Radio Mojo- the Podcast.

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...

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 fo...

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...

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 ne...

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 co...

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 ch...

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...

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...

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 ...

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 ...

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 f...

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!

An...

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 Cha...

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 Spi...

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 relayi...

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. ...