The Feral Pig's Corn n Oil will be featured on our culinary tour. Daniel Lane photo

Kauai Coffee Agricultural Business Plan Competition

The winners of the Kauai Coffee Agricultural Business Plan Competition were announced last night. Congratulations to the lucky recipients, we look forward to your business expanding, and tasting your delicious food!

First Place and $20,000 went to Salty Wahini. Melissa McFerrin of the Kauai County Farm Bureau was there last night and says, “Right now they are 82.9 percent local. They can’t get things like garlic and pepper because it doesn’t grow here, but they are going to use the money to expand their operations.”

Second Place and $10,000 went to Ueunten Farm in Lawai. “They are a third generation farm,” McFerrin says. “They plan to expand the farm for the next generation to include more than farmers market fruit and vegetables.”

Third Place and $5,000 went to one of Tasting Kauai’s favorite food artisans, Hula Baby Biscotti. I sent owner and baker Shane Morris Wise an email and this is what he said, “We are so honored to have received this award. Our thanks to Kauai Coffee, KEDB (Kauai Economic Development Board) and all the judges, sponsors and persons who worked tirelessly to make this competition a huge success. Congrats to all who participated and mahalo nui loa!”

Duke’s Kauai

Roy’s Poipu former executive chef Matthew Dela Cruz is heading over to Duke’s. Matt’s got his cooking skills down, so he’s going to Duke’s to familiarize himself with the business end of things. He’ll still be cooking though, so head on over and check them out. We haven’t eaten there yet, but I hear the fish tacos are awesome.

Cakes by Krisitn

Our favorite cake maker has a new website. The silky chocolate background makes my mouth water, and the pictures of those cakes are beautiful. If you need a cake, we recommend Cakes by Kristin, you won’t be disappointed. We promise!

Aunty Lilikoi

We have another way to enjoy our mustard laced with passion fruit. Aunty Lilikoi just introduced their Passion Fruit Kiawe BBQ Sauce. Last Saturday, they made 2,106 units of the sauce, mustard and dressing! So get ‘em while you can.

EVENTS:

Saturday, June 2

Kauai Raceway Park, Mana

Our article for Garden Island Racing is in this week’s MidWeek Kauai. We had a fantastic time covering the event. Feeling the power of those cars vibrating our teeth is amazing, and the food trucks have tasty grinds. It was the first time we tried Killah Steaks, usually parked across the street from Safeway. They are really good, and we’ll definitely be going back! I like that they serve a fresh, local salad instead of mac salad. It lightens things up a bit. The next race is tomorrow night. Admission is $12 and kids 12 and under are free.

Old Town Kapaa Art Walk

5:30 to 8:30 p.m., free

Stroll main street in Old Town Kapaa, and check out the art, music and food. This month Art Cafe Hemingway will celebrate the opening night of Gabriela Taylor’s Dreaming with Passion, a ceramic sculpture show. Java Kai will feature children’s art by 10,000 Hands, and Pono Market will be serving kalua pig BBQ sandwiches, and offer a wine tasting! For some reason when I think of Pono Market, I don’t think of wine. But now I know.

Sunday, June 3

Taste of Hawaii

Smith’s Tropical Paradise, Wailua, 11:30 a.m. to 3:30 p.m.
$100 in advance, $115 at the gate

The Taste of Hawaii is Kauai’s biggest food event, and one we love to attend. It’s the only fundraiser the Kapaa Rotary Club does, and we’re happy the money goes to support the youth and community of Kauai, our country and our world by combining and leveraging member expertise, volunteer services, and financial resources.

This year there will be 50 chefs from throughout Hawaii, more than 15 beverage makers and 10 bands. Some booths will have samples of what you can get at the restaurant, but others use the event as an opportunity to flex their creative muscles and try something new.

Thanks to restaurant organizer, and Kapaa Rotary Club member Jakki Nelson, I can share what will be served with you. Grab a napkin, this is going to make your mouth water.

