A phrase commonly heard but not often thoroughly contemplated is, "lucky you live Hawaii." Never before have such words meant so much and been so necessary. With an increasing percentage of locals moving to the mainland and abroad, it’s a wonder why anyone would ever have reason to leave the most beautiful and statistically safest place on earth? Droves of left-behind-family-members of loved ones that have taken the reluctant mainland or bust migration, proclaim that nearly 95% of the initial intent of their journeyed ohana's reason to leave is a quest for financial independence. Sooner than later, the transplanted islanders mid-term goals of saving enough money to return to Hawaii to purchase property, sadly erodes. This comes from a near immediate realization when, from day one, one sees first-hand almost everything in the mainland is cheaper. An undisputed common-list of the obvious comparative frugalities are; land, new home prices, gas, food, cars, some taxes, insurance and other general living expenses. That’s pretty much almost everything we need in life. Except for biggest necessity in life, for the most of us, family, the ohana part. Saddening isn't it?
However some of us, actually a lot of us, try to stick it out. Seemingly even with sheer doggedness, we fiscally strive to remain at home. Through trials and tribulation, we brave the financial pitfalls and the perils of the ever-present cost of living here in paradise. Some of us even choose to throw caution into the wind and circumvent corporate stability to chance free enterprise in one of the most fickle places in the world to open a business. Why? Maybe we needed another challenge? Maybe we want to be able to live in paradise and have something more than a house and a couple of cars to show for it? The way we see it, locals love to be entrepreneurial because we love it here. For those of us staying indefinitely, there isn't anywhere else in the world we rather be and have something tangible that provides for our family. We will not give up hope. We will not stop our fight. And from the metaphoric words of Dylan Thomas, "Do not go gentle into that good night. Rage, rage against the dying of the light." Those cleverly expressive words may sum up our indescribable desire to stay right here at home against all odds. Old-school Japanese people frequent the words "iji" or "gaman," which mean determination and perseverance. Logic may plague us and we will redundantly ask ourselves again, "is it too expensive to live here, why haven't we grazed in greener pastures?" It takes no revelation. It takes so second guessing. What is it? It’s the people, it’s the families, it’s the aloha spirit…its definitely and especially, the food too! When you think about it, food is second to none. Sure we need it survive, but most of us live to eat here. We are very motivated by food here in Hawaii. Ever made a big decision based on food? Ever built your night around where you were going to eat and whom you are going to eat with? Ever read a great food column over some boring political issue? See, no-can beat the importance of food here at home. We love our local food! Simply put, it is because we are Hawaiian grown.
So for those of us that support local businesses, have local businesses, eat local products, grow local produce and perpetually promote the ALOHA spirit, hats off to you. Keep doing what you do and maybe everyone else here and everywhere else will catch on.
If Aloha spirit is the key, then what could keep us locals in the "mood?" Is there something that the Kama'aina can look to for inspiration? Well the chef crew of course had the inside track on a new TV show that has just been premiered recently. This new show shares the Aloha spirit and celebrates, educates and entertains the concept of locals keeping their lifestyles "Hawaiian grown." The chef crew's own Grant Kawasaki and media mastermind Ikaika Kimura have created a locally based television show on OC-16 appropriately named…yup, Hawaiian Grown! Kimura and Kawasaki have been formulating this incredible TV show concept over the last several years.
Hawaiian Grown is a unique food lifestyle TV show and website that strives to be way more than cooking. Hosted by Grant Kawasaki, each episode explores an exciting local business, famous chefs, industry professionals, local celebrities, mainland food companies with proprietary products brought in exclusively to a local business and/or local ingredients grown or produced right here in Hawaii. Again, Hawaiian Grown is broadcast statewide on Oceanic Time Warner Cables OC-16, where new episodes air Sunday's at 9:00 pm. Each episode takes viewers on a humorous and informative culinary journey to find the best of everything found here in Hawaii with simple recipes you can prepare yourself.
The series is committed to exploring new and different ways to approach food - through pop culture, competition, adventure, and travel - while also expanding its repertoire of technique-based information.
The show is broken down into 3 categories:
- Where did it come from?
- Where can I get it?
- What can I do with it?
Some background on Ikaika Kimura who is the executive producer of Hawaiian Grown, is that he has been a rising superstar genius behind some of the most successful programming concepts on OC-16 since its inception. Some of Kimura's most notable accomplishments have been the executive producer/creator for Hawaii’s highly rated cable series “Local Kine Grindz” where viewers were taken to over 600 restaurants in search of various global cuisines. Kimura was also the original editor for Tiny TV in 1999, a variety show, and co-creator of OverDrive Live in 2001. It is Hawaii’s only Music Video based series, which still currently airs on OC16. Kimura has worked with numerous local and national clients with companies in various industries. In 2002, Kimura saw the demand for internet-applications and returned to school at New Horizons of Hawaii for an intense one-year web development series of courses, particularly streaming video, to distribute video on multiple mediums.
