Pineapple Martini with blackberry drizzle at Oasis on the Beach. Daniel Lane photo

Tasting Kauai

Besides Amazon, Tasting Kauai: Restaurants is now available in paperback at The Feral Pig, Orchid Alley Kauai and Namahana Cafe. We’ll be adding more locations this month. Yesterday, I sold all the books I had ordered, placed a new order for double the amount, and was flying high all day. My mood dropped this morning when I got this email from TripAdvisor:

Hello,
To be listed in the Attractions section, tour companies must offer tours on a regularly scheduled basis. Two tours per month does not qualify a company to be listed. The listing will be removed.
Best regards,
Chaz,
The TripAdvisor Support Team

Support Team? The way they decided to support us was to create a new listing, which does not include all the reviews we earned (they were all 5-Stars), all the information I provided, or all the pictures I posted. It’s just a blank page now. I haven’t decided if I want to repopulate the listing with tour info and pictures. I feel like boycotting TripAdvisor, but I know our readers use it when planning their vacations. We’ve booked a lot of people because of those reviews.

Mike Stewart with daughter Stephanie. Daniel Lane photo

Uncle Mikey’s Dried Hawaiian Fruit

There’s better news for Uncle Mikey’s Hawaiian Dried Fruit. I saw him at the Sprout event on Aug. 6. Presenters included Ken Love from Hawaii Tropical Fruit Growers; Lou Cooperhouse, President and CEO of Food Spectrum LLC; Whole Foods Market‘s global, regional and store team members and Papaya’s Natural Foods and Cafe. I was there to get my book into Papaya’s and Whole Foods. Mike Stewart (Uncle Mikey) was there with his daughter. He emails me:
“Nice seeing you at the Sprout presentation last week. My daughter, Stephanie loved it, and I got a lot from it as well. There’s lots of great stuff happening at Uncle Mikey’s, including a new website, my other site disappeared … how does that even happen??? Anyway, happy to say our new site is much improved with a bit of history on fruit and of course an expanded Dehydration 101 page that exposes what companies do to fruit.
“Also, Papaya’s in Kapaa is now carrying Uncle Mikey’s in bulk format. Woohoo! Whole Foods is interested in doing the same. I always tell the stores that this product is different, so they need to keep it away from moisture because like any real dried product, done right, it will rehydrate.
“Lastly, Kauai Community College Bookstore is now carrying Uncle Mikey’s too. Kind of circular since the idea started there! It’s an exceptional mango season on Kauai. There are varieties I have never seen, but all are good. I never met a mango I didn’t like!”

Nori Wrap at Coconut Cup and Juice Bar in Kapaa. Daniel Lane photo

The Coconut Cup Juice Bar and Cafe

The Coconut Cup has fresh lilikoi shave ice over rosalani macadamia nut ice cream.

Bill 2491

To: Jay Furfaro Chair of the Kauai County Council, [email protected]
Re: Bill 2491 Relating to Pesticides and Genetically Modified Organisms
Dear Chairman Furfaro and Members of the Council,

