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Archive: Apr 2013

Successfully Negotiating Kauai's Farmers Markets

Learn the difference between backyard gardeners and real farmers. Daniel Lane photo

Learn the difference between backyard gardeners and real farmers. Daniel Lane photo


Wednesdays, 3 to 4 p.m., $35
Learn how to select perfect produce, when it’s in season and how to cook with it during Tasting Kauai’s new one-hour farmers market classes. Marta Lane, Kauai based food and farm writer, teaches residents and visitors how to negotiate market pitfalls.
“One day I was at the farmers market and I saw friends who were visiting from Colorado,” says Tasting Kauai founder Marta Lane. “As we hugged and said hello, I saw a table full of near-rotten mangos. It was still snowing in Denver and my friends were excited about the big, beautiful tomatoes they just bought. Their faces fell when I told them they were not grown on Kauai. I felt bad for them, and was inspired to offer this class.”

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Pau Hana Friday for April 19

Haku are head lei that can also be worn around the brim of a hat or on the wrist or ankle. Daniel Lane photo

Haku are head lei that can also be worn around the brim of a hat or on the wrist or ankle. Daniel Lane photo


NEWS:
“I have a little seed of Aloha to share,” says Elvrine Chow, owner of Heavenly Hakus.” After we closed down at the Garden Fair because of the rain and wind I had so much flowers left!! Plus Jamie had read your article about me and had wanted to have a haku making lesson although her auntie had come by earlier to say she probably wasn’t coming due to the storm.
“Well, Jamie showed up just as we were leaving. I had a thought! Let’s call the Kauai Museum. Maybe we can use their courtyard for the one on one class.
“Director Jane Gray, Noreen, and staff set up tables and chairs inside the main gallery and extra chairs for visitors to watch and/or join us there. Larry Rivera’s daughter played slack key and Uncle Charlie was sewing his fishing nets, too.

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Pau Hana Friday for April 12

NEWS:

Turkey, Avocado and bacon sub at Koloa Deli. Daniel Lane photo

Turkey, Avocado and bacon sub at Koloa Deli. Daniel Lane photo


 
Ron Magrin, owner of the Koloa Deli, will be hand making meatballs with Kauai beef for his delicious Meatball Subs ($9.25). The meatballs will be folded into a 9-inch house made roll and topped with house-made marinara, provolone cheese and Parmesan cheese. You can get them this Monday, April 15. They’ll be available for as long as they last! Here’s my MidWeek Kauai story about Koloa Deli.
The Eastside is under new ownership and was closed for just over a week for remodeling. They are open now, and the menu is the same. The owners don’t have plans to make major changes.
Papalani Gelato has opened a new Anchor Cove location that features a full coffee bar. Each day a unique coffee grown, harvested, and roasted within the state of Hawaii is featured. The coffee is available by the cup or to purchase by the bag and there is a full range of espresso drinks, freshly brewed coffees, tropical teas, and frozen blended drinks. Freshly baked muffins, scones, cookies, and gluten-free coffee cakes from Passion Bakery in Kapaa are also available. Passion Bakery owner Michael Sterioff uses all natural and organic ingredients as well as local fruit. Papalani Gelato will also serve two types of oatmeal for a healthier breakfast option.

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Pau Hana Friday for April 5

Hawaiian Kukui Brand Mai Tai made with Koloa Rum. Daniel Lane photo

Hawaiian Kukui Brand Mai Tai made with Koloa Rum. Daniel Lane photo


NEWS:

Koloa Rum Company

Good news from Honolulu magazine!

“Hawaii’s rum industry has blossomed, with four Hawaii brands now sitting on liquor store shelves, and rumors of a fifth in the works. We rounded up a half dozen of our non-teetotaling colleagues, opened four bottles of local light rum and a box of palate-cleansing crackers, conducted a blind taste test and declared a winner: KOLOA RUM CO.’s Kauai White. It’s both distilled and bottled locally (not all of the brands can say that) using Garden Isle water and sugar. Before Kauai’s last sugar plantation folded in 2010, Koloa stockpiled tens of thousands of pounds of its sugar, enough to last, at this point, another three to five years. In the meantime, the distillery has planted its own sugarcane and is experimenting with replacing processed sugar with fresh-pressed cane juice. Our taste testers gave second place to Sammy’s Beach Bar Rum, made on Maui. Honorable mentions went to both Old Lahaina Silver Rum (which hinted of rubbing alcohol) and Maui Platinum Rum (with notes of shower curtain and vinyl swimming pool).”

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