Last Pau Hana Friday for 2013

Holiday flower arrangement by Tropical Flowers Express. Marta lane photo

Tasting Kauai

My husband Dan and I wish you a warm, abundant, healthy and joyful holiday season! We have our last food tour today and then we’re taking time off to celebrate the close of 2013 and prepare for 2014. Since it’s just the two of us at Tasting Kauai, this will be our last blog post for 2013. My goal is to unplug from the computer the entire time. Other than submitting articles to Kauai Midweek (which are ready to go) there will be no blog posts, Facebook posts or any other social media. I will not be checking emails either. My plan is to go completely offline and put in a garden, which we planned to do last January! I’m also going to sleep in, read books, take walks on the beach and act like a tourist! I may even give the house a good scrubbing. I’ll be back online January 6 and the next Pau Hana Friday blog post will be January 10. In the meantime, I have hired someone to make online food tour registration possible. You may see that change on our website before the new year. I sincerely hope you get some downtime as well: Time to be with people who love you and time to nurture your own sweet self!

Wednesday Farmers Markets

Since Christmas falls on a Wednesday this year, most farmers markets will be closed. Many have decided to open on Tuesday instead. You can check market days by visiting our Kauai farmers markets page.

Gaylord’s Sage Mojito made with Koloa Rum. Daniel lane photo

Eating Out for the Holidays

I’ve included a pretty comprehensive list of places to eat for Christmas in my “Tastes of Kauai” column in this week’s issue of Kauai Midweek. Most places are also doing special menus for New Year’s. Here are links to holiday menus for RumFire and Nanea. RumFire has an updated dinner menu, which includes lobster bisque, braised pork belly manapua, rice wine chili glazed butterfish and more. I just got a copy of Gaylord’s Christmas menu:
Three course dinner with choice of soup or salad

• Lobster bisque (a la carte $12)
• Mixed field greens (a la carte $12)tossed in raspberry vinaigrette with candied walnuts, sun-dried cranberries, crumbled gorgonzola cheese and grilled D’Anjou pears

Choice of

• Oven roasted herbed turkey breast ($42)with rare indigenous Hawaiian fruit, infused confit of dark meat, garlic mashed potatoes, sautéed french beans, Hawaiian taro and sweet bread stuffing, country gravy and spiced orange cranberry sauce
• Gaylord’s slow roasted and smoked prime rib ($56) with garlic mashed potatoes, grilled asparagus, au jus and horseradish cream

Dessert

• A duet of sweets (a la carte $12) chocolate decadence served and a mixed berry vanilla cream tartlet and raspberry coulis

A la carte

• Classic caesar ($13) with hearts of romaine, herbed croutons, and shredded parmesan
• Crab topped island fresh catch ($36) served with vegetable rice pilaf, sautéed spinach and Kamawela tomatoes, champagne lilikoi and black truffle emulsion
• Fettuccine Pomodora ($24), fettuccine noodles tossed in garlic infused extra virgin olive oil, Kamawela tomatoes, sweet basil, chopped roasted garlic and Parmigiano Reggiano cheese
• Gaylord’s mac nut tart ($10) with Tahitian vanilla bean whipped cream and buttered rum caramel sauce

Reservations highly recommended 808-245-9593. Hours: Noon to 8:30 p.m.

Da Food Chain

Da Food Chain is an online grocery store that sells local produce and products and delivers it to residents that live in Lihue of Kapaa. They have recently added Durga Farms, Wootens Produce of Kauai and Kauai Kunana Dairy to their roster, making it possible to buy from six local farmers. Now available are Hawaiian mutt pumpkins, apple bananas, eggplant, avocados, papayas and  rambutan. For more information, visit Da Food Chain website or read “Linking Farmers With Consumers“.

Collin Darrell at the 2012 Kauai County Farm Fair Cook off with cotton candy made from local beets. Daniel Lane photo

Papaya’s Natural Foods & Cafe

Collin Darrell, founder of Grow Culture, is the new café manager at Papaya’s Natural Foods and Cafe.
“We are excited to take our café into 2014 with a new set of eyes as well as creative taste buds!” Says store manager Chelsea. “Due to Collin’s extensive background in culinary arts and flavor profiling of locally sourced, farm to table dining, it is a great fit for our vision.”
Chelsea says Papaya’s feels extremely confident that Collin will make a huge impact on the liveliness that comes out of their café, with food integrity being the backbone of each decision.
“Just in the month he has been present in our kitchen, the staff is gleaming with enthusiasm, which is a new and fantastic approach to food that Papaya’s has been craving for years,” she says. “Anxious to see what will become of this new relationship, we thought it was important to announce that there is something new going on here to get the community excited about.”
Popular menu items that have thrived at Papaya’s for years will stay on the menu, but Chelsea promises new things with a fresh twist!

