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Koloa Rum Co.
Yesterday, the Koloa Rum Company announced the appointment of Robert M. “Bob” Gunter as President and CEO, and Alicia Iverson as Chief Financial Officer.
“I am pleased and honored to have the opportunity to continue building on the remarkable growth and success that has been achieved over the past five years,” said Gunter, President and CEO. “The innovation, entrepreneurship and dedication of our employees, combined with our strong portfolio of outstanding products, give me great confidence that the Company is on a winning path. Going-forward, we will continue to develop exciting new products, expand distribution and sales in local, domestic and international markets and establish strategic relationships and alliances needed to realize our full-potential.
“Since joining Koloa Rum Company as Controller in 2008, Alicia’s business leadership, expertise and broad financial experience have greatly benefited our organization. The commitment, focus and value that she brings on a daily basis strengthen our organization measurably as we strive to reach our growth and development plans in Hawaii and beyond,” says Gunter.
Koloa Rum Company produces premium, artisanal, single-batch Hawaiian Rum at their distillery in Kalaheo, Kauai and operates Hawaii’s first and only distilled spirits Tasting Room & Company Store on the grounds of Kilohana Plantation, near Lihue. The Company’s multiple award-winning portfolio includes Premium Kauai White, Gold, Dark, and Spice Rum in 750ml and 50ml miniatures, Koloa Ready-to-Drink Mai Tai and Koloa Rum Punch. Continue reading
Over the next several weeks, I will be posting the holiday menus for many of Kauai’s restaurants including Kauai Grill, Makana Terrace, Ilima Terrace, Nanea, RumFire, Dondero’s, and Roy’s Poipu. If you’ll be here for Christmas and won’t be making a holiday dinner, visit Tasting Kauai often. These restaurants are making delicious meals for Christmas, and the hardest part will be choosing where to go!
I’ll also be reviewing the Splash of Aloha cookbook. If you’ve ever wondered about Hawaii’s fish, their names, what they taste like, and how to cook it, this is the book. For the holidays, Watermark Publishing is offering a series of gift sets that include the cookbook, a custom dishrag and something extra, In the case of The Hawaiian Book of Rice, you’ll get a rice paddle and dishrag.
Healthy Hut is a natural foods grocery store in Kilauea that North Shore residents have been frequenting for years. The store was always cramped, but last week they just moved to a new location. It’s still in Kilauea, but is now just off the highway, makai side, on Hookui Road. We stopped in the other day and the store is a delight to walk into. Air-conditioning, spaciousness, shining hard wood floors, upbeat music and loads of Kauai Made products and local produce make it an exciting place to be. I expect the store will become very popular very soon. Look for the upcoming story in MidWeek Kauai. Continue reading
Garden Island Range & Food Festival
Last Sunday, the Garden Island Range & Food Festival showcased locally grown and made food. As the farm chair, I wrote about sourcing produce for the hyper-local event last week. About 350 visitors and residents showed up and ate food that 13 farmers, 5 ranchers and Kauai Shrimp donated, and 14 restaurants cooked. Kauai Coffee was there as well as The Right Slice and Lappert’s Hawaii. Salty Wahine Hawaiian Gourmet Sea Salts were uses in some of the dishes and they donated blends for the chef’s gift bags. Aunty Lilikoi also donated variety packs for the chef’s gift bags.
Students from the Culinary Arts program at the Kauai Community College received first hand education by top chefs by helping them prepare. Two students won $1,000 scholarships and got their picture taken with the mayor. We had a display table filled with local fruit, vegetables, orchids from Orchid Alley Kauai and meat from A`akukui Ranch that we auctioned off and procees are going to the Kauai Food Bank just in time for Christmas.
It was a Zero Waste event. All the participating chefs provided biodegradable plates, forks and cups, and kids from 4H made sure guests put their trash in the proper receptacles.
“All the recyclable waste is in a pile mixed with wood chips and fungal spores,” says Joseph Dunsmoor of Zero Waste Kauai. “I am doing an experiment on how well a fungal cold compost will break down the material, especially the forks and spoons. It will all break down to arthropod manure before next year and I will share the results.” Continue reading