Chef Edwin Ohta from Eggs n’ Things appeared on Hawaii’s Kitchen, a segment of Living808 on KHON2. The chef prepared two dishes bringing big local flavor. First is their panasadas- a pancake malasada, topped with whipped cream, coconut syrup, fruity pebbles, or chocolate. Then Chef Ohta shows us how to cook up their Ribeye Steak featuring locally raised beef.
“We offer a NY Strip cut, and the Ribeye cut, and for over 5 years now, we’ve been using only 100% local beef. The local beef we use is pasture-raised and raised right here in our state. We get it extra fresh, probably at least a week fresher than you get the mainland beef,” says Ohta.