On a trip to Oahu, we harvest fruit with the Matsuda family of Kahuka Farms; chef Mark Noguchi prepares an epic potluck dinner; and chefs Michelle and Wade Ueoki get personal when it comes to Hawaiian food while their mentor, chef Alan Wong, creates a tuna poke. We also meet Brooks Takenaka who runs a fish auction that helps regulate, market, and preserve Honolulu's fishing industry.