Pau Hana Friday for August 30
New Soup Cookbook
Helen Lacono, owner of the former Hanapepe Cafe, just released a cookbook. It’s based on the soups she makes and sells every Wednesday at the Kauai Culinary Market at The Shops at Kukuiula. Kauai Farmers Market Soups is available on Wednesdays at her market stand and the Talk Story Bookstore in Hanapepe.
Small Town Coffee
When I asked Anni Caporuscio of Small Town Coffee what’s new, she said “The only thing I can think of ‘new’ is that everything’s the same. Still the same artisan coffee. Still the same fresh food menu. Still the same quirky ways. Maybe something new is our weekday morning barista lineup: we’ve got some oldies making espresso, and by that I mean experienced and good at the craft: Sarah on Mondays and Fridays, Danielle Tuesdays, Anni on Wednesdays, Anna on Thursdays. What this means for the consumer is fast coffee, great coffee, fun coffee. This week is the Hootenanny, in which everyone plays music together and next week is Open Mic. Community music does real well at Small Town, better than single acts, I guess because we’re all a bunch of showoffs.”
Kauai Coffee has two new flavors of ice cream available at the Kauai Coffee Visitor Center. Both are made with 100-percent Kauai Grown Kauai Coffee. The new flavors are Coffee Ice Cream and Turtle Ice Cream (coffee ice cream, mac nuts, chocolate chips and caramel swirl).
North Country Farms
One of Tasting Kauai’s favorite farms is North Country Farms. Sky Roversi-Deal is experimenting with Tannia, Taro’s Tasty, Hardy Cousin. In a recent blog post, he says it can be replanted after harvest, produces more food than taro, is drought and shade tolerant, has a resistance to Taro Leaf Blight, does better in sandy soils and is ideal for backyard gardens. For Sky, it seems to be a promising crop. If so, I’ll let you know about it in my Farmers Markets column.
As we prepare for the next Council Committee Meeting on Bill 2491 on September 9, we are making sure that our Council Members understand that Bill 2491 is a health and safety issue and not a political issue. The Bill is about our right to know and to protect our children, our land and our water.
Concerned by our progress, Agrochemical Big Money is Now Trying Hard to Distract Us. Over the past two weeks the agrochemical companies and their lobbying group, Hawaii Crop Improvement Association (HCIA) have been pouring untold sums into ad campaigns and PR-focused spokespeople, trying to divert our attention and energy away from the health and safety aims of this bill.
On the west side, agrochemical companies are trying to divide our communities and ohana, making agrochemical workers choose between the health of their children and putting food on the table. Workers and west side residents are being told that all is “safe” without acknowledging the large scale application of restricted use pesticides and the links between chronic pesticide exposure and adverse health effects.
The Bill 2491 Media Fund helps to share the facts about Bill 2491 and the adverse impacts of agrochemical practices on our island. A big mahalo to Hawaii Life Real Estate Brokers for initiating a $5,000 matching effort to get the fund up and running. This means that every dollar contributed by supporters, up to $5,000, will be matched. This effectively doubles the power of your donation.
If you’d like to contribute for this critically important part of the campaign, please send a check for any amount, with a notation “Media Fund” to Hawai’i SEED and send to P.O. Box 1177, Koloa, HI 96756.
You can also write a Letter to the Editor of The Garden Island to make it clear that Kauai stands united in our right to know and in wanting basic measures to protect our keiki, our aina and our island’s future. If you’d like to learn more, watch this free webinar called The Health Impacts of Pesticides.
Fine Dining at Kauai Community College
Fine Dining is now open Tuesday, Wednesday, Thursday with two seatings at 11:30 a.m. and 12 p.m. Reservations are required. Please call 808-245-8365.
- Week 1: September 4 (sold out), 5 (available)
- Week 2: September 10 (limited seats available), 11 (sold out), 12 (available)
- Week 3: September 17 (available), 18 (available), 19 (available)
- Week 4: September 24 (sold out), 25 (sold out), 26 (limited seats available)
- Week 5: October 1 (sold out), 2 (sold out), 3 (available)
- Week 6: October 8 (available), 9 (sold out), 10 (limited seats available)
The menu for week one is:
- Garden salad, radish, cherry tomato, cucumber, croutons, French dressing
- Fresh fruits, Yogurt dressing
- French onion soup gratinee
Entrée selection served with freshly baked breads and includes a choice of starter and dessert.
- Grilled chicken aioli sandwich with tomato and avocado, Gaufrette potatoes, $14.25
- Sautéed fresh fish grenobloise, Rice pilaf with red pepper and peas, Vegetable medley, $18.25
- Roast rib eye of beef with au jus, Horseradish cream, Whipped potatoes, Steamed broccoli with hollandaise sauce, $20.75
- Fisherman’s platter, Beer battered fish, scallops, and shrimp, Tartar sauce, Steakhouse fries, $17.50
- Chicken fricassee, Brussels sprouts with walnuts, Lyonnaise potatoes, $16.50
- Apple pie
- Chocolate éclairs
Westin Princeville Ocean Resort Villas
Denise Wardlow, General Manager of The Westin Princeville Ocean Resort Villas, announced the promotion of Jason Sessions to Director of Food & Beverage and the appointment of Eric Purugganan to Executive Sous Chef at the 346-villa resort on Kaua‘i’s north shore.
Sessions has played an integral part of The Westin Princeville team since joining as Sous Chef in 2011, overseeing day-to-day operations in the kitchen. Born in Idaho and raised in Waikoloa, Hawaii, Sessions has been passionate about food and beverage for over 15 years. From his first job as dishwasher, Sessions worked his way into the kitchen at award-winning Portland City Grill in Oregon, and has since served as sous chef at several independent restaurants such as Verde Restaurant in Kapaa, Huggo’s Restaurant on Hawaii island, and Sal’s Italian Kitchen in Portland, Oregon.
