From kalua pig to poke, the cuisine of Hawaii

05/01/19 • 52 min

Tropical fruits. Fresh seafood. Community. All of these things come into play during this week's episode of FoodCrush.
Join us as we explore the riches of the Hawaiian islands with David Lau and Guy Roeseler, owners of Ono Kine Grindz. We chat with them about their journey from the Central Pacific to Milwaukee Along the way, we explore the origins of poke, the story behind the “Loco Moco” and the cultural flavors inherent to the delicious dishes of the Pacific Rim.

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From lumpia to pancit: A look at Filipino cuisine with Alexa and Matthew Alfaro

More than a century after the United States Navy sailed into Manila Bay, sank the Spanish Armada and took control of The Philippines, Filipino fare is finally having its day in the U.S. But what comprises the cuisine of this diversely influenced archipelago?
We chat with Alexa and Matthew Alfaro of Meat on the Street about the unique flavors inherent to Filipino fare, the recipes they grew up eating and the challenges of introducing unfamiliar flavors and dishes to their customers. Along the way, we get to know more about these young entrepreneurs and their journey in sharing their family's rich and delicious cultural heritage.
Photo: Megan Moran Photography

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From Dubuque, Iowa to the Bocuse D’or, a chat with Chef Paris Dreibelbis

If the James Beard Awards are the Oscars of the food world, the Bocuse D'or is the Olympics. Named in honor of Chef Paul Bocuse, France's legendary Michelin-star master chef, this bannual chef competition offers the ultimate showcase of chefs talent from around the world. It's a competition dominated by European countries, and one from which the U.S. took 20 years to glean a title. Among those representing the U.S. at the 2019 awards was one Milwaukee chef. Paris Dreibelbis, winner of the Ment'or Young Chef Competition, was offered the opportunity to stage with the U.S. team as part of his winnings. In this episode of FoodCrush, Dreibelbis shares his insights about the fierce competition, what it takes to compete and what the experience means to the career of a young chef.