Pau Hana Friday for July 19
“White ‘sugarloaf’ pineapple is happening at Olana Organic Farm!” Says owner and farmer Tim O’Connor. “We should have a good supply into August.
“Our other farm-fresh produce currently available are, Green onion, Tomatoes (cherry red, yellow pear, mixed), Avocado, large thin skin, summer style, Beets (red), Carrots, Turnips (white, red, Pak choi (baby green, baby purple, Bok choy (medium), Mustard greens (red, green or mix), Collards, Chard (Swiss and Rainbow), Kale (curly, lacinato, red Russian, red curly), Arugula, Mint, Thyme, Rosemary, Oregano, Parsley (Italian, curly), Basil (sweet Italian, lemon, Thai), Chives, Kaffir lime (leaf and fruit), Lilikoi and Guava.”
You can get Tim’s outstanding produce at the Saturday Namahama farmers market next to the mini golf in Kilauea from 9 a.m. to noon and on Thursdays at Kilauea Community Center starting at 4:30 p.m.
A number of Kauai Made and Kauai Grown members will be attending this summer’s Made in Hawaii Festival, August 16-18, at the Blaisdale Center. Monkeypod Jam, Salty Wahine and Auntie Lilikoi will be there. Tortilla Republic has just added Monkeypod Jam’s seasonal jam to the breakfast menu as well as Lilikoi Simple Syrup to the TR cocktail list, and they continue to use Monkeypod Jam Roselle Simple Syrup in their Purist Margarita.
Plantation Gardens just hired Darren Green, a new chef from the Mainland who, before coming to Kauai, worked at many fine San Francisco Bay Area restaurants. Welcome to Kauai Darren! “We are also participating in the Kauai Food Bank Dine Out for Hunger,” says special events manager Mona Gonzaludo. “Ten-percent of our entire proceeds that night will go towards the Food Bank to help feed Kauai’s hungry!”
The Westin Princeville is launching a new breakfast menu on August 5. “We will be offering a Westin superfood breakfast buffet as well as an ala cart menu,” says executive chef Jason Sessions. “Some of the items include Kalua Pork Benedict, Guava Marscapone French Toast and Short Rib Loco Moco.” Yum!
They also have a revised menu for the five course tasting journey which includes Short Rib Bau Buns and Kailani Caprese Salad. I’ll be talking with chef Sessions soon, and will write about the delicious details in an upcoming issue of MidWeek Kauai.
We’ll also discuss changes to the Westin’s Wine Down event. Right now, chef Sessions is brainstorming and his ideas include a visit from a wine rep and tasting at the waterfall terrace every Wednesday from 4:30 to 5:30 p.m. $20 for three flutes “I do not have an official start date,” he says. “I’m still working it all out but I’m thinking mid-August.”
He also tells me that he has a sous chef and an executive sous chef position available.
July 18 – 20
18th Hawaii Coffee Association Conference and 5th Cupping Competition
Kauai Beach Resort
Offering a full lineup of informative activities, this annual event attracts statewide coffee industry growers, processors, roasters, wholesalers and retailers. The gathering is also open to the public and the 2013-2014 season marks the 200th anniversary of coffee cultivation in Hawaii. For more information, Read our “Hawaii Coffee Association Hosts Annual Cupping Competition on Kauai” blog post.
Friday, July 19 through Monday, July 29
Koloa Plantation Days
This signature event invites visitors, cowboys and locals down to an amazing lineup of family fun, great food, beer garden and an exciting bull riding competition.
Known as the toughest sport on dirt, the bull-riding showdown will be the first of this magnitude on the island of Kauai. Bull riders and hand-picked bulls are coming from around the state of Hawaii to compete for the $2,000 prize purse provided by Kalapaki Joe’s. Get ready for an awesome display of man verses animal as each rider tries to stay on the bull for the eternal 8 seconds. For more information, visit the Koloa Plantation Days website.
