Way back in 1991, a dozen chefs launched a movement to rescue Hawaiian food. Frustrated by the dominance of imported ingredients and outdated Continental cuisine, the gang of 12–Sam Choy, Roy Yamaguchi, Philippe Padovani, Amy Ferguson, Mark Ellman, Roger Dikon, Jean-Marie Josselin, Alan Wong, Gary Strehl, George Mavrothalassitis, Beverly Gannon and Peter Merriman (below, from left)–gathered at theMaui Prince Hotel to foment a rebellion. Over the course of a few days, they articulated a philosophy they decided to call Hawaii Regional Cuisine–HRC for short. A regional cuisine needs regional ingredients, so the chefs convinced farmers to grow produce for them, providing seeds and even helping harvest fruits and vegetables. Many of these renegades shared an East-meets-West approach: Yamaguchi served shumai with a shoyu beurre blanc sauce; Gannon made fried rice with foie gras and duck confit. Today, a new generation of chefs is looking more intently at island traditions and their own personal experiences to create distinctive food that could exist nowhere else but Hawaii.