“I just want to continue to tell the story of Hawai’i. Some people do it through song; some people do it through dance, the hula; I can’t do either of those, I can’t surf. My way of participating and celebrating our community and traditions is through my food.”
On today’s episode of Food with Mark Bittman, I talked with Sheldon Simeon, probably Hawai’i’s best known chef, and deservedly.
Months back, my lovable daughter Kate connected with Simeon for the Bittman Project. She was just as enamored of him as everyone else, and suggested we have him on the podcast, too. I’m glad to say we did.
Simeon, who was born and raised in Hawai’i, has been cooking since he was a kid. He learned to butcher chickens in the first grade, he had a stint at Pizza Hut, and he went on to be a Top Chef finalist twice — and a fan favorite. Plus, he just got nominated for a James Beard Award for Best Chef: Northwest and Pacific. His passion for his home, his cooking, for his life, is infectious. And his loyalty to Hawai’i’s food, customs, and history is beyond admirable — it’s really fun, too. I’m sure you’re gonna like this.
The recipe featured in the episode — Simeon’s Maui Kale Salad with Sweet Onion Dressing, which is beloved by my other daughter — is here. Please listen, subscribe, and review! And we’d love to hear your food-related questions, as we’d like to start doing live Q&A soon: Email us at food@markbittman.com.
Thank you, as always. — Mark
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