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Pau Hana Friday for November 2

By on November 2, 2012 in Pau Hana Friday
To those on the east coast, we offer our aloha and this Coconut Painkiller made with Koloa Rum and served at Merriman's. Daniel Lane photo

To those on the east coast, we offer our aloha and this Coconut Painkiller made with Koloa Rum and served at Merriman’s. Daniel Lane photo

NEWS:

Common Ground

This Saturday Common Ground is hosting a wedding ceremony and reception for a couple from Brooklyn, NY.  Originally a party of 20, they are now only traveling with nine adults and two children because many family and friends were effected by the storm. Thankfully, no one was injured, but due to the storm, folks couldn’t make travel arrangements.

As an extension of the aloha spirit from Kauai, Common Ground is waiving all cancellation and change fees and is refunding a chunk of their money. On the night of the wedding, there will be a special, intimate dinner setting to make their party seem less empty. Cheers to everyone at Common Ground, way to share that aloha spirit!

Akamai Juice Co.

Last Friday, Hot Shots and Wellness Shots from Akamai Juice Co. became available at The Garden Cafe. Now, Noni shots have been added to the Wellness & Hot shot menu at The Garden Cafe. “It’s a really great combo,” says Cas Schwabe Lutton of Akamai Juice Co. “A wellness shot or hot shot, followed by the Noni. I think they have a special price if you buy two shots. It used to be hard to find raw, organic noni nectar on island. I think the goat cheese peeps and I are the two biggest.” If anyone has organic lilikoi for sale, email Cas at akamaikauai@gmail.com.

According to the website HealthySteps.com noni is: Continue Reading →

Pau Hana Friday for October 26

By on October 26, 2012 in Pau Hana Friday
Today's Pau Hana Friday cocktail is an Apple Fritter made with Koloa White Rum. Perfect for the cooler evenings, even here on Kauai. Daniel Lane photo

Today’s Pau Hana Friday cocktail is an Apple Fritter made with Koloa White Rum. Perfect for the cooler evenings, even here on Kauai. Daniel Lane photo

NEWS:

Scotty’s Beachside BBQ

We were sad to read the Pacific Business News report that, after a decade, Scotty’s Beachside BBQ will close after the property is sold. The property is now for sale for $2.5 million, and once it sells, it will become something else, because the owner is not selling the naming rights. The general manager of Scotty’s told PBN that the economy has taken a toll on its restaurant. Here at Tasting Kauai, we sure will miss them. We loved getting the pulled pork sandwiches, with a side of our favorite fries, and having a Kona beer while watching the Pacific Ocean.

Hukilau Lanai

Oktoberfest

“This weekend we are celebrating Oktoberfest,” says Ron Miller, owner and executive chef of the Hukilau Lanai. “All of our fish specials will have a German influence.” Although they won’t be authentic German food, there will be an opah schnitzel and sapatzle as well as ahi sauerbraten specials.

“We tend to borrow from different cuisines from around the world,” Miller says, “and do our thing with it.”

Miller and his team will break down a whole, Berkshire pig from Kaneshiro Farms, and will make charcuterie, knackwurst and bratwurst to serve on Saturday and Sunday. Continue Reading →

Pau Hana Friday for October 19

By on October 19, 2012 in Pau Hana Friday

NEWS:

Hukilau Lanai

Island Orchid at Hukilau Lanai. Daniel Lane photo

Island Orchid at Hukilau Lanai. Daniel Lane photo

 

One of the best fine-dining deals you can find on Kauai, is the Food and Wine Tasting Menu at the Hukilau Lanai. The five-course dinner ($40 for food and wine, $28, food only) is available from 5 to 5:45 p.m., and can be ordered gluten-free. Recently the Tasting Menu changed to:

