Surfjack Talk Story Sessions: Poke’s New Wave

It’s everywhere! Dubbed “the poke revolution,” nearly every major city saw a poke shop open up last year, from LA to London. In this “poke panel,” four local culinary experts sound off on why Hawaiʻi’s favorite raw-fish dish is suddenly sweeping the world. HAWAIʻI Magazine gathers food writer Martha Cheng (The Poke Cookbook: The Freshest Way to Eat Fish) with award-winning chefs Ed Kenney (Mahina & Sun’s, Town, Superette, Mud Hen Water), Lee Anne Wong (Sweetcatch, Koko Head Cafe), and Mark Noguchi (Pili Group) to dive deep into the the surprising popularity, pride, and politics of poke in 2017. Bring your burning questions and opinions about the year’s hottest food trend, and mix it up with Hawaiʻi’s favorite gurus on this now global topic.

Read the article, “Poke’s New Wave,” as published in HAWAIʻI Magazine here.

Free and open to the public