In 2004, Kimura created his 5th show with Kevin Yen, Co-Executive Producer, & actor/model Kala'i Miller entitled, NRG Television. The same year, Kimura created Bid Now To Win, Hawaii's Online Auction Marketplace. Basically a combination of QVC meets eBay, local style! During those years, Kimura also independently worked with various companies developing web marketing solutions and network video production which have aired on all of Hawaii’s major networks such as KHON, KITV, KGMB, KHNL & KFVE.
Hawaiian Grown is Ikaika Kimura's fourth personal television series in 9 years. It has an unsurpassable polish amongst other local programs from everything that Kimura has learned and experienced in his prolific professional career.
Ikaika Kimura - Executive Producer
To find out more on Kimura and his numerous accomplishments, visit: danicaproductions.com/clients.html & hawaiiangrowntv.com.
Grant Kawasaki - Host
As for the host of Hawaiian Grown, Grant Kawasaki, most of you that read this column kind of know Grant already. But for new readers, or for those unfamiliar, chef Kawasaki is the lead contributing writer for the Let's Eat! food column. Kawasaki has an extreme passion for food and writing about the culinary arts and the food service industry. Kawasaki has many years of collegiate theatrical/film/musical arts experience.
The highly anticipated and locally produced OC-16 TV show, Hawaiian Grown, is Kawasaki's first role as a TV show host and chef. Kawasaki is also a master ceramic potter, having extensive experience in pit-fire, raku, wood and saggar and high-fire firing techniques. Kawasaki was a prodigy of the UH Manoa BFA art program. Currently Kawasaki does not participate in any ceramic art projects, but fully supports his fellow comrades at Hawaii Craftsmen, DL Vega Art Entertainment and various other fine arts organizations. Kawasaki firmly believes in Hawaii having the some of world's best culinary resources, and with time, Kawasaki dreams of Hawaii being the undisputed epicenter of the best culinary destinations in the world. Along with chef's Shannon Akazawa and Norlan Horita, who are also contributing writers of Let's Eat!, Akazawa and Horita are also affiliated with the Hawaiian Grown TV show as lead consultants and directors of catering offered by the TV shows high-powered food service division.
Watch Hawaiian Grown to enter to win catering giveaways and prizes or book your next special event or party with Hawaiian Grown! Visit the website: http://www.hawaiiangrowntv.com/
With industry giants as Hawaiian Grown's corporate sponsors, the locally produced TV show is, and looks to the future as being Hawaii's first and only premier food show!
Track music for Hawaiian Grown by:
Na Hoku Hanohano Award winning artists Maunalua
Don't miss another episode of Hawaiian Grown TV on OC16! New episodes premiere on Sundays at 9:00 PM and repeat throughout the week!
Sunday New Episodes Premiere @ 9:00 PM
Monday 3:00 AM Repeat & 8:30 PM Repeat
Tuesday 3:00 AM Repeat & 4:00 PM Repeat
Wednesday 11:00 AM Repeat
Thursday 2:30 PM Repeat & 11:30 PM Repeat
Friday 5:30 AM Repeat
Saturday 12:00 PM Repeat
Chef Norlan's Recipe Pick:
Poipu Seared Jumbo Scallops
w/ Roasted Kapa'a Spring Vegetables, Keawe Honey Vinaigrette
& Princeville Creamy Roasted-Garlic Potato Mash.
Serves 4
2 lbs. jumbo scallops (U-10)
2 tbsp Dijon mustard
2 tbsp Kikkoman soy sauce
4 tablespoon rice vinegar
4 tablespoon keawe honey
8 tbsp extra-virgin olive oil
6 ounces roasted asparagus
6 ounces roasted carrots (thick cut)
6 ounces roasted red beets (thick cut)
6 ounces roasted fresh corn (shucked)
6 ounces roasted radishes (thick cut)
6 ounces roasted leeks (thick cut)
1/2 cup chopped flat-leaf parsley
1 tbsp garlic (chopped)
1 lemon
2 tbsp. butter
Salt and black pepper
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1 ½ lb. russet potatoes
4 oz. heavy cream
4 tbsp. butter
2 bulbs garlic (roasted with other vegetables)
salt and pepper to taste
Roast all of you vegetables, along with the garlic bulbs for potato mash- cut in half widthwise, on a large sheet pan or foiled cookie sheet in a preheated 400 degree oven. Prior to roasting, season your vegetables with 2 tbsp of the olive oil and salt and pepper. Toss evenly to coat. Roast your veggies until you achieve a cooked down semi-dark brown color on the edges of the vegetables. Constantly check them. Note, some veggies will cook faster than others, especially the corn. Remove and reserved the cooked vegetables as they show doneness.
