Regional Cuisine
(May 1997) Mention local food in Hawaii, and people think of fish and poi, plate lunches with macaroni salad and rice, squid luau made with taro leaves, or poke made of...
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Let's Go Grind
(November 1997) When a Hawaiian friend says, "Hey, pau hana let's go my house for grind. We got plenty ono pupu-poke, musubi, might even be some pipikaula and po'i in the...
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What's That Fish On My Plate?
(July 1998) The abundant bounty of the oceans doesn't strictly define Hawaii cuisine, yet it surely is one of its strongest and most influential characteristics.
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