Hawaii Food Bank – Kauai Branch

Hunger hurts, especially kids. But you can help the feed the hungry. Please bring canned goods and rice to your nearest county neighborhood center or the KIUC lobby in Puhi through December. For more info, call Wes at 652-1444.

Photo courtesy of Koloa Rum Company. Daniel Lane photographer

Kauai Coffee and Koloa Rum Challenge

Koloa Rum Company and Kauai Coffee are excited to come together to hold the first ever “Kauai Coffee Koloa Rum Challenge” charity event.
The main criteria is that you use Kauai Coffee or Koloa Rum (or both) as an ingredient in your recipe creation to be judged in the categories of entrée, drink or dessert. Awards for the Challenge Champions in each of the three categories include a $300.00 cash prize and an embroidered chef’s jacket.
“Kauai Coffee is proud to be involved in another culinary challenge,” says Melissa Gregory of Kauai Coffee. “It is always exciting to see the various types of creations members of the community come up with and partnering with Koloa Rum just adds one more layer for creativity.”
Proceeds of this culinary challenge-style fundraiser will benefit Kauai Habitat for Humanity and Kauai Community College’s Culinary Institute of the Pacific. While promoting Kauai Made and Kauai Grown products, it is also designed to showcase the talents, skills and creativity of Kauai’s own.
“Whether you are a person who enjoys cooking or creating drinks at home, a professional chef or mixologist; get your apron on, create a recipe and step up to the Challenge for your bragging rights!” Says Jeanne Toulon, Director of Business and Public Relations for Koloa Rum.
The entry fee is $15.00 per submission. Other rules and bonus points apply – see the Kauai Coffee Koloa Rum Challenge website for full details, complete Challenge rules, including ingredient reimbursement details and tasting portion requirements. Online entries must be received by January 2, 2014.
EVENTS: 
Friday, December 20

Lychee Sangria from Josselin’s Tapas Bar & Grill. Daniel Lane photo

Flavors of Kukuiula

The Shops at Kukuiula, 5 to 7 p.m.
This Friday’s event will be bigger than the last event, with street food from Merriman’s Fish House, Josselin’s Tapas Bar & Grill, Tortilla Republic, Dolphin Sushi, Living Foods, Savage Shrimp and Lappert’s Hawaii. In addition, there will be three bars and a wine tasting including Merriman’s beer garden, Josselin’s sangria bar, Tortilla Republic’s margarita bar and wine tasting at Living Foods. Plus, three bands will play throughout the center including Greenstone Project, Latin rhythms by Cary Valentine and Manuel Mendes and The Billy Paul Western Swing trio. For more information, call 808-742-9545.

Hanapepe Art Night

Hanapepe Street, 6 to 9 p.m.
This Friday Aloha Spice Company will be featuring and sampling their organic rubs on  freshly grilled chicken. They still have some limited edition Holiday Rubs in stock (in store as well as available through their website), which make great gifts or seasoning for Holiday proteins such as prime rib and turkey. Samples will be given just outside the parking lot, in front of the darling Aloha Spice Company building.
Haole Girl Island Sweets will be next to the Aloha Spice Co. booth serving croissants filled with Aloha Spice Company’s BBQ Luau rubbed pulled pork, as well as chicken and others filled with local produce and cheese.

Elvrine Chow of Heavenly Hakus. Daniel Lane photo

Heavenly Hakus Workshop

Kauai Museum, 10:30 a.m., $35 non members, $30 members
Elvrine Chow of Heavenly Hakus wishes everyone a merry holiday season. Lei lovers will want to attend her last haku making class for 2013. Please bring foliage and flowers from your yard (if you can) and learn how to to use them to make your own haku.
If you can’t make it, Elvrine will create a custom class at your home, or anywhere on the island. Locations include National Tropical Botanical Gardens, Kauai Museum, Anini Beach, Hanalei Bay, Kapaa Neighborhood Center, Kauai Community College, Kalapaki Villas, or anywhere that you would like to play by making a beautiful haku lei.
“I would love to play anywhere on Kauai and even on any of the other islands as well as on the mainland, Japan and internationally!” Says Elvrine. “It’s a peaceful interlude of pure creativity.”
For more information, email heavenlyhakus@aol.com or call 808 634-9999.

