Pau Hana Friday for January 10
Kauai Juice Co.
Kauai Juice Co. opened their store on Jan. 7. You may be aware of their Kauai Kombucha or Kale Chips, but now you can get single servings of cold-pressed juice, or juice packs for a cleanse. You can also buy glass straws or a kombucha starter kit. If you’re not familiar with juice cleanses, they cover that extensively on the Kauai Juice Co. website. There’s also a lengthy explanation on what kombucha tea is. Visit them at their kitchen shop, in the Dragon Building in Kapaa to get any of their delicious and potent, cold pressed juices, medicinal shots, cold brewed coffee, nut milks, and all flavors of Kombucha. Open Tuesday through Saturday 8 a.m. to 2 p.m.
Da Food Chain
Da Food Chain is an online grocery store that sells local produce and products and delivers it to your door. Here’s what they have this week:
“Carrots are bombing at Kauai Glory Farms. Plenty of pumpkins and apple bananas from Durga Farms,” says Carolyn Ornellas, Da Food Chain founder. “Soursop, tatsoi, radishes, herbs and of course avocados from Wootens Produce of Kauai. New hakurei turnips and dancy tangerines coming online from Kauai Kunana Dairy as well as avocados, rambutan, sunrise papaya and beautiful Italian eggplant. Almost everyone has arugula! AlohaLani Farm is unlisted for Tuesday delivery, but they have carrots, beets and a small amount of tomato coming on.”
I bought some of those Kauai Kunana Dairy avocados at the Saturday Namahana farmers market. They’re little, like a Haas, but wonderfully creamy and flavorful. I love them. For more information, visit Da Food Chain website.
Here at Durga Farms we are currently building raised beds for our vegetable garden. We are constructing them out of reclaimed wooden pallets that will be lined with reclaimed feed bags from nearby horse farms. We will fill the beds with soil left over from the construction of our Yoga practice room! We have been treating the soil with compost tea and minerals to bring the soil back to life so we can grow more vibrantly green kale and creamy pumpkin!
We also give free tours of our farm, led by Vanessa, the farm manager. On the tour she shares her expansive knowledge of how we grow our 100 percent organic produce using permaculture methods! Our guests also learn about the variety of healing Ayurvedic herbs we are growing here. Email [email protected] to register for one of our upcoming tours!
We are especially excited about our budding amla tree and shatavri and ashwagandha bushes! Amla helps to promote immunity and clear skin, among many other things. Shatavri and ashwagandha also provide remedies for an impressive array of ailments! For ground cover we cultivate a very special plant called gotu kola that is known for calming the mind and enhancing meditation.
We have lots and lots of bananas available both ripe and still green! At our last count we had 44 bunches not yet picked. We’ve included a recipe for cooked bananas that is a sweet treat and healthy too! We wish we could somehow take a picture of the delicious taste of ghee and warm, cooked banana melting in our mouths! You’ll just have to try this recipe for yourself.
Serves 4. Preparation time less than 10 minutes.
- 4 soft bananas, peeled and sliced into bite size strips
- 2-3 Tbsp of ghee
- 1/2 – 1 tsp cinnamon
- 1/2 – 1 tsp cardamom
- 1/4 tsp ginger powder
- 1/8 tsp clove powder
- 1/4 tsp mineral salt (optional)
- 10 rose petals or a few drops of rose water
Heat ghee on medium heat in a fry pan then add all spices and rose petals. When aroma is present, it will be quick, stir in the bananas. Simmer gently and stir for 1-3 minutes. Serve warm or room temperature. Enjoy!
Sara’s Raw Kitchen
My first introduction to raw food was from Sara Mangold. My story “Demystifying The Raw Food Diet” ran in Kauai Midweek after I attended one of her fun and informative workshops. She just wrote a blog post on soursop, which is being touted as a cancer cure. Sara is a cancer survivor and she tells me that she healed herself on a raw food diet. Sara’s Medicinal Soursop blog post makes me want to go out and buy one. They’re in season, I’ve seen them at the farmers markets!
Shave Ice Tege Tege
Eitaro, owner of Tege Tege Shave Ice and maker of our favorite organic, all natural shave ice, has decided to close for a few months. He’s going back to Japan to get another trailer to better serve his customers. They are hoping to re-open sometime in March with two locations; one in Kapaa and the other in Kilauea. Visit the Tege Tege Shave Ice website for updates.
Kauai Coffee and Koloa Rum Challenge
The Kauai Coffee and Koloa Rum Challenge has been cancelled. No word on if it will be rescheduled or not. Check back here for details.
Koloa Rum Co.
