Pau Hana Friday for August 9
I’m happy to announce that our paperback Tasting Kauai: Restaurants, From Food Trucks to Fine Dining, A Guide to Eating Well on the Garden Island, is available on Amazon. They set the price, which was at $17.18 when it went up last week, but today I see it’s at $13.06. The digital version is still available at the introductory price of $3.99, but it will raise to $7.99 within the next day or so. Either way, the books pop with hubby’s gorgeous color photographs and whimsical graphics.
This morning on Hawaii Public Radio, Chris Vandercook, co-host of The Conversation, and I spoke about why locally-sourced food tastes so good. If you want to know why, listen to “A culinary romp through paradise with Marta Lane” on HPR2’s website.
Slow Food Kauai
My husband Dan, myself and Patti Valentine are resurrecting the Kauai branch of Slow Food. I am the president of the chapter, Dan is the treasurer and Patti is the secretary. We are filling board positions for event coordinator, volunteer coordinator, newsletter editor, and a membership coordinator. Any interested parties should email me at [email protected] with the subject “Slow Food Kauai Board”. All positions are volunteer and held by people who are passionate about local food.
I have decided to add a few more positions to the traditional board structure. I feel it’s important to have the Hawaiian culture accurately represented through a Hawaiian Foodways position.
I am grateful to announce that Stacy Sproat-Beck, executive director of the Waipa Foundation and Malia Chun, site coordinator for Na Pua No’eau, a cultural enrichment program for native Hawaiian children at Kauai Community College, have accepted the position. We get twice the aloha! You can read about Stacy in the cover story for this week’s MidWeek Kauai and next week, Malia’s Food Sovereignty Camp will be featured in my column Tastes of Kauai.
Aaron Leikam has accepted the chef chair. You may have been one of the lucky ones to taste his food at the short lived 22 North. You can read about Aaron’s extensive farm-to-table experience in my article “Bringing The Whole Farm To The Table“, which was written before the restaurant closed in December 2011.
I would like Kauai’s farmers to be represented as well, so I am looking for a farm chair. I have one in mind but right now, she’s busy trying to get Bill 2491 passed. We will also need three people to set up and maintain the website, blog about events, and do social media.
According to Gary Hooser, who co wrote the Right To Know bill with council member Tim Bynum, 2491 has been deferred until September 9. At that time, a meeting of the Economic Development Committee of the Kauai County Council will hold its second hearing. Hooser says this is confirmed and will not change and the exact time and location will be announced within six days of the actual hearing date.
Council member Kagawa, supported by Vice-Chair of the Committee JoAnn Yukimura, expressed their strong reservations about the legal viability of Bill 2491 while Hooser argued against that and suggested they keep working on the measure with an intention of improving and strengthening both its legal and its substantive merits.
“In my opinion, successful requests for extended deferrals awaiting legal opinions or perhaps pending some amorphus study or round table discussion will in effect ‘kill the Bill by deferral'”, writes Hooser.
You can read more on Gary Hooser’s blog.
Plantation Gardens Restaurant & Bar
“We are searching for experienced kitchen staff who are professional, reliable and able to work weekends,” writes Mona Gonzaludo, special events manager for PGR. “Please feel free to give them my direct line 808-742-1908 to set up an interview.”
Mayor Bernard P. Carvalho, Jr. issued the following statement following news that demolition permits for the Coco Palms property have been obtained by Coco Palms Hui:
“Over the years we have heard many plans for the Coco Palms property, but this is the first time we’ve seen real action. There is no way to predict what will happen, but it has always been my hope that whatever happens with the property, its historical and cultural significance will be preserved.”
Planning Director Mike Dahilig noted that only a demolition permit has been sought at this time. “Any future permit applications by Coco Palms Hui will be evaluated appropriately as the law provides at the time of submittal,” he said.
In June, the Mayor initiated a bill that would repeal the remaining provisions of the so-called “Iniki ordinance,” which was approved by the Planning Commission. The Iniki ordinance allows for the restoration of a non-conforming building or structure to its pre-Iniki condition. The bill is expected to be forwarded to the Council by the Planning Department within the next two weeks for its consideration.
Kauai Community College
Fall semester Fine dining lunches at Kauai Community College will begin next month. Below is a tentative schedule for the first six weeks, featuring the talents of the culinary students at Kauai Community College, preparing Continental Cuisine.
