Discovering Hawaii's culinary innovation, infinite beauty, and deep cultural heritage. On a trip to Oahu, harvesting fruit with the Matsuda family of Kahuka Farms; chef Mark Noguchi prepares an epic potluck dinner; and chefs Michelle and Wade Ueoki get personal when it comes to Hawaiian food while their mentor, chef Alan Wong, creates a tuna poke. Also, meeting Brooks Takenaka who runs a fish auction that helps regulate, market, and preserve Honolulu's fishing industry.