Sunset on Kauai. Daniel Lane photo

3rd Annual New Year’s Eve Music Fest And Fireworks Celebration

3rd Annual New Year’s Eve Music Fest, 5 p.m., free
Poipu Beach Resort Association and Kalapaki Joe’s Announce the 3rd Annual New Year’s Eve Music Fest And Fireworks Celebration at Poipu Beach Park.
Poipu Beach Resort Association, in partnership with Kalapaki Joe’s, is hosting the New Year’s Eve celebration, which is complimentary and open to the public. The party includes live, local music; food vendors; keiki (children’s) tent; and culminates with a spectacular fireworks show at 9:20 p.m.,
The Music Fest features bands from the Islands including Russell Wellington, Cruz Control, The Greenstone Project and Revival.
Food booths are set up around the main county pavilion at Poipu Beach Park and spotlight local fare for families, from members of the Poipu Beach Resort Association. Food vendors include Kalapaki Joe’s and Uncle’s Shave Ice.
The Keiki Tent, sponsored by the Boys and Girls Club of Kauai, is located next to the beach playground and features Hawaiian games and much more. The tent is complimentary to the public, but donations to the club are highly recommended.
The fireworks show is hosted by Poipu Beach Resort Association and is a long-standing New Year’s Eve tradition in Poipu. Numerous sponsors from the Southside community, as well as the County of Kauai support this fun filled family event.
Parking in the Poipu area is on a first come first serve basis. Please be mindful of no parking signage.
Call Poipu Beach Resort Association at 808-742-7444 if you would like to request an ASL Interpreter, materials in an alternate format, or other auxiliary aid support seven calendar days before the event.

The Green Pig is located across the street from Kealia Beach. Daniel Lane photo

Food Truck Festival

6 p.m. to 10 p.m.
The Green Pig is sponsoring a Food Truck Festival on New Year’s Eve. The event will be held across the street from Kealia Beach, which is the home of The Green Pig Food Truck. OCDC, a band from Hanalei, will headline. A guest appearance from Tubby Love— a California musician and friend of Will Lydgate—will open the festivities. There will be craft vendors from all over the island and several food trucks including:

• The Green Pig
• Al Pastor
• Julio’s Beach Burritos
• Rainbeau Jo’s
• DeFries
• Chef George of da Jungle

Additional food trucks have been invited but not confirmed include:

• Kauai Food Truck
• BE Food Truck Cafe
• Kettle Korn

Thursday, January 2

Kauai Beer Company brewers (from left) Eric Burda, Jim Guerber, Justin Guerber and Nate Yahnke. Daniel Lane photo

Truck Stop Thursday

Kauai Beer Company, 5 p.m.
Based on the initial success of Kauai Beer Company‘s first Truck Stop Thursday on December 12th, there will be three of Kauai’s best food trucks at the brewery every Thursday beginning January 2. Growlers, 64-ounce resealable mini-kegs that keep the beer fresh for a handful of days, are on sale for direct purchase or as gifts for friends. A variety of shirts and other merchandise are now available at the bar, which will soon be available for online purchase. While the brewery is functioning primarily as a tasting room, open Wednesday and Saturday from noon to 6 p.m., a restaurant will be opening early in the New Year, along with a full service bar, serving signature cocktails to mirror the quality of the locally brewed beer. Currently, there are five Kauai Beer Company beers on tap; the mainstays are Black Limousine, a dark lager and Lihue Lager, a lighter version.
 

Tasting honey tangerines while Kai explains the unique tropical fruit. Marta Lane

A Taste of Kilohana

Kilohana Plantation, 9:30 a.m. to 1 p.m., $115
A Taste of Kilohana is an exclusive, guided food tour that offers a seasonal slice of Kilohana Plantation. Our tour includes an off-the-menu, three-course, locally sourced meal that’s served in the Private Dining Room of Wilcox Mansion. Tasting Kauai donates a portion of the proceeds to the Kauai Branch of the Hawaii Food Bank.
Our unique tour begins with a ride in a open-air train through the 105-acre orchard which has more than 50 varieties of exotic fruit trees. Guests disembark and feed wild boar, goats and chickens and stroll through the orchard with Kai, Kilohana’s expert in local agriculture. After picking and eating exotic fruit, sit and relax as Kai demonstrates how to select and prepare tropical fruit, then taste the best of Kilohana in a super-fresh fruit salad.
After a short tour of the historic Manor House, guests learn how to make Gaylord’s signature Mai Tai with fresh-pressed sugarcane and lime juice inside Mahiko Lounge. Meet Gaylord’s executive chef Todd Barrett while he explains the day’s preparations and enjoy a three-course, locally sourced lunch in the Private Dining Room. Proceeds from this tour benefit the Hawaii Food Bank – Kauai Branch, help to restore native plants and preserve and perpetuate Hawaiian culture through education. For more information, visit A Taste of  Kilohana, or visit check out our Facebook photo album. To make reservations, call 808-635-0257.

