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Pau Hana Friday for August 23

Lili-Kai Cosmo (front) and Superfruit Lychee-tini at RumFire.Daniel Lane photo

Lili-Kai Cosmo (front) and Superfruit Lychee-tini at RumFire.Daniel Lane photo


NEWS:
Hole in the Mountain Farm‘s juicy, low-acid, sweet and tender Kauai Sugarloaf Pineapple won’t be available from now until mid-September. After that, they’ll have pineapple year-round. The white pineapple are  rare, and I enjoy being able to send a unique gift from Hawaii. So far, I’ve sent one to my folks in Colorado when, during our Saturday morning call, they said they missed Kauai. That pineapple perked their sweet memories right up! My aunt and uncle are celebrating 50-years this weekend, so one is on the way to them. I got lucky because the Huber’s had one left. Now, I must hold out for about three weeks! You can read about them in my article, and visit their website for ordering information.
Dragon Fruit looks alien, bit it's delicious! Daniel Lane photo

Dragon Fruit looks alien, bit it’s delicious! Daniel Lane photo


Moloaa Organicaa tells me they will have plenty of dragon fruit and mangos at this week’s markets. The  wild, vibrant fruit (da kine that hubby and I spot in Sci-Fi shows all the time) taste surprisingly mild. Inside the soft fuchsia skin is tender, white flesh dotted with tiny black seeds. We like to chill them, cut them in half around the circumference, and tuck in as if it were ice cream. Very refreshing. Especially if you get it from the Whitlocks . We think they have the best dragon fruit we’ve ever tasted. If you want to learn more about dragon fruit and Moloaa Organicaa, (including what markets they’re at) you can check out my article.
There’s a new(ish) food distributor that I’m pretty excited about. Da Food Chain delivers fresh produce from local farmers, right to your door. This is a fantastic option for those who can’t make the farmers market or join a CSA. I am a CSA member, and I love my Friday deliveries! I’ll be doing a story on Da Food Chain sometime soon and I look forward to sharing what I learn.
Asparagus, Parmesan and black pepper pot pie at The Right Slice. Marta iPhone photo

Asparagus, Parmesan and black pepper pot pie at The Right Slice. Marta iPhone photo


Tame your Saturday Night Pie Fever with The Right Slice. Since they are closed on Sundays, it’s the perfect opportunity to load up. From 5 to 6 p.m., select pies by the slice or whole, will be 20-percent off. They have so many flavors, it’s hard to pick just one. This will make it tempting to buy more. Hum. Check out their flavors.
Have you ever heard of Tower Gardens? A local chef  has three in front of his restaurant and will be putting in another soon. He says things grow amazingly fast and he can harvest arugula and baby greens twice a week. He has poha berries, cucumbers, herbs and radish. Other than radish, it’s not good for root vegetables. They look pretty cool and simple to use. Instead of the Tower Tonic fertilizer, I would use compost tea. Let me know in the comments section if you know anything about them. Here’s a video he sent me.
http://www.youtube.com/watch?v=VnG2GSz97t8&feature=youtu.be
EVENTS:
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.
 

A small portion of the Fruit and Vegetable Show at the Farm Fair. Marta Lane photo

A small portion of the Fruit and Vegetable Show at the Farm Fair. Marta Lane photo


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. 

Collin Darrell, Tortilla Republic general manager. Daniel Lane photo

Collin Darrell, Tortilla Republic general manager. Daniel Lane photo


Wednesday, August 28

Tortilla Republic Cooking Demonstration

The Shops at Kukuiula, 5 p.m., free
There’s a new farm-to-table kitchen crew at Tortilla Republic and I’ll feature them in the September 2 issue of MidWeek Kauai. Before then, executive chef Matthew Owens (formerly of Vintage Cave, Oahu and Oasis on the Beach, Kauai) and general manager Collin Darrell (Grow Culture) will do a cooking demonstration with local rabbit.
“We wanted to feature a local ingredient that most people are not familiar with,” says Darrell. “The rabbit is from Lawai and the two times that we’ve served them at the restaurant, we’ve sold out.”
Chef Ownes will prepare Rabbit Loin Al Pastor and Grilled Rabbit Leg marinated in adobo during the cooking demonstration, which the public can sample. If it whets your appetite, have dinner at Tortilla Republic and ask for the  rabbit special. They will release an entirely new menu on September 26, including new cocktails such as the Scorched Pina made with muddled poblano peppers and fresh pineapple.
For dinner reservations, call 808-742-8884.
UPCOMING:
Saturday, September 7

Tasting Kauai Book Signing

Kapaa Art Walk, 6 to 9 p.m.
On the first Saturday of each month Old Town Kapaa hosts Art Walk. Restaurants stay open late, new exhibits open and artists are there to meet the public. There’s live music and a convivial atmosphere as hundreds of people walk the street. Small Town Coffee just opened a book store in the Dragon Building and I will be there signing copies of our new restaurant guide. If you’ll be around, I’d love to meet you!