“I need to emphasize the understanding that the culinary program is a student learning environment and that situations arise where mistakes take place. The students understand that this is part of the process of them acquiring the skills needed to prepare them for their career in the culinary industry,” says culinary instructor Duane Miyasato. “We ask that any dietary concerns be brought to our attention at the time of reservations. We apologize should a menu item become unavailable. Specific amounts of menu items are prepared daily to accommodate the students learning success. We look forward in having you enjoy our Fine Dining lunches and truly appreciate your continued support of the culinary program at Kauai Community College.”
Fine Dining is open Tuesday, Wednesday, Thursday with two seating’s at 11:30 a.m. and 12 p.m.
- Week 1: September 4, 5
- Week 2: September 10, 11, 12
- Week 3: September 17, 18, 19
- Week 4: September 24, 25, 26
- Week 5: October 1, 2, 3
- Week 6: October 8, 9, 10
Schedule subject to change. For Fine Dining Reservations please call 808-245-8365.
Hale Aina Awards
It’s time to vote for your favorite Hawaii restaurant in Honolulu magazine’s 2014 Hale Aina Awards. Oahu is well represented, but if you want to vote for another island, you get one choice. So go on and vote for “Best Restaurant: Kauai” and share your favorite in our comments section below. I’ll tell if you do!
Saturday, August 10
Mango & Music Festival
Waipa, 10 a.m. to 6 p.m.,$10 for adults and $1 for keiki (ages 3-14)
The Waipa Foundation invites visitors and residents to their first Music & Mango Festival at Waipa’s beautiful Halulu Fishpond. Enjoy a fun and relaxing day of homegrown, live music, hands-on activities, crafts, local artisans, and cultural as well as educational displays.
Island chefs and food vendors will offer amazing grinds (food) inspired by this year’s summer mango harvest. There will also be a recipe contest as well as a biggest mango contest. I’ll see you there because I will be accepting the contestants recipes and tallying up the votes.You can read about Waipa in this week’s MidWeek Kauai cover story.
Bring a beach blanket and enjoy the entire day at Waipa, along Hanalei Bay (just a half mile past Hanalei Town). This event benefits the construction of the new Waipa Community Poi Mill & Kitchen. The Waipa Foundation is a living learning center focused on taking care of our natural resources, practicing Hawaiian culture and values, and inspiring healthy keiki and community. Find out more at www.waipafoundation.org or like Waipa on Facebook. A hui hou. See you there!
Kauai Beer Company
There’s a new beer company on the island! Meet Jim Guerber of Kauai Beer Company and his team, and guzzle their first two beers: a pale lager and a stout. This is the first time they will be served anywhere on Kauai and it will happen at The Feral Pig. Dave Power, The Pig’s co owner and bartender, tells me he aims to replace Budweiser on tap with KBC lager. This makes sense for a place like The Pig. They like to feature boutique spirits and craft beers. I never understood why he carried it and when I asked he said, “A lot of tourists ask for it.”
Dave says this Saturday at 2 p.m., “we will tap the first two kegs to leave the Kauai Beer Co. brewery.”
At 7 p.m., you can meet the brewers. “The guys will be down here to hang out and talk about their brewery.”
At 8:30 p.m., “Applesauce will be playing the best progressive funk in the state.”
After being at Waipa all day, we will definitely be there drinking beer and scheduling an interview with Jim for a story in MidWeek Kauai.
Friday, August 16
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 Oasis on the Beach where the Koloa Rum Co. will give a presentation about the award-winning rum. Afterwards, mixologist Joel Downs and drink a Coconut Coast cocktail made with Koloa White rum, house-made orgeat, Kauai Tahitian lime, fresh coconut water, and charred ginger bitters, which is shaken over ice.
Second up is Onaona Smash. Smash is a style of cocktail combining ice spirits fresh herbs and fruits of the season. Onaona (pronounced oh-now-na) means fragrant or aromatic. Not ona’ona which means dizzy and intoxicated. It’s made with Koloa Spiced rum, fresh grapefruit, Meyer lemon, sage, thyme, elderflower, shaken and strained over ice and topped with soda.
You can visit our Kauai Culinary Tours page. We also have a Facebook photo album that shows how much fun the tour is, as well as our 5-Star TripAdvisor reviews. 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.
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.
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.
Friday, August 30
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.
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.
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.