Kristine: IF YOU LOVE
NOODLES LIKE I DO, WARD VILLAGE
IS THE PLACE TO BE THIS WEEKEND.
THE ANNUAL NOODLE FEST WILL BE
HELD TOMORROW.
JOINING ME IS CHEF MAVRO AND
COFOUNDER ED.
THANKS FOR BEING HERE.
THANK YOU.
Kristine: THANK YOU.
FIRST OF ALL, ED, THE SECOND
ANNUAL NOODLEFEST.
HOW DID THE FIRST COME ABOUT?
YOU FOUNDED RICEFEST.
YEAH.
RICEFEST WE HAD OUR NINTH YEAR.
WE'RE GOING TO HAVE OUR TENTH
YEAR THIS YEAR.
WE WERE APPROACHED BY HOWARD
HUGHES.
WE GOT TO DO NOODLES.
THIS IS HAWAI'I.
Kristine: RIGHT.
FOR THE SECOND ANNUAL, ANYTHING
DIFFERENT?
WE HAVE EATING CONTEST.
WE HAVE A LOT OF NOODLE DISHES
FROM AROUND THE WORLD AND A LOT
OF ENTERTAINMENT.
UKULELE, TAIKO DRUM.
FREE AND OPEN TO THE PUBLIC.
3:00 TO 9:00 TOMORROW AT
VICTORIA WARD PARK AT WARD
VILLAGE.
Kristine: IT WAS A HIT LAST
YEAR.
VERY POPULAR.
IT HAD A LOT OF BUZZ.
A LOT OF ACTION IN WARD CENTER.
THEY WERE VERY HAPPY.
WE WERE PLEASED TO HAVE SUN
NOODLE, OUR MAIN SPONSOR.
Kristine: WE'RE GOING TO
TALK TO SUN NOODLE NEXT HALF
HOUR.
NOW YOU'RE WITH NOODLEFEST.
WHAT CAN WE EXPECT FROM YOU
TOMORROW?
I'M GOING TO DO A RECIPE FROM -- I LIKE TO USE
INGREDIENTS FROM THE FOREST.
FARM TO TABLE LIKE ULU.
AND SO THIS IS IS BETWEEN HOME
OF FOREST NOODLES AND WAGYU BEEF
FROM JAPAN.
Kristine: WHAT IS THIS DISH
YOU'RE MAKING CALLED?
WE CALL WAGYUYU FRICASSE.
WAGYU IS CUT ALMOST LIKE A STIR
FRY ALMOST.
Kristine: WE'RE GOING TO
START IT NOW.
IN OUR NEXT SEGMENT, WE'RE GOING
TO FINISH IT.
WHAT DOES IT TAKE TO MAKE THIS?
I HAVE TO COOK THE NOODLE.
DOESN'T TAKE TOO LONG.
SO WE PUT -- I FINISH WITH A
LITTLE BIT EXTRA VIRGIN OLIVE
OIL.
A LITTLE BIT OF SALT.
Kristine: JUST THE SOUND
MAKES ME HUNGRY.
AND I'M GOING TO PLACE THE
NOODLE INSIDE THE PLATE.
Kristine: AND AGAIN, PEOPLE
WHO HEAD OUT TO NOODLEFEST
TOMORROW CAN CHECK OUT THIS?
YES, IT WILL BE FROM 5:00 TO
5:20 P.M.
Kristine: OKAY.
5:00 P.M.
SO THICK, BEAUTIFUL.
WHEN YOU THINK ABOUT NOODLE,
SOMETIMES YOU THINK OF THE LOCAL
STYLE FRIED NOODLE BUT THIS IS
CLASSIC.
YOU CAN USE THAT, TOO.
NOODLE FROM SUP SUN COMPANY IS VERY,
VERY NICE.
Kristine: SUN NOODLE.
THIS RECIPE, FRESH NOODLE
WOULD BE APPROPRIATE.
Kristine: YES.
OKAY.
SO YOU ADD IT BACK IN THERE.
YEAH.
Kristine: OKAY.
SO WHAT I'M GOING TO DO, I'M
GOING TO START --
Kristine: AND THIS IS A
GOOD TIME TO STOP AND TAKE A
BREAK AS WE LET THE PAN HEAT UP.
AND WE'RE GOING TO FINISH UP THE
BEST PART, THE WAGYU.
WE'LL FINISH UP IN THE NEXT HALF
HOUR AND SEE WHAT CHEF HAS COME
UP WITH.
AGAIN, THE NOODLEFEST, SECOND
ANNUAL IS HAPPENING TOMORROW
ATWARD WARD.
IT-- WARD VILLAGE.
CHEF WILL BE THERE AT 5:00 P.M.
WILLTHANKS.