The poke craze that has swept across the U.S. is only the latest sign that Hawaii’s food holds a strong fascination for mainlanders. In recent years, high-profile chefs and experimental restaurants have popularized not only poke, but also Hawaii-nurtured Pan-Pacific dishes like Filipino pork and loco moco—which now can be enjoyed at a food truck in Topeka or a Tiki restaurant in Scottsdale. Although much of the islands’ signature fare (including pineapples) was actually imported during the colonial period, Hawaii conjures mouthwatering images of homegrown Kona coffee and macadamia nuts. And the traditional Hawaiian Luau has become a universal emblem of savory hospitality. Why is the mainland so enraptured by Hawaii’s cuisine? What role does its culinary bounty play in Hawaii’s tourist industry, and what will be its next five-star food export? Is there any downside to the mainland’s embrace—and sometimes kitschy, carb-heavy reimagining—of authentic island dishes? Chef, restaurateur, and television personality Sam Choy, food writer and author of The Poke Cookbook Martha Cheng, corporate executive chef of Foodland Super Markets Keoni Chang, Hawaii native and San Francisco restaurateur Jordan Keao, and moderator Noe Tanigawa, Arts & Culture Reporter for Hawai’i Public Radio visited Honolulu on May 31, 2018 to take part in a Zócalo/Daniel K. Inouye Institute “Pau Hana” discussion at Artistry Honolulu titled “Why Is the Mainland So Fascinated by Hawaii's Food?”