For garlic mash, peel and cube the russet potatoes and boil in slightly salted water until soft and falls apart when poked by a fork. Next try to drain and air out as much of the water from boiling the potatoes. In a mixing bowl, breakdown potatoes with a ladel or whisk, then add in heavy cream, butter, squeezed roasted garlic yield and salt pepper to taste. Mix well. Keep warm.
In a mixing bowl combine the garlic, mustard, rice vinegar, soy sauce and honey. Slowly whisk in the extra-virgin olive oil or blend to emulsify. Toss all of your roasted vegetables with the vinaigrette. Season with salt and pepper.
Sear the scallops in the butter after seasoning them with salt and pepper. Let each side brown completely before flipping them over. Flipping them too early will make the outer searing color to stick to the pan. Cook the scallops until just firm to the touch one both sides have color. Reserve after cooking on a plate and keep covered.
Plate up with the roasted vegetables on the bottom, with the scallops on top. Cut a generous wedge of lemon and place it n the plate for optional use. Serve the roasted garlic mash on the side. Enjoy!
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Chef Norlan's Spring-Time Extravaganza Sushi Specials:
Graduations, Weddings, Birthdays, Company Functions & Special Events!
ALL YOU CAN EAT LIVE ACTION SUSHI BAR FOR 2 HOURS!!!
Standard Hand Roll Sushi Bar
$8 / person *(minimum 100 pax)
Spicy Tuna, Crab, Tuna Salad, Veggie, Lobster Salad
Deluxe Standard Hand Roll Sushi Bar
$12 / person BEST PRICE POINT, BEST SELECTION!
Spicy Tuna, Crab, Tuna Salad, Veggie, Lobster Salad, Ikura, Tobikko, Natto, Ume. Ahi Poke, Scallop Mayo
Full Standard Sushi Bar *****
$15 / person THE ORIGINAL & BEST SELLER! *****
Maguro, Hamachi, Salmon, Ebi, Lobster Salad, Tuna Salad, Spicy Tuna, California
Ultra Deluxe Hand Roll Sushi Bar
$18 / person MOST POPULAR CHOICE FOR HAND ROLLS ONLY!
Spicy Tuna, Crab, Tuna Salad, Veggie, Lobster Salad, Ikura, Tobikko, Natto, Ume. Ahi Poke, Scallop Salad, Hari Zuke, Smoked Salmon, Tako Poke, Unagi, Kinoko Mushroom
Supreme Hand Roll Sushi Bar (Spring Special Only)
$25 / person *(minimum 100 pax) BEST VALUE! WOW!
Spicy Tuna, Crab, Tuna Salad, Veggie, Lobster Salad, Ikura, Tobikko, Natto, Ume. Ahi Poke, Scallop Salad, Hari Zuke, Smoked Salmon, Tako Poke, Unagi, Kinoko Mushroom,
Kalbi, Abalone Salad, Corn Mayo, Soft Shell Crab, Shrimp Tenpura, Spicy Shrimp Poke
Full Deluxe Sushi Bar
$25 / person BEST VALUE FOR FULL SUSHI BAR SELECTIONS!
Full Standard + Unagi, Tako Poke, Ikura, Tobikko, Tamago, Ahi Poke, Scallop Salad
Full Ultra Deluxe Sushi Bar
$40 / person MOST POPULAR UPGRADE IN FULL SUSHI BAR SELECTION!
Full Deluxe + Chu Toro in place of Maguro, Moi, Shrimp Tempura, Soft Shell Crab, Natto, Ume, Abalone Salad
Live Hand Made Sushi
Professional Sushi Chefs
Large Parties w/ Double Station
* All items on the menu may be substituted due to season, weather and availability.
Global Foods Inc. / Sushi Supreme Hawaii
Live Sushi Bar Catering Menu
Contact: Executive Chef / Corporate Partner Norlan Horita (808) 620–5863
Mention Let's Eat! & Get These Exclusive Prices Not Offered Anywhere Else!!!
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Chef Shannon's coupon corner:
Bring back something to share at the office, lunch with friends, dinner at home or for a party! Let's Eat! and the Chef Crew offers only its readers our special on a healthy and truly ONO sushi chirashi (favorite sushi toppings, garnishes and veggies over our delicious sushi rice)! Thanks for reading and we hope to continue to bring you informative and entertaining columns along with delectable culinary specials!
-Aloha the Chef Crew!
