‘Aina in Dogpatch reinvents Hawaiian cuisine with a modern spirit

Consider yourself lucky if you’re one of the six people sitting at the counter at ‘Aina, enjoying Chris Yang’s fixed price menu that gives a serious nod to Hawaiian food.

Not only do the six to seven courses reinvent classic dishes such as pipikaula, but at $60 the dinner is a deal; add $20 for wine pairings and it’s a steal.

Dear Mom: 4 Bay Area chef origin stories that tie back to maternal figures

When people ask how I started cooking, I tell them that it was a survival mechanism. I love my mom, but aside from a couple of basic (and frankly questionable) dishes like taco salad with Thousand Island dressing and ground turkey, she can’t cook. Instead, I inherited my love of cooking from her late mother, Grandma Hattie — who was known for stick-to-your-ribs dishes like fried chicken, buttermilk biscuits and stewed green beanswith tomatoes and bacon. Meanwhile, my paternal grandmother, Louise, instilled a love of dining and trying new foods. There is no doubt in my mind that I wouldn’t be where I am today without the influence of these women.

It turns out I’m not alone. For Mother’s Day, I spoke with several San Francisco chefs and food makers to learn how their mothers, grandmothers and other maternal figures inspired and helped to shape their culinary careers.