Food to Write Home About


Hawaii restauranteur Bill Tobin tells the story of his love affair with Hawaiian cuisine—and all the nuances associated with Hawaiian fare—through a series of affectionate letters to his mother, who was living in a Midwest USA farm town. Through these highly personal letters, Tobin and author Brian Berusch explore every ingredient, dish, and the chefs behind them—which about-faced Tobin’s vocation into a career “foodist” on the islands, including a stint as the president of the Hawaii Restaurant Association. Each chapter shows the evolution of Tobin’s palate, right through to the meeting of his wife and the start of his own family, all while highly immersed in the food arts.

SKU: 978-193735987-4 Category:

Author's Bio

Bill Tobin grew up in a small farming community in Nebraska. After a stint in the U.S. Army, he moved to Hawaii to attain a business administration degree. After founding his own restaurant company, he went on to be the managing partner and CEO of Tiki’s Grill and Bar LLC as well as chairman of the Hawaii Restaurant Association. He also served as technical advisor for the book Running a Bar for Dummies. He lives on Honolulu.

Brian Berusch is a nationally awarded journalist and editorial director. He has shared intriguing stories of extraordinary people and great cuisine in dozens of recognizable magazines, including Town & Country, Departures, Wine Enthusiast, and on The Today Show. A bit of a nomad, he has tried rooting his toes in Hawaiian sand since 2003, with stints in Sonoma County, New York’s Hudson Valley and the Ticino region of Switzerland. His wife, daughter and son continue to eat very, very well.

Additional information

Dimensions 12.75 × 8 in
Number of Pages


Published On

November 1, 2016

Written By

Bill Tobin with Brian Berusch

Foreword By

Ann Magnuson


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