Lychee were in season on last Friday’s farm tour. Mom went crazy over them! Marta Lane photo

Tasting Kauai

Mom and dad left last Friday, after they went on our day-long culinary tour. It was a long day for my 83-year-old parents, but they enjoyed themselves! Dan and I got back to work on Monday, with the full intention of finishing up the paperback version of our restaurant guidebook. Wouldn’t you know it? Dan got two jobs that sidetracked him. We couldn’t put off our friends at Salty Wahine Gourmet Hawaiian Sea Salts or the Kauai Visitors Bureau so Dan spent the week designing a 12-foot by 8-foor banner for Salty Wahine to use at a trade show in New York, and taking shots of the Kauai Museum for the visitors bureau. He did get some time yesterday to work on it, so I am hopeful the paperback will be available by the end of this month.
With the book launched and my family safely ensconced back in Colorado, I was hoping to write some recipe blog posts and start on my second book. But MidWeek Kauai needs us to pick up some extra work while one of their contributing writers goes on leave. We already turn in three assignments every week, and this additional load brings it up to seven. I will continue doing these Pau Hana Friday blog posts, but until late September or early October, when the writer returns, I’m afraid I may not even have time to go to the beach!

Peggy O’Neal Davidson licks her birthday cake plate clean! Peggy O’Neal Davidson photo.

“Today was one of the most amazing days of my life! We truly felt the culture of Kauai today during our culinary romp in paradise! Just look at this amazing 4 course meal completed with Kauai coffee cheesecake on a special birthday plate with my name in chocolate!! If you come to Kauai I highly recommend doing this:)”

Peggy posted many pictures of her experience on Facebook and I think it’s terrific that the birthday girl enjoyed herself!

Kauai Clams

Fresh clams are now available at Kojima’s in Kapaa, Living Foods Market & Cafe in Poipu and and Ishihara Market in Waimea. They have just rolled out, but Josselin’s Tapas Bar & Grill, Red Salt and Hukilau Lanai already serve them. Kauai Clams and Kauai Shrimp are farmed on the westside, in deep saltwater-filled pools. There has been some controversy, but Dan and I went there when we did a story for MidWeek Kauai, and we give them our seal of approval.

Chef Donovan Cabebe with daughter Laemana. Daniel Lane photo

Farm-to-fork Private Chef

Private chef Donovan Kanani Cabebe is a food activist who cooks with local ingredients. He came to my attention when Dr. Vandana Shiva came to Kauai. When I interviewed the quantum physicist about her non-GMO activism for MidWeek Kauai, she said Cabebe’s “kale salad and coconut dessert have to be among the top dishes I have tasted anywhere.”
I had to write about the man who impressed internationally acclaimed Dr. Shiva! Since my story ran, Cabebe has expanded his food services, is booking larger food events, and he’s interviewing for multiple positions.
“Cooks, servers, folks with banquet experience, wedding coordinators, stage hands, DJs and more are positions that we are looking to fill,” says Cabebe.
Click here to read the article about Donovan Cabebe in MidWeek Kauai. For details, email Donovan Cabebe at [email protected].

GMOs, Dinner or Disaster?

Hoike Community TV will broadcast a brand new 4 part series about GMOs in Hawaii called GMOs: Dinner or Disaster? It begins Monday night, June 24 at 6:30 p.m. It will continue on Tuesday, Wednesday and culminates on Thursday with a live panel on both sides of the issue. Be ready to tweet and text your questions! All 4 shows begin at 6:30 p.m. Encourage your friends to watch this ground breaking discussion about Hawaii’s position as ground zero for the controversial field testing of herbicide resistant and insecticide producing corn, soy and rice.

Used cooking oil recycling program to end July 1

Residential used cooking oil will no longer be accepted at the Lihue and Hanapepe refuse transfer stations as of July 1. The program will end because of budget constraints in Fiscal Year 2014.
Used cooking oil can be properly disposed of by straining the oil into a sealable container such as an old plastic jar with a lid, and discarding it in the trash. Residents with large amounts of cooking oil are encouraged to collaborate with a local restaurant. Most restaurants have grease bins whose contents are recycled. Anyone with questions can contact the County Recycling Office at 241-4841.

Winemaker’s Weekend

Guests enjoy a Winemaker’s Weekend in Princeville. John Young photo.