I am writing to share with you the willingness of the Center for Human Rights and Constitutional Law (“Center”), without charge to any party, to defend the legality of Bill 2491 in the event it is enacted in substantially its present form and was later subject to judicial review as a result of statutory or constitutional claims presented by opponents of the measure.
If enacted and subsequently challenged in an administrative or court proceeding, the Center is prepared on a pro bono basis to vigorously defend each part of the Ordinance as it amends Chapter 22 of the Kauai County Code 1987, by adding a new Article 22.
Such defense may be undertaken in conjunction with the County’s Office of the Prosecuting Attorney or other counsel representing the County, or on behalf of intervening organizations or individuals.
The Center for Human Rights and Constitutional Law is a non-profit, public interest legal foundation dedicated to furthering and protecting the civil, constitutional, and human rights of vulnerable low-income communities. Since its incorporation in 1980, the Center has provided a wide range of legal services to vulnerable low-income victims of human and civil rights violations, local, state and federal elected officials, and community-based organizations. The Center has also provided technical support and training to hundreds of legal aid and private attorneys engaged in pro bono work in the areas of constitutional law, international human rights law, and litigation of complex class action cases. The Center has achieved significant victories in class action cases in the courts of the United States and before international bodies that have benefited hundreds of thousands of indigent men, women and children.
We have reviewed and studied the proposed Kauai County Ordinance to Protect Public Safety by Monitoring the Location and Composition of Genetically Engineered Organisms and Assigning Proper Liability for Injury from Genetically Engineered Organisms (“Bill 2491”). We are aware of the opposition to Bill 2491 by many stakeholders including The HawaiiCrop Improvement Association, an organization that supports the development of the seed industry, agriculture and agricultural sciences in Hawaii. We are also aware of the positions of the proponents of Bill 2491.
Our focus has been on the legal rather than the policy issues raised by the proposed Ordinance. We have successfully litigated several class action cases involving preemption issues. Counties clearly may not legislate in areas that are preempted by State or Federal law. While several Federal and State agencies play a role in regulating pesticide issues under a range of national and state laws intended to improve the safety of citizens in the areas of pesticide and genetically modified organisms, neither the U.S. nor the Hawaii constitution, nor the various pesticide laws in place, preempt enactment and implementation of Bill 2491.
The proposed Ordinance would only be preempted if the subjects covered in the Ordinance are already addressed in a comprehensive State statutory scheme, the statutory scheme disclosed an intent to be exclusive and uniform throughout the State without further County involvement, and the terms of the ordinance are inconsistent with or would frustrate the purpose of the State law. These circumstances are not present in Bill 2491 in its present form.
The County clearly has the authority to protect the public health, safety, and welfare of its residents. With regards U.S. law, the Supreme Court has made clear, for example, that the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), which grants federal oversight over the registration and use of pesticides, “leaves ample room for States and localities to supplement federal efforts …” Wisconsin Public Intervenor v. Mortier, 501 U.S. 597, 607, 613 (1991). Section 24 of FIFRA authorizes states and political subdivisions to regulate pesticides with regard to local use.
Nor does Bill 2491 appear in any way to violate the commerce clause of the U.S. Constitution or involve a taking in violation of the due process guarantee of the 14th Amendment. In addition to being prepared to defend Bill 2491, we are also prepared to recruit additional pro bono counsel to work in conjunction with the County, the Center, and/or intervening organizations defending the legality and constitutionality of Bill 2491 in the event it is enacted in substantially its present form and then subject to legal challenge. A legal challenge will have little chance of success and, as stated above, would largely be initiated in an effort to win preliminary relief delaying implementation of one or more parts of the law and to pressure the Council to repeal the Ordinance to avoid legal fees.
I would be happy to answer any questions that you may have regarding this correspondence.

Sincerely,
Peter A. Schey, President
Center for Human Rights and Constitutional Law
Oy! That’s a lot of legal speak, but it’s great news, too. And here’s a nice video.

Kauai Oldfashioned with 23-year-old Ron Zacapa rum at RumFire. Daniel Lane photo

RumFest at RumFire

Sheraton Kauai Resort, 5:30 p.m., $40
Sheraton Kauai Resort is proud to present its First Annual RumFest at RumFire Poipu Beach to celebrate National Rum Day. The event, which will be held in the resort’s open-air Ocean Courtyard, will feature Hawai‘i-made rums, island music and heavy pupu (appetizers) from the resort’s signature restaurant, RumFire Poipu Beach. A silent auction will be held during the festivities to benefit the Kaua‘i Humane Society.
Event goers will enjoy socializing around the Ocean Courtyard’s fire pits and connecting with local premium rums at RumFest at RumFire’s tasting stations. Featured libations include Kaua‘i’s own Koloa Rum and Old Lahaina, Maui Rum and Sammy’s Beach Bar Rum – all produced in the islands. Guests are welcome to try each of the more than 15 varieties available at the event and enjoy a cocktail from their favorite. Tastings are complemented by an array of pūpū from RumFire’s kitchen, including Lemongrass Rum-Glazed Chicken Wings, Grilled Steak with Pappadew Pepper Relish and Seared Shrimp Sticks with Pineapple Rum Cocktail Sauce. Live local entertainment will be provided throughout the event.
 

Flavors of Kukuiula

The Shops at Kukui`ula, 4:30 to 7 p.m.
Greenstone Project will play live music in the center court, there will be a flamenco duo by Living Foods. Merrimans Beer Garden and Josselin’s Sangria Bar is on the concourse. There will also be “street food” from Merriman’s, Tortilla Republic, Dolphin Sushi and Living Foods. The stores will have tables featuring their products and/or local designers and artists as well.
Sunday, August 18

Summer Jam Series

Mahiko Lounge at Kilohana Plantation, 4:30 p.m.
Mahiko Lounge presents a full moon jam with four bands, and Mahiko cocktails. The Greek Food Truck will be serving their delicious fare on the back lawn and there’s dancing in the Gaylord’s courtyard.
August 22 – 25

