This week we dive deep into the CULINARY Culture of HAWAII with Brian Berusch who just recently released a book with Bill Tobin called:
Food to Write Home About…Hawaii
Hawaii restaurateur Bill Tobin tells the story of his love affair with Hawaiian cuisine—and all the nuances associated with Hawaiian fare. He does so through a series of affectionate letters to his mother, in their Midwest USA farm town. Through these highly personal letters, Tobin and author Brian Berusch explore every ingredient, dish and the chefs behind them—which about-faced Tobin’s vocation into a career “Foodist” on the islands, including a stint as the president of the Hawaii Restaurant Association. Through each chapter we see the evolution of Tobin’s palate, right through to the meeting of his wife and the start of his own family, whom are still highly immersed in the food arts there.
The Culinary Culture of HAWAII stands alone in the middle of the Pacific…You really can’t have the type of fusion food that Hawaii has from all over the world and we discuss what makes Food special here and Hawaii and how chefs are changing the way they cook around the world because of it.
Interested in purchasing the book?