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Show 321, April 27, 2019: Show Preview with Co-Host Andy Harris
Now an appealing preview of Saturday’s Spirit of Aloha show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.
We’re live from The 8th Annual Big Island Chocolate Festival at The Westin Hapuna Beach Resort. It’s pure chocolate indulgence. Hawaii is the only State in the USA where premium cacao (the base of chocolate) can be grown commercially. It’s an increasingly important crop in The Islands with almost unlimited potential.
Chef Bryan Fujikawa is the proprietor of the locals’ favorite for fresh grilled, locally caught seafood, Kona Grill House in Kealakekua. It’s a beloved hole-in-the-wall spot. He’s been a part of The Big Island Chocolate Festival’s concluding Chocolate Decadence Gala for years. Chef Bryan is known for his amazing lobster crab cakes. We’ll reel him in.
Farsheed Bonakdar is the President of the Kona Cacao Association, the Producer of the 8th Annual Big Island Chocolate Festival. The mission and goal of the Kona Cacao Association is to promote the cacao industry on the Big Island of Hawaii by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. The Festival benefits Island culinary arts and arts programs. We’re talking all things chocolate with Farsheed.
We first met Chef Christopher Galindo two years ago when he was overseeing Hau Tree on the beach next door at the Resort’s sister property, Mauna Kea Beach Hotel. Last year he switched beaches and moved over to The Westin Hapuna Beach Resort’s new Meridia as the menu-maker. It’s Mediterranean-inspired cuisine created with locally sourced ingredients and infused with Hawaii’s rich local bounty. Also know for creative, signature https://socalrestaurantshow.com/wp-admin/edit.phpcocktails and a primo view of the Pacific at Sunset. We entice Chef Chris out of his busy kitchen for a chat.
Chef Stéphane Tréand debuted, The Pastry School in 2012, in San Clemente. This year he moved his school to Tustin (“a...
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By Andrew Harris and Andrew Gruel
4.8
66 ratings
Now an appealing preview of Saturday’s Spirit of Aloha show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.
We’re live from The 8th Annual Big Island Chocolate Festival at The Westin Hapuna Beach Resort. It’s pure chocolate indulgence. Hawaii is the only State in the USA where premium cacao (the base of chocolate) can be grown commercially. It’s an increasingly important crop in The Islands with almost unlimited potential.
Chef Bryan Fujikawa is the proprietor of the locals’ favorite for fresh grilled, locally caught seafood, Kona Grill House in Kealakekua. It’s a beloved hole-in-the-wall spot. He’s been a part of The Big Island Chocolate Festival’s concluding Chocolate Decadence Gala for years. Chef Bryan is known for his amazing lobster crab cakes. We’ll reel him in.
Farsheed Bonakdar is the President of the Kona Cacao Association, the Producer of the 8th Annual Big Island Chocolate Festival. The mission and goal of the Kona Cacao Association is to promote the cacao industry on the Big Island of Hawaii by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. The Festival benefits Island culinary arts and arts programs. We’re talking all things chocolate with Farsheed.
We first met Chef Christopher Galindo two years ago when he was overseeing Hau Tree on the beach next door at the Resort’s sister property, Mauna Kea Beach Hotel. Last year he switched beaches and moved over to The Westin Hapuna Beach Resort’s new Meridia as the menu-maker. It’s Mediterranean-inspired cuisine created with locally sourced ingredients and infused with Hawaii’s rich local bounty. Also know for creative, signature https://socalrestaurantshow.com/wp-admin/edit.phpcocktails and a primo view of the Pacific at Sunset. We entice Chef Chris out of his busy kitchen for a chat.
Chef Stéphane Tréand debuted, The Pastry School in 2012, in San Clemente. This year he moved his school to Tustin (“a...