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".
