Hawaii restaurateur Bill Tobin tells the story of his love affair with
Hawaiian cuisine, and all the nuances associated with Hawaiian fare. He
does so through a series of affectionate letters to his mother, in their
Midwest USA farm town. Through these highly personal letters, Tobin and
author Brian Berusch explore every ingredient, dish and the chefs behind
them, which about-faced Tobin's vocation into a career Foodist on the
islands, including a stint as the president of the Hawaii Restaurant
Association. Through each chapter we see the evolution of Tobin's
palate, right through to the meeting of his wife and the start of his
own family, whom are still highly immersed in the food arts there.