Mountain View
the Culinary Edge TV
Marlin Fishing in Kona, Hawai'i: Catch and Cook Pt 1
We went fishing off out of Honokohau Harbor in Kona, Hawai'i on the Hustler with our friends from Port Protection, Alaska. Bailey caught a marlin which we cleaned and ate. Then we froze some and it brought around the country to feed to friends and family. From Oakland to Tahoe to Florida, bringing Pacific Blue marlin everywhere we went. Stay tuned for part 2 of this episode.
Lau Lau and Hula at Kalani Honua on Hawai'i Island
Chef Ellard experiences a luau at Kalani Honua in the Puna District of the Big Island. Kalani is an intentional community founded in 1975. Kalani's mission is "to provide a fun, safe, and educational retreat village which encourages ALOHA love for life in each person's own deepest way through participation in abundant nature, culture, and wellness experiences". In this episode the community, under the leadership of Auntie Dottie Keyser, helps make a local Hawaiian meal, including lau lau, poke, Hawaiian fern salad and other local delicacies. Part of the luau is dedicated to hula and is lead by Jonathan Lopez. Mahalo for watching.
Fishing in Kona with the Legendary Captain Kenny Llanes
Chef Ellard goes fishing in Kona on the Vixen with local fishing legend Captain Kenny Llanes. Captain Kenny is a veteran boat Captain and also a great musician. He takes Ellard on an epic adventure, catching some of the great bounty the sea offers off the coast of the Big Island. Then they have a luau back at the dock cooking up the catch and singing Hawaiian luau songs.
Local and Sustainable Gardening on the Big Island
Chef Ellard joins Permaculture Guru Scott Laaback, as they gather food for a Hawaiian Harvest Feast they are cooking. Ulu (breadfruit), coconut, tulsi basil, and a lot of other locally and sustainably grown fruits and vegetables are harvested as Scott shows Ellard and Bailey around the garden he manages at Kalani Honua in the Puna District of the Hawai'i Island. Scott discusses the future of agriculture and permaculture principles that can allow future generations to grow food with less impact to the environment, more nutrients and flavor. These crops can also help Hawai'i to become more food independent.
Surfing and Grilling Out with a Bodyboarding Legend: Mike Stewart PART 2
Chef Ellard met Big Island local and bodyboarding legend Mike Stewart while surfing at his home break on the Big Island of Hawai'i. Ellard eventually asked Mike to be on his food and travel show, the Culinary Edge TV, and this episode was born. In part two of this two part episode, Ellard and Mike paddle out for a bodyboarding session at an infamous break called "Dead Trees" at Pohoiki on the Puna Coast of Hawai'i Island. This break has since been covered by lava by the Kilauea Volcano. After their surf session, chef Ellard cooks up the food they got from the Double D Ranch Hawai'i (in Part 1). Brown sugar, sage brined pork chops, local salad with fresh hearts of palm and nasturtiums Mike grew in his families' garden. They also open and coconut and make fresh Sri Lankan coconut sambal. After the meal, Ellard interviews Mike about surfing and food as the sun sets over Pohoiki.
Surfing and Grilling Out with a Bodyboarding Legend: Mike Stewart PART 1
Chef Ellard met Big Island local and bodyboarding legend Mike Stewart while surfing at his home break on the Big Island of Hawai'i. Ellard eventually asked Mike to be on his food and travel show, the Culinary Edge TV, and this episode was born. In part one of this two part episode, chef Ellard goes to the Kapu'u Farmer's Market in Pahoa and meets a local farmer, Darcy Nobriga, to arrange a farm tour. Then he meets Mike Stewart in Lapahoehoe on the Hamakua Coast of the Big Island. They tour the farm, Double D Ranch Hawai'i, and pick up meat and vegetables for a grill out that day. On this episode we meet pigs, cows, and harvest fresh hearts of palm from Darcy and his wife JoAnna's property. This is as local as food gets here on Hawai'i Island. Stay tuned for part two when Ellard gets to surf with a living legend at a surf break that no longer exists. He cooks up an amazing local feast as the sun sets on this hallowed island location.
Oahu: Food, Surf, and Music - Keeping it Local
CETV traveled to Oahu to surf and eat our way around the island. We eat Garlic Shrimp, Secret Spicy Ahi Poke, Guava Smoked BBQ, Smoke Marlin, and more. We surf Waikiki Beach, Waimea Bay shorebreak, and jump off some cliffs. We also take in the sounds of local musician Root Hub. Keeping it local on Oahu on this episode of the Culinary Edge TV.
Escape to Port Protection, Alaska | Salmon Summer Solstice PT 4
Chef Ellard met Mike "Jiggy" Nichols and his partner Gail in Hawai'i. They invited Ellard to come to Port Protection to film and cook food for the annual Summer Solstice Festival. Ellard stayed for 2 weeks and filmed the Solstice Festival and captured a lot of the amazing seafood available on the island as well as music and the culture of Southeast Alaska.
Escape to Port Protection, Alaska | Salmon Summer Solstice PT 3
Chef Ellard met Mike "Jiggy" Nichols and his partner Gail in Hawai'i. They invited Ellard to come to Port Protection to film the annual Summer Solstice Festival. Ellard stayed for 2 weeks and filmed the Solstice Festival and captured a lot of the amazing seafood available on the island.
Escape to Port Protection, Alaska | Salmon Summer Solstice PT 2
Chef Ellard met Mike "Jiggy" Nichols and his partner in crime Gail in Hawai'i. They invited Ellard to come to Port Protection to film and cook at the annual Summer Solstice Festival. Ellard stayed for 2 weeks and filmed the Solstice Festival and captured the amazing amazing seafood, music, and nature available on the island.
