Addison Bulosan, Author at Tasting Kauai
 

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Bone To Be Wild – Kauai’s new Bone Broth Company

 

Last month I was able to visit Bone To Be Wild’s new location in Kapa’a right on the main road. When you are in traffic it’s the yellow building with this awesome sign. Kristal (the owner) took me on a quick tour and we talked about her new endeavor into the Bone broth world.

Have you heard of the benefits of bone broth? You can read all of this on their website www.bonetobewildkauai.com but let me quote it for you here:

“Bone broth is an ancient, healing tradition that has been used across nearly all cultures for thousands of years. Animal or fish bones are simmered slowly with vegetables, herbs, and spices for several days, until the bones become soft. As these bones break-down,important nutrients and minerals are released. Bones are rich in calcium, magnesium, and potassium. They also contain high levels of the amino acids glutamine, glycine, and proline, which are the building blocks of protein–what our cells, muscles, and tissues are made of. Drinking these compounds stimulates healing of the body from the insidious. Bone broth also contains highly bioavailable collagen, which can help your body repair and strengthen its own tissues, tendons, and ligaments.”

Wow. I figured that would be the case but Bone to be Wild did a great job researching it and putting together.

So when you first get to the counter you are greeted with the most well-informed person about Bone broth. When I was there a visitor from Canada stopped in and asked a million questions. All easily handled with intuitive knowledge.

The bone broth is put together by Chef Adam Watten and they source 100% of the grass-fed beef bones from Wailua Meat Co. Just aside, I love Wailua Meat Co. They use local, organically grown vegetables, herbs, and spices that have been specially procured from farmers all around of Kauai. Then they use a housemade, small-batch kombucha vinegar that helps assimilate nutrients and provide healthy bacteria. They simmer the broth for a minimum of 48 hours.
So I ordered a broth and was mind-blown. They explained that this is perfect for people on a Keto-Diet, or doing a weight loss program that allows you to have meat. They also explain that its a great breakfast replacer since you get all the nutrients you need to start the day and is also great for after an injury. 

You get to choose all these add-ons which just makes the flavor pop out even more. The broth was quite tasty. Definitely a full-body taste, as if you just taken a big bite out of a steak but minus all the chewing. With the combination of all the vegetables and herbs after finishing my 8oz glass I definitely felt full. 

The best part of it after a couple of hours I still felt satisfied but light as a feather. It was as if I had a full meal minus to food coma effect. Anyways, it was so yummy and tasty that I highly recommend you checking them out. You can order online at their website and they send you a frozen version that lasts about 5-7 days. I just did their Gut Cleanse utilizing Bone to be Wild and Kauai Juice Co.

 

Kiawe Roots – The Sunny South Shore’s New Favorite Eatery

Clearly, this is a restaurant we at Tasting Kauai are very excited about. We had already ramped you up for the opening, see earlier post for some information about Chef Mark Ruiz and wife Tricia, founders of Kiawe Roots hereThis  new local’s favorite hangout is located in the Shops at Kukui’ula above Tortilla Republic. This will be your new favorite place for local food in Poipu. Head over on a Wednesday afternoon to do your shopping at the culinary farmers market, then wander upstairs to try out some of their delicious happy hour cocktails and treats. A personal favorite – Coconut luau dip honoring the most iconic plant on Kauai, taro. Their dip is made with sauteed taro leaf and coconut milk, then  served up with fresh taro chips. Yum!

Beer + Pupus = A great afternoon

A quick side note on the name of the restaurant, and a few fun facts about what kiawe is here in Hawaii. Prosopis pallida is a perennial that belongs to the mesquite & mimosa family. It is commonly referred to by its Hawaiian name “kiawe” (pronounced “kee-AH-vay”). First introduced to the Hawaiian Islands in the early 1800s by a Catholic  missionary, the Kiawe tree quickly took hold and spread. They require minimal rainfall to stay alive and have been a highly successful invasive species here on the islands. The wood is also one of the hottest and longest burning in the world. This is great news for all of the barbecue masters here on the islands!

Kiawe is open every day for brunch. I had the pleasure of trying out their Veggie Benedict – the vegetable of the day was charred kabocha. This was served over focaccia bread with a perfectly done egg and a light local green salad drizzled with lillikoi vinaigrette. My husband had the half rack of ribs, that fell off the bone, served with cantaloupe namasu, grilled squash and rice. These are just a couple of mouth watering (and affordable!) options on their daytime menu. Don’t miss your chance to try out their beautiful, simple fare that combines childhood comfort foods with modern culinary influences. There’s nothing better than supporting local people, making local food. From the friendly front of house service to the perfectly executed dishes coming out of the kitchen, this is a new stop you don’t want to miss on your next trip to Kauai! 

 

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Tasting Kauai – The Vision

Aloha Tasting Kauai Family!

I’m Dr. Addison Bulosan, the new owner of Tasting Kauai. It’s been quite a journey with Tasting Kauai the last 4 years since meeting Marta and Dan. I moved back home to Kauai in 2014 and I’ve been following @TastingKauai since 2013 on Instagram in awe of all the amazing food and collaboration happening. I made it a point to go out of my way to try and meet the person behind it all as I wanted to eat tasty food and learn more about how our food is made here on Kauai.

My dear cousin, Wes Perreira is good friends with Marta and setup a lunch with us so we could meet. Since day one I have been in awe of all the things Marta and Dan does for our island, Kauai.  As the Tasting tours began to ramp up I followed it closely and in our once a month lunch gatherings I fell in love of the vision of Tasting Kauai.

Imagine Kauai, with its bountiful opportunity to grow year round with inspired farmers and ranchers producing quality products, moving each item from their farms to their local food spots. Imagine tasting the freshness, the unique quality that can be found nowhere else in the world.

Less than 10% of the experiences on Kauai looks like that. The vision of Tasting Kauai is to highlight the farmers, ranchers, restaurants, and everyone in between that intricate relationship in hopes of increasing this experience for everyone.

By providing these educational tours we are able to bridge the knowledge and experiential gap. This in turn empowers everyone involved to continue this path until one day it is our social norm. The effects of this vision translates into reducing carbon emissions, reducing cost of food, increasing food productivity, and growth in the local economy. But it doesn’t stop there. This then translates to more local families able to afford a life here on Kauai, healthier outcomes for both local families and tourists, and most importantly a better relationship with mother Earth.

This is the legacy of Marta and Dan, and will be forever continued. With that said, I ask for your help and support. Share this opportunity with your friends and family to take a tour. Not only will they enjoy amazing food, connect with local chefs, and make new friends, they’ll also contribute to making the world, especially Kauai, a better place for all.

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