The third course on one of our food tours: Kaneshiro Farms Roast Pork with Okinawan Yaki Soba Noodles. Daniel Lane photo

A Culinary Romp Through Paradise

Various locations in Kapaa, 9:30 a.m. to 3:30 p.m., $140
Tasting Kauai’s Culinary Tour offers an intimate glimpse into the Garden Island’s culinary scene. We start with a farm tour and sample exotic fruit grown on Kauai. At the Kauai Marriott Resort, we join executive chef Guy Higa for an outdoor cooking demonstration and gourmet, four-course lunch made with Kauai grown ingredients. This tour ends at The Feral Pig with a presentation from Kauai Beer Company. After meeting the brewer and sampling craft beer, Dave Power, co owner and bartender of The Feral Pig, will make a la minute cocktails. This is a special treat as Dave has been written up as one of Hawaii’s best bartenders and he excels at making drinks customized to individual taste.
For more information, visit our Kauai Culinary Tours page or our Facebook photo album. Chef Higa donates proceeds from his portion of the tour to the Salvation Army Soup Kitchen and Tasting Kauai donates proceeds to the Kauai Branch of the Hawaii Food Bank. For a complete list of tour dates, check out our Kauai Culinary Tours Calendar. Call 808-635-0257 to make a reservation.
Saturday, January 11

The Hawaiian name for breadfruit is ulu. Daniel Lane photo

Appetite for Breadfruit Workshop

Harrison Chandler Education Center at the National Tropical Botanical Garden Headquarters, 8:30 a.m. to noon, $12
The half-day Breadfruit—From Tree to Table workshop will assist Hawaii’s breadfruit growers in supplying grocery stores, restaurants and farmers markets with high quality breadfruit, and help chefs become more familiar with breadfruit handling and preparation in the kitchen.
Backyard growers and home users of breadfruit will also find the workshop pertinent to home and community use of breadfruit. The workshop teaches how to properly harvest, handle and utilize breadfruit to fully realize its commercial and community value.
Topics and speakers include: “Working with Variety”—an introduction to the three most common breadfruit varieties in Hawaii, presented by Dr. Diane Ragone, Director, Breadfruit Institute of the National Tropical Botanical Garden. “Tree to Table”—harvesting techniques, tricks and tools, and postharvest handling, presented by Ian Cole, Collection Manager, Breadfruit Institute of the National Tropical Botanical Garden. “Beyond Sticky” and “Some Like It Sweet”—basic preparation of breadfruit for use in a variety of dishes or for storage, and using breadfruit at all stages including making gourmet dishes from ripe breadfruit, presented by John Cadman, Pono Pies. “Going To Market”—marketing and value added products, presented by Craig Elevitch, Hawaii Homegrown Food Network and Hooulu ka Ulu project. “Ka Mai Ka Ulu”—revealing the cultural significance of ulu in Hawaii through moolelo and Cultural Collection items presented by the Bishop Museum Culture Education staff (Oahu only). “Food From the Gods”— breadfruit and the cultural importance in the Pacific Islands, presented by Wayne ‘Palala’ Harada (Kauai only.)
Due to the sales and distribution of thousands of breadfruit trees in Hawaii, the production of breadfruit is expected to increase dramatically over the next few years—representing millions of dollars in potential retail sales of breadfruit in the next 5 to 8 years. Breadfruit can also play an increased key role in island food self-sufficiency, as it has been a primary staple food in the Pacific for thousands of years.
Breadfruit—From Tree to Table is presented by the Hooulu ka Ulu—Revitalizing Breadfruit project and is cosponsored by the State of Hawaii Department of Agriculture and Kamehameha Schools. The Oahu workshop is also presented by the Bernice Pauahi Bishop Museum.
All workshops are 8:30 a.m. to noon, dates and locations are as follows:
Maui: Thursday, January 9, 2014

• Community Services Building—UH Maui College, Kahului, Maui

Oahu: Friday, January 10, 2014

• Atherton Halau at the Bishop Museum, Honolulu, Oahu

Kauai: Saturday, January 11, 2014

• Harrison Chandler Education Center at the National Tropical Botanical Garden Headquarters, Kalaheo, Kauai

Space is limited and advance registration is required. The workshop is $12 per person. To register please visit www.breadfruit.info. To volunteer at the workshop, to donate breadfruit or for general inquiries, please email hooulu@hawaiihomegrown.net or call 808-756-9437.

