This special cookbook features ‘ono noodle recipes from local restaurants and chefs, to create a signature cookbook with 10 innovative recipes that put a spin on the event’s traditional Hiyashi somen cold noodle dish.
Size: 8 x 8", 44 pages
A special mahalo to all of our participating restaurants and chefs who contributed noodle recipes to our cookbook: Chef Evan Wilber of Holuakoa Gardens, Chef Kenichi Kanada of Kenichi Pacific, Chef Dan Robayo of Magics Beach Grill, Chef Amelia Fisher of The Strawberry Patch, Chef Sam Choy, Chef David Viviano of the Fairmont Orchid, Chef Matt Caldwell and Chef Sean Meyer of Foster’s Kitchen, Chef Adrienne Hew and the Morinoue ‘Ohana.
This cookbook would not have been complete without the illustrations of a talented group of artists. Mahalo nui loa to Andrea Dezsö, Gerald Lucena, Miho Morinoue, Tomoko Nakazato, Jing Jing Tsong and Jennifer Mac Watkins.