IN THE MEDIA: 11/21/12

StarChefs.com reviewed of The Blue Tomato back in October. Wong’s multi-hued plating style and his fusing of multiple ethnic influences should be inspiration enough for most readers to imitate and create with whatever product they choose to celebrate. Here are a few other reviews that we missed posting to this blog: The Honolulu Weekly‘s reviewer … Continue reading

Chef Alan Wong’s The Blue Tomato Wins Top Cookbook Award from Hawaii Book Publishers Association

The annual Hawai‘i Book Publishers Association’s Ka Palapala Po‘okela Awards were announced Friday, May 6, 2011. The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Chef Alan Wong was nominated in two categories: Excellence in Cookbooks and Excellence in Design. The Hawai‘i Farmers Market Cookbook, Volume 2: The Chefs’ Guide to Fresh … Continue reading

Chef Alan in New York

At the beginning of March 2011, Chef Alan Wong and Chef George Mavrothalassitis, both James Beard Award-winning chefs, traveled to New York to present a Chefs of Aloha dinner at the James Beard House (March 9, 2011). While in New York, Chef Alan taped a segment with Epicurious.com’s Tanya Steele for ABC News’ Chef’s Table … Continue reading

IN THE MEDIA: 1/14/11

The Blue Tomato started off the New Year with an appearance by Chef Alan on Hawaii News Now’s Sunrise morning show. Chef chatted with Steve Uyehara about the inspiration behind The Blue Tomato, and took Dan Cooke into the studio kitchen to whip up President Obama’s favorite Alan Wong dish: Soy-Braised Short Ribs with Gingered … Continue reading

IN THE MEDIA: 12/21/10

Hawaii Book Blog reviewed The Blue Tomato as part of their “Cookbook Countdown to New Year’s.” Reviewer Misty-Lynn Sanico remarks, What I really love is that every recipe has a story and that all of them combined form an incredible saga of a life dedicated to local culture and cuisine. Wong tells us about his … Continue reading

IN THE MEDIA: 12/1/10

The Honolulu Star-Advertiser’s Betty Shimabukuro visited with Chef Alan in his King Street restaurant kitchen to talk about the meaning behind The Blue Tomato. Alan Wong’s new cookbook, “The Blue Tomato,” is based on the philosophy of Why Not? As in, anything is possible. As in, sure, you could make blue ketchup. “Why does lumpia … Continue reading

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