Hole in the Mountain Farm, Paul and Jude Huber. Daniel Lane photo

Kauai White Pineapple

From Hole in the Mountain Farm:
“We have a large crop of beautiful field ripened and hand selected Kauai Sugarloaf White Pineapple ready for harvest that will be available for sale at Kukuiua Market in Poipu starting next Wednesday, June 26, 2013,” says owner and farmer Jude Huber. “I will be attending both the Wednesday Kukuiula Market and the Saturday Kauai Community College Market regularly. The first Saturday Kauai Community College Farmers Market I will be attending will be on Saturday June 29, 2013.
“I will continue to have Kauai Sugarloaf available for many months to come, not just the summer.
“To our valued visitors: if you are visiting Kauai, I have been working closely with the Department of Agriculture and I always bring to the markets a few specially selected Kauai Sugarloaf Pineapple, which have been prepped for shipment/hand carry. The airport agricultural inspection will allow you to carry these Kauai Sugarloaf out of the state to anywhere in the United States, Canada, and Japan.
“New exciting news is within the next week or so I will be launching our website. As soon as it launches I will send you the address.”
 

Guests enjoy a Roaring 20s party at Mahiko Lounge. Daniel Lane photo

Kilohana Plantation

A new “Wiki Wiki Plate Lunch Special” at Gaylord’s was created for local business people who need a delicious but quick alternative for lunch. Plates include entrees such as fresh local fish, kalua pork and teriyaki chicken with the traditional scoop of rice and potato-mac salad or green salad. This is available Monday – Friday and costs $12.95. Guests seated between 11 a.m. to 12 p.m. will be out in 45 minutes, guaranteed.
Mahiko Lounge is now serving a Bloody Mary and Champagne Bar every Sunday morning starting at 9 a.m. This fun new feature is available to guests at the Mahiko Bar as well as Gaylord’s brunch diners.
In addition, Mahiko Lounge will be hosting a Summer Jam  Series highlighting local musicians and bands every Sunday afternoon. Beginning on Sunday, June 30th, with the “Summer Jam KickOff Party”, musicians will perform in the Gaylord’s courtyard with will cocktail and pupu service from the lounge.
Lastly, Mahiko Martini Nite has moved to Saturday nights. Live music and $5 select martini drinks start at 5:30 p.m.
For more information, visit the new Kilohana Plantation website.

Beach House

The Senate of the Twenty-Seventh Legislature of the State of Hawaii is pleased to recognize and congratulate Roy Dunn and Mike Hooks, owners of the Beach House Restaurant in Poipu, Kauai for being recognized by Travel + Leisure Magazine as one of America’s Most Romantic Restaurants in 2013. In 2013, Travel + Leisure Magazine named 37 restaurants as the “Most Romantic Restaurants” in America. As the only restaurant recognized by Travel + Leisure Magazine in Hawaii, the Beach House combines “old-fashioned Hawaiian hospitality”, innovative Pacific Rim Cuisine and spectacular oceanfront surroundings to create a world class dining experience.
The State Senate recognizes and congratulates Roy Dunn and Mike Hooks for their dedication and commitment to providing a memorable experience on Kauai at the Beach House Restaurant.
The Beach House Restaurant has also received numerous awards including the Honolulu Magazine’s Hale Aina Gold Award for its 13th year in a row, Wine Spectacular Magazine’s Award of Excellence and Honolulu Advertiser’s Ilima Award.

Tortilla Republic’s Eggs Benedict served on Manchego cheese and black pepper scones. Daniel Lane photo

Tortilla Republic

Located in the Shop of Kukuiula in Poipu, Tortilla Republic launches Sunday brunch from 9 a.m. to 3 p.m. Signature modern Mexican brunch dishes include: Huevos Divorciados with poached eggs, tomatillo ranchero sauce, Applewood-smoked bacon, black beans, tortilla strips and queso fresco; TR Benedict on a manchego black pepper scone with poached eggs, chopped Applewood-smoked bacon, arugula, classic hollandaise, and cheddar breakfast potatoes; Seared Ahi and Sweet Potato Hash with wilted greens and poached eggs; and Fresh Corn and Blueberry Pancakes served with whipped salted butter and maple syrup.
Tortilla Republic will also serve a Mexican take on brunch cocktail favorites including the Tomato Fresca with El Jimado blanco, muddled grape tomatoes, fresh lemon juice, and Tapatio hot sauce and Prickly Pear Bellini with fresh prickly pear juice and champagne.
 
EVENTS:
Saturday, June 22

Happiness Planting Festival

9 a.m. to 4 p.m., free, Happiness Planting Center
The Cultural Arts and History of New Japan, Happiness Planting Festival intends to reach members of our entire community, from keiki to kupuna, and nurture the wellspring of happiness we each carry in our hearts. The Festival includes dance, crafts, food, workshops, and other entertainment. For more information, visit the Happiness Planting Festival website.

