Cooking REAL Hawai’ian Food - Extra Spicy

What this episode covers

Sheldon Simeon, chef and owner of Tin Roof restaurants and two-time "Top Chef" finalist, talks all about Hawaiian food: what it is, what it isn’t, and how you can learn to cook it through his new cookbook, “Cook Real Hawai’i.” Sheldon addresses the relationship between tourism and the mainland’s image of the islands’ cuisine and how chefs like him are on a quest to reclaim the cuisine for his fellow Hawai’ians — to really capture the multicultural nuances of what people actually eat there. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

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Frequently Asked Questions

How long is this episode of Extra Spicy?

This episode is 24 minutes long.

When was this Extra Spicy episode published?

This episode was published on April 26, 2021.

What is this episode about?

Sheldon Simeon, chef and owner of Tin Roof restaurants and two-time "Top Chef" finalist, talks all about Hawaiian food: what it is, what it isn’t, and how you can learn to cook it through his new cookbook, “Cook Real Hawai’i.” Sheldon addresses the...

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