Pete Evans visits the beautiful island of Oahu, Hawaii on this episode of Moveable Feast with Fine Cooking. Joined by award-winning Hawaiian chefs Jon Matsubara and Lee Anne Wong, Pete learns how local pineapple is harvested, visits Frankie’s Nursery to source some exotic fruit, and meest local fish guru/mentor Brooks Takenaka at the Honolulu Fish Auction to bid and buy locally sourced fish for dinner. On the menu tonight, Chef Jon shows us how to make his famous smoking mai tai cocktail, hibachi-style Kauai shrimp, and Kahaluu roast pork belly, while Lee Ann cooks up fresh opah and vegetable sides, and Pete prepares a pineapple salsa and ahi poke. It’s a spectacular menu for an equally spectacular feast ocean setting.
Chefs & Artisans from this Episode
This cocktail is infused with the smoky flavor of applewood with the help of The Smoking Gun and calls for you to make your own falernum. Alternatively, you can buy pre-made…
This spicy but sublime salsa goes well with fried or tempura fish, or raw salmon or tuna. Canned pineapple can easily be substituted for fresh.
If you can’t find Asian pears or fresh papaya, substitute any firm pear of choice, or use mango. You can also substitute canned pineapple for the fresh.