dining

noe tanigawa

The newest tightening of COVID-19 precautions around the state did not include greater restrictions on restaurant operations. While that surprised some, even without further restrictions, Hawai'i restaurants have been hard hit, and are bracing for more.

Noe Tanigawa

Kaua’i, Maui and Hawai’i counties allowed restaurants to open June 1, with social distancing protocols in place, including requiring face masks until diners are seated. O’ahu eateries are reopening today and restaurant industry insiders say factors crucial to their success are not under their control.

Restaurant Week starts today, so if you’re on O‘ahu, you can dine out for a cause until November 24th.  Over 75 diverse restaurants around Honolulu have prepared special menus or are running deals, and donating proceeds to the Culinary Institute of the Pacific. Travel and food videos have raised expectations for the next generation of chefs.

Noe Tanigawa
Noe Tanigawa / Hawai'i Public Radio

Eating Around -- we all do it! It’s time to take stock of what we’re eating and how we can leverage that to work for us, economically and culturally. In this episode, we see what made Hawai‘i Regional Cuisine important, and a chef/educator throws down the gauntlet to the new generation.

Noe Tanigawa
Noe Tanigawa

eady availability of local produce is one lasting contribution consumers enjoy, thanks to recent combined efforts of chefs creating cachet and demand, farmers being encouraged to grow and expand offerings, and the counties and other entities that have supported farmers' markets.Credit Noe TanigawaEdit | Remove

Food is a shared national obsession these days, and the way we eat now has its roots in a movement that began in California in the 1970’s.  Increased awareness of fresh and local became the basis for Hawai‘i Regional Cuisine in 1991, and it got us excited about Hawai‘i’s rich food culture.  HPR’s Noe Tanigawa looks at where we are, thirty years later.