Koloa Rum Company recently announced the appointment of Ms. Edie Hafdahl to the position of Western Regional Brand Manager. In this key position, Edie will be responsible for the Company’s Sales, Marketing, and Promotional initiatives in the Western United States and Canada. From her base in Northern California, Edie will liaise with existing distribution partners and seek new sales and distribution opportunities for the Company’s expanding portfolio of unique premium Hawaiian spirits in the region.
Edie has held responsible positions in Hotel Management, including Restaurant Manager, Banquet Manager and Director of Catering & Convention Services. She has worked with Hyatt Hotels and Resorts throughout Hawaii, California, and Colorado, The Manele Bay Hotel and The Lodge at Koele on the island of Lanai, and the Mauna Kea Resort and Hapuna Beach Resort on Hawaii’s Big Island. Subsequently, Edie served as Senior Director of Sales with the Kauai Visitors Bureau and, most recently, as Clubhouse Manager of The Club at Kukuiula in Poipu.
“Edie brings an extensive background in the Food, Beverage, Hospitality and Visitor Industry that uniquely qualifies her for this important new position,” says Bob Gunter, Koloa Rum Company’s President and CEO. “Her knowledge, experience and intimate familiarity with Hawaii and Koloa Rum Company are invaluable. Having Edie as a member of our team bodes well for the continued growth and expansion of our brand in this important region.”
“I am thrilled to have the opportunity to work with an authentic, premium, Hawaiian-made brand that has such significant growth potential,” says Hafdahl. “Koloa Rum Company’s expanding portfolio and their dedication to producing products meeting the highest standards of quality and taste matches my enthusiasm and continuing interest in working in the beverage alcohol industry.”
Koloa Rum Company produces premium, artisanal, single-batch Hawaiian Rum at its distillery in Kalaheo, Kauai and operates Hawaii’s first distilled spirits Tasting Room & Company Store on the grounds of Kilohana Plantation, near Lihue, Kauai. The Company’s multiple award-winning portfolio includes Premium Kauai White, Gold, Dark, Spice and Coconut Rum, and Koloa Mai Tai and Koloa Rum Punch Ready-to-Drink Cocktails.
Koloa Rum products are currently sold and marketed throughout the state of Hawaii and in select markets across the mainland U.S., Canada, Australia and China. For additional information, visit the Koloa Rum Company website.
Kauai Beer Co.
Kauai Beer Company has just installed a front door bell. They are now officially a growler filling station. You ring the bell for an attendant and get your growler filled. Staff is always on site, Monday through Saturday from at least 9 a.m. to 5 p.m. Their stainless steel growlers hold 64 oz and are a personal size, resealable mini-keg. They are now featuring some hard to get bottled beer like Ichtegem’s Grand Cru and Clown Shoes Genghis Pecan Porter, to name a few. A variety of fine wines are also available by the glass. Tours of the brewery are easily arranged. If you have any questions, please call 808-245-BEER.
KBC is looking for an entry level person, willing to grow with the brewery.
Saturday, January 11
Appetite for Breadfruit Workshop
Harrison Chandler Education Center at the National Tropical Botanical Garden Headquarters, 8:30 a.m. to noon, $12
The half-day Breadfruit—From Tree to Table workshop will assist Hawaii’s breadfruit growers in supplying grocery stores, restaurants and farmers markets with high quality breadfruit, and help chefs become more familiar with breadfruit handling and preparation in the kitchen.
Backyard growers and home users of breadfruit will also find the workshop pertinent to home and community use of breadfruit. The workshop teaches how to properly harvest, handle and utilize breadfruit to fully realize its commercial and community value.
Topics and speakers include: “Working with Variety”—an introduction to the three most common breadfruit varieties in Hawaii, presented by Dr. Diane Ragone, Director, Breadfruit Institute of the National Tropical Botanical Garden. “Tree to Table”—harvesting techniques, tricks and tools, and postharvest handling, presented by Ian Cole, Collection Manager, Breadfruit Institute of the National Tropical Botanical Garden. “Beyond Sticky” and “Some Like It Sweet”—basic preparation of breadfruit for use in a variety of dishes or for storage, and using breadfruit at all stages including making gourmet dishes from ripe breadfruit, presented by John Cadman, Pono Pies. “Going To Market”—marketing and value added products, presented by Craig Elevitch, Hawaii Homegrown Food Network and Hooulu ka Ulu project. “Ka Mai Ka Ulu”—revealing the cultural significance of ulu in Hawaii through moolelo and Cultural Collection items presented by the Bishop Museum Culture Education staff (Oahu only). “Food From the Gods”— breadfruit and the cultural importance in the Pacific Islands, presented by Wayne ‘Palala’ Harada (Kauai only.)