Friday, July 10 to Saturday, July 20
Lihue Hongwanji Bon Dance Festival
Lihue Hongwanji, 5 to 10 p.m., free
Join in a celebration of Japanese dance, fun, games, crafts and food. Food for purchase include Japanese food, local specialties such as andagi (fried doughnuts, flying saucers and shave ice. There will be games for children and locally made crafts for sale. Dinner plates start 5 p.m., and food booth open at 6 p.m. Country Store opens at 6 p.m. and the Bon Dance is from 7:30 to 10 p.m. For more information call 808-245-6262 or visit www.lihuehongwanjimission.com.
Saturday, July 20
Princeville BBQ and Movie in the Park
5 to 9:30 p.m., Prince Albert Park, free
Bring your blankets and beach chairs and join the north shore community for a BBQ and free family Movie. BBQ plates cost $5, and are sold at 5 p.m. The movie begins at dusk. Sponsored by the Princeville Events Committee.
Saturday, July 21
10 a.m. to 2 p.m., $35, National Tropical Botanical Gardens
Join Elvrine Chow for a haku making class in the meadow near the at the National Tropical Botanical Gardens’ gift shop. Call 808-742-2623 to enroll.
Wednesday, July 31
Bill 2491 Public Hearing
Kauai Community College Performing Arts Center on July 31, 1:30 p.m.
In anticipation of a large turnout at the public hearing for Bill No. 2491, relating to Pesticides and Genetically Modified Organisms (GMOs), the Kauai County Council will be holding the public hearing at the Kauai Community College (KCC) Performing Arts CenterAll interested persons who wish to present their comments may do so at the public hearing. Written testimony prior to the meeting is also welcome and may be hand-delivered to the Office of the County Clerk, Historic County Building, 4396 Rice Street, Suite 209, Līhu‘e, Kaua‘i, 96766, faxed to 241-6349 or emailed to [email protected].
Thursday, August 1
Dine Out For Hunger
The Kauai Independent Food Bank is partnering with local restaurants for the 5th annual Dine Out for Hunger. During the event, diners can enjoy a meal at a variety of restaurants from the Westside North Shore. Ten percent of the food bill, excluding alcohol, will be used to help feed the hungry on the island. For a complete listing of restaurants visit the Kauai Independent Food Bank website.
Saturday August 3 and Sunday August 4
Heiva I Kauai
Kapaa beach Park, 10 a.m., $5
Enjoy two full days of unique Tahitian entertainment, purchase an array of Polynesian arts and crafts, eat ono local food or bid in a silent auction. Cultural demonstrations include coconut leaf weaving, Fire Knife exhibitions, Polynesian dance and coconut husking contests. Food includes laulau, kalua pig and cabbage, poke bowls, huli huli chicken and shave ice. All plates are $8, cash only. For more information, visit the Heiva I Kauai website.
Tuesday, August 6
Whole Foods Cultivates Hawaii’s Next Crop of Artisanal Producers
8:30 a.m. to 4 p.m., Aston Aloha Beach Hotel, free
A day long summit to share information, inspiration and networking opportunities with Hawaii farmers and producers interested in creating excellent products. All existing and aspiring Hawaii farmers and producers are invited. Presenters will be community experts, Whole Foods Market team members and exemplar producers. Free entry for registered participants; $10 lunch available for purchase.
Presented in cooperation with The Kohala Center, this day-long summit will provide information, inspiration and networking opportunities with Hawaii farmers and producers. Presenters will include Ken Love from Hawaii Tropical Fruit Growers; Lou Cooperhouse, President and CEO of Food Spectrum LLC; members of Whole Foods Market‘s global, regional and store Team Members; Kauai retailers; and exemplar producers.
Come learn about:
- Becoming a Whole Foods Market Supplier
- Pricing & Business Models
- The Retailer’s Perspective
- Branding & Marketing
- Whole Foods Market’s Local Producer Loan Program
- Local Ingredient Sourcing
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.
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!
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 Kōloa 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.
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.
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.