What is Calabash?
The humble, wooden, calabash bowls, sitting on Hawai‘i dinner tables for centuries, are a symbol of nourishment and bringing people and cultures together. But as our lives get busier and more hectic, it’s becoming harder and harder to make home-cooked meals happen.
That’s why we created Calabash.
Meet the Foodland Farms
Calabash meals were thoughtfully developed and designed by Foodland’s talented team of chefs using the ingredients and flavors of Hawaii as well as inventive classic, world and vegetarian entrees perfectly suited for home chefs.
Foodland’s Corporate Chef Keoni Chang leads the corporate kitchen management for Foodland Super Market, Ltd., and its 33 stores statewide,. Since joining the company in 2004, he has led Foodland’s efforts to continuously develop and extend culinary offerings to customers with a goal of creating restaurant-quality food that can be purchased at a supermarket.
Chef de Cuisine
A graduate of Hawaii Baptist Academy, Foodland Farms Ala Moana’s newly appointed in-store Chef Brian Nagai began his career with Foodland in the 1990s as a part-time courtesy clerk while still in the Culinary Arts Program at Oahu’s Kapiolani Community College. Brian’s talent was discovered right away in his first culinary position in the kitchen of Alan Wong’s Pineapple Room where he was promoted three times within three years.
Chef “Bekah” DeCosta started with Foodland on opening day of Foodland Farms Ala Moana, and since day one she has impressed customers with her exceptional cooking skills and talents. A graduate of the Culinary Arts program at Leeward Community College, Chef Bekah is well-versed in preparing, seasoning, and cooking a variety of foods with a strong background in local, seafood and Asian-fusion cuisines.
She is credited with researching and developing the recipes for Calabash.