The Palms Restaurant

GREGORIO STOLL, Lead Chef
—Poisson Cru: Polynesian “Raw Fish” Salad

Bikers of Kauai

—Traditional Hawaiian Foods: Three Smoked Meats, Kim Chi and Steamed Furikake Rice

Braddahoods’ Wingz

TESAI SEAMSTER, Chef & Owner
—Honey Hot Wingz (mild or hot)

Café Pesto, Hilo

CASEY HALPERN, Chef de Cuisine (Recipe)
—Ohana Banana Farms Candy Apple Bananas with Lapperts Vanilla Ice Cream and Dream Beans Big Island Vanilla

Casa di Amici

RANDALL YATES, Chef & Owner
—Nero Risotto: Casa di Amici Sausage sautéed with House-made Coppa cooked in a Creamy Italian Risotto from the Po Valley with Sage, Basil, Fire-Roasted Red Bell Peppers finished with Grana Padano Parmesan Cheese

DaKine Foods

BOBBY JAMES & STAN HAINESWORTH, Owners
—Homemade Breadsticks and Koloa Rum Cake

The Eastside

—Crispy Curried Pork Belly Buns: Roasted Succulent Curried Pork Belly with a crispy finish, nestled in a Steamed Peking Bun, topped with a rainbow of Pickled Sweet Peppers and Hoison Sauce

Fairmont Kea Lani, Maui

TYLUN PANG, Director of Food and Beverage and Executive Chef
—Maui Cattle Company Braised Beef Brisket with Kea Lani Mango Barbecue Sauce and Maui Onions on Steamed Bao Bun

The Feral Pig

SCOTT KESSINGER & DAVE POWER, Owners
—Feral Burger Sliders: Kauai Ground Beef, Smoked Pork Shoulder, House-Cured Pork Belly, SASS (Spicy Aioli Secret Sauce), Cheddar Cheese, Caramelized Onions on a Passion Bakery Taro Bun

Gaylord’s

JONATHAN PFLUEGER, Chef
—Cinnamon and Cardamom dusted Beignets with Orange Anglaise and Coconut Whipped Cream

Hawaii Community College

ALLAN OKUDA, Certified Executive Chef and Hospitality Educator *Recipe
—Korean Braised Pork, Jade Thread Cabbage and Edamame

(Chef Steven Nakata and Mr.Duane Miyasato will be supervising a group of Kauai Community College Culinary student volunteers to assist Island chefs prepare and serve their offerings. This will be an opportunity for the students to network with chefs, observe different culinary styles and be of service to the community.)

Hukilau Lanai

ADAM PHELPS, Chef
—Braised Kaneshiro Pork with Chiles and Achiote Rice, Coconut Lime Cheesecake with Dulce de Leche

Java Kai

—Go Green Smoothies: Local Greens and Bananas blended with Coconut Milk and Fresh Apple Juice. Wired Monkey: Ice-blended Espresso with Chocolate, Coconut Milk and Local Banana and Chocolate Dipped Macaroons (gluten-free)

Kauai Marriott, Kukui’s Restaurant

GUY HIGA, Executive Chef
—Seafood Newburg Omelette with lobster,crab & shrimp.creamy newburg mushroom sauce & fluerons

Lighthouse Bistro

JOHN-PAUL GORDON, Chef
—Seafood Ceviche Topped with Wonton Chip and Citrus Cloud Mermaids

Mermaids Café

RANDY CHARTER, KELSEY MARAVEN and SHALEAH RODERO WORKMAN, Chefs
—Ahi Pesto Salad, Coconut Chicken Curry, Hibiscus Tea, Spearmint Tea and Coconut Chai Tea