  • Island Gazpacho with koloa Rum Pineapple Basil Sorbet, St. Gabriel Riesling Auslese, Mosel, Germany
  • Candied Ahi with Coconut Chipotle Sauce, Gazela Vinho Verde, Portugal
  • Sausage and Warabi with char-grilled house-made longanisa and tomatoes, Torres “Las Mulas” Rose, Central Valley Chile
  • Fresh Catch served on quinoa with Kauai-grown kale salad and preserved lemon vinaigrette, Poggio Anima Sangiovese, Toscana, Italy
  • Choice of Artesian Cheese Duo or Big Island Vanilla Bean Creme Brulee, R.L. Buller & Son Muscat, Victoria, Australia

Owners Ron and Krissi Miller feel a responsibility to source local and sustainable ingredients. On their website, the Hukilau Lanai menu is interactive. If you hover over an ingredient, it will show you what farm it comes from. If you click on the ingredient, you can get even more details. Continue Reading →

Kauai Pau Hana Friday for October 12

By on October 12, 2012 in Pau Hana Friday

NEWS

Kauai Kunana Dairy

Today's Pau Hana Cocktail is a Poipu Cooler from Brennecke's Beach Broiler. Click picture for recipe. Daniel Lane photo.

Today’s Pau Hana Cocktail is a Poipu Cooler from Brennecke’s Beach Broiler. Click picture for recipe. Daniel Lane photo.

 

Our friends at Kauai Kunana Dairy shared this good news with us.

“Finally, after three administrations and years of pleading, we are going to be able sell our value added farm products at the Kauai Sunshine Markets!  Look for our stand at the Kapaa Wednesday Sunshine Market and, hopefully, at the Koloa Monday Market.  Under the new market rules, qualified, bona fide value-added food products that contain 50% Kauai grown farm ingredients will be available for sale at all County Sunshine Markets.  All vendors are being required to reapply for market permits and have their applications reviewed to affirm that they are really farmers and not re-selling produce from Costco or another middle man. (Yes, sadly, this is all too common!)  A huge shout out to Derek Kawakami who introduced the legislation while he was on the County Council and to Councilmember JoAnn Yukimura for her support and work in initiating the first Sunshine Market in 1978! 

Another happy note is that our fellow farmers, Ned and Marta Whitlock received approval for their Special Use Permit from the Kauai Planning Commission to begin construction on their farmworker housing once the other county agencies have reviewed their building plans!

We presently have an overabundance of Certified Organic arugula, chard, and vine-ripened cherry tomatoes in our garden. Louisa also has a very limited edition of her select mold-ripened aged cheeses.

Ryan is making a killer mango lemonade juice drink lightly sweetened with agave.

That’s it for now, back to the garden!

SAY NO TO GMO!”

The Wooton Family Continue Reading →

Pau Hana Friday For October 5

By on October 5, 2012 in Pau Hana Friday

NEWS:

Tasting Kauai

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

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

 

If things look a little different to you, it’s because our website is getting an update. Besides a slightly different look, we are adding a payment option so tours can be booked online. Marta is writing a series of e-books which will be compiled into one book called A Culinary Romp Through Paradise: The Foodie’s Guidebook to Kauai. The book will have detailed listings of farmers markets, farmers, seasonality and descriptions of exotic produce, restaurants and food trucks, products made on Kauai with ingredients grown on Kauai, food related events, grocery stores that carry local products and more.

A series of e-books will be released as they are completed, which will be chapters in the final book. Since we are frequently asked, by locals and visitors alike, “Where are the best paces to eat?” we have compiled a list of our Top 20 Restaurants. We also support the Kauai artisans who hand-craft their products with passion, honesty and quality ingredients. Our Top 20 Artisans list features our favorite farm-fresh goodies.

Details can be read under the “Books” tab, which will be completed early next week. For now, you can check out what’s coming. Later, you’ll be able to download our Top 20. Part One: Restaurants, the first in our e-book series, is due to be released in November 2012. We have a lot of tasty information to share, and want to serve it like a multiple course dinner. Each e-book can be consumed and digested at you’re leisure, and just when you’re hungry for more, the next e-book should be fresh out of the oven! Continue Reading →

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