Hawaii regional cuisine

Hawaii regional cuisine
See also: Hawaiian cuisine

Hawaii regional cuisine, abbreviated to HRC, is two concepts; It's the moniker for a style of cooking, and secondly, it’s the name a group of twelve chefs gave their organization which began as a drinking club.

At their first meeting at the Maui Prince Hotel, the chefs debated what to call their group and their style of cuisine. At a second meeting on the Big Island of Hawaii in December 1991, twelve chefs (Sam Choy, Philippe Padovani, Roger Dikon, Gary Strehl, Roy Yamaguchi, Amy Ferguson Ota, Jean-Marie Josselin, George Mavrothalassitis, Beverly Gannon, Peter Merriman, Mark Ellman, Alan Wong) formed a non profit organization and trademarked the term "Hawaii Regional Cuisine".

The mission of Hawaii Regional Cuisine was to inform the world about cuisine in Hawaii and act as liaison between agriculture and the hospitality industry.

See also

Foods.jpg Food portal

www.cookinghawaiianstyle.com - The Cooking Hawaiian Style website provides authentic Hawaiian and Hawaii-inspired recipes.


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