Hawaii Cooks with Roy Yamaguchi

A visit to Crown noodle factory in Honolulu reveals the fine art of noodle making. This episode also features a variety of Asian and Italian pasta dishes such as Vietnamese Summer Rolls, Chicken Macadamia Nut Pasta and Roy's Asian Pasta Primavera. Master sommelier Chuck Furuya is on hand to recommend the right wine and pasta combination.

Healthy food and a healthy environment are explored. A visit to Sun Bear Produce on the Big Island shows the dedication of a group of organic farmers, while a look at Unisyn food recycling on Oahu reveals the ingenuity of local recyclers. Chef Kathleen Daelemans of the Wailea Resort & Spa shares her recipe for Cafe Kula Healthy "Fried" Chicken and Roy tosses up a salad of Kona Crabmeat and Grape

Hawaii Cooks heads over to the Big Island, for a visit with the only cocoa producers in the United States. The series also provides a "taste" of local coffee house culture on Oahu. Chef Amy Ferguson-Ota of the Ritz-Carlton Mauna Lani prepares a refreshing treat of Mango Ice Cream with Macadamia Nut Cookies while Roy ends the show with a rich Chocolate Kona Coffee Mousse.

A visit to Puna, Hawaii introduces Orchid Island Chevre, the state's only producer of goat cheese. Big Island chef Peter Merriman cooks up Grilled Steak with Roasted Vegetable Sauce while Roy and Chuck join painter Harry Wishard and musician Melinda Caroll at historic Waiki'i Ranch for a picnic.

The "prides" of Hawaii are examined in a look at family owned and operated businesses. Roy visits the Sumida Watercress Farm and creates a dish of Grilled Pork Medallions with Watercress Salad and Roasted Macadamia Nuts while Chuck Furuya suggests the appropriate wines.

Raising snails, preserving jam, and pig and deer hunting are part of living off the land on Lanai. Roy visits with two of Lanai's premiere chefs. Darin Schulz of the Lodge at Koele celebrates Island game with his Grilled Venison Salad and Philippe Padovani, executive chef of the Manele Bay Hotel, prepares a Wok-fried Fish with Tabbouleh. Hawaii Cooks also visits a local historian who shares La

Roy brings kids into the kitchen with a "make-your -own" pizza demonstration. Tips are offered on how to create a safe as well as fun environment with added advice on healthy eating with children.

Hawaii Cooks visits the island of Kauai. Chef and restaurateur Jean-Marie Josselin, whose restaurant "A Pacific Cafe" is located in the Kauai town of Kapaa, shares his unique seafood dish of Roasted Shutome with Coriander and Scallion Pesto. Roy combines Mahi Mahi with Goat Cheese Hash and Chuck Furuya suggests wine to complement seafood.

For over a century Asian, Pacific, and European cultures have merged in Hawaii. On this episode of Hawaii Cooks , interesting east-west combinations in food and art are examined. Big Island chef Sam Choy prepares an Asian inspired, spicy pasta salad with fresh prawns, and chef/host Roy Yamaguchi prepares his Cassoulet of Kahuku Shrimp in Lemon Grass Basil Broth. To learn more about farm-raised

Prior to western contact, Molokai was the most productive agricultural region of Hawaii. Today, local farmers are working to restore Molokai's role as the "bread basket" of Hawaii. "Molokai Traditions" visits with some of these farmers. Included in these visits are the restoration of an ancient Hawaiian fishpond. The series also visits with Dr. Terry Shintani, creator of a diet that emphasizes