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Pau Hana Friday for November 29

 

Roasted "Hawaiian Mutt" pumpkin. Seeds drying for the garden. Marta Lane photo

Roasted “Hawaiian Mutt” pumpkin. Seeds drying for the garden. Marta Lane photo


NEWS:

Tasting Kauai

We hope everyone enjoyed their Thanksgiving! Not much happened at the Lane household. While I slept, Dan got up at 4:30 a.m. to take pictures of the sunrise and then took shots of  the Kapaa Turkey Trot for Kauai Midweek‘s Paina Page. Over a bowl of oatmeal, we reminisced about the day we met (18 years ago today) and how much each of us has changed for the better, thanks to the other. Since we’ve been sick we spent the rest of the day on the couch with the dogs, wrapped in blankets, watching movies and holding hands. For “the big meal” I made pumpkin soup, with a pumpkin I got at Durga Farm last Wednesday, as well as salt and pepper biscuits. The soup recipe will be in next week’s Kauai Midweek but I’ll post the biscuit recipe, which I got from the November issue of bon appetit magazine. The pumpkin is enough for three or four meals, so I’ll post additional pictures and recipes on the Tasting Kauai Facebook page. Since it’s a gorgeous, flavorful and moist pumpkin that’s adapted to Kauai’s climate and pests, I saved the seeds to plant in my garden! Tonight we are having pumpkin and kale galette, which is a simple, rustic and wholesome free form tart. Maybe tomorrow we’ll have Thai pumpkin soup.
I designed a new culinary tour that takes place exclusively at Kilohana Plantation and begins on January 4. A Taste of Kilohana will be on Saturdays, so our kamaaina (residents) have a chance to come. Many locals and repeat visitors have likely been to Kilohana, but I have worked hard to design a unique tour focused on local food that’s unlike anything else they do. Otherwise, why would people come? I’ll post the details later, once everything is final.

Chris Spinosa and David Schwartz of Ko Bakery. Daniel Lane photo

Chris Spinosa and David Schwartz of Ko Bakery. Daniel Lane photo

Cooking Hawaiian Style

On December 2, at 7:30 p.m., Hula Baby Biscotti and Ko Bakery will be featured on the show “Cooking Hawaiian Style” airing on the TV station, OC16.
Morris Wise and Chris Spinosa are co-founders and owners of Papalua Island, a partnership between Hula Baby Biscotti and Ko Bakery. In their episode, Chris and Morris show how to bake Papalua Island’s exclusive, new recipe: Fudge and Coconut Mele Mac Cake using Island Princess Mele Macs.

“It’s great to see one of our Kauai Made members receive statewide recognition for creating high-quality, unique and genuine Kauai products,” says Kauai Mayor Bernard P. Carvalho, Jr. “It brings awareness to the program during the holiday season when we can all choose to support local businesses and shop ‘Kauai Made’ for the holidays.”

Lanai Tabura, TV and radio personality, hosts Cooking Hawaiian Style. Tabura and his team are owners of Aloha Plate Food Truck, which recently won first place during the Food Network’s Great Food Truck Race. Cooking Hawaiian Style premiered on OC16 on October 7, 2013 and features recipes from some of Hawaii’s top chefs. Papalua Island’s episode will air again on Monday, February 24,  at 7:30 p.m. To view online, log onto http://oc16.tv/shows/123 and click on Episode 108.

Kauai Master Gardener Program

The Kauai Master Gardener Program is now accepting applications for the 2014 Training Program. The 16-week training will be held on Thursday mornings from 9 a.m. to 12 p.m. at the Kauai Agricultural Research Station in Wailua. Classes, which begin on Feb. 13 and end on May 29, are taught by University of Hawaii faculty and local experts in botany, plant physiology, soil science, organic agriculture, plant pathology, entomology, native plants and more. For more information, visit the Kauai Master Gardener website or Facebook page.  To apply for the program, use the  online application form.

Colette and ben Ferris of Kolo Kai Organic Farm. Daniel Lane photo

Colette and ben Ferris of
Kolo Kai Organic Farm. Daniel Lane photo

Kolo Kai Organic Farm

“We grow white, yellow and Thai ginger as well as turmeric and sweet potatoes,” writes owner Colette Ferris in an email. “However we play a little on the side with garden veggies and fruits with the overflow going to local farmers markets and accounts.
“We started Jerusalem artichokes and are anticipating the cheery yellow sunflower-like blooms and the tubers that are a staple type food. We grew them in the past but have never tried them during the winter months so we will see.
“Our goal is to grow all our own food here and learn to eat without having to purchase things imported. Finding staple type foods that are compatible for all diet types is one of our goals. Taro, breadfruit, sweet potatoes, cassava (tapioca) and Jerusalem artichoke are all good options for Kauai. We currently have cassava growing and are looking for a good dry-land taro to try in our desert climate of Koolau. I am anxiously awaiting a dehydrator so I can start playing with drying and making different flours to cook and bake with.
“We are looking for more good help. We do not have living situations available, but pay for all worked hours. All those interested must love the land, growing organic and be willing to get sweaty and dirty.”
Colette Ferris
Kolo Kai Organic Farm
P.O. Box 211
Kilauea, HI 96754
808-828-1712
8 a.m. to 4 p.m. Hawaii Standard Time
EVENTS: 

