NEWS:

Tasting Kauai

Koloa Rumtini at Kilohana Plantation. Click image for recipe. Daniel Lane photo

This week, I started posting holiday menus for many of Kauai’s restaurants that will include Kauai Grill, Makana Terrace, Ilima Terrace, Nanea, RumFire, Dondero’s, Merriman’s and Roy’s Poipu. An easy way to see them all at a glance (instead of paging through all the blog posts), is to select “Christmas Menu” in Categories on the right hand side bar. Or, click here.

If you have a chance, consider attending our Dec. 14 Kauai Culinary Tour (the details are listed under events). It will be the last of its kind as we are redesigning the day. Normally, we begin the day with a tour of the home garden of the Kauai Marriott Resort’s executive chef. Most people really enjoy this part because they get to speak with the chef in an intimate setting and ask questions, and the chef usually shares interesting tips. On a previous tour, as we walked the gardens, chef pulled a ti leaf from a nearby plant and showed everyone how to do the wrapping for laulau, a traditional Hawaiian dish of pork wrapped in taro leaves and again in ti leaves.

After that, we usually go to a 26-acre exotic fruit farm that sustainably grows more than 80 varieties of fruit. We sample what’s in season, and walk the farm. The tour guide is very knowledgeable and weaves Hawaiian history and lore into his stories about fruit. They also have a food forest, full of highly nutritious plants that thrive in Kauai’s environment.

We are excited to announce that Tasting Kauai was awarded a grant from the Hawaii Tourism Authority. This means we have to operate within certain guidelines, and have to redesign the first part of the tour. The Jan. 11 tour will still happen, but it will be different. I’m still negotiating with a local farm, and details will be forthcoming.

We also intend to start a North Shore tour on Jan. 25, which will be an educational immersion in Hawaiian culture. The details are still being worked out, but first part of the day will be at Waipa, a cultural center and farm dedicated to restoring and preserving Hawaiian tradition and agriculture. A gourmet lunch will be served at the beautiful Makana Terrace, and the last part of the day is still being worked out.

The reason we do these tours is to offer residents and visitors a fun and educational experience that authentically represents Kauai’s culture and tradition. These tours are unique because you can’t experience them on your own. As a local food writer, I have cultivated relationships with Kauai’s food growers and makers for over two years. This relationship has enabled me to design an unforgettable experience!

Gaylord’s at Kilohana

Gaylord’s at Kilohana. Daniel Lane photo

Gaylord’s is now featuring its signature Prime Rib every Friday and Saturday night from 5:30 p.m. Guests may choose the original Kiawe Smoked or the new Blackened. Gaylord’s installed a new alto shaam a couple of months ago, and reports that guests have been raving about the return of Prime Rib ever since.

Kilohana has been renovating and redecorating the living room of the manor house in anticipation of a new bar called Mahiko Lounge. “We have put a great amount of effort into creating a new vibe for the room and we plan to share this new energy with Gaylord’s guests. We will have the Grand Opening Event between Christmas and New Year’s,” says Robin Velazquez.

“The word Mahiko literally means Sugar Plantation in Hawaiian, and we kept the integrity of our heritage in mind while also creating a fresh and modern vibe for the room,” says Velazquez. “The hand-crafted, rectangular bar seats 16 guests around its solid teak woodwork. The linen-fold wood molding was created to match the home’s wood trim. The furniture includes many original pieces imported by Gaylord and Ethel Wilcox that have been beautifully reupholstered in rich, vibrant and eclectic fabrics. Vintage black and white photographs depicting some of Hawaii’s past celebrations and celebrities will mix with Hawaiian fine art and interesting Hawaiiana to complete the lively decor.”

Happy Hour will be from 4 to 6:30 p.m., and feature “5 at 5”, five pupus for $5 each, and daily drink specials. The full Gaylord’s menu will be available during dining hours. Enjoy signature Mahiko Lounge cocktails, specialty evenings and live music. A restored piano will be a part of the musical line-up.

“Kilohana is happy to invite visitors and locals to join the fresh, festive atmosphere of the Mahiko Lounge,” says Velazquez. “The Grand opening will be announced soon.”

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.

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:

Sunday, December 9

Kekaha Community Garden

Talk “Garden” Story Q & A Workshop, 3 to 6 p.m.

Basil seedlings. Daniel Lane photo

Whether you are an experienced gardener or a beginner, ask a gardening professional any question you want and learn some helpful tips. To get the best possible answer, provide as much information as possible, and bring a sample, or photo of plant, insect, or problem with which you have a concern.

Instructor Robin Torquati is a professional and seasoned gardener, seed saver and nursery woman. She is the owner of Heaven on Earth Starts Organic Nursery, co-hosts “The Garden Show” on KKCR, and is a zealous volunteer for Regenerations Botanical Garden and Kauai Seed Bank.

Suggested Donation is $5 minimum for non-members. Donations help support the garden’s efforts to bring professional organic gardeners and farmers from around the island to share their expertise with west-side residents. Beyond growing food, KCG is a community resource and training center. Reservations are required. If you would like to attend, please email kekahagarden@gmail.com, or call 651-5197.

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.

Thursday, December 13

Nani Moon Mead

Annual Holiday Tasting, 6 to 9 p.m., Free

(from left) Kauai vanilla beans, mountain apple, ginger and cacao beans. Daniel Lane photo

The Fourth Annual Holiday Tasting at Nani Moon Mead allows you to celebrate the season with a tasting of the Nani Moon Mead collection, and enjoy pupus especially paired to the honey wine. Gift baskets, gift wrapped bottles and wine shippers will be available.