Due to the sales and distribution of thousands of breadfruit trees in Hawaii, the production of breadfruit is expected to increase dramatically over the next few years—representing millions of dollars in potential retail sales of breadfruit in the next 5 to 8 years. Breadfruit can also play an increased key role in island food self-sufficiency, as it has been a primary staple food in the Pacific for thousands of years.
Breadfruit—From Tree to Table is presented by the Hooulu ka Ulu—Revitalizing Breadfruit project and is cosponsored by the State of Hawaii Department of Agriculture and Kamehameha Schools. The Oahu workshop is also presented by the Bernice Pauahi Bishop Museum.
All workshops are 8:30 a.m. to noon, dates and locations are as follows:
Maui: Thursday, January 9, 2014
- Community Services Building—UH Maui College, Kahului, Maui
Oahu: Friday, January 10, 2014
- Atherton Halau at the Bishop Museum, Honolulu, Oahu
Kauai: Saturday, January 11, 2014
- Harrison Chandler Education Center at the National Tropical Botanical Garden Headquarters, Kalaheo, Kauai
Space is limited and advance registration is required. The workshop is $12 per person. To register please visit www.breadfruit.info. To volunteer at the workshop, to donate breadfruit or for general inquiries, please email [email protected] or call 808-756-9437.
Thursday, January 16
Truck Stop Thursday
Kauai Beer Company, 5 p.m.
This week, Kauai Beer Company‘s Truck Stop Thursday includes Rafael’s, which is Mexican and very popular at Kauai Community College Saturday farmers market as well as Hanapepe Art Walk every Friday; sushi from Dragon Wagon, normally located at National Tropical Botanical Garden and Greek food from George of the Jungle, normally in Kilauea.
Saturday, January 18
Invasion: Little Fire Ants in Hawaii
In 2009, Waihee farmer Christina Chang was stung on the eye by a tiny ant at her home on Maui. She suspected, and the Hawaii Department of Agriculture confirmed, that this ant was the little fire ant, Wasmannia auropunctata, never before found on Maui. The detection spurred creation of a new documentary, Invasion: Little Fire Ants in Hawaii.
Invasive species introductions to Hawaii often end in regret and a list of should-haves. This film, produced by the Maui Invasive Species Committee, aims to change the result of the arrival of little fire ants in Hawaii. Featuring videography from award-winning film makers Masako Cordray and Chris Reickert, this half-hour film examines the biology, impacts, and potential solutions to the spread of little fire ants through interviews with scientists, farmers, and community on the Big Island reeling from the impacts of this miniscule, but devastating, ant. Viewers will learn how to identify and report new infestations, helping to protect Hawaii from this small stinging ant.
The Waihee site is on target for eradication. However, little fire ants have recently been detected moving between islands, raising concern about the establishment of new infestations. On Hawaii Island, the little fire ant is now widespread in the Hilo area where efforts are focused on educating landowners about control options. Infestations are now occurring on the Kona side as well. Research on effective control continues by the Hawaii Ant Lab, a joint project of the Hawaii Department of Agriculture (HDOA) and University of Hawaii. The little fire ant on Kauai is contained within a 12-acre area under active control by HDOA.
The film will premiere on Maui January 8th at the McCoy Theater at the Maui Arts and Cultural Center. Doors open at 5pm. An awards ceremony and panel discussion will follow the screening. Food and beverages are available for purchase on site beginning at 4:30pm.
Screenings on other islands will follow. Please RSVP to [email protected] to reserve a seat. Below is the current screening schedule:
Maui: January 8, McCoy Theater and the Maui Arts and Cultural Center, 5 p.m.
Oahu: January 13, Cafe Julia at the YWCA, 1040 Richard St, 4:30 p.m.
Kauai: January 18, Kauai Community College Performing Arts Center, 5 p.m.
Hilo: TBA (February 18)
Kona: February 19, Aloha Performing Arts Center, 5 p.m.
The film will also air throughout the state on KITV:
Sat 1/11 630-7PM
Sunday 1/12 9-9:30AM
Sat 1/19 4-4:30PM
Sunday 1/20 10:30-11P
Funding and support for the film was provided by the Hawaii Department of Agriculture, County of Maui-Office of Economic Development, US Fish and Wildlife Service, Hawaii Community Foundation-Pikake Fund, Maui Electric Company, Alexander and Baldwin Foundation, Tri-Isle RC&D. MISC and the Hawaii Ant Lab are collaborative projects of the Pacific Cooperative Studies Unit.
