Radio Mojo- the Podcast.

Award-winning chef Craig Miller is the owner of a restaurant in the idyllic setting of St Monan's, Fife. https://www.16westend.com/craig-millarWorking with small producers, farmers and fishermen, he brings a sense of place to a restaurant perched quite literally  on the edge of Fife's  scenic coastal route. "I'm not using local stuff just because it's local," says Chef , " We use it  because it's the best we can find."Here's a quick conversation with Chef Miller on  the importance of great ingredients and getting the small things right. Enjoy!

Chef Roberta Hall-McCarron is an award-winning Scottish chef and the owner , along with husband Shaun McCarron, of The Little Chartroom in Edinburgh. About to open her second restaurant, she takes some time to chat about her menu, working in 'a tiny kitchen' and sourcing amazing local ingredients from fishermen, farmers and even a forager. "It's hard to believe that so many of our ingredients come from just down the road," she says.  Innovative and creative, Hall-McCarron's flavors speak of the Scottish land and sea ,with a passionate, seasonal embrace.

David Gorman started exploring the world of Vegan food after he met his wife. By adjusting to adjusting to a meatless diet, he realized that the flavors he'd always loved didn't have to change. Vegan City is now open on Kapahulu Avenue and creating a stir. And Tim Golden joins us for a regular chat about beer.. Father's Day is just around the corner and the team at  The Village  have a ton of suggestions for Summer sipping - and for gift packs that appeal to novice and educated drinkers alike .

Hawaii International Film Festival Creative Director Anderson Le on this month's HIFF offering, EAT. DRINK. FILM . Watch here and eat along with. some exceptional movies now through the end of the month.. And learn more about the marvelous Ulu ( breadfruit) at eatbreadfruit.com where you'll also find a bounty of recipes and  creative ways to introduce more Ulu into your diet. Enjoy!

Once Kyle Reutner and the founding team at Ko Hana Rum discovered the depth of Hawaiian heritage sugar cane history , there was simply no doubt that they'd be able to share not just a distillery with Hawaii, but a sense of place and an agricultural industry that showcases sugar cane in a whole new light.  800 years before rum was being celebrated in Barbados, Hawaii already  had hundreds of varieties of sugar cane growing on the islands. Listen here for more on the incredible story of Ko Hana Agricole Rum

There's a lot to love about this conversation with Heather Lukela - the talented baker/owner of Slice by HB Baking.. with a passion for baking that started early, Heather worked her way through some of the top kitchens in Hawaii before starting Slice - to critical acclaim. " Being furloughed during the pandemic gave me the opportunity to really launch the business," she says of the bakery she swore she'd never start. " Hell, no... I NEVER wanted to open a bake shop  or have my own place," she laughs. Lucky for us she changed her mind. You can find Heather and her ice cream slices within Jolene's Market https://www.instagram.com/slicebyhbbaking/

We so loved the passion in this episode of both Jota Menoz of Off The Wall and Louis Castro of Castro's... ..If you want to hear  both owners speak with authenticity about what they do - and why they do it - then you need wait no longer ... Enjoy!

Thomas Obungen of Frolic Hawaii and Slug Media joins us to chat about Ice Cream Pies from Slice by HB Bakery - a pie shop with a twist from baker Heather Lukela.   What's not to love about that ?And Christian Self, the owner of Bevy Bar and TacoAko joins Jo for an ex-pat chat ( he's from Liverpool , England and she's from Fife, Scotland ) about the world of craft cocktails.  If you're a fan of craft cocktails and cool accents then you'll enjoy this episode!

It's no secret that our favorite cook book of the year is Cook Real Hawaii, Sheldon Simeon's tribute to his beloved  Hawaii . It's a collection of recipes, born from his own multicultural background and the foods he grew up with on Maui, plus stories he's collected along the way. An awesome Father's Day gift if any of the men in your life love to cook... And Keaka Lee, owner of Kapa Hale joins us to chat about a culinary journey that's taken him from  the Culinary Institute of the Pacific, through stage-internships at Benu in San Francisco, Le Bernardin in New York City, Eleven Madison Park in NYC, & Café Boulud in NYC and from New York City's  Gramercy Tavern all the way home to The Pig and The  Lady. His food at Kapa Hale is a celebration of his journey and relationships with local farmers and growers. Enjoy!

