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Foodie things to do on Kauai

Pau Hana Friday for September 28

By on September 28, 2012 in Pau Hana Friday

NEWS:

Koloa Community Market

Today's Pau Hana Friday drink is a chardonnay from J Vineyards served at the Kauai Grill. Daniel Lane photo.

Today’s Pau Hana Friday drink is a chardonnay from J Vineyards served at the Kauai Grill. Daniel Lane photo.

The Koloa Community Market is now closed. “A variety of circumstances pulled us in this direction,” writes market manager Pattie White in an email. “The timing, especially now that the summer tourism has declined, has considerably reduced foot-traffic. I believe the location and size proved to be a seasonal market, so who knows? Maybe next spring I’ll try again and have it remain open only through to end of August 2013.” Continue Reading →

Pau Hana Friday for September 21

By on September 21, 2012 in Pau Hana Friday

NEWS:

Winter Sun Margarita. Daniel Lane photo

Winter Sun Margarita. Daniel Lane photo

Today’s Pau Hana Friday cocktail shot is from our last culinary tour. Besides the tasting, Stephanie Krieger of Nani Moon Mead gave us an exclusive tour of her meadery, and taught us how to make a Winter Sun Margarita. It was a refreshing ending to our day-long tour.

I always learn something on these tours. Guy Higa, executive chef of the Kauai Marriott Resort, does a cooking demonstration while he makes our four-course lunch. Last time, I learned that if you boil tofu for a minute, it takes the water out. I had no idea. I always pressed it between paper towels and hand cloths! This time, I learned that to make the best fried noodles, you must take them straight from the boiling water and into a hot pan with oil. Continue Reading →

Pau Hana Friday for September 14

By on September 13, 2012 in Pau Hana Friday

NEWS:

Kauai Farm Connection

Bloody Goose at Kalapaki Joe's in Lihue. Daniel Lane photo

Bloody Goose at Kalapaki Joe’s in Lihue. Daniel Lane photo

As the former Community Supported Agriculture (CSA) manager for the Kauai Farm Connection (KFC), I can tell you this organic farm in Kilauea grows good food. We’re happy to announce that Art Cafe Hemingway is now using their fruit and vegetables, which can be found on the gourmet European brunch menu.

If you like weekly boxes of farm-fresh, organic produce, join KFC for a new CSA season beginning October 1. If you prefer, sign up for customized weekly boxes. Deliveries are made to Papaya’s Natural Foods and Cafe in  Kapaa, or you can pickup at the farm In Kilauea. Continue Reading →

Pau Hana Friday for September 7

By on September 7, 2012 in Pau Hana Friday

NEWS:

The 22nd Annual Hawaii International Tropical Fruit Conference

Pau Hana Friday Lychee Sangria from Josselin's Tapas Bar & Grill. Daniel Lane photo

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

The 22nd Annual Hawaii International Tropical Fruit Conference kicks off September 13 -16 at the University of Hawaii at Manoa campus on Oahu and continues with free mini gatherings for Kauai, Maui, Hilo and Kona.

Open to the public and presented by the statewide Hawaii Tropical Fruit Growers (HTFG), the events are geared for farmers, educators, orchard managers and proponents of sustainable agriculture.

Kauai’s free 2012 post-conference mini meeting is 6 p.m. Monday, Sept. 17 at the National Tropical Botanical Garden Education Center, 3530 Papalina Road, Kalaheo. Continue Reading →

Pau Hana Friday for August 31

By on August 31, 2012 in Pau Hana Friday

NEWS:

Midnight Bear Breads

Pau Hana Friday drinks at the Beach House. Daniel Lane photo

Pau Hana Friday drinks at the Beach House. Daniel Lane photo

Midnight Bear Breads is now at the Restore Kauai farmers market on Wednesdays. The market is across the street from the Kapaa farmers market, so you can get your veg and bread all at once.

Last week, as I reached their stall, Evan McAfee asked me if I wanted to sample his baba ghanoush. Evan makes fresh spreads and sandwiches to eat with his girlfriend’s bread. Ursa Swift is the baker behind Midnight Bear Breads, and specializes in European-style baguettes and ciabatta.

“I make my own tahini,” Evan tells me as a slather a spoonful on a wedge of Ursa’s whole wheat bread. “I toast the sesame seeds first, and blend it in my Vitamix.” He adds roasted eggplant and fresh herbs. The result is a tahini forward creamy spread with a touch of acid. Continue Reading →

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