Oasis on the Beach

JOEY COLE, Chef
—Ahi Tartare Bruschetta and Gazpacho Aioli

Olympic Café

TROY TRUJILLO, Owner
—Tomato Bruschetta: Tomatoes, Garlic and Basil Served on Sourdough Toast and Traditional Chickpea Hummus Topped with Olives, Red Pepper and Tomato

Papaya’s Natural Foods & Café

—Trio of Tropical Haupia with Hibiscus-Black Cherry Drizzle

Party Sushi

ED “SCOOBY” COLOMA, Chef
—Seafood Balls: Crab, Salmon and Cream Cheese Tempura lightly battered and glazed with unagi sauce. Scooby is the sushi chef at Rob’s Good Times Grill and owner Lolly Silverman told Tasting Kauai, “Scooby was the surprised recipient of last year’s Taste of Hawaii Aloha Spirit Award. Come and feel the aloha!”

Red Hot Mamas

MELISSA HOSONO, Owner
—Burritos

The Right Slice

SANDY POEHNELT, Baker & Owner
—Macadamia Nut Menehune Pie Bites and Mango Lilikoi Pie Pops. Sandy will be revealing a new menu addition coming this summer.

Scotty’s Beachside BBQ

BRITT WHITFIELD, Chef
—Smoked Tender Spicy Beef on Fluffy Jasmine Rice with Tasty Island-style Cucumber Kim Chee

The Seaside Restaurant, Hilo

COLIN NAKAGAWA, Chef
—Furikake Salmon with Brown Rice and Teriyaki Sauce with Wasabi Aioli

Sheraton Kauai Resort, RumFire, Lavas on Poipu Beach

LEANNE KAMEKONA, Executive Chef
—Crab Crusted Hawaiian Opah, Sauteed Tot Soi, Chardonnay Cream Sauce, Lomi Lomi Tomatoes

St. Regis Princeville Resort, Kauai Grill

GARRISON PRICE, Chef de Cuisine
—Kauai Shrimp and Ono Ceviche, Watermelon Gazpacho, Petite Herb Salad

St. Regis Princeville Resort, Nalu Kai Grill & Bar

MAXIME MICHAUD, Sous Chef
—Seared Hapu’upu’u Cake with Piquillo Buerre Blanc and Pineapple Mustard

Sugar Mill Cupcakes

WESTY KESSLER, Baker & Owner
—Lilikoi Goat Cheese Cupcake Bites, Strawberry Guava Cupcake Bites and Lemon Chambord Cupcake Bites

Sukhothai

JINTANA ROBERTS, Chef & Owner
—Papaya Salad: Fresh Chopped Papaya, Garden Fresh Carrots and Tomatoes Gently Layered and Seasoned with a Refreshing Lemon, Salt and Sugar Sauce

Sushi Bushido

CHRIS SADAOKA, Sushi Chef
—The Kracken Roll: Deep Fried Calamari in Seasoned Panko with Avocado, Rolled in Crushed Arare with Wasabi Buttermilk and a Sweet Garlic Sauce Drizzle

KEN NITTA, Sushi Chef

—Dragon Skin Spring Roll: A Seafood Medley of Salmon Skin, Crab, Shrimp, and Scallops in a Crispy Spring Roll, drizzled with a Sweet Dragon Sauce and served on an Asian Cabbage Salad

Tiki Tacos

HILDA “TIKI” MORALES, Chef & Owner
—Gourmet Tacos and Pozole

Nani Moon Mead

STEPHANIE KRIEGER, Master Blender & Owner
Sample from the Nani Moon Mead Collection, and taste a refreshing Winter Sun Sangria made with Winter Sun Mead, Kauai honey hibiscus simple syrup, tangelo, lilikoi and lime.

Parking at the lot between Courtyard by Marriott and the Kauai Coast Resort near the Coconut Market Place. Air conditioned buses shuttling people to and from the event continuously throughout the day. Make sure to bring a hat and wear sunscreen, it’s usually hot and sunny.

You can get tickets by visiting the Taste of Hawaii website.