Chef Mark Noguchi (along with Christa Tosi of Momofuku Milk Bar in New York) was part of Laulima at Heeia, a cultural education event (and lunch) the Friday afternoon of the Hawaii Food & Wine Festival on Oahu. Part of the effort was in both a dry and wet taro field. The chefs got dirty…In Hawaii it’s traditionally used in the making of Poi.
Chef Mark also initiated the innovative LunchBox program for Hawaiian Airlines. Healthy meals prepared from locally sourced ingredients are now on the menu for Hawaiian Airlines’ employees at their company cafe.
In the wings for chef Mark is Mission, opening soon at the Hawaiian Mission Houses Historic site in Kakaako. It’s a lunch café. On the menu will be “Contemporary Hawaii foods” sourced from local ingredients.