Hawaii's Share Your Table

For farmer and home cook Dean Okimoto, cooking from the heart means going back to his roots. The Nalo Farms owner and leader of the Hawaii Farm Bureau Federation has made his signature mixes of baby lettuces, microgreens and sweet sprouts a staple on the menus of 110 restaurants throughout Hawaii, from the most haute-cuisine to Kalihi mom-and-pop counters.

Okimoto's first course draws from this harvest, his second recalls a favorite recipe of his father, Charles, who started the family farm in Waimanalo, and his third is a grownup take on a childhood dessert fantasy.