NEWS:

The Rumpress made with Koloa Dark Rum. Daniel Lane photo

Holiday Menus

Over the next several weeks, I will be posting the holiday menus for many of Kauai’s restaurants including Kauai Grill, Makana Terrace, Ilima Terrace, Nanea, RumFire, Dondero’s, and Roy’s Poipu. If you’ll be here for Christmas and won’t be making a holiday dinner, visit Tasting Kauai often. These restaurants are making delicious meals for Christmas, and the hardest part will be choosing where to go!

I’ll also be reviewing the Splash of Aloha cookbook. If you’ve ever wondered about Hawaii’s fish, their names, what they taste like, and how to cook it, this is the book. For the holidays, Watermark Publishing is offering a series of gift sets that include the cookbook, a custom dishrag and something extra, In the case of The Hawaiian Book of Rice, you’ll get a rice paddle and dishrag.

Healthy Hut

Healthy Hut is a natural foods grocery store in Kilauea that North Shore residents have been frequenting for years. The store was always cramped, but last week they just moved to a new location. It’s still in Kilauea, but is now just off the highway, makai side, on Hookui Road. We stopped in the other day and the store is a delight to walk into. Air-conditioning, spaciousness, shining hard wood floors, upbeat music and loads of Kauai Made products and local produce make it an exciting place to be. I expect the store will become very popular very soon. Look for the upcoming story in MidWeek Kauai. 

Papaya’s Natural Foods and Cafe

Look for new smoothies at Papaya’s. A Holiday Pumpkin Smoothie, and a Chai Chai Chia Smoothie with organic coconut milk, new organic Tipu’s chai and organic chia seeds.

Kaneshiro Farms

Kaneshiro Farms in Omao. Daniel Lane photo

Kauai has one hog farm, and that’s Kaneshiro Farms. The small family farm sells whole hogs to residents as well as restaurants and grocery stores. Look for the “Island Pork” or Kauai Grown label and you’ll know it’s fresh island pork. If you live here, and can slaughter your own hogs, Herd manager, Valerie Kaneshiro has this to say:

“This time of year, I say goodbye to a couple old boars in our herd. I needed them as back up during the most stressful breeding season in the fall. But that’s over now and I’ve got a new young boar ready to come up and join the Big Leagues. So a couple big old ones need to retire. People who know how, kill and clean them themselves. Old boars make really good smoked meat. They cut the meat in strips, marinate, then hang it in smokers.

“It’s a perfect thing to do, this time of year. We’re stocking our freezers for the winter. On the mainland, its deer hunting season, and they’re doing the same thing. I’m talking two, over 700 lb live boars, that can go to people (separately) with trailers, who know how to clean them, and prepare the smoked meat. I just ask $150 each. When you mention the holidays, people think Roast Pork. The little huli-hulis, lechon, and china box roasts get real busy!

Kaneshiro Pork with the Kauai Grown label. Daniel Lane photo

“‘Smoke meat’ (always pork) makes fabulous party pupus. And I take some out of the freezer to fry up just for an everyday meal. It’s an easy “to go” meal for the farm. Everyone’s smoke meat recipe (marinade) is slightly different.

“Sept. to Nov traditionally has the poorest conception rates of the year. And, it’s the same time that I’m breeding for next summer’s 4-H show pigs. I needed a lot of boar power! And these boars are the showiest sires I’ve got, so I’ve been holding them until the end of breeding season for next years shows.”

I wish I had the means to take advantage of this. Imagine the holiday party with a whole imu pig! And at $150, it’s a very reasonable price. To contact Val, check out the Kaneshiro Farms Kauai Grown profile.

One Song Produce

From Sun and Lisa at Kumu Aina:

Lisa and Sun at their farm Kumu Aina which means “land as teacher”. Daniel Lane photo

“We have a solid spot at the Saturday Namahana Farmers Market at the Kauai Mini Golf in Kilauea starting at 9 a.m. to 12 p.m. Yeah! So come on over and see us at the far end next to the sprouts people, Alima and John. We’ll be bringing produce as we can, as well as bags of the pure composted chicken manure we have available for $10/1 cubic ft. in reused feed bags. We plan on coming every week with or without food, just keeping a presence feels important. So come with your gardening questions, too – “The Master Gardener is In”.