Pupu and Paring menu includes:

Laka’s Nectar
Baked Brie en croute with Tahitian Goddess Guava Chutney and Local Honey

Pineapple Guava Sunset
Kauai Shrimp and Local Avocado Skewer with Tahitian Goddess Pineapple Chutney Coulis

Winter Sun
Mashed Local Squash, Fresh Thyme, and Kunana Dairy Goat Cheese on Midnight Bear Breads Crostini topped with Caramelized Onions

Ginger Spice
Pumpkin Pie Tartlets with Gingersnap Macadamia Nut Crust, and Cinnamon Chantilly Cream

Cacao Moon
Lotus Fudge

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 Nani Moon Mead, Hawaii’s only meadery. 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.

Saturday, 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.

Sunday, December 16

Winemaker Dinner

Roy’s Poipu, 5:30 p.m., $85 per person, includes tax and gratuity

Randall Grahm and his daughter Amelie. Alex Krause Photo

Meet and dine with Bonny Doon Vineyard owner Randall Grahm. Bonny Doon is committed to producing elegant, soulful, food-friendly wines in a largely hands-off, “acoustic” style, working with Biodynamic and organic growers wherever and whenever possible. Roy’s shares a common philosophy sourcing the finest local ingredients to create fresh, seasonal and honest flavors for the table.

Randall purchased property in the Santa Cruz Mountains in a magically quaint area known as Bonny Doon, intent on producing the Great American Pinot Noir. The GAPN proved to be systematically elusive, but he was greatly encouraged by experimental batches of Rhône varieties. The late, great Bonny Doon Estate Vineyard (1981 – 1994, a tragic victim to Pierce’s Disease) was eventually planted to Syrah, “Roussanne,” Marsanne, and Viognier and produced achingly beautiful wines, confirming that California’s temperate climate is well suited to the sun-loving grapes of the Mediterranean. In 1986, Bonny Doon Vineyard released the inaugural vintage (1984) of Le Cigare Volant, an homage to Châteauneuf-du- Pape.

Deconstructed Roasted Beet Salad

Vin Gris de Cigare ~ Fresh and bright with a shell pink color reminiscent of a Côtes de Provence Rosé. Hints of wild strawberry, white cherry, ripe peach, and the barest whiff of spearmint give way to zesty notes of strawberry, watermelon, blood orange, peach, and citrus.

Aromatic Black Rice Crusted Opakapaka

Le Cigare Blanc ~ Pale gold with green-gold highlights, its rich aromas of beeswax, lavender, quince and spearmint, lead to a mouthfeel of of Asian pear, quince and wild fennel with a distinctive note of minerals on the mid-palate. Silky in texture and perfectly balanced with a long, savory finish.

Slow Cooked “Beef Stew” Shortribs

Le Cigare Volant ~ Sleek and engaging, with ripe, supple, polished cherry, currant and dried berry flavors that glide across the palate, ending with gravel and spice box. Grenache, Syrah, Mourvèdre, Cinsault and Carignane. Wine Spectator gave this wine 89 points.

Macadamia Nut and Butterscotch Trifle

ONGOING:

RumFire

Following its successful “You Dine We Donate” charity program in both October and November, Sheraton Kauai Resort is proud to announce it will continue raising funds through December to benefit the American Red Cross, Hawaii State Chapter. All food and beverage proceeds at RumFire Poipu Beach’s Table #53 will be donated to the non-profit organization during the month-long fundraiser.

This November, RumFire raised $4,490 for the Hawaii Food Bank – Kauai Branch, in addition to non-perishable food items donated by Sheraton Kauai associates and guests during a month-long food drive. “Following the devastation of Hurricane Sandy in the northeastern U.S. and the American Red Cross’ heroic efforts in that region, we are reminded of the organization’s significant role in helping the residents of Kaua‘i after hurricanes Iniki and Iwa,” says Sheraton Kauai Resort General Manager Chip Bahouth. “As this year marks the 20th anniversary of Hurricane Iniki, we are proud to show our appreciation of the work the American Red Cross, Hawaii State Chapter has done in the past and continues to do here in the islands.”

The American Red Cross provides compassionate care to those in need; its network of donors, volunteers and employees share a mission of preventing and alleviating suffering, here at home and around the world. The Hawaii State Chapter provides the following programs and services in the State of Hawaii: Disaster Relief, Safety Training, Service to the Armed Forces, International Services, Red Cross First Aid Stations and Community Events & Presentations.

Guests dining at RumFire will enjoy the 180-degree oceanfront views and Hawaiian-rooted cuisine with global influences, spearheaded by Executive Chef Roger Liang and his talented culinary team. Facing the beautifully landscaped Ocean Courtyard and smoldering firepits, Table #53 is prime seating for viewing Kaua‘i’s lovely sunsets.

Patrons who are interested in participating in RumFire’s month-long “You Dine, We Donate” program are encouraged to make reservations in advance by calling 808-742-4RUM and requesting Table #53. The table will be available on a first come, first serve basis. All food and beverage proceeds will be donated to the American Red Cross, Hawaii State Chapter, gratuity will be paid to the server and taxes will be remitted to the State of Hawaii.

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.