Tuesday, September 7, 2010

Chef Roy Yamaguchi Answers My Question About Hawaiian Cuisine

Check out this article by Gorging Global and The Mouthful at Denver Magazine. I got a chance to ask Hawaiian Chef Roy Yamaguchi a question of my choosing. I asked the following:

Because Hawaii is relatively small and composed of islands, I imagine that much of its food is flown in from other places. Has the local food movement gained popularity there like it has in many other states? If so, has this changed the typical Hawaiian cuisine in any significant ways?

Thanks for giving me the opportunity, Denver Magazine!

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