“The big producers right now are kale and tat soi. Cabbage isn’t far behind including the napa cabbage or “won bok” as well as our favorite mustard cabbage, kai choi. Unfortunately, we are having what appears to be a crop failure in our latest Canasta lettuce but our signature romaine seems to be doing well. We’re also trialing some malabar spinach, Japanese taro and opu squash at the market and the responses have been positive. Our table might not be full of produce but our hearts are full of desire to serve the community of Kauai.

“As you know, we are just beginning to build the soil. It takes time and focus. Patience and Perserverance are our theme words as we expand the infrastructure and planting areas. We’re beginning to open to volunteer helpers when it feels like a good match. There is much to do.

“Reminder… Sun is on KKCR’s Garden Show on Wednesdays at noon the 2nd Wed. of each month. So listen for him on December 12 at noon!”

Keoki’s Paradise

Buy two regular priced entrees and get a free hula pie. Click here to download the coupon.

Tidepools

Congratulations to Tidepools! Based on nearly five million restaurant reviews over the last year, Tidepools was named one of the top 100 Most Romantic restaurants in the U.S., along with five others in Hawaii, by the users of OpenTable.

Farm Credit Services of Hawaii, ACA Scholarship

Farm Credit Services of Hawaii, ACA are offering two $1,500 scholarships for the 2013 school year. Recipients of this scholarship will be determined based on recommendations, academics, and future agricultural goals. To be eligible for the scholarship candidates must have graduated or will be graduating from High School in the year of application. Deadline for applications is March 15, 2013.

Youth Garden Grants

THE NATIONAL GARDENING ASSOCIATION is offering Youth Garden Grants through Home Depot. Five winners will receive gift cards valued at $1,000, and 95 winners will receive $500 gift cards, to purchase gardening materials and supplies from their local Home Depot store specific to the needs of their program. Deadline is Dec. 3, 2012. Schools, youth groups, community centers, camps, clubs, treatment facilities and inter-generational groups throughout the United States are eligible. Applicants must plan to garden with at least 15 children between the ages of 3 and 18 years. For more information about these grants, check out the Kids Gardening website. For a list of possible grants, check out the Hawaii Environmental Education Alliance website.

Community Garden Grants

FISKARS’ Project Orange Thumb seeks applications for Community Garden Grants and Makeovers to help communities achieve their neighborhood beautification goals and support healthy, sustainable food sources. Nonprofit organizations in the United States and Canada are invited to apply for ten grants of $5,000 and a complete garden makeover. Deadline to apply is Dec. 15, 2012. For application requirements and more information, check out the Project Orange Thumb website.

EVENTS:

Saturday, December 1

Community Food Forest Installation

Community Garden on Kalihiwai Ridge, Saturday, from 9 a.m. to 5 p.m. and continuing Sunday Dec 2nd from 9 a.m. to 5 p.m.

After months of planning and preparation, the day has finally arrived when the community will get to work on 1900 feet of swales and the input of hundreds of trees, including some of the 88 over-story and under-story species of fruit trees. The site is freshly prepared and ready for your hands to do the planting.

This garden will not only be an educational demonstration and propagation site for many of Kauai’s important food plants, but it will be a community resource for sharing seeds, fruit, flowers and cuttings at the bi-annual seed exchanges and through the many community and school gardens across Kauai. In order for this project to really blossom, we depend upon the support of our whole community.

Make an investment in the future by supporting this effort through a 100 percent tax deductible donation. This is a project for the community, by the community, and made possible by numerous organizations, including Malama Kauai, Regenerations, and LUBOF, as well as the community at large.

Winning plants at 2011 Kalo Festival in Waipa. Photos by Daniel Lane

Waipa Kalo Festival

Waipa, 10 a.m. to 4 p.m., $3 adults, $1 children

Join the Waipa Foundation for a community hoolaulea at Waipa’s beautiful Halulu Fishpond, alongside Hanalei Bay. It’s a fun and informative day celebrating kalo (taro) with activities for the whole family including local music, educational displays, demonstrations, hands-on children activities, unique Kauai artisans, and, of course, amazing food showcasing kalo. There will also be community contests for best kalo recipe, biggest kalo and keiki art. I will be accepting entries for the recipe contest and picking two judges from the audience, so stop by if you want to sample an amazing variety of taro dishes. Dan will be there taking pictures for an upcoming MidWeek Kauai story, so you may end up in the paper! For more information call 808-826-9969.

