Blog

cuisine

From Kau Kau to Cuisine

KauKauCuisine_WEBHawaii’s contemporary cuisine is indelibly influenced by its small-town plantation past. From Kau Kau to Cuisine: An Island Cookbook, Then and Now is a unique culinary guide to that connection between old and new. In this lavish, hardcover collection of 60 recipes, time-proven local dishes are paired with new creations inspired by the same flavors and ingredients.
Food historian Arnold Hiura provides the fascinating backstory of Hawaii’s culinary journey from roots in tight-knit communities to how—and what—Islanders eat today. Hiura points out, for instance, that common foods once consumed out of necessity, such as offal cuts or native plants, have once again become popular. The buzzwords of modern cuisine—sustainable, homegrown, foraged—are in fact age-old practices; many old-timers never stopped sourcing, cooking and eating their foods in these ways.

A Hot New Menu Turns up the Heat at RumFire Poipu Beach

Lili-Kai Cosmo (front) and Superfruit Lychee-tini. Daniel Lane photo

Lili-Kai Cosmo (front) and Superfruit Lychee-tini. Daniel Lane photo


A new chef and menu at RumFire Poipu Beach features Hawaiian-rooted cuisine with a global twist and flaming cocktails. Guests dining at Sheraton Kauai Resort’s signature restaurant will enjoy 180-degree oceanfront views from all of its 240 seats. All food and beverage proceeds at RumFire Poipu Beach’s Table #53 will be donated to the non-profit event during a month-long fundraiser.
Spearheaded by Executive Chef Roger Liang and his talented culinary team, RumFire’s newest menu selections include local favorites such as ahi poke served with taro chips and avocado as well as entrees such as arare-crusted ahi with a rum-pineapple sweet chili relish.

Flavors of Kukuiula

Wednesday, February 6

Kauai Culinary Market at The Shops at Kukuiula in Poipu. Daniel Lane photo

Kauai Culinary Market at The Shops at Kukuiula in Poipu. Daniel Lane photo

The Shops at Kukuiula, 4 to 7 p.m., free
The Kauai Culinary Market is a partnership between the Kauai County Farm Bureau and The Shops at Kukuiula. On Wednesday, Feb. 6, they are putting on a special event called Flavors of Kukuiula during the Kauai Culinary Market. At 5 p.m., Laura Cristobal, owner of Salty Wahine Gourmet Hawaiian Sea Salts,will do a cooking demonstration using her Mango Java rub on Kauai-raised, grass-fed beef from the Andrade Cattle Co. Grass-fed beef is lower in fat and requires a different cooking technique. If you’ve been wondering how to cook up a juicy, flavorful steak, stop by and learn how then sample afterwards.
If you like it, and I know you will, you can buy gourmet cuts straight from The Rancher’s Daughter. Sharleen Andrade-Balmores will be there to sell her father’s filet mignon, rib eye steak, top sirloin, tri-tip, N.Y strip, London broil and steer burger. Steer burger is ground from prized steers, and not like hamburger which is usually ground meat scraps. Ask Sharleen how they raise their meat, she’s passionate about it and the paniolo tradition.