Alice Chan, co owner of Rabbit Rabbit Tea Hawaii talks a little about the quality of tea in the company's range of drinks. Sourced from 100's of varieties from dozens of regions, Rabbit Rabbit Tea has picked just 8 teas for their Aiea and S King Street locations. Each of them unique. And all of them so good. And this Mother's Day - May 9th - Take your mom in for a delicious drink and she'll be gifted a free scoop of gourmet ice cream.Enjoy!

Chuck Wakeman is passionate about being a butcher. With more than 20 years of experience  that started in Chicago ,and  included stints at Vintage Cave, Pig and Lady and Maui's The Mill House, Wakeman operates his Kakaako butcher  shop and deli just like a neighborhood butcher should. He's available for questions, happy to share his knowledge and recipes, skilled at the art of dry -aging and sausage making, ( to name just two of his many talents), and creator of one of the best burgers in Honolulu. We could have talked to him for the entire hour... but we ran out of time....  you can find out more about the Butcher and Bird  here,  and for a true artisanal experience, go visit Chuck and his team at their Kakaako location. If only every neighborhood had a Butcher and Bird! And in keeping with our meaty topic, we checked in with Pono Pork founder, Bob McGee. Bob's also been passionate about butchery and a strong advocate of the nose to tail movement for decades. At Pono Pork he's helping to educate his  growing customer base on the importance of using every part of the animal. Humanely reared pigs and a belief that no animal part should be wasted, make Bob one of our favorite guests.  Enjoy! Jo

We're devouring more than just good food this week. Paul Kan joins us to chat about the release of his new book, Hawaii Beer, A History of Brewing in Paradise. The Foreword is written by Tim Golden, highly respected cicerone and owner of Village Bottle Shop and Tasting Room . Sheldon Simeon's gorgeous Cook Real Hawaii is now in print - you can find it here -  and it's full of beautiful photos, recipes and stories of Hawaii. And Chris Ramelb of Southern Glazer's Wines and Spirits waxes lyrical about two reds - Carignane- the controversial high yield grape  that Birichino winemakers Alex Krause and John Locke have curated to create Scylla. "It's   an old vine and super juicy, pretty, crunchy red fruit," says Chris, "  and probably one of the best red wine values in the world right now."  The other  wine we urge you to try and get your hands on is the fabulously named Car Car Domo Komo . " It's a one-off  wine and we likely won't see again," says Chris. "  Grab it while you can. At  Birichino - Alex Krause and John Locke have been making outstanding, somewhat quirky wines, since 2008 . These newest to the islands are not to be missed! Enjoy! Jo

In this episode, roving food reporter Thomas Obungen joins us to share his craving for a very special dish at O'Kim's Korean Kitchen . You can read more about the Korean inspired Paella ( or should that be the Spanish Inspired Korean Fried Rice ?) here. We also chat about the opening of Mhttps://mwrestaurant.com/W in their brand new location, and how restaurants are ever-evolving during these strange times. And Brion Zablan joins us to chat about the opening of a second Purve Donuts at Kuono Marketplace.  The new store offers a fabulous experience of tiny donut making in a fresh, fun environment. There has never been an easier way to support a local business than stopping by Purve at either the original Kona Street location, or this new space at Kahala. Oh, and if you're following the NCAA Basketball Tournament, then you;ll likely be in need of a box of donuts or two as the weekend proved to be a bracket shattering event!  Bobby has the scoop on that ... Enjoy !

Jason Takemura has an understanding of classic flavors and an ability to translate their qualities into locally inspired dishes that transcend the average plate lunch or bento. His Bamboo Catering menu features everything from  Adobe Glazed Sous Vide Pork Belly, through Shiso Wrapped Shrimp and Corn Dumplings, to Sake Soy Glazed Boneless Short Ribs and Furikake Mochiko Chicken. His fish dishes ( steamed whole fish, panko crusted fish, grilled island catch with luau sauce, to name just a few) are expertly cooked and travel seamlessly whether you're ordering a casual dinner at home or planning a giant graduation party ( with COVID restrictions in mind, of course!). " After culinary school,  I worked my way down  the California Coast so i have a lot of California cuisine experience which I meld with my local knowledge... and we try to bring the two together, " he says.  The result is wonderful food, delivered by a friendly and professional staff . Perfect for a quiet night in, or a wedding or graduation party, Bamboo delivers . For catering inquiries, call David @  425 3037 . And over in Kapolei, Jake Saito and his team are simply mad about pasta... hand made daily at the fun, fast paced Mad BeneAnd finally in this episode, sommelier Christopher Lord has a passion for wine that he wants to share with anyone who'll listen.  His big  idea  is a sommeliers lounge, a   place where oenohphiles can gather,  and where those looking to learn about wine  more can take a class or two. " I fell in love with wine at a young age, " he says "  And I see a place where people can come together with a library, tasting rooms... a place to learn, to practice and to share knowledge.." We'll drink to that idea! Slainte!