Ned Selfe of Wiki Wiki Worm Ranch. Daniel Lane photo

Ned Selfe of Wiki Wiki Worm Ranch. Daniel Lane photo


Saturday, November 30

Worm Composting Workshop

2 to 4 p.m., $5
Wiki Wiki Worm Ranch will host a worm workshop and demo at Kekaha Community Garden. Topics will include an overview of worms and worm composting, how to start and maintain a worm bin, how to harvest worms and compost, and ways to use it in your garden. In addition, there will be a question and answer session. There will be  a limited number of harvested worms available for sale, as well as worm compost, leachate/liquid castings, and some worm bins.
Workshop is open to all, but please RSVP to 808-631-4982 or email [email protected] As a fundraiser for the garden, we are requesting a donation of $5 or more if you can afford it. Come out and get the straight poop about worm composting!
Sunday, December 1

NTBG’s 10th Annual Christmas in the Garden Craft Fair

9:30 a.m.-3:30 p.m.
No heavy winter coats or jostling through crowded department stores here! Only on the Garden Isle does Christmas shopping mean a “slippah-footed” stroll through a tropical garden. Lucky you live Kauai where you can start the holiday season with a fun and relaxing day at the National Tropical Botanical Garden’s Christmas in the Garden holiday craft fair. Located on the sprawling grounds of NTBG’s Southshore Visitors Center in Poipū, across from Spouting Horn, this ever-popular craft fair is known for its beautiful garden setting and wide selection of locally-made and imported gifts.
This 10th annual Christmas in the Garden brings together about 40 of the island’s most exciting crafters, artists, vendors, performers, and casual dining options. Shop for Kauai Made original products from Aunty Lilikoi, Salty Wahine, Shinil Candle & Soap, Hawaiian Organic Noni, Nui Fashions, and many others. In addition to clothing, jewelry, art, handmade quilts, and countless other crafts, Christmas in the Garden will be selling live plants and fresh tropical flowers.
Spread out across the shady meadow of the Southshore Visitors center will be keiki fun stations where children can enjoy arts and crafts, games, puppet shows, and a workshop by local artist Patrick Ching. As you “browse, graze, and shop” in the shade of monkey pod trees, take in the entertainment: Ka Lei Mokihana O Leinaala Pavao-Jardin hula (10:30 a.m. – 11:30 a.m.), Kamaka Fernandez’s contemporary Hawaiian music (11:45 a.m. – 1:00 p.m.), and Renee Janton with her Harp Ohana (1:15 p.m. – 2:45 p.m.). From 3 p.m. – 3:45 p.m., the Sunshine Express, Kalaheo’s keiki Christmas choir, will be performing.
As you wander through the garden taking in the sunshine and an ocean view, pause for lunch from Yanagi Sushi, the Kauai Food Truck, and enjoy snacks and drinks from Kauai Coffee and other vendors. NTBG also asks that everyone bring at least one non-perishable or canned food item as a donation for the Hawaii Food Bank.
For more information on Christmas in the Garden, call 808-742-2433.
National Tropical Botanical Garden is dedicated to saving plants, saving people. The not-for-profit, non-governmental institution has nearly 2,000 acres of gardens and preserves in Hawaii and Florida. Its mission is to enrich life through discovery, scientific research, conservation, and education by perpetuating the survival of plants, ecosystems, and cultural knowledge of tropical regions. NTBG is supported primarily through donations and grants.

Late Harvest Wine Dinner

La Spezia Restaurant and Wine Bar, 6 p.m., $80 (all inclusive)
The Wine Shop in Koloa, in partnership with Koloa’s new Italian restaurant, La Spezia Restaurant and Wine Bar, is hosting a wine event featuring a four-course dinner paired with Michael David wines, which have been carefully chosen to provide an excellent paring to each course.
1st Course

  • Pan-seared diver scallop on a green apple jicama haystack, sweet pecans and a mustard cream sauce ~ Chardonnay 2012

2nd Course

  • Crispy duck breast with roasted root vegetable mash, swiss chard, port wine current sauce and crisp shallots ~ Inkblot Cabernet Franc 2010

3rd Course

  • Colorado lamb chop with celery root risotto, mission fig and green olive wine reduction ~ Freakshow Cabernet Sauvignon

4th Course

  • Chocolate pepper cake, walnut brittle, shaved chocolate and hand whipped cream ~ Lust Zinfandel 2009

Reservations are essential. Please contact La Spezia Restaurant and Wine Bar at 808-742-8824 to secure your seating.

