Honolulu Star-Advertiser

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Features

PBS show puts spotlight on Hawaii’s farms, food

1/16
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Fishermen pull large ahi out of the holds of their fishing vessels just before the early-morning auction at United Fishing Agency’s fish auction. Chef Lee Anne Wong paid a visit there for an episode of the national PBS series “Moveable Feasts with Fine Cooking,” airing 7 p.m. Feb. 13 on KHET.

2/16
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

With the help of Brooks Takenaka, right, assistant general manager of United Fishing Agency, chef Lee Anne Wong selects a fish from the daily auction for a dish she will prepare later in the day.

3/16
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Chef Jon Matsubara enjoys a hearty drink from a Thai coconut at Frankie’s Nursery in Waimanalo. Matsubara toured the farm to select items he later used to prepare food for an episode of “Moveable Feasts with Fine Cooking.”

4/16
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Director Rob Tate of “Moveable Feasts with Fine Cooking” attaches a camera to a fruit picker while Frankie’s Nursery farm manager Jenny Bickel takes a break from filming.

5/16
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Ulu (breadfruit) are among the many exotic and tropical fruits growing at Frankie’s Nursery in Waimanalo. The farm is profiled in an episode of “Moveable Feasts with Fine Cooking.”

6/16
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Frank Sekiya, owner of Frankie’s Nursery in Waimanalo, kept busy grafting plants while a PBS crew filmed chefs Lee Anne Wong and Jon Matsubara, and Frankie’s farm manager Jenny Bickel, scouting products from the farm.

7/16
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Tropical fruits galore at Frankie’s Nursery.

8/16
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DENNIS ODA / DODA@STARADVERTISER.COM

Fresh root vegetables are readied for a dish by chef Lee Anne Wong for the dining portion of “Moveable Feasts with Fine Cooking.”

9/16
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DENNIS ODA / DODA@STARADVERTISER.COM

Chefs Lee Anne Wong and Jon Matsubara cook for the cameras in a Hawaii Kai beachfront house for an episode of “Moveable Feasts with Fine Cooking.” Their ingredients came from the Honolulu Fish Auction and Frankie’s Nursery. From left are: Wong, show host Pete Evans, producer Lauren Thompson, director and cameraman Rob Tate, Matsubara, assistant chef Clendon Wong and director of photography Eric Kutner.

10/16
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DENNIS ODA / DODA@STARADVERTISER.COM

Chef Jon Matsubara’s hibachi-style Kauai shrimp, hot off the grill.

11/16
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DENNIS ODA / DODA@STARADVERTISER.COM

Pete Evans, left, host of “Moveable Feasts with Fine Cooking,” talks story with chef Jon Matsubara before their next segment, where Matsubara shows him how to make the perfect Mai Tai. Matsubara won the first annual Mai Tai Mix-Off contest in 2009.

12/16
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DENNIS ODA / DODA@STARADVERTISER.COM

Chef Lee Anne Wong deep fries her opah, fresh from the Honolulu Fish Auction, for a tempura fish dish.

13/16
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DENNIS ODA / DODA@STARADVERTISER.COM

The chefs with their dishes: Lee Anne Wong with her tempura-fried opah, Pete Evans and his pineapple and Thai basil salsa and Jon Matsubara’s hibachi-style Kauai shrimp.

14/16
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DENNIS ODA / DODA@STARADVERTISER.COM

Chef Jon Matsubara serves guests one of his dishes for the dining portion of “Moveable Feasts with Fine Cooking,” a national PBS series airing 7 p.m. Feb. 13 on KHET.

15/16
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DENNIS ODA / DODA@STARADVERTISER.COM

Diners including Jenny Bickel, farm manager of Frankie’s Nursery, at end of table, toast chefs Lee Anne Wong and Jon Matsubara for their delicious meal.

16/16
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DENNIS ODA / DODA@STARADVERTISER.COM

Chef Lee Anne Wong whipped up a chocolate desert with cacao grown in Kona and made into chocolate at Madre Chocolate in Kailua.