Thomas Obungen has a pop up you won't want to miss... and it may only be around for a month. Check out his take on Ten Ten Tempura - but be warned... it's only here for a month. And we chat about the good news that is Iliili Cash and Carry . Our text messaging went a little wild at the mention of the return of  the pizza makers behind Z Pizza and Prima... it's been a long wait, but they're back!And chef Eberhard  'Hardy' Kintscher, the long time chef at Michel's at the Colony Surf joins us to chat about their elegant take out and the fact that dining in is even better in their spacious, re-modelled, gorgeous, beachfront restaurant.. Enjoy!

Southern Glazer's Wines and Spirits talented young sommelier, Chris Ramelb, loves sports and knows his wines. We think there's no one better to make recommendations for Super Bowl Sunday. Check out some of his wine picks in this episode, including this wonderful Lambert -des- Seyssel - a champagne at  a non champagne price, and Big Island Brewshouse's Overboard IPA - a double gold medal winner at the US Open Beer Championship.  And Dk Restaurant Group owner, DK Kodama takes a few minutes out of his busy schedule to catch up with Jo. Discover the origins of his famous  Crab Truffle Ramen.... Enjoy!

Fendu Boulangerie Owner Niel Koep joins us to chat about the 'Sourdough Revolution' , his love of baking, and how Lockdown led customers to a greater appreciation of his profession. And Kenwei Chong, owner of La Gelateria shares how COVID forced his business to change, and the effects of selling directly to retail customers has encouraged new flavors of gelato. Enjoy !

At the amazing Otto Cake,  on 12th Avenue, Kaimuki, owner and baker,  Otto , creates more than 276 flavors of Hawaii's favorite cheesecake. So how to choose ?  " We always tell people to start with the original, plain" he says, " If you have a cheesecake without anything on it, and it tastes like cheesecake then that's what you want, " says Otto. And  veteran director of film and TV Bryan Spicer joins us to chat about the rebranding of Sight and Sound Production and how he turned a local TV and Film Equipment rental house into a full service production company. In addition to promoting Hawaii - most recently by remote viewing of Hawaii online to potential clients- his goal is to nurture local talent. "I have more than 30-years of experience, " he says, "I'd like to pass some of that on." Enjoy!

We're not in the business of predicting things, usually... but reading through the advanced copy of Sheldon Simeon's new book "Cook Real Hawaii"  we're betting that this is an award winner for best new cookbook  of 2021.  Photographed with a sensibility that captures the soul , culture and sheer joy behind cooking local food, Sheldon Simeon, ( with help from Gareth Snyder) has done a masterful job of relaying his love of Hawaii's food and culture through recipes and storytelling, The result is a well recorded, beautifully photographed history of the cultures that have made Hawaii's food unique. If  humility and joy  can shine through a book, then Cook Real Hawaii has achieved that. Sheldon's simple storytelling and well-researched ( and at times, complex) recipes showcase a Hawaii a world  away from the commonly held   image of pineapple pizza and poi.  Cook Real Hawaii is a book that should  find its way into every true cook/food lover's home , and while it certainly will look good on a coffee table, our guess is it  isn't leaving the kitchen..Publishing date is March 30th.  pre-order here.

Happy New Year everyone! Now that we've got THAT year behind us , we're headed into this one with enthusiasm and renewed energy. This week we caught up with Tiki's Grill and Bar co- owner Bill Tobin to talk about lessons learned from 2020 and to chat a little about his consulting company Restaurant Leadership 365.  "We're trying to share best practices and help people be good leaders," says Bill. On the food side this week, we spend a little time with Chef Anthony Rush , co owner of Senia and the soon to be opened Podmore .  if you follow Chef on Instagram, you already know he has a passion for pastry - in particular the kind of pastry that can be crafted into some of the most intricate and beautiful Beef Wellington's you'll ever see. His motivation? "I think its just the satisfaction of seeing something that's never been done before.," he says. Enjoy!