Scorpacciata Food Truck
Scorpacciata . . . SCORE pac ATTA? My mind and tongue struggle pronouncing the name, but owners Cory and Michelle Stokes are passionate about it.
“Score POTCH chee yatta,” Michelle says. “It’s Italian and means to eat a big feast of what’s local and in season.”
Scorpacciata serves breakfast, lunch and Neapolitan pizza. The pizza is made in an 800 degree oven with convection fans and they can turn one out in 90 seconds. Both Cory and Michelle have Italian parents and the couple works closely with local farmers.
Michelle and I chat at a picnic table in front of their food truck parked at Warehouse 3540. Two young ladies sit next to us enjoying a breakfast pizza ($10) made with potatoes, Millionaire’s Bacon, an egg and maple syrup. Michelle, a tiny mother of five, wears her short black hair tucked into a grey knit cap while their daughter Samantha helps Cory cook. He trained under Jean Marie Josselin at A Pacific Cafe in Kapaa before cooking at Tidepools and Dondero’s, two restaurants at the Grand Hyatt Kauai. Today, he is a personal chef and uses ingredients from his organic garden.
We are there at 7:30 a.m. and the breakfast special ($6) is creamy polenta with marinara, a fried egg and Parmesan shavings. I’m a sucker for comfort food so I relish every silky bite as Dan devours the breakfast sandwich ($8). Soft bread is filled with crisp arugula, a fried egg, thinly sliced potatoes that are crunchy on the outside and soft on the inside. The sandwich also includes strips of Millionaire’s Bacon, which is bacon that has been baked with ground chili peppers and maple syrup.
Breakfast specials have included banana buckwheat pancakes with caramelized apple bananas, rum butter maple syrup and whipped cream; and whole wheat french toast with blueberry syrup and fresh whipped cream.
Pizza specials have included Da Mango with mango jam from My Kauai Honey Co., prosciutto, fresh basil, goat cheese and fresh mozzarella drizzled with a balsamic reduction; as well as a pizza made with roasted shiitake and oyster mushrooms from Lawai Valley mushrooms, pesto, fresh mozzarella, arugula and truffle oil; and the Fig ‘N’ Pig with kalua pork, fig jam, basil and a drizzle of reduced balsamic vinegar. Vegan pizza ($13) is made with eggplant, tomatoes, caramelized onions, basil and a balsamic reduction.
Between private chef gigs and special events such as the Kapaa Art Walk, it’s best to check their Instagram (ScorpacciataKauai), or Facebook (Scorpacciata) pages to see if they’re open.
Tue. – Sat.
Breakfast 7 to 11 a.m.
Lunch 11 a.m. to 3 p.m.
3540 Koloa Rd, Lawai, Hawaii 96765
All images copyright 2016 Daniel Lane. To purchase images, contact Daniel at www.PonoPhoto.com.