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

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


Friday, September 13

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.
Saturday, September 14 through Wednesday, September 18

Tortilla Republic Second Anniversary Celebration

Tortilla Republic will kick off their second anniversary celebration during the Second Saturday at the Shops at Kukuiula. On Saturday, they will prepare a special menu inspired by photographer Aaron Feinberg of aFeinberg Gallery. Sunday is Funday and both the downstairs Margarita Bar and upstairs Grill will feature specials. Monday is Mexican Independence Day and the celebration concludes with a cooking demonstration during the Wednesday Kauai Culinary Market.
Sunday, September 15

The Hawaiian name for breadfruit is ulu. Daniel Lane photo

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.
Friday, September 20

A Taste of Kauai, Yesterday and Today includes lunch at Hanalei Bay. Marta Lane photo

A Taste of Kauai, Yesterday and Today includes lunch at Hanalei Bay. 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, September 28

National Public Lands Day

Kokee State Park, volunteer work
Beautify Kanaloahuluhulu Meadow, and the historic C.C.C Camp by volunteering to work in forest gardens, grounds improvement and painting. If you’ve got a weed whip, bring it – there’s lots of trimming to do in preparation for the Emalani Festival. In a salute to the original “Civilian Conservation Corps” of the 1930s, Hui o Laka will launch “The New C.C.C.,” the “Civilian Conservation Corps of Kokee,” a citizens’ effort that has already begun to transform natural and cultural resources in Waimea Canyon and Kokee State Park.
NPLD, supported in part by Toyota, celebrates its 20th anniversary. You’ll be part of the largest single-day volunteer effort for public lands in America, joining more than 170,000 citizens at over 2100 sites around the country. Reservations required. Call 808-335-9975, Ext 0 or sign up on Kokee Museum’s Facebook page (pronounced ko keh eh). There will be bottled water in the field and chili and rice for lunch. Bring salads, snacks, chips, or desserts to help round out the meal.

Farmers Markets make me really happy. Daniel Lane iPhoto. Shirt by Slow Food Maui

Farmers Markets make me really happy! Daniel Lane iPhoto. Shirt by Slow Food Maui


ONGOING:

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.

Hanapepe Friday Night Festival and Art Walk

Hanapepe Town, 6 to 9 p.m.
Every Friday evening, Old Town Hanapepe bustles with people. A dozen art galleries stay open late, local crafters sell their wares, and there’s stilt walkers, classics cars, live music and entertainment. Two of our favorite food artisans are there. The Right Slice sells fresh-baked pie by the slice and whole and Midnight Bear Breads makes pizza fresh from a wood-burinig oven. parking is tricky. Call 808-335-6469 for more information.

Second Saturday at the Shops at Kukuiula

The Shops at Kukuiula, 6 to 9 p.m.
Meet local artists on the second Saturday of each month. Six art galleries are featured and previously an electric violin was played while an artist completed a painting; jazz was played outside of Halelea Gallery, where local artist Robin McCoy was featured. Restaurants pair with artists and provide food inspired by the gallery.

Kapaa Art Walk

Old Town Kapaa, 5 to 9 p.m.
On the first Saturday of the month hundreds of people party in Old Town Kapaa. The street is filled with the sounds of laughter and music, smells of delicious local food, and the work of Kauai artists. Art Cafe Hemingway and Java Kai open a new exhibit and serve food. Gyros have been popular at Java Kai. The Buttery hosts jewelers such The Queen’s Jewels and other Kauai Made jewelry is available throughout.

Kilauea Art Walk

Stone Building, 5 to 8 p.m.
Join more than 20 artisans on the last Saturday of the month at the Stone Building in Kilauea Town. There’s live music, original art, hand made apparel, jewelry, photography, custom slippers, painted glass bottles, ice cream and unique creations. Face painting henna tattoos. Stop by Kilauea Fish Market for dinner.

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