Voyage to Brazil Popup Dinner

Sweet Marie’s Hawaii, 2 Seatings – 5 and 7:30 p.m., limited to 20 guests per seating, $45
To celebrate her upcoming culinary journey, chef Gida Snyder will cook delicious Brazilian delicacies using Kauai’s freshest, farm-grown ingredients. Vegetarian options available, let them know at when you make reservations.
Four course prix fixe menu

  • App -Acarajé: Black-Eyed Pea and Shrimp Fritters/ Shrimp & Pepper Sauce
  • Salad – Palmito Hawaii-Grown Hearts of Palm/ Local Avocado / Organic Greens / Citrus Vinaigrette
  • Entree – Moqueca: Fresh Island Fish with Market Vegetables in a Savory Tomato & Coconut Sauce / Cassava Root / Brazilian Style Sautéed Greens
  • Dessert- Doce de Banana: Caramelized Apple Banana / Creamy Coconut Ice / Spiced Candied Macadamia Nuts

BYOW ~ Wine Only Please as Sweet Marie’s is a dedicated gluten- free restaurant. Reservations Required 808-823-0227
Friday, December 6

Kauai Beer Company

Kauai Beer Company will be open for the Lights on Rice Street parade. They will be serving beer brewed on the premises and a limited menu for parade goers. Seating will be provided right in front of the brewery at 4265 Rice St.

Local musicians at Waipa's Kalo Festival will return this April. Daniel Lane photo

Local musicians at Waipa’s Kalo Festival will return this April. Daniel Lane photo


Saturday, December 7

Kalo Festival

Waipa Foundation Halulu Fishpond, 10 a.m. to 5 p.m., $3 adults/ $1 keiki (0-18)
Waipa throws some great parties. And this year’s 4th annual Kalo Festival will be no exception. Located on Kauai’s majestic north shore, at the Halulu Fishpond, there will be music, dancing and food that honors Hawaii’s staff of life: taro, called kalo in Hawaii. Chef Mauro of Hanalei Pasta will make kalo and pork stew as well as a kalo and pork meatloaf. Poi Dog Catering will serve their award-winning Taro-riffc Cheesecake. Black Dog Farms will have their hot sauces and mustards as well as black bean soup with roasted kalo, potatoes and  cilantro lime creme, fresh lemonade, fresh ginger chai, carrot harissa hummus and a mango buckle. Braddah Dave’s Taro Burgers will be available as well as ice cream from Powerhouse Creamery. The Spencer family will sell their popular kulolo. Limahana, Waipa’s high school interns, are doing chicken lau lau and the kids have a sugarcane press and will be making juice to order. Warung Bali will feature Balinese dishes that include taro as well as a unique taro dessert. There will be a recipe contest for best taro entrée and dessert and this is the second year that I get to be a judge!
We will have a table to sell our restaurant guidebook and craft vendors and artisans will be there as well.  Musicians include Lady Ipo, Kalalea, Kelii Kanealii, Carlos & Pancho, Mike Keale, Waipa Serenaders, Mango Brothers and Halau Palaihiwa O Kaipuwai. There will be a Biggest Kalo contest, a poi pounding demonstration, keiki activities and kalo varieties exchange. Waialale Kava Source will serve awa and you can get information about the kava workshop on Sunday. To request an entry form for any of the contests, email [email protected]
Sunday, December 8

Josselin’s Tapas Bar & Grill

As a way to say thank you to Kauai residents, Josselin’s Tapas Bar & Grill will take 50-percent off the entire food bill if you can show a Hawaii driver’s license. Reservations are recommended, call 808-742-7117.
Wednesday, December 11

Jean Marie Josselin and Marta Lane Cooking Demo

The Shops at Kukuiula Kauai Culinary Market, 5 p.m., free
Join local legend Jean Marie Josselin and myself for a Kauai grown cooking demonstration. Chef Josselin is featured in our restaurant guide and he is the only HRC chef on Kauai that cooks at his restaurant. As he makes something tasty that everyone gets to sample afterward, I will talk to him about what cooking in Hawaii was like 20 years ago. Josselin helped put Hawaii on the world culinary map by winning the National Seafood Challenge in 1989. A Pacific Café was one of Hawaii’s earliest chef-driven restaurants, and Josselin one of the movement’s most creative chefs. Josselin’s cookbook, A Taste of Hawaii, was the first from one of the Hawaii Regional chefs. At one time, Josselin had seven restaurants across the state, and restaurant 808, which brought a taste of Hawaii to Caesars Palace in Las Vegas. Today, he is the only Kauai HRC chef that cooks at his restaurant.
Thursday, December 12

