Hawaiian cuisine is blazing its way into kitchens across America with exciting flavors and ingredients. Host and chef Ed Kenney traces the roots of the famous island staple - taro or "poi."
Chef Ed Kenney travels to Tahiti to meet with a young man sailing on a double-hulled canoe and compares two preparation methods of "poisson cru," the quintessential Tahitian dish.
A visit to California by Host Kenney to trace the origins of "pipi kaula" - a Hawaiian cuisine dish of salted and dried beef - eaten by Hawaiian cowboys or "paniolos".
Hawaiian chefs Ed Kenney and Alan Wong travel to Japan to search for the finest ingredients and dive deep into a bowl of Wong's favorite childhood dish, miso soup.
The culinary adventure continues as Host Ed Kenney travels with Entertainer Tiara Hernandez to Puerto Rico to uncover the origin of her favorite family dish "Arroz con Gandules".
Hawaiian Chefs Sheldon Simeon and Ed Kenney travel for the first time to the Philippines to follow the recipe of pork "adobo" while celebrating their Filipino ancestry.
A part-Japanese and Native American farmer returns with Host Ed Kenney to the reservation to reunite with a culture she has longed for her entire life.
Chef Andrew Le and Host Ed Kenney travel to Saigon/Ho Chi Minh City not just to taste original "Pho" the national dish of Vietnam, but also to connect to Le's family roots.
'Anela Evans - hula dancer. sustainable hunter and cultural practitioner - prepares a special Hawaiian dish called "laulau" for Host and Chef Ed Kenney, using venison as an ingredient.
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