Pau Hana Friday for July 26
Beginning on August 5, mornings at The Westin Princeville Ocean Resort Villas will start with a nourishing, island-inspired breakfast at Nanea Restaurant & Bar.
Island touches include Kalua Pork Benedict with carmelized onions and lilikoi hollandaise sauce, Ginger Shortrib Loco Moco, Apple Banana Waffles and Guava Marscapone French Toast. Nanea’s “Breakfast Table” buffet features essentials such as fluffy scrambled eggs, applewood smoked bacon and an assortment of pastries, in addition to local staples such as fresh tropical fruit and Portuguese sausage. Breakfast at Nanea provides an elevated, full-service dining experience for guests at The Westin Princeville, expanding upon the grab-and-go style offerings at The Princeville Market. The restaurant features intimate indoor seating as well as an open-air dining terrace that overlooks a waterfall and koi pond.
As with every menu at The Westin Princeville, the new breakfast at Nanea features several Westin SuperFoodsRx™. Packed with nutrients and energy, the selected antioxidant-rich ingredients are naturally low in calories and cultivate “food synergy” to increase their nutritional value. Vegetarian and gluten-free options are available throughout the day.
A la carte and breakfast buffet menus are available Monday through Saturday from 7 a.m. to 10:30 a.m. Nanea’s popular Sunday Brunch menu will continue to be offered from 8:30 a.m. to 12:30 p.m. in addition to its daily lunch and dinner service. For more information about The Westin Princeville, or to make dining reservations, call 808.827.8700 or visit www.westinprinceville.com.
Bill 2491 is big news this week as council members prepare to listen to public testimony on July 31. It’s been on my mind a lot, and later I will post about it. In the meantime, the county sent out this notice yesterday:
Due to unforeseen circumstances, it was determined yesterday that the County Council’s upcoming Public Hearing for Bill No. 2491, relating to Pesticides and Genetically Modified Organisms, cannot be held at the Kaua‘i Community College campus.
The new location will be the Kauai Veterans Center, at 3215 Kapule Highway, in Lihue.
Council Chair Jay Furfaro said, “We know that many have made arrangements to attend this Public Hearing on this particular date, so I have decided to keep the Public Hearing date and time of Wednesday, July 31st, 2013, at 1:30 p.m.”
“We regret any inconvenience this change in location may cause, but nonetheless look forward to a respectful, orderly, and productive Public Hearing that accurately exemplifies the aloha spirit of our Kaua‘i citizens,” said Furfaro.
Kauai Veterans Center will have more seating available than the previous venue. Seating is still on a first come, first served basis.
All interested persons who wish to present their comments on the bill may do so at the public hearing.
For more information, please contact Yvette Sahut, Legislative Assistant, at the Office of the County Clerk, 241-4821.
Elvrine Chow, of Heavenly Hakus, just completed a workshop at the National Tropical Botanical Gardens. It was so successful, they invited her to do some more on Sunday, August 11; Sunday September 8 and Sunday October 13. Elvrine makes a head lei for our culinary tours and they are beautiful and fragrant. These workshops allow her to pass on her mana’o, or knowledge.
“We had permission to gather from the gardens surrounding the gift shop,” says Elvrine, “and were situated in the meadow under a monkeypod tree with ocean views. It was heavenly. For more information email Elvrine at [email protected]
HCA Crowns Champions of Hawaiian Coffee
Two Champions of Hawaiian Coffee were crowned in Commercial and Creative divisions during the annual Hawaii Coffee Association’s (HCA) 18th Conference and 5th Cupping Competition at the Kauai Beach Resort on Saturday, July 20.
Big Island Coffee Roasters of the Big Isle’s Hawai’i District was awarded the top spot in the Creative category with a score of 86.939. ‘Creative’ entries are those that had less than 300 pounds of the winning coffee available for purchase. The Creative category encourages farmers to experiment with new varietals and cultivation or processing methods without having to produce a commercial-level quantity of coffee.
