How Hawaii chefs and scientists are introducing the superfood to the world
At the northernmost point of the main Hawaiian islands, a stone’s throw from where a plantation once grew and milled sugar cane, sits a restaurant 25 years in the making. Chef/owner Tom Pickett has tweaked his menu (gone are the wedding cakes) and experimented with ingredients (think smoked wahoo on a pizza) to create a bakery by day and pizza shop by night. These are the creative ways an entrepreneur survives — and in Pickett’s case, thrives — on a small island in the middle of the Pacific Ocean.
Want a taste of this super fruit? Find delicious dishes here on our recipes page.