The Living Salad at Blue Dragon Restaurant is served in a mini wood planter. Green and purple baby lettuces spill from the top along with a few wispy fennel fronds. Gilded gold scissors with ornate scrollwork are placed alongside. On a separate plate, wedges of roasted beets grown at Blue Dragon Farm are fanned in a circle and topped with cubes of perfectly ripe mango, crunchy pea shoots and intensely flavored strawberries. I am instructed to cut the lettuce along the edge of the planter box, so as not to get potting soil on my greens, roll the leaves around the vegetables and dip the lot into a jaboticaba honey vinaigrette, which is piped in circles around the plate. The salad is a blast to eat and the strawberries will forever haunt my memory.
Our tires crunch on gravel as we pull into Steelgrass Farm. On Mondays, Wednesdays and Fridays, the lot is full, but there are no chocolate tours today, so parking is easy. Dan and I are here to meet Cody Meyer, who
Nate Hayward navigates a 15 passenger van along a rutted farm road in North Kohala. A steady drizzle of warm rain splats across the windshield. Eight foodies
Aletha Thomas, owner of Monkeypod Jam, is in her shop’s kitchen cutting rounds of cara cara oranges. The deep orange flesh perfumes the air. She puts them in a pot, covers them in water and leaves them to sit overnight. In three days, they will transform into a thick marmalade mixed with fresh ginger. Two hundred pounds of Kauai Sunrise papayas are piled in boxes, waiting to be made into fruit butter with cinnamon and nutmeg, or papaya and vanilla bean jam. Aletha walks to a gas stove and stirs 25 pounds of Meyer lemons in a copper pot. Bubbles slowly burst in the thick syrup and she turns off the heat.
Palate Wine Bar is a terrific place to relax with family and friends and enjoy esoteric wine, craft beer, or sake, and share cured olives, imported cheese, cured meat and handmade flatbreads. There are more than
The Big Island Chocolate Festival is in its fifth year, and the gala’s theme is Lavalicious-A Chocolate Salute to the 100th Birthday of Hawaii Volcanoes National Park. Indulge in both savory and sweet temptations prepared by top chefs and chocolatiers while watching award-winning Chef Donald Wressell of Guittard Chocolate Company, sculpt one of the largest volcanoes ever created in fine chocolate. Culinary stations will be judged on their depiction of the popular park, plus a host of “best” culinary categories such as savory, plated dessert, bon bon, bean-to-bar, Hawaiian cacao and People’s Choice.
Fresh, flavorful and delightfully aromatic is how I describe the Thai food at Bangkok Happy Bowl. Inside, color abounds in the half Thai, half Japanese restaurant. After opening in the Poipu Shopping Village last October, the dual concept will soon include sushi. Original paintings of rock stars hang near what will be “Sushi Rock Bar” and every Friday night, Addison Bulosan and Juno Apalla play contemporary soul music.