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Pau Hana Friday

Pau Hana for Friday, August 15

Tasting Kauai

Tri-tip sandwich with caramelized onions, fresh salsa, green salad, chili con carne and rice. Daniel Lane Photo

Tri-tip sandwich with caramelized onions, fresh salsa, green salad, chili con carne and rice. Daniel Lane Photo

In “Original Santa Maria Style BBQ on Kauai,” in The Garden Island, catch up with the owners of Recessions Original Santa Maria Style BBQ, featuring a name that “is a nod toward the economic downturn and the family keeps prices low so people can enjoy filling meals” and refers to a style of BBQ Forbes magazine says is the “fifth style of American BBQ.”

Last week, in her On the Farm column, “Money for Moloaa,” Marta met with Moloaa farmers as they meet up with local politicians to generate funding for new irrigation systems.
This week, It’s lilikoi season! In this Sunday’s edition, learn about the purple passion fruit grown at Yoshii Farm and how to make Jean Marie Josselin’s Lilikoi Mint Chiffon Pie.
For more ideas on cooking with lilikoi, check out Marta’s article “An Abundance of Lilikoi at Kauai Glory Farms.

Friend Us Online

We’ve had folks inquire about where to find us online. We’re on Twitter at @TastingKauai and on Facebook at www.facebook.com/TastingKauai. Be sure to check Tasting Kauai’s Pinterest page!

Pau Hana Friday for August 8

Tasting Kauai

Scott Kessinger, Dave Power and Adam Watten in front of the bar at The Feral Pig. Daniel Lane Photo

Scott Kessinger, Dave Power and Adam Watten in front of the bar at The Feral Pig. Daniel Lane Photo

The Feral Pig celebrates their three year anniversary with a special farm-to-table dinner after their Hawaiian-style pub food gets a fine dining touch in “Freshening up the The Feral Pig,” in The Garden Island.

In the On the Farm column last week, we visited Lawai Valley Mushrooms and learned about kuditdit mushrooms.

In this week’s On the Farm, Marta meets with Moloaa farmers as they meet up with local politicians to generate funding for new irrigation systems.

Friend Us Online

We’ve had folks inquire about where to find us online. We’re on Twitter at @TastingKauai and on Facebook at www.facebook.com/TastingKauai. Be sure to check Tasting Kauai’s Pinterest page!

Pau Hana Friday for August 1

Tasting Kauai

Sparrow Fontura’ says children are some of Powerhouse Creamery’s biggest fans. Daniel Lane Photo

Sparrow Fontura’ says children are some of Powerhouse Creamery’s biggest fans. Daniel Lane Photo


Baby it’s hot outside, but we like to put the freeze on summertime heat with frozen desserts made by Powerhouse Creamery today in “Powerhouse Creamery puts a chill on hot, steamy days” in The Garden Island.

In last week’s On the Farm column, we gingerly visited Kolo Kai Organic Farm in Moloaa, which specializes in growing turmeric and varieties of ginger.

In this week’s On the Farm, we visit Lawai Valley Mushrooms  and learn about kuditdit mushrooms.

Tasting Kauai Guidebook

The updated version of our restaurant guidebook will be available in late September, early October. The manuscript is in the hands of our editor and Dan has been busy designing a new look. He’s color coding each zone and including scenic and chef pictures. Besides 20 new restaurants, there are quite a few additions to the guidebook. Based on reader’s requests, we have expanded each listing and we have also included tips and added a “Central” zone as well. I’m really excited about this edition and I think you’ll be quite happy with it. We’ll let you know more as we get closer.

Travel the World

Mahalo to Katherine Belarmino of Travel the World for writing about her experience on our A Taste of Kilohana food tour. She got to try food she’d never had before and took some great pictures! Check out her story at “Tasting Kauai’s Tropical Fruits and Island Cuisine on a Hawaiian Food Tour.”
“The Tasting Kauai Taste of Kilohana food tour was a great opportunity to visit a famous Kauai landmark, taste some unusual tropical fruits, many of which I can’t find in my local grocery store, learn what a good mai tai tastes like, eat a fantastic island meal, and meet some fun fellow travelers.  Everyone left full and had a great time,” writes Katherine.