Purugganan joins The Westin Princeville ohana following his most recent role as sous chef at Grüner, a 2011 and 2012 James Beard Award Finalist in Portland, Oregon. He has served as sous chef at Hopworks, as well as holding positions at Portland City Grill and Lucier in Portland. Though born and raised in Alaska, Purugganan grew up enjoying island flavors in Hawaiian dishes like laulau and opihi due to his father’s Oahu roots. He looks forward to blending his love of fresh and locally sourced ingredients with the various techniques he’s acquired in his experience in the Pacific Northwest.
The Westin’s premiere restaurant is now open for breakfast. You can read more about the new menu and promotions in my article Nanea Now Open For Breakfast.
Sunday, September 1
After two days of registration, workshops and a Family Fun Run, the Kauai Marathon will begin on Sunday. Keoki’s Paradise will have an aid station in Kalaheo by the Yamaguchi Bus Station. Merriman’s Gourmet Pizza & Burgers welcomes the runners with Omao Ranch lamb burgers and organic, local Kailani Farms kale salad.
Tuesday, September 3
Poipu Potluck Dinner
Poipu Beach Large Pavilion, 5 to 8 p.m.
This information session is for Kauai’s parents and children. With over 18 tons of Restricted Use Pesticides applied on Kauai each year by four agrochemical companies (Dow, Syngenta, Pioneer and BASF), we need to learn more. This event is important for parents from all parts of the island, as agrochemical activity is expanding in all directions. Learn about how Bill 2491 will give parents the Right to Know about pesticide use and protection against pesticide exposure. Hear from Kauai parents about what they see as a less toxic future for the island, at Poipu Beach, one of our island’s most popular visitor destinations. Activities and refreshments available for keiki, while moms, dads and grandparents meet each other over potluck, learn together and work together around this issue.
Saturday, September 7
Tasting Kauai Book Signing
Blue House Booksellers, 6 to 9 p.m.
Dan and I will be signing copies of our new book Tasting Kauai: Restaurants, From Food Trucks to Fine Dining, A Guide to Eating Well on the Garden Island at Blue House Booksellers. The signing will be held during the Old Kapaa Town Art Walk. If you’ll be around, we’d love to meet you! Anni Caporuscio, owner of Small Town Coffee, opened Blue House Booksellers (BHB) on August 19, 2013. Located in the Dragon Building in Kapaa, this is one of two bookstores on Kauai. This will be the first book signing for BHB and us.
On Wednesday, September 4 at 12:30 p.m., Marta will talk about the use of local produce in Kaua’i’s restaurants with KKCR’s “In the Garden, on the Farm” hosts Paul Massey and Robin Torquati.
Sunday, September 8
The Mana March
Vidinha Stadium, 11:30 a.m.
This march is for Kauai residents to infuse their mana and pass Bill 2491. Participants will walk from the stadium, down Hoolako Street, turn right at Ace Hardware and onto Rice Street. Marchers will be escorted by the Kauai Police Department through Rice Street to the Council Chambers where we will rally in support of Bill 2491. For more information, visit the Mana March Facebook event page.
Monday, September 9
Bill 2491 Committee Hearing
Kauai Council Building, 7 a.m.
On August 5, the Kauai council’s Economic Development Committee deferred the bill to Sept. 9 to wait for an opinion from the attorney general. This hearing may or may not be the last one in regards to Bill 2491.
Wednesday, September 11
Waimea Middle School, 6:30 p.m., free
For 50 years, Dr. Don Huber has been a scientist studying plant diseases in the U.S. and around the world and spent 35 years at Purdue University as Professor Emeritus of plant pathology. On this evening, he will speak about Failed Promised and Flawed Science regarding genetically modified crops. Huber wrote a letter to USDA Secretary Tom Vilsack warning of the discovery of a new pathogen and a possible link between Roundup Ready® (GMO) corn and soybeans and severe reproductive problems in livestock as well as widespread crop failure.
Huber will be joined by Bob Streit, a consultant with Central Iowa Agronomics, who says plant diseases such as Sudden Death Syndrome and Goss’s Wilt are linked to the increasing amounts of glyphosate/Roundup herbicide used on GM corn and soybeans. Streit was involved with the first development of genetically modified crops, but as stated in this article, is now skeptical. On this evening, he will speak about the Cropping Situation and Remediation Plans in the MidWest.
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.
Monday, September 16 marks the 203rd anniversary of Mexican Independence Day. Tortilla Republic will celebrate by offering guests $2.03 Chicken, Steak, and Sweet Potato Hibiscus Flower tacos and a two-course prix fixe dinner for $20.30 on Monday, September 16 and Tuesday, September 17, 2013.
Appetizers from the prix fixe menu include Huarache Filete with crispy corn flatbread, prime all natural beef tenderloin, caramelized onions, baby arugula, and manchego cheese and Sopa de Tortilla with pasilla chile, pulled chicken, avocado, queso fresco, crema, and crispy blue corn tortilla strips. Signature entrées include Suizas Enchilada featuring pulled chicken tinga, creamy tomatillo sauce, and melted chihuahua cheese; Pollo Fajitas served on a hot cast iron skillet with sautéed poblano, red onions, tomatoes, salsa de mesa, crema, guacamole, warm flour tortillas, and house rice & black beans; as well as Carnitas with crispy pork, caramelized orange, pickled jalapeno, tomatillo fresca, soft corn tortilla, guacamole, and cream.
Sunday, September 15
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
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 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.