Italian Wine Dinner

Nalu Kai, 5:45 p.m., $150
“I am doing an Italian wine dinner with Galen Crippin, the Marchesi de’ Frescobaldi Export Manager for United States, ” says Daniel Braun, owner of the Princeville Wine Market. “I have been able to secure an awesome venue for this dinner at Nalu Kai in the St. Regis Princeville Resort. Nalu Kai is a poolside restaurant that is perhaps the best location on the island. Chef Angèle Ting has put together an Italian menu using Hawaiian ingredients, and is offering a vegetarian option as well. Cocktail reception begins at 5:45 p.m., dinner will be served at 6 p.m. I think this will be a wonderful dinner and I hope that you can make it.”
Antipasto Passed

  • Prosciutto Wrapped Asparagus, Tomato Caprese Sate, Lump Crab Cake, Chorizo & Fennel Caponata ~ Prosecco Cocktail

Primi Piatti

  • Grilled Kauai Prawns, Campanelle Pasta, Portobello Mushrooms, Truffle Oil ~ Frescobaldi, Vermentino, “Ammiraglia” 2012

Secondi Piatti

  • Pistachio Crusted Hawaiian Ahi Tuna, Cauliflower Puree, Parmesan Crumble, Red Pepper Coulis ~ Frescobaldi, “Montesodi”, Chianti Rufina Riserva 2006

Secondi Meat Course

  • Grilled Angus Beef Tenderloin, Roasted Fingerling Potato, Foie gras Cromesqui,, Porto Liquorice Reduction ~ Castelgiocondo, Brunello di Montalcino 2006

Il Dolci

  • Winter Spiced Poached Pear, Trio of Biscotti ~ Frescobaldi, “Pomino” Vin Santo 2006

A credit card number is needed to hold a reservation. Cancellations must be made at least 24 hours in advance. They will be dropping checks after the meal so if there are any special payment requests please let Daniel know ahead of time. To make reservations,  call the Princeville Wine Market at 808-826-0040.

First course on a previous Culinary Romp Through Paradise. Grilled eggplant with Lebanese dressing and marinated tomatoes. Daniel Lane photo

First course on a previous Culinary Romp Through Paradise. Grilled eggplant with Lebanese dressing and marinated tomatoes. Daniel Lane photo


Friday, December 13

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. This tour ends at Oasis on the Beach with a presentation by the Koloa Rum Co. Afterwards, mixologist Joel Downs will make two hand-crafted cocktails with Koloa Rum.
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, December 15

Josselin’s Tapas Bar & Grill

As a way to say thank you to Kauai residents, Josselin’s Tapas Bar & Grill will take 50-percent off the entire food bill if you can show a Hawaii driver’s license. Reservations are recommended, call 808-742-7117.

At the Halulu Fishpond on A Taste of Kauai, Yesterday and Today. Marta Lane photo

At the Halulu Fishpond on A Taste of Kauai, Yesterday and Today. Marta Lane photo


Friday, December 20

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.
ONGOING:

Farmer John Wooten holds a jackfruit, a favorite of the Hawaii Tropical Fruit Growers. Daniel Lane photo

Farmer John Wooten holds a jackfruit. 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.

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. Two of our favorite food artisans are there. 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. Call 808-335-6469 for more information.

Art & Wine Thursdays

Kauai Beach Resort, 6 to 7 p.m., $15
The first Thursday of every month Kauai Beach Resort showcases art and wine. On Nov. 7, the work of award-winning artist Glenn T. Ichimura will be on display. The mini exhibition includes his botanical, landscape and seascape paintings. Ichimura will also do a live painting demonstration. The wine tasting features Spain, and includes Jaume Serra Cristalino Brut, Cava; Fillaboa Albarino Rias, Baixas 2011; Tres Ojos Old Vines Garnacha, Calatayud 2011; Palacios Remondo “La Vendimia” Rijoa 2011; Antano Crianza DOC, Rijoa 2008. Light appetizers of cheese, fruit and vegetable crudites will be available. For more information, call 808-245-1955. Guests will receive at 15-percent discount on food at Naupaka Terrace with the purchase of any dinner entrée.

Kapaa Art Walk in Old Town Kapaa. Daniel Lane photo

Kapaa Art Walk in Old Town Kapaa. Daniel Lane photo

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.
 
 

Second Saturday at the Shops at Kukuiula

The Shops at Kukuiula, 6 to 9 p.m.
Meet local artists on the second Saturday of each month. Six art galleries are featured and previously, an electric violin was played while an artist completed a painting; jazz was played outside of Halelea Gallery where local artist Robin McCoy was featured. Restaurants pair with artists and provide food inspired by their work.

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.

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