Friend Us Online

We’ve had folks inquire about where to find us online. We’re on Twitter at @TastingKauai and on Facebook at www.facebook.com/TastingKauai. Be sure to check Tasting Kauai’s Pinterest page!

Pau Hana Friday For July 18

Shoppers at Living  Foods Gourmet Market can buy local produce as well as house-made sauces, hot meals or fresh fish and meat. Daniel Lane Photo

Shoppers at Living Foods Gourmet Market can buy local produce as well as house-made sauces, hot meals or fresh fish and meat. Daniel Lane Photo

Tasting Kauai

Today, learn about the new owners of Living Foods Gourmet Market and what they have planned for their Poipu grocery store and cafe in “A food lover’s paradise” in The Garden Island.
In this week’s On the Farm column, if you’ve ever had noni, you’ll likely never forget the taste. You may want to make the pungent fruit a regular part of your diet. In this Sunday’s article, you’ll learn about the benefits of noni, including that it’s 75 percent as effective at killing pain as morphine, and not at all addictive.
Here’s a little insight from organic noni farmer Steve Frailey into why it’s better to drink unfermented noni juice and how to make your own.
In last week’s On the Farm column, “Bee Happy,” we explored beekeeping courses at Kauai Community College, discovered why bees swarm and learned what to do if you get stung.

Pau Hana Friday for July 11

Tasting Kauai

Eggs Benedict at Birdie's Cafe. Daniel Lane photo

Eggs Benedict at Birdie’s Cafe. Daniel Lane photo


In today’s The Garden Island newspaper in our article, “Say hello to Birdies” we visit Birdie’s Cafe, located at Kukuiolono Golf Course in Kalaheo. We were pleasantly surprised to find really good Eggs Benedict.
In this week’s On the Farm column, we will explore beekeeping courses at Kauai Community College, discover why bees swarm and learn what to do if you get stung. Look for it this Sunday in The Garden Island.
Last week’s On the Farm column,  “Go Bananas,” we visited the family-owned Kikala Farm in Kalaheo and learned about Williams bananas and how the mutant variety became the world’s largest export.

Pau Hana Friday for July 4

Indy Reeves, owner of Gopal's Crepiere, also serves locally made ice cream and award-winning teas. Daniel Lane photo

Indy Reeves, owner of Gopal’s Creperie, also serves locally made ice cream and award-winning teas. Daniel Lane photo

Tasting Kauai

In today’s The Garden Island newspaper, our article “Serving more than crepes at Gopal’s Creparie in Kapaa” reports on the tasty and divine offerings at Gopal’s Creperie. The food truck, located in Kapaa, serves gluten-free crepes using organic ingredients and offering plenty of vegetarian and vegan options. Owner Indy Reeves also serves award-winning teas and locally made ice cream, all at reasonable prices.
In this Sunday’s On the Farm column, we report on Williams bananas and how the mutant variety became the world’s largest export.

Happy Fourth of July!

Kauai Hospice’s 25th Annual Concert in the Sky happens from 4  p.m. to 9:30 p.m. today at Vidinha Stadium in Lihue! As the largest single day event on Kauai, more than 6,000 people are expected, so plan to get there early to get the best seats!
We’re looking forward to sampling foods from the food booths and supporting area fundraisers! All of this while watching the beautiful Anuhea perform, along with rocking bands such as The Greenstone Project, Group Therapy, Ivo Monroe Miller, Paradox Lockdown and Tsunami Taiko. In addition, there will be plenty of vendors, such as Live Laugh Aloha, offering beautiful handcrafted goods made on Kauai!
Tickets are available for $15 for adults and $7 for children 6-12 at the gate.
***
On the West Side of the island, be sure to check out Kekaha’s Fourth of July celebration. The family friendly event will be brimming with cultural demonstrations, exhibits, variety of crafts, a plantation museum and lots of fun game booths and rides for the keiki.
There will be local entertainment throughout the day along with a Fun Run, contests, a talent show and much more! Of course, we are looking forward to several delicious food and beverage booths spotlighting the best foods on the West Side!
The evening culminates in a spectacular fireworks display accompanied by live music honoring of Hawaii’s finest service members. No coolers are allowed and everyone is welcome to bring a mat or chair.

