From Cali to China: Hatsune Hosts Ono ‘Aloha ‘Āina’ Pop-Up Dinners
Posted: September 6th, 2017 | Author: LumDimSum | Filed under: Foodies & Dining Scene, Hot Tips, Upcoming Events | Tags: 'āina, @BayAreaFoodCritics, Alan Wong, Beijing, Chef Jordan Keao, Cheryl Liew, Culinary Collabor, Dogpatch, from Cali to China, guest chef, HANA by Hatsune, Hatsune iAPM, Hatsune Restaurant Group, Hatsune Taikoo Li, Hawaiian, Hawaiian cuisine, international pop-up, Kwek Ju-Kay, lei, Michelin Bib Gourmand, Moana, Molly DeCoudreaux, New York Times, poké, Pop-Up Dinner, Sam Panopoulos, San Francisco, San Francisco Magazine, SF Weekly, Shanghai, Teddy Molhman, Thrillist, tiki, ukulele, Yen Phan, Zagat | No Comments »
‘Āina is a True Taste of Hawaii (Photo Credit: @BayAreaFoodCritics)
Hawaii is the dream. A tropical paradise drawing images from sleepy palm trees, pristine blue waves, and active volcanos to hip-swinging hula dancers in grass skirts and flower leis to sun-tanned surfers, ukuleles and tall tikis. If you ask me, I basically think about Moana.
With such rich diversity in the natural landscape, Hawaiian cuisine is a colorful tapestry of flavors and traditions that have been influenced by the settlement and immigration of indigenous Polynesians, European, Japanese, Chinese, and Americans. Before I continue describing how complex and unique Hawaiian cuisine is, let’s first get something straight – please delete Hawaiian pizza from any association with Hawaiian cuisine. Hawaiian pizza was, in fact, created by Greek-Canadian named Sam Panopoulos who originally came up with the controversial combination of canned pineapple on a pizza with ham.
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