Skip to primary navigation Skip to content Skip to footer


Archive: Nov 2014

Healthy Holiday Tips from Life Foods

A locally sourced salad with Noni Ranch and Gomasio. Daniel Lane photo

A locally sourced salad with Noni Ranch and Gomasio. Daniel Lane photo

The holidays can be both so fun and lovely, but if you are worried about maintaining a wholesome diet during the parties, dinners and events it can also seem daunting. But you don’t have to sacrifice your love of good foods to enjoy all that the holiday season has to offer. Here are some of our favorite tips from Andrea Bertoli, marketing director, chef and educator for Life Foods.

Get Into the Holiday Spirit with Winter Elixirs from Tommy Bahama

Worker Bee by Tommy Bahama. Contributed photo.

Worker Bee by Tommy Bahama. Contributed photo.

Tis the season at Tommy Bahama! The iconic island lifestyle brand has crafted three new cocktails to help you celebrate the holiday season.  The Worker Bee is truly unique using the warmth of bourbon as its base mixed with St. Germa Elderflower and Aperol which gives it the red holiday hue.  Tommy Bahama puts a twist on the much-loved eggnog with its Coconut Eggnog Martini that has nice kick with the addition of coconut rum and bourbon.  The Pomegranate Mimosa is a cheerful Champagne cocktail that uses Pomegranate syrup, fresh orange juice and Luxardo Maraschino Liqueur which brings new flavor and meaning to ‘mimosa.’

Papalani Gelato Releases Organic Sorbetto

Some of the best gelato you've ever tasted is right here on Kauai

Some of the best gelato you’ve ever tasted is right here on Kauai

Kauai-based Papalani Gelato has released a line of organic sorbets. With two shops on Kauai and two in Florida, owner Marck Shipley says they are the first national gelato brand to offer organic sorbetto. Papalani Gelato’s sorbetto is a dairy-free, GMO-free, gluten-free vegan dessert made only with real fruit and wholesome natural ingredients.

Cottage Food Industry Working Group seeks public comments

The Kohala Center is seeking public comment on proposed regulatory changes that would impact homemade food operations in Hawaii.
The proposed recommendations would ease restrictions on homemade food operations, specifically those related to sales locations and the temporary food establishment application process. The proposed permitting process would institute an annual permitting process, versus the current rule requiring operators to reapply for permits every 120 days, and would expand sales opportunities beyond direct-to-consumers sales to include wholesale and retail opportunities.

Kauai Guidebook Launch – Cocktail Parties Set for Holiday Season

Sidebar_Book_CoverThe new edition of our restaurant guidebook is now available and Viviane Gilbert Stein, the book’s editor, wrote the following article. During this season of thanks, Dan, Michelle and I would like to express our gratitude for your support. We have enjoyed sharing food with you during our food tours and cultivating new friendships and keeping in touch. It was humbling last year, when some residents drove clear across the island, just to meet us and get a signed copy of our first book. We’ve enjoyed conversations on Facebook, Instagram and Twitter and hope you’ll be able to join us at one of these parties. And now, I’ll pass the keyboard to Viviane …
Foodies, rejoice! The latest version of “Tasting Kauai: Restaurants 2015 — An Insider’s Guide to Eating Well on the Garden Island” has been released, just in time for the holidays.
“I’m really excited about the second edition of our restaurant guidebook,” said Kauai food writer Marta Lane, who wrote the 150-page book, lavishly illustrated with photographs by her husband, professional photographer Daniel Lane. “There is so much great food on Kauai, which is made by hand with local ingredients, and I’m thrilled to be able to share my favorites.”
A series of cocktail parties will be held around the island to celebrate the book’s launch, between Thanksgiving and Christmas. Celebrating during the holiday season makes perfect sense, “because the books make excellent gifts,” Lane said.
The expanded and updated book is meatier than the last, and includes a number of tasty new additions, sure to please the palate of fine diners, sustainable food enthusiasts or those simply looking for a great lunch. There are 30 new listings, for a total of 93, an introduction to the Hawaiian language, a new category for eateries in the Central zone, and a glossary of Hawaii food.