Pau Hana Friday for June 27

Soursop is in season now. Daniel Lane photo

Soursop is in season now. Daniel Lane photoNEWS:

Tasting Kauai

In today’s The Garden Island newspaper, our article “Bon appetit at Red Clay” reports on some tasty surprises at the final concert for this year’s Red Clay Jazz Festival, including the appearance of Jean Marie Josselin, and information on his new restaurant. If you’ve seen heart-shaped, fat and prickly green fruit piled on tables at the farmers market lately, that’s because it’s soursop season. In this Sunday’s On the Farm column, we report on its cancer healing properties as well as some chilly ideas for delicious consumption.

Makaweli Meat Company

Makaweli Meat Company grass-fed lamb is now available on Kauai. The lamb are raised on Niihau and according to Jehu Fuller, general manager, it’s the largest herd in the state. The lamb is available at the Kauai Marriott Resort by executive chef Guy Higa, Hukilau Lanai by owner and executive chef Ron Miller, St. Regis’s Kauai Grill by chef de cuisine Maxime Michaud, Sheraton Kauai Resort by executive chef Roger Liang and  Merriman’s Fish House by executive chef Mark Arriola. For information on Makaweli Meat Company’s grass-fed beef and processing facility, read “Meat of the operation“, for ordering information, call Jehu at 808-855-5241.

Pau Hana Friday for June 20

Chef Jean-Georges Vongerichten, an internationally acclaimed French chef who, at age 29, earned four stars from The New York Times. Photo courtesy of St. Regis Princeville

Chef Jean-Georges Vongerichten, an internationally acclaimed French chef who, at age 29, earned four stars from The New York Times. Photo courtesy of St. Regis Princeville


 
NEWS:

Tasting Kauai

In today’s The Garden Island newspaper, read about a The Taste of Summer which includes a cocktail hour, three-course meal and a fashion show with DJ. This Sunday in our On the Farm column, we feature jackfruit and Wootens Produce of Kauai.
I’m thrilled to welcome Laurie Cicotello to the Tasting Kauai team as our new writer/editor! She has an extensive background as an award-winning writer, editor and photographer. Laurie won two Pai Awards from the Hawaii Publishers Association last year for her work at The Garden Island. She is currently working on writing several books, along with volunteering in the community.

Pau Hana Friday for June 13

Pork Belly Steam Bun slider piles tender slices of pork belly on a steamed bun drizzled with a soy and Lihue Lager glaze. Daniel Lane photo

Pork Belly Steam Bun slider piles tender slices of pork belly on a steamed bun drizzled with a soy and Lihue Lager glaze. Daniel Lane photo

Tasting Kauai

Happy Aloha Friday! We had an exceptional week and hope you did too. Sunday is Father’s Day and I miss my father who is more than 3,000 miles away in Colorado. One of the greatest gifts he gave me, besides my very life (!) is a love for the outdoors. As a young, single adult, I would join him on Weekend Warrior expeditions. He’d drive his Ford Ranger up I-70, I’d pop in a mix tape and we’d both sing, gloriously off-key, to the Doobie Brothers, Billy Joel or the Rolling Stones:

“I’ve been holding out so long
I’ve been sleeping all alone
Lord I miss you
I’ve been hanging on the phone
I’ve been sleeping all alone
I want to kiss you
Oooh oooh oooh oooh oooh oooh oooh”

Oh yea! It was that good. Once we got to the mountains, we’d lace up our hiking books and strap on our CamelBak or slip into cross-country skis and zip up our North Face jackets. Self propulsion, combined with clear skies and fresh air, nurtured easy companionship and cemented our relationship. Dad, who is now an 84-year-old stroke survivor, has gifted me with those memories, which I treasure often. I hope that my phone call this Sunday will be enough to express the gratitude and love I have for him. Here’s to dads everywhere! Mahalo for providing us with security, safety, love and memories that last a lifetime.
If you’re on Kauai, a great way to celebrate dad is with a pint and a cheer! In today’s The Garden Island newspaper, we report that Kauai Beer Company now serves food during Finally Friday. Chef Joe Fox makes flavorful, filling, beer friendly food, which is the perfect complement to cold pints that go down easy. This Sunday, in our On the Farm column, we showcase taro  from W.T. Haraguchi Farm.