Kauai County Farm Bureau Fair

Vidinha Stadium, Lihue, $5 adults, $2 children, $4 seniors
The Kauai County Farm Bureau Fair is the largest annual event on Kauai. This year, the Farm Fair food booths “go green” with the help of Zero Waste Kauai and Kapaa JROTC cadets supported by Captain Andy’s. Each non profit food vendor has made a commitment to use compostable foodware, investing to help support the reduction of waste at the Fair. This adds to other green efforts at the fair, such as CFL lighting, oil recycling and the use of HI-5 containers.
Hawaii Tropical Fruit Growers will be there on August 24 from 3 to 5 p.m. The booth will be staffed by local fruit growers and there will be plenty samples of a variety of exotic fruit. Display tables will have whole fruit laid out and recipes on how to use them.
Food booths include:
Kapaa Pop Warner
Island Beef Burgers and cheeseburgers, local Flying Saucers, Portuguese Bean Soup and Clam Chowder Soup, Pizza, Bread Sticks, Fresh Kauai salad, Fruit Trays.
Kekaha Pop Warner
Fresh grilled Kiawe Chicken, Teri Chicken, Chicken Katsu or Cutlet, mini plates and regular plates with white or brown rice, tossed greens or corn.
Koloa Pop Warner
Fresh Island Beef Stew, Ono Chili, Kiawe grilled Kalbi and Teri Beef plates, Corn on the Cob and Corn Dogs.
Lihue Pop Warner
Malasadas from Mark’s Place famous recipe, French Fries, Lihingmui Apples, Kauai Coffee – this year featuring a different flavor each day.
Kauai High School Football Boosters
Roast Pork plate and bowl, Lau Lau plate and new Pastele Plate. Lau laus and pastele, made by the Durant family will also be sold individually for take home.
Haraguchi Rice Mill
Kaneshiro Kalua Pig, BBQ Kalua Sandwiches and tacos, Curry Luau, Taro Veggie Burger, Taro Hummus & Pita Chips, Taro Fruit Smoothie, Mochi/Kulolo, Cold Coconuts with ingredients fresh from the Haraguchi farm.
Times/Big Save Charity Booth
By popular demand plates for sale will be available in addition to sampling, with a different menu each night:

• Sauteed Kauai Prawns with Garlic Butter (Thursday)
• Island Pork Pastele Stew (Friday)
• Sterling Silver Steak with Garlic Mushroom & Onion Tapenade (Saturday)
• Grilled Baby Back Ribs with Hoisin Sauce (Sunday)

All Food Booths will feature beverages by Coca-Cola.

Kampachi Crudo tapa at Nalu Kai. Daniel Lane photo

Dinner Under the Stars

Nalu Kai at the St. Regis Princeville, $48, $12 kids
Nalu Kai, the poolside restaurant at the luxurious St. Regis Princeville Resort, overlooks Hanalei Bay. Wicker chairs and glass-topped tables are lined under a gazebo – its corners draped with white curtains, tied at their center. Bossa nova and trance music straight from an Ibiza disco fill the small dining area. Normally, the hidden gem only serves lunch, but a dinner tapas menu is offered from May through September, and again in December. The food is fantastic and Dinner Under the Stars promises to be enchanting. There will be a Mediterranean inspired buffet and live entertainment. For dessert, the kitchen is cooking up s’mores!

Explore in the Hanalei Valley where endangered birds flourish. Marta Lane photo

A Taste of Kauai, Yesterday and Today

Waipa, 10 a.m. to 1 p.m., $115
Tasting Kauai’s north shore tour is part agritourism and part ecotourism. We visit Waipa, one of 67 watersheds homesteaded by the first Polynesians, which remains undeveloped. This one-of-a-kind experience was designed by Tasting Kauai and the Waipa Foundation especially for those who wish to learn about traditional agriculture systems, endangered wildlife, and enjoy real Hawaiian food while saturated in Kauai’s rugged beauty.
Waipa is nestled in the Hanalei Valley which is a National Wildlife Refuge and endangered birds flourish here. We explore a vast loi (taro garden) fed by auwai, or irrigation system, that supplies water from mountain streams and learn about significant foods, food plants, growing methods, and overall Hawaiian agricultural and land management concepts, approaches, and complexes in ancient times and their transition to today.
At the “Poi Garage”, guests sample cooked taro corms, poi and kulolo, a traditional dessert made with coconut.
Lunch, prepared by Waipa’s chef, changes seasonally and is made with vegetables grown in on site gardens, locally sourced meat or fish, and mamaki tea with lemongrass and mint. Guests eat ohana (family) style while enjoying the beauty and breezes of Hanalei Bay. Proceeds from this tour go to restore native plants and to preserve and perpetuate Hawaiian culture through education. For more information, visit A Taste of  Kauai, Yesterday and Today, or visit check out our Facebook photo album. To make reservations, call 808-635-0257.
Saturday, August 31