Ron Miller, executive chef and Hukilau Lanai owner, at the Red Clay Jazz Festival. Daniel Lane photo

Red Clay Jazz Festival

3 to 9:00 p.m., Kauai Lagoons
As part of the 6th Annual Red Clay Jazz Festival, aspiring jazz and blues musicians (adults and students) are invited to attend a special workshop from 2 to 4 p.m. at Kauai Community College on June 27. Conducted by the Red Clay Jazz Festival featured artist, Lavay Smith; her pianist Chris Siebert; drummer, Paul Marchetti of the Maui Jazz Quartet and Kauai jazz musician, Kirk Smart, the foursome will teach jazz and blues composition and blending. The workshop is structured to provide four concurrent sessions. Each will focus on a specific instrument with a blending of all instruments at end of the session. Lavay Smith and her Red Hot Skillet Lickers, a nationally acclaimed 7-piece jazz band are the headline performers at the festival’s main concert on Saturday, June 29th. Also appearing will be the Maui Jazz Quartet and the Pro Am Band from Kauai, a 12-piece ensemble of local jazz and blues musicians. Cost for the workshop is $20. Scholarships are available for students.
This year’s Red Clay Jazz Festival events also include jazz and blues jam sessions in Poipu, Lihue, Kapaa and Princeville on the 26th and 27th, a “Meet the Artists” party in Poipu on the 28th and the main concert on the 29th in an ocean-view outdoor setting at Kauai Lagoons.
Lavay Smith and the Red Hot Skillet Slickers will be the headline performers on June 29th at Kauai Lagoons. Smith and her seven-piece band (playing four horns, piano, bass and drums) are recognized for classic blues and jazz in the style of the 1940s and 1950s. Based in San Francisco, the group tours internationally and has won a number of awards and acclamations by the press. Also featured will be the Maui Jazz Quartet with world-renowned percussionist, Emil Richards, and the Pro-Am Band from Kauai, a 12-piece jazz ensemble. The festival is held in an outdoor setting overlooking the ocean at Kauai Lagoons, with tent seating, lawn seating and several specialty restaurants providing food and beverage booths. Koloa Rum will be a sponsor at the Red Clay Jazz Festival again this year and KR Specialty Cocktails will be available to purchase at the concert, with the majority of the cost of our drink proceeds going directly to the Kauai Concert Association.
For more information and tickets, visit the Red Clay Jazz Festival website or read the article I wrote, “A Smokin’ Red Clay Jazz Festival” in MidWeek Kauai.
Saturday, June 29

Kauai Nursery & Landscaping

9:05 to 10:05 a.m., free, Nursery Conference Room
Learn all how to select palm trees for residential landscaping as well as how to care for them. Call 808-245-7747 for more information.

Kilauea Art Night

5 to 8 p.m., Stone building in Kilauea Town
Look for original art, hand made apparel, jewelry, photography, custom slippers and painted glass bottles form more than 20 artists. Enjoy ice cream and live music. Get your face painted, or a henna tattoo and stop by the Kilauea Fish Market for dinner.
UPCOMING:
Friday, July 12

Kauai Clams from our May 10 culinary tour. Marta Lane photo

A Culinary Romp Through Paradise

Various locations in Kapaa, 9:30 a.m. to 3:30 p.m., $130
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 the Koloa Rum Co. will give a presentation about the award-winning rum. Afterwards, we’ll have two cocktails at The Feral Pig featuring Koloa Rum and seasonal produce. You can read what LandingStanding said about this tour, or visit our Kauai Culinary Tours page. We have a Facebook photo album that shows how much fun the tour is, and our 5-Star TripAdvisor reviews. Chef Higa donates proceeds from his portion of the tour to the Salvation Army Soup Kitchen. For a complete list of 2013 dates, check out our Kauai Culinary Tours Calendar. Call 808-635-0257 to make a reservation.
 
Friday, July 19

Explore in the Hanalei Valley where endangered birds flourish. Marta Lane photo

A Taste of Old Kauai

Waipa, 9 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.
At the “Poi Garage” we learn about Hawaii’s staff of life: taro, or kalo as it’s called here, and guests sample cooked taro corms, poi and kulolo, a traditional dessert made with coconut.
We tour the farm and learn how Waipa teaches kids about the circle of life through farm animals and gardens. Continuing through the property, we’ll learn the difference between native, canoe and introduced plants, while we walk to the Halulu Fishpond.
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 Old Kauai, or visit check out our Facebook photo album. To make reservations, call 808-635-0257.
Saturday, July 21

Haku Workshop

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 808-742-2623to enroll.
ONGOING:

Sunshine Farmers Market in Kapaa. Daniel Lane photo

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.