Tuesday, January 21
Wailua Monthly Garden Share
Lydgate Beach Park, 5 to 6:30 p.m., free
Sustainable Kauai’s monthly Garden Share is simple: bring something you have, take something home you do not.
Share in the bounty of our gardens: homegrown fruit, vegetables, eggs, herbs, honey, flowers, seedlings, plants and seeds! Garden not producing? No worries, bring homemade treasures, food, and supplies made from or for the garden or kitchen
Please bring bags, paper towels, etc. to take things home with you. Any items remaining at the end of the event will be donated to the food pantry or community garden. To register, visit the Sustainable Kauai Meetup page.
Friday, January 24
A Taste of Kauai, Yesterday and Today
Waipa, 9:30 a.m. to 1 p.m., $115
Tasting Kauai’s north shore tour is a magical tour that’s part luau, part agritourism and part ecotourism. Our exclusive tour takes place at Waipa, which is nestled in the Hanalei Valley and is a National Wildlife Refuge. Guests explore a vast loi (taro garden) fed by auwai, or irrigation system, that supplies water from mountain streams, and learn about significant foods, growing methods, and overall Hawaiian agricultural and land management concepts and complexes in ancient times and their transition to today. Afterwards, guests sample Hawaii’s staff of life three ways.
Lunch changes seasonally and is made with vegetables grown in onsite 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 benefit the Hawaii Food Bank – Kauai Branch, help to restore native plants and 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.
Wednesday, January 29
Farm to Table Dinner
Kauai Kunana Dairy, $190
Outstanding in the Field returns to Hawaii this Winter to stage five family-style feasts at five farms on Maui, Kauai, Hawaii and Oahu. The roving farm-dinner troupe, which has inspired pop-up supper clubs across North America and around the world, is partnering with four island chefs and an Oahu-born chef who’s made his mark in San Francisco’s culinary scene.
“Each time we come to Hawaii, we’re blown away by the variety of exotic fruits and vegetables that grow on the islands,” says OITF founding chef and artist Jim Denevan. “We always discover something new, and once again we’re looking forward to working with some of Hawaii’s most exciting chefs. And we’re excited to bring one of our favorite San Francisco chefs back home to the islands!”
Join guest chef Ron Miller, executive chef and owner of Hukilau Lanai in Kapaa in Kilauea for dinner at a long graceful table set at Kauai Kunana Dairy. Last year at Olana Farm, guest chef Ron Miller of Hukilau Lanai served a dessert that several guests said was the best thing they’d ever tasted. This year, we set up Ron’s field kitchen at the Wooten family’s Kunana Goat Dairy, a source for some of the ingredients of that perfect dessert.
Outstanding in the Field stages outdoor dining events across North America and around the world, placing its long signature table at country farms and ranches, in urban gardens and sea caves, on mountaintops and sandy beaches. Wherever it goes, OITF’s mission is the same: To re-connect diners to the land and the origins of their food and introduce them to the local farmers and food artisans whose good work brings nourishment to the table. Ingredients for the meal are often sourced within inches of diners’ seats. After a tour of the host site, everyone settles in: farmers, ranchers, fishermen, food artisans and guests serving each other at the communal table.
Since 1999, when Denevan did his first farm dinner in his hometown of Santa Cruz, Calif., Outstanding in the Field’s culinary caravan has staged more than 500 “table to farm” events, welcoming nearly 60,000 guests for family-style feasts in the U.S. and Canada as well as Europe and South America.
Outstanding in the Field events start with a glass of wine and welcome hors d’oeuvres, followed by a tour of the host farm and a four-course meal paired with wines. Ticket prices are all inclusive. Events start at 2pm and end after sunset.
For more information, and to reserve a seat at the visit the Outstanding in the Field website.
Saturday, February 1
A Taste of Kilohana
Kilohana Plantation, 9:30 a.m. to 1 p.m., $115
A Taste of Kilohana is an exclusive, guided food tour that offers a seasonal slice of Kilohana Plantation. Our tour includes an off-the-menu, three-course, locally sourced meal that’s served in the Private Dining Room of Wilcox Mansion. Tasting Kauai donates a portion of the proceeds to the Kauai Branch of the Hawaii Food Bank.
Our unique tour begins with a ride in a open-air train through the 105-acre orchard which has more than 50 varieties of exotic fruit trees. Guests disembark and feed wild boar, goats and chickens and stroll through the orchard with Kai, Kilohana’s expert in local agriculture. After picking and eating exotic fruit, sit and relax as Kai demonstrates how to select and prepare tropical fruit, then taste the best of Kilohana in a super-fresh fruit salad.