If you are interested in submitting a recipe, email me at info@tastingkauai.com, and I’ll send you the entry form. There are two categories: appetizer/entree and dessert. Three judges will make their decision based on the following criteria: 20 percent presentation and overall display, 30 percent originality, and 50 percent taste. Anyone may enter the contest and submit as many items as they wish with a separate entry form for each item. Each contestant must submit a recipe using kalo. Recipes must belong to the contestant and must be unpublished. Gates open at 10 a.m., and I will accept entry forms until noon. Contestants need to provide two servings; one for judging and one for viewing.

Farm to Table Dinner

One of four gardens at Kauapea Farm. Daniel Lane photo

Kauapea Farm, 4 to 10 p.m., $100

Kauai Farm Connection is hosting their first Farm to Table Dinner under the harvest moon. The evening includes a garden side reception, five-course meal prepared by chef Aurora Levy Rosen. Enjoy local, organic farm raised pork loin, fresh sausage, cured meats, garden soup, vegetables, greens, herbs, hand-crafted cheeses, along with savory creations of sweet potatoes, cassava and taro, followed by mouth watering fruit of the season sorbet. Imbibe in local libations and live music by the award winning duet “MaMuse”. Reservations are required and seating is limited. Call 808-652-5110 for reservations and more information.

Sunday, December 2

Holiday Tea Artisan Faire

2 p.m., Patrice Pedarvis Studio, free

Tea will be served at 2 p.m., and shopping for hand made crafts, fine art and gifts goes until 6 p.m. For more information, call 635-2930.

Tuesday, December 4

Hawaii Farmers Union Community Potluck Meeting

6 p.m. to 8:30 p.m., Anahola Clubhouse

Bring a potluck dish of locally grown food to share with the community, and help set the intention and vision, for a strong network of farmers and supporters of locally produced food on Kauai. Come to talk story, network, and share your mana’o with other farmers, local foodies, and environmental stewards, building a strong organization that reflects our interests and values. Please arrive in time to start the meeting at 6 p.m., as there is a full agenda of important information to share. For more information, contact Ray Maki at 808-634-5412.

Wednesday, December 5

Koloa Rum Cocktail Party

Nanea, 5 to 6:30 p.m., $40 (includes tax and gratuity)

Gaylord’s Mai Tai made with Koloa Rum. Click the picture for recipe. Daniel Lane photo

The Westin Princeville and Koloa Rum Company are teaming up for a cocktail party with live entertainment on the waterfall terrace at Nanea. Watch the sunset over the Pacific Ocean and talk story with Bob Gunter, president of Koloa Rum. He’ll be there, along with Jeanne Toulon, offering samples of their four award-winning rums. Live musical entertainment will be provided by local musician Billy Paul. Event pricing includes all food items, rum tasting and two drink tickets.

Koloa Rum Company is the first and only licensed distillery on the island of Kauai, handcrafting single-batch, premium Hawaiian rum from the finest sugarcane and the pure, abundant water sources on the island, resulting in four distinct variations: White, Gold, Dark, and Spice. All four rums will be available for tasting throughout the event, in addition to a variety of pupus. For a detailed description of the menu, click here.

Koloa Rum infused pupus include:

• Pork Belly Barbacoa
• Rum Braised Short Ribs
• Mojito Shrimp
• Rum Glazed Duck Breast
• Ahi and Rum Ceviche
• Chocolate Waffles
• Rum Creme Anglaise
• Rumbaba

Thursday, December 6

Pau Hana Wild, Wild West

Plantation Gardens, 5:30 to 9 p.m.

Join Plantation Gardens for a western-style party. Dress in full Western attire and enter to win prizes. RSVP to mona@pgrestaurant.com.

Sunday, December 9

Kauai Stories Book Release Party

4 to 7 p.m., Lihue Barbecue Inn, free

Pam Brown promoting her book at this year’s Koloa Plantation Days. Lincoln Gill photo

I had the opportunity to contribute a story and recipe to the anthology, “Kauai Stories: Life on the Garden Isle Told by Kauai’s People” edited by Pam Brown. If you’ve ever wondered about eating the feral chickens that run all over the island, you’ll like my Kauai Chicken Soup Recipe. My “Tasting Kauai” story is about the strange and exotic produce I found when I first moved here, and what is was like to work on an organic farm. It was a time of great wonder and great fear, and I blend the early experiences with a seasoned eye cultivated from more that two years of writing about food and farmers on Kauai.