Mountain Thunder Coffee from Hawai‘I Island’s Kona District received top honors in the Commercial category scoring 85.51 These entries had at least 300 pounds of the winning coffee available for purchase as of the time of entry. A full listing of all entries that received a score of 80.0 or greater is being provided on the HCA website at hawaiicoffeeassociation.com.
The coffees were ‘cupped’ and scored from a pool of 99 premium Hawaiian coffees from eight statewide districts: Hamakua, Hawai‘i, Ka’u, Kaua‘i, Kona, Maui, Moloka‘i and O’ahu. Coffee cupping is a combination of art and science where coffees are evaluated and scored based on subtle characteristics including flavor, aroma, ”mouth-feel,” acidity, sweetness and aftertaste.
Entries were critiqued by a judging panel of esteemed coffee industry professionals using standardized blind procedures, as defined by the Specialty Coffee Association of America (SCAA). Judges assigned a single numerical score to each coffee (scores provided with release).
The SCAA defines “Specialty Coffee” as a coffee that has a cupping score of 80.0 or greater. Awards were given for up to the top three eligible entries from each district, and the top 10 eligible coffees in each of the Commercial and Creative categories received awards.
Judges for this year’s cupping panel were SCAA President Paul Thornton of Coffee Bean International, SCAA Vice President Shawn Hamilton of Java City Roasters and Warren Muller of Inter-American Coffee.
The scores of entries are going up, according to David Gridley, HCA cupping competition chair. “Nearly 80 percent of the 99 entries achieved a cupping score of 80.0 or greater,” said Gridley. “At our first cupping five years ago, we had 55 to 60 percent of entries scoring 80.0 or more.”
“Constant improvement and moving forward were reoccurring themes of our 5th Annual Cupping Competition,” noted HCA President Greg Stille. “Growers are continually improving farming and processing practices that contribute to the production of high-quality coffee.”
The conference also featured an industry trade show, numerous informational speakers, growers’ reports, a hands-on cupping workshop, a silent auction and a tour of Kauai Coffee Company’s farms and facilities.
The Hawaii Coffee Association’s mission is to represent all sectors of the Hawai‘i coffee industry, including growers, millers, wholesalers, roasters and retailers. HCA’s primary objective is to increase awareness and consumption of Hawaiian coffees. A major component of HCA’s work is the continuing education of members and consumers. This annual conference continues to grow each year and is gaining increased international attention.
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.
Wednesday, July 31
Bill 2491 Public Hearing
Kauai Veterans Center, 3215 Kapule Highway, Lihue, 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 a second public hearing. All 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]
Friday, July 26
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, July 27
Wines From Italy
The Wine Garden, 4495 Puhi Road, Lihue, 4 to 7 p.m.
Sample favorites from The Wine Garden’s Italian collection including:
- Sommariva Prosecco Superiore
- Kris Pinot Grigio
- Elio Perrone Bigaro
- La Maialina Chianti Classico
- Aia Vecchia Lagone
- Poliziano Vino Nobile di Montepulciano
Rob’s Good Times Grill
This Saturday night from 8 to 10 p.m. local comedian Augie T will be doing an up close and personal show at Rob’s. Cover charge is $12 advance sale or at the door. Come have dinner and stay to get your laugh on!
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
To register, visit Whole Foods Sprout.
Get updates on the event through the Facebook group.
Hawaii Tropical Fruit Growers
5 p.m., Kauai Community College, OCET classroom 105 (enter from the lawn area on the Performing Arts Center side, opposite the bookstore entrance)
Richard Ebesu made arrangements to bring Glenn Taniguchi to Kauai to talk about ants. Glenn offered to identify grower’s ants if they bring them in a jar or in alcohol.
“I thought we could have the meeting first, then give Glenn about one hour for his talk,” says Ebesu who wants people to bring pest samples in bags so nothing escapes. “If we have time we can do a plant doctor session.”
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.