Most traditional Hawaiian food came from somewhere else.
Early Polynesians brought taro, yams, coconut, bananas, sugarcane, pork, and chicken. Europeans and Americans built sugarcane and pineapple plantations, which brought immigrants and cuisine from China, Korea, Japan, Portugal, and the Philippines. There were Mormon Samoans, Mexican cowboys, and then American GIs who introduced islanders to the wonders of SPAM. Continue reading
People love comfort food. Look at the menus at even the most high-end restaurants over the last few years and you’ll find variations on just-like-mom-used-to-make foods like mac ‘n cheese, pudding, fried chicken, cookies and milk, and grilled cheese.
But we are living in a melting pot of cultures from around the world. Not everyone’s food hug is the same. Your food hug might come in the form of pho, shakshuka, or Panang curry.
When the U.S. economy tanked in 2008, it wasn’t a great time to shell out piles of cash to open a brick-and-mortar restaurant. As a result, some seriously talented chefs took to the streets and the modern food truck movement was born. Continue reading
We continue to see meatballs across different restaurant categories from fast casual to high-end dining because of their versatility. Meatballs are a great dish to utilize leftover trimmings so as not to waste. In this instance, it may be perceived in terms of value from the operator’s perspective. On the other end of the spectrum, we’ve see meatballs made from various cuts of meat, not just the shoulder; combining leaner and fattier cuts to get the right lean to fat ratio. Continue reading