After a short tour of the historic Manor House, guests learn how to make Gaylord’s signature Mai Tai with fresh-pressed sugarcane and lime juice inside Mahiko Lounge. Meet Gaylord’s executive chef Todd Barrett while he explains the day’s preparations and enjoy a three-course, locally sourced lunch in the Private Dining Room. Proceeds from this tour benefit the Hawaii Food Bank – Kauai Branch, help to restore native plants and preserve and perpetuate Hawaiian culture through education. For more information, visit A Taste of Kilohana, or visit check out our Facebook photo album. To make reservations, call 808-635-0257.
Basis of Raw Food Preparation
A series of five classes, one a week, will demonstrate how to make raw meals. Each class will cover a specific method and includes recipes using local ingredients. New and experienced raw cooks will find practical applications to the unique unfoldment of vibrant food experiences.
With a basic structure and a savvy approach to resources it is effortless and fun to turn local abundance such as noni, coconut, turmeric, and citrus into tasty recipes that become a sustainable foundation of thriving in Living Local Food Lifestyle. The wonderful treats prepared with these mana-rich foods will turn everyone on to the nourishment from the land.
Classes consist of deomonstrations, tastings, Q&A’s and original recipes to take home. Click here to register for one raw food class or all five.
Friday, February 14
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 sample 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. We conclude this tour oceanside at Oasis on the Beach, an east side farm to table restaurant. Koloa Rum Co. will begin with a presentation of the locally made, small batch, award-winning rum. Mixologist Joel Downs with make two cocktails with Koloa Rum and fresh, local ingredients.
For more information, visit our Kauai Culinary Tours page or our Facebook photo album. 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 tour dates, check out our Kauai Culinary Tours Calendar. Call 808-635-0257 to make a reservation.
Sunday, February 16
28th Annual ACF Breakfast
Kauai Community College, 7 to 11 a.m., $15 ($18 at door), children $5 (5 to 10, under 5 free)
Every year, the students at Kauai Community College prepare a massive breakfast for the public.This year is the 28th Annual American Culinary Federation (AFC) Breakfast Fundraiser, and proceeds go towards student scholarships and classroom improvements. For example, KCC needs funds to install a commercial imu pit (underground oven) so students can learn how to employ a traditional Hawaiian technique.
This event has been touted as “Kauai’s Biggest and Best Brunch” so wear your stretchy pants and feast on all you can! The serious eaters bring a cardboard flat to carry their food. There will be eggs Benedict, scrambled eggs, Portuguese sausage, ham, steamed rice, hash browns, omelets cooked to order, pancakes and pastries all make by KCC students. Kauai Coffee will be there serving their coffee as well as Meadow Gold juice and milk and Kauai Springs Water. Tickets are available at:
- Kalaheo Cafe & Coffee Company
- Kauai Coffee Visitors Center
- Koloa Fish Market
- Mark’s Place, Puhi
- Fish Express, Lihue
- Sole Mates, Kapaa
- Pono Market, Kapaa
- Kauai Community College, cafeteria
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. The Right Slice sells fresh-baked pie by the slice and whole and Midnight Bear Breads makes pizza fresh from a wood-burning oven. parking is tricky. Aloha Spice Company be sampling Kiawe Smoked Garlic Salt (one of Tasting Kauai’s favorite flavors) on grilled chicken, along with Pele’s Smokey Coffee Rub on grilled chicken.
Haole Girl Island Sweets will sell a variety of hand-made butter croissants including grilled chicken and portobello mushroom seasoned with Aloha Spice Company’s Chicken and Pork rub and pulled pork seasoned with Luau BBQ.. Samples will be given just outside the parking lot, in front of the darling Aloha Spice Company building. Haole Girl Island Sweets will be next to the Aloha Spice Co. booth serving croissants filled with Aloha Spice Company’s BBQ Luau rubbed pulled pork, as well as chicken and others filled with local produce and cheese. Call 808-335-6469 for more information.
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. In front of the Dragon Building, Anni Caporuscio (owner of Small Town Coffee and Blue House Booksellers) sings to a three-piece band which includes a guitar player, drummer and washboard player. Art Cafe Hemingway and Java Kai open a new exhibit and serve food late. The Buttery hosts jewelers and other Kauai Made jewelry is available throughout.
Art Walk at Kukuiula
The Shops at Kukuiula, 6 to 9 p.m.
Join The Shops at Kukuiula for an enchanting evening of fine art, fine dining and live music under the stars on the second Saturday of each month.
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.
Photos for this blog post were contributed by Daniel Lane of Pono Photo.