In Dec. 2015, more than five million OpenTable.com reviews placed Tidepools, at the Grand Hyatt Kauai in Poipu, as one of the 100 Most Romantic Restaurants in America. It’s easy to see why. The thatched-roof restaurant is in the middle of large pools, which reflect sprays of fuchsia bougainvillea. A waterfall and swaying palm trees are amid the lush surroundings. Sitting in wicker chairs on a raised platform, you feel like your floating in a gentle tide pool. Koi fish swim lazily in clear water that curls with the kiss of easy trade winds. When you add in the fact that the South Shore is one of the best places on Kauai to see a spectacular sunset, you’ve got an exceptionally enchanting restaurant. But don’t go just for the romance.
Family Ingredients is a new culinary travel TV series that tells these unique stories by tracing the origins of a Hawaii dish to its roots around the world. Not quite a documentary, not quite a cooking show, Family Ingredients is a joyful ode to farmers, food producers and families.
Hosted by acclaimed Oahu chef and sustainability hero Ed Kenney, the story begins in the Hawaiian Islands, where big things are happening in the state’s dynamic culinary scene. Beautifully filmed, Family Ingredients showcases Hawaii’s small town communities, diverse cultures, and exhilarating experiences that cross the Pacific Ocean.
Anuenue Cafe is a family-owned breakfast spot that opened in the Poipu Shopping Village last September. Michelle Hastings manages, her husband, John Adams, is a chef, and their daughter, Kendall, is a waitress who also takes photographs. You can see Kendall’s work lining the walls as you order at the take-out counter. Wait outside at one of the covered picnic tables and Kendall will bring your meal, loaded with fresh ingredients.
- Bacon & Eggs ~ 11, choice of white rice or garlic home fries
- Oasis Omelet ~ 12, sour cream, local tomato, & choice of white rice or garlic home fries
- Oasis Breakfast Poke ~ 17, fresh poke over white rice, a poached egg, sriracha aioli and avocado mousse
- Hole in One ~ 15, Portuguese sausage, cheese, over easy egg & choice of bread
- Oasis Loco Moco ~ 15.90, Makaweli Ranch Burger over white rice, fried eggs and cognac-soy gravy
- Oasis Hash ~ 16.60, short rib, garlic home fries, jalapeno and cilantro cream with a poached egg
- Apple Banana Pancakes ~ 12, with maple-honey glaze
- Breakfast Wrap ~ 12.50, scrambled eggs, bacon, cheese with garlic home fries or rice
- Savory Crepe ~ 15, spinach, mushroom, sherry cream sauce
- Sweet Crepes ~ 12.60, with roasted pineapple, caramel and lime whipped cream
- Granola & Yogurt ~ 10, Anahola granola, honeyed Greek yogurt and local fruit
- Mixed Greens ~ 10, kombucha chia vinaigrette, pickled carrots, cherry tomatoes, seasonal local cheese
Koloa Rum was awarded five Gold Medals at the 2016 Miami Rum Renaissance Festival in April, and more awards in other prestigious international spirits competitions this year.
“It is exciting and extremely gratifying to
The Westin Princeville Ocean Resort Villas announced its 8th Annual Charity Golf Tournament on Sunday July 17, 2016. Over the past 8 years The Westin Princeville has been able to raise over $300,000 for Kauai charitable organizations. Please help by
Sushi chef David “Jay” Ledee stands behind the sushi bar at Stevenson’s Library inside the Grand Hyatt Kauai. Early afternoon sun shines through picture windows that offer a view of palm trees and the Pacific Ocean. An audience of forty sushi enthusiasts are here for chef Jay’s monthly Sushi 101 class. We are seated at tables decked with
Sheraton Kauai Resort named Malama Pono Health Services as its June 2016 beneficiary for the Table 53 program. Net proceeds for all food and beverage at Table #53 in the oceanfront RumFire Poipu Beach restaurant will be donated to the non-profit organization this month. Over $140,000 has been raised for worthy causes to benefit the Kauai community through the Table 53 program since its inception in October 2012.
Chloe Sorey opened Trucking Delicious in March 2014, nearly two years after graduating from the Culinary Arts Program at Kauai Community College (KCC). After specializing in gourmet grilled cheese sandwiches, Chloe changed her menu in Jan. 2016. Today, she takes “local food” up a notch and makes gourmet-ish plate lunch. Just so you know, that’s not a typo. Pidgin in Hawaii drops the “s” and turns plate lunches into plate lunch.
For 28 years, the Rotary Club of Kapaa has hosted the Taste of Hawaii. The fundraiser benefits many things including scholarship programs for students; Kanuikapono Music Festival; youth programs; programs for the homeless and hungry and Kapaa/Wailua refurbishing projects. This year’s event takes place on