The compilation is loaded with charming, heartwarming stories that give the reader an intimate view of life on Kauai. Stories range from defining aloha, life on the ocean and hiking the Kalalau Trail during hurricane Iniki to traditional hula, plantation life, World War II, and voyaging canoes. There is a “Chicken Nuggets” section with funny stories that describe what happens when resident meets chicken. My favorite is by Jean Rhude who’s story “Toro Nagashi” eloquently describes a Bon Festival on the Wailua River.

The book release will offer light pupus. Beer and wine is available for purchase. Books will be available at special launch pricing.

Friday, December 14

Kauai Culinary Tour

8 a.m. to 3 p.m., $130

Breezy and beautiful gourmet lunch and cooking demonstration at the Kauai Marriott Resort. Daniel Lane photo

Join us, Tasting Kauai, for a culinary romp through paradise. Our day-long Kauai Culinary Tour is a unique opportunity to have an authentic taste of Kauai. Tour a sustainable fruit farm and sample seasonal fruit. Enjoy a gourmet, four-course lunch and cooking demonstration presented by executive chef Guy Higa at the lush Kauai Marriott Resort. We end the day with an exclusive tour of Hawaii’s only meadery where we’ll sample honey wine made from Kauai honey and seasonal fruit. Pick your favorite bottle and take it home, it’s on us! Space is limited and reservations need to be made by Wednesday, Dec. 12. Call 808-635-0257 for more information or to make a reservation.

December 15

Holiday Farmers Market & Craft Fair

9:30 a.m. to 3 p.m., Kauai Community College, Puhi

Enjoy the Kauai Grown and Kauai Made Holiday Celebration at KCC and celebrate Kauai style with local farmers and product makers from around the island. Shop for Kauai Grown produce, flowers, specialty and holiday products, artfully crafted Kauai Made gifts, plus delicious local foods, holiday treats, demos and entertainment. Shop Kauai Farmers Markets all season long during the holidays!

For more information, contact Melissa McFerrin, Kauai Community Market at 808 337-9944 or email kcfb@hawaiiantel.net.

ONGOING:

RumFire

RumFire’s “You Dine We Donate” raised over $4,000 for Kauai United Way in the month of October. As it was such a great success, they’re going to continue the program in November to benefit the Kauai Branch of the Hawaii Foodbank.

For the month of November, RumFire will donate all food and beverage proceeds from RumFire’s sunset view Table #53. Starting December 1, proceeds will benefit the American Red Cross.

Basic Orientation to Aquaponics and Worm Composting

$35, October 6 through December 1, Saturdays, 8 a.m. to noon, Kauai Community College

The Kauai Community College is offering a Basic Orientation to Aquaponics and Worm Composting workshops. Nine, 3-hour sessions will be held on Saturdays. The course introduces ecosystem methods in sustainable agriculture, the practice of farming using principals of ecology, and the relationships between organisms and their environment. Crops that require high levels of soil nutrients can be cultivated in a more sustainable manner with the use of environmentally friendly fertilizer and management practices.

Learn:

• How to build and operate a worm composting farm
• Seedling propagation
• Aquaponics infrastructure, system building and operational care
• Aquaponics water quality and management
• Direct and indirect benefits of aquaponics and worm composting from the economic, social and environmental perspectives

To enroll, call 808-245-8318

Check out this interview with Bobby Burns, KCC instructor and Worm Warrior.

Kauai Culinary Market

The Wednesday Kauai Culinary Market in the outdoor courtyard of The Shops at Kukuiula is one of my favorite farmers markets. The property is gorgeous, there are restaurants and shops lining the walkway, and lush landscaping with colorful flowers and towering palm trees. The market not only features Kauai farmers, but food artisans as well. There’s also live music, a beer and wine garden, and cooking demonstrations. The demonstrations feature local chefs, and farm fresh ingredients from the market. There is seating, and not only do guests get to ask questions, but they get to eat what’s made.