Building a Hawaiian Earth Oven (Imu) | Day Three: Down Fo' Pound
For three days The Culinary Edge TV filmed the building, lighting, and eating from an authentic imu or Hawaiian Earth Oven in Pahoa on Hawai'i Island. The filming was the result of a local partnership between a community group, The Men of PA'A, and an agricultural nonprofit, the Hawai'i Sheep and Goat Association. On day three the imu is uncovered revealing a cornucopia of deliciousness. The group tries the kalua lamb and is amazed at how good it is. This demonstration of local Hawaiian culture coming together around food concludes.
Escape to Port Protection, Alaska | Salmon Summer Solstice PT 1
Chef Ellard met Mike "Jiggy" Nichols and his partner Gail in Hawai'i. They invited Ellard to come to Port Protection, a remote Alaskan fishing village to film the annual Summer Solstice Festival. Ellard stayed for 2 weeks and filmed the Solstice Festival capturing the amazing seafood available on the island. On this first episode, Ellard drops into Petersburg where Mike and Gail pick him up in the Longshot. First they stop to explore an iceberg and get ice for their drinks. Next they launch on an 8 hour boat ride to their destination on Prince of Wales Island - Port Protection. On the way they pull up a crab pot full of Dungeness Crabs. Once in Port Protection, Mike and Gail take Ellard clamming and they eventually have a crab boil on the beach where Ellard meets several Port Protection residents.
Building a Hawaiian Earth Oven (Imu) | Day Two: Light 'Em and Fill 'Em
For three days The Culinary Edge TV filmed the building, lighting, and eating from an authentic imu or Hawaiian Earth Oven in Pahoa on Hawai'i Island. The filming was the result of a local partnership between a community group, The Men of PA'A, and an agricultural nonprofit, the Hawai'i Sheep and Goat Association. On day two of this three part video, I'opa and his crew light the imu and fill it with meat and vegetables. Then they cover the imu to let it cook overnight. Stay tuned and follow us for Part 3. Thanks for watching the Culinary Edge TV!
Building A Hawaiian Earth Oven (Imu) | Day One: Build 'Em
For three days The Culinary Edge TV filmed the building, lighting, and eating from an authentic imu or Hawaiian Earth Oven on Hawai'i Island. The filming was the result of a local partnership between a community group called the Men of PA'A and an agricultural nonprofit called the Hawai'i Sheep and Goat Association. On day one the groups came together and proceeded to dig the hole and set up the imu for the next step, which is to burn. This series illustrates an ancient way of cooking in modern day Hawai'i. As Hawaiians struggle to retain their roots and culture imu is important in passing on old practices to new generations. It is also a sustainable way of cooking food as it requires no power. Stay tuned for Day two and Day three.
Marlin Fishing in Kona, Hawai'i: Catch and Cook Pt 2
In the second part of this two part video, we travel across the country with the marlin we caught in Kona. We take it to Lake Tahoe in the middle of a blizzard and feed our friends a marlin fish dinner as the snow falls outside. Then we bring the marlin all the way to Florida for my Father's 80th birthday. When we return to Kona, Hawai'i, we have a taste test with our friends from Port Protection, Alaska - pitting marlin against ahi. This is an epic episode that brings you across the country and back feeding people Pacific Blue Marlin everywhere we go and proving that marlin is a tasty fish indeed.
Touring a Hawaiian Honey Bee Farm
Chef Ellard tours the Hanson Family Bee Farm in Pahoa, HI. He learns about bee farming and about the products made from bee honey, including honey mead wine. He even gets to put on the suit and dive into the hive with the head beekeeper. Bees are fascinating and honey beekeeping is an ancient art.
Great NY Style Pizza and Heavy Metal Music in San Francisco
Whenever I'm in the Mission in San Francisco I go over to Arinell for a thin NY Style pizza slice and some heavy metal music. The workers are most likely in heavy metal bands and will sometime show off their excellent screaming abilities. :)
Fishing with My Mom, 81 years young, in Florida
When we were recently in Florida we went fishing on the Peace River with the King Fisher Fleet and caught snook, jack, and mangrove snapper. We brought my my Mom who even though she's 81 still loves to fish. The snapper we kept and made some delicious fried snapper sandwiches. If you're in Southwest Florida check out fishing with the Kingfisher Fleet on Charlotte Harbor or the Peace River.
Vertical Agriculture in Jackson Hole
Vertical agriculture is a new type of farming that allows the maximization of space and resources to provide fresh food to areas that lack access. CETV visited Vertical Harvest to find out more about this new type of agriculture and about their mission to employ people with intellectual disabilities to be part of their growing community. They are showing that you can grow vegetables in the snow, on concrete, or in heavily urban areas and this the future of Ag. If you go to Jackson Hole you can tour Vertical Harvest and buy produce from them.
Escape to Port Protection, Alaska - Unseen Footage
This is previously unreleased footage from the last time we were in Port Protection and Southeast Alaska. Our friends Mike "Jiggy" Nichols and Gail and their vessel the Longshot are featured here as well as other Port P inhabitants. Excited to get back there for some of the things in this video including the awesome people, fresh and exotic foods, scenic beauty, wildlife, wood fired hot tubs, and much more. Port Protection is a unique, beautiful, and delicious place.
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Chef Ellard's mission is to bring you authentic local food and travel adventures from around the U.S. and the world through the lens of a chef and ethnic/local food enthusiast. The Culinary Edge TV also highlights the new food consciousness that is emerging about the importance of eating food with quality ingredients. And eating as a way to understand other cultures, connect us back with nature, with ourselves and other human beings.
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