NatureTalks to Teachers

St. Catherine’s School, 10 to 11:30 a.m., free
NatureTalks invites teachers to their first Kauai School Garden Gathering of 2013. Today, St. Catherine’s garden is flourishing, hosting a garden club on Wednesdays and providing fresh vegetables to the Church food bank. Recently, the school garden contributed 41 pounds of kale to the food pantry.
Sam Henriques, middle school science and math teacher, walks guests through the garden, sharing her experiences of how to get started, successes, challenges, and the value to kids, teachers, and the community of having a school garden.
The day will finish up with culinary demonstrations of delicious recipes to share with students. Sam (the teacher) is making a kale smoothie; Jules (NatureTalks volunteer) will do a demo from the edible school garden academy that does not require cooking. Carrie (parent of child at the school) is making basil pesto. I (Marta Lane) will make apple bananas drizzled with dark chocolate sauce and vanilla yogurt. I’d like to thank Yosii Farm for donating the bananas!
Space is limited and RSVPs are required by August 27. The First 5 teachers to sign up will get a copy of the book “Big Ideas Linking Food Culture, Health, and the Environment” by the Center for Ecoliteracy. Call 808-634-3021 or email [email protected] with questions or to RSVP.
UPCOMING:

First course on a previous Culinary Romp Through Paradise. Grilled eggplant with Lebanese dressing and marinated tomatoes. Daniel Lane photo

A Culinary Romp Through Paradise

Various locations in Kapaa, 9:30 a.m. to 3:30 p.m., $140
Tasting Kauai’s Culinary Tour offers an intimate glimpse into the Garden Island’s culinary scene. We start with a farm tour and learn about exotic fruit grown on Kauai. At the Kauai Marriott Resort, we join executive chef Guy Higa for an outdoor cooking demonstration and gourmet, four-course lunch made with Kauai grown ingredients. Our last stop is at The Feral Pig where we imbibe in handcrafted cocktails made with local ingredients.
You can visit our Kauai Culinary Tours page or our Facebook photo album to see how much fun the tour is. Chef Higa donates proceeds from his portion of the tour to the Salvation Army Soup Kitchen and Tasting Kauai donates proceeds to the Kauai Branch of the Hawaii Food Bank. For a complete list of 2013 dates, check out our Kauai Culinary Tours Calendar. Call 808-635-0257 to make a reservation.
Sunday, September 15

The Hawaiian name for breadfruit is ulu. Daniel Lane photo

Breadfruit Festival Takes Root

National Tropical Botanical Garden Southshore Visitors Center, 9 a.m. to 3 p.m., free
The day’s program, which also spotlights kalo (taro), features experts from Kauai, Maui, Oahu, and Hawaii, the Big Island. There will be cooking, cultural, and flour-making demonstrations and presentations. The program includes breadfruit trees and cookbook sales, music, and keiki activities. Breadfruit and taro inspired dishes will be available for purchase.
Celebrity chef Sam Choy will share his expertise on cooking with ulu. Cooking demonstrations also include cultural practitioner and farmer Shirley Kauhaihao on selecting and preparing ulu. Culinary arts teacher Mariposa Blanco making ulu poke and ulu dough for pizza crust and tamales. Fae Hirayama, author of The Breadfruit Cookbook, will talk about using young immature ulu for appetizers and John Cadman, founder of Pono Pies, will talk about making healthy desserts with ulu, kalo, and other locally produced ingredients. Heifara Aiamu will show participants how to cook uru (breadfruit) Tahiti-style.
Hands-on demonstrations include Jerry Konanui on how to make ulu poi and renowned kapa artist Wesley Sen and expert weaver and educator Sabra Kauka will demonstrate how to make kapa with ulu bark. Additional cultural offerings include Stella Burgess with storytelling and William and Kuulei Biga on coconut plate weaving. For more information, visit the Breadfruit Festival Takes Root Facebook page.
ONGOING:

Liz and Ryan Martinez from California at our farmers market class. Marta Lane photo

Farmers Market Class

Wednesdays, 3 to 4 p.m., $30
Meet local farmers, learn how to select perfect produce as well as when it’s in season and how to cook with it during Tasting Kauai’s one-hour farmers market class. I saw friends at the farmers market who were visiting from Colorado. 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.
Farmers markets are an affordable way to immerse yourself in local culture and the best place to buy produce that’s so fresh, it was harvested that morning. But buying at the farmers market doesn’t always insure that it was grown on Kauai. It happens all over the world. In Hawaii, customers want mangos year-round. In Colorado, they want tomatoes in May. To make that sale, vendors buy imported mangoes or tomatoes and sell them as their own. Customers unfamiliar with the seasons can insure their dollars are spent on local products by learning how to identify locally grown produce.
There’s a whole world of delicious produce that many people never try. Let’s face it, some of it looks like it came from another planet. Once unfamiliar produce is demystified and cooking tips are shared, it may become a regular at dinner table. Many factors can make exotic produce expensive and the last thing you want to do is buy a pineapple that isn’t at peak perfection. This class will also teach you how to tell when produce is ripe as well as how to store it for best results. For reservations, call 808-635-0257.