Stacy Sproat-Beck makes poi the traditional way during a taro tasting. Daniel Lane photo

A Taste of Kauai, Yesterday and Today

Waipa, 9:30 a.m. to 1 p.m., $115
Tasting Kauai’s north shore tour is a magical tour that’s part luau, part agritourism and part ecotourism. Our exclusive tour takes place at Waipa, which is nestled in the Hanalei Valley and is a National Wildlife Refuge. Guests explore a vast loi (taro garden) fed by auwai, or irrigation system, that supplies water from mountain streams, and learn about significant foods, growing methods, and overall Hawaiian agricultural and land management concepts and complexes in ancient times and their transition to today. Afterwards, guests sample Hawaii’s staff of life three ways.
Lunch changes seasonally and is made with vegetables grown in onsite gardens, locally sourced meat or fish, and mamaki tea with lemongrass and mint. Guests eat ohana (family) style while enjoying the beauty and breezes of Hanalei Bay. Proceeds from this tour benefit the Hawaii Food Bank – Kauai Branch, help to restore native plants and preserve and perpetuate Hawaiian culture through education. For more information, visit A Taste of  Kauai, Yesterday and Today, or visit check out our Facebook photo album. To make reservations, call 808-635-0257.
ONGOING:

Farmer John Wooten holds a jackfruit. Daniel Lane photo

Farmers Market Class

Wednesdays, 3 to 4 p.m., $30
Meet local farmers, learn how to select perfect produce as well as when it’s in season and how to cook with it during Tasting Kauai’s one-hour farmers market class. I saw friends at the farmers market who were visiting from Colorado. As we hugged and said hello, I saw a table full of near-rotten mangos. It was still snowing in Denver and my friends were excited about the big, beautiful tomatoes they just bought. Their faces fell when I told them they were not grown on Kauai. I felt bad for them, and was inspired to offer this class.
Farmers markets are an affordable way to immerse yourself in local culture and the best place to buy produce that’s so fresh, it was harvested that morning. But buying at the farmers market doesn’t always insure that it was grown on Kauai. It happens all over the world. In Hawaii, customers want mangos year-round. In Colorado, they want tomatoes in May. To make that sale, vendors buy imported mangoes or tomatoes and sell them as their own. Customers unfamiliar with the seasons can insure their dollars are spent on local products by learning how to identify locally grown produce.
There’s a whole world of delicious produce that many people never try. Let’s face it, some of it looks like it came from another planet. Once unfamiliar produce is demystified and cooking tips are shared, it may become a regular at dinner table. Many factors can make exotic produce expensive and the last thing you want to do is buy a pineapple that isn’t at peak perfection. This class will also teach you how to tell when produce is ripe as well as how to store it for best results. For reservations, call 808-635-0257.

Hanapepe Friday Night Festival and Art Walk

Hanapepe Town, 6 to 9 p.m.
Every Friday evening, Old Town Hanapepe bustles with people. A dozen art galleries stay open late, local crafters sell their wares, and there’s stilt walkers, classics cars, live music and entertainment. Two of our favorite food artisans are there. The Right Slice sells fresh-baked pie by the slice and whole and Midnight Bear Breads makes pizza fresh from a wood-burning oven. parking is tricky. Call 808-335-6469 for more information.

Kapaa Art Walk in Old Town Kapaa. Daniel Lane photo

Kapaa Art Walk

Old Town Kapaa, 5 to 9 p.m.
On the first Saturday of the month hundreds of people party in Old Town Kapaa. The street is filled with the sounds of laughter and music, smells of delicious local food, and the work of Kauai artists. In front of the Dragon Building, Anni Caporuscio (owner of Small Town Coffee and Blue House Booksellers) sings to a three-piece band which includes a guitar player, drummer and washboard player. Art Cafe Hemingway and Java Kai open a new exhibit and serve food late. The Buttery hosts jewelers and other Kauai Made jewelry is available throughout.
 

Art Walk at Kukuiula

The Shops at Kukuiula, 6 to 9 p.m.
Join The Shops at Kukuiula for an enchanting evening of fine art, fine dining and live music under the stars on the second Saturday of each month.

Kilauea Art Walk

Stone Building, 5 to 8 p.m.
Join more than 20 artisans on the last Saturday of the month at the Stone Building in Kilauea Town. There’s live music, original art, hand-made apparel, jewelry, photography, custom slippers, painted glass bottles, ice cream and unique creations. Face painting henna tattoos. Stop by Kilauea Fish Market for dinner.

Photos for this blog post were contributed by Daniel Lane of Pono Photo.