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Restaurants and food artisans in Kauai

Durga Farms’ Banana Love Loaf

By on December 12, 2013 in Recipes, To Table: Ono Eats
Bananas at Durga Farm. Durga Farm photo

Bananas at Durga Farm. Durga Farm photo

This week, I feature Durga Farms in my Farmers Markets column for Kauai Midweek. It was the first time Dan and I had been to their farm in Anahola and I was surprised to learn that they also offer yoga retreats and Ayurveda healing. The owner, Myra Lewin, wrote two books. Freedom in Your Relationship with Food: An Everyday Guide and Simple Ayurvedic Recipes, a companion cookbook. I have both books and will post reviews on them soon. If you’re a Tasting Kauai Facebook fan, you’ll recognize their pumpkins, which I posted pictures of several weeks ago. Three healthy and vital ladies run the property, and I quickly grew to respect their lifestyle and was charmed by their kind personalities. Vanessa Massey is the farm manager and Kelsey Brusnyk is Myra’s assistant. Kelsey recently sent me this note and a recipe to share. Enjoy! Continue Reading →

Breakfast at The Green Pig

By on November 9, 2013 in To Table: Ono Eats

Eat in the shade and listen to the waves at The Green Pig. Daniel Lane photoBreakfast at The Green Pig is an excellent option after a sunrise walk, run, surf or bike ride along Kealia Beach. Located on Kauai’s east side, it’s right across the highway from the ocean. If you’re lucky enough to live here, it’s a quick stop for a grab-and-go breakfast on your way to work. And you can have breakfast for dinner because they serve it all day long. Dan and I sat under an awning at a picnic table holding steamy mugs of bottomless Kauai Coffee ($3), while listening to waves crash as the ocean breeze tickled our skin. Instead of paper plates and plastic forks, our meals were served on ceramic plates with silverware.

Continue Reading →

An Update From The Garden Cafe

By on October 22, 2013 in To Table: Ono Eats
Grilled Opah with Kilauea Lomi Tomato Relish over Tahitian Luau served with turmeric brown rice. Daniel Lane photo

Grilled Opah with Kilauea Lomi Tomato Relish over Tahitian Luau served with turmeric brown rice. Daniel Lane photo

Here’s a note I received from Chris Jaeb, owner of Common Ground Kauai where The Garden Cafe is located. The farm-to-table restaurant is a favorite of ours, and we gave it a pink hibiscus in our restaurant guidebook.

“I am taking this opportunity to thank all the people that have supported Common Ground and its vision for inner and outer sustainability. The number of people that have connected with this vision locally and globally over the past few years has been astounding. It has provided an enormous amount of inspiration to all the people that work at Common Ground. Continue Reading →

An Oasis of Koloa Rum Drinks and a Romp in Paradise

By on October 1, 2013 in Cocktails, To Table: Ono Eats

On October 11, A Culinary Romp Through Paradise will end at Oasis on the Beach with a presentation from Koloa Rum Co. president, Bob Gunter. Joel Downs, mixologist at Oasis on the Beach, will feature these cocktails made with Koloa Rum. If you can’t make it, the Koloa Rum Co. and Oasis on the Beach have generously shared these recipes for our readers. The Koloa Coconut Lavender Daiquiri is made with the new, naturally flavored Kauai Coconut Rum and house-made lavender simple syrup. Dark & Stormy, Koloa Style is made with house-made ginger beer and fresh pineapple juice. If you don’t have fresh, you can use canned. Visit the Koloa Rum website for more recipes.

Koloa Coconut Lavender Daiquiri at Oasis on the Beach. Daniel Lane photo

Koloa Coconut Lavender Daiquiri at Oasis on the Beach. Daniel Lane photo

Koloa Coconut Lavender Daiquiri

Created by Joel Downs of Oasis by the Beach

  • 1½-0unce Koloa Coconut Rum
  • ¾-ounce lavender simple syrup
  • ½-ounce pineapple juice
  • ½-ounce fresh squeezed lime juice

Lavender Simple Syrup: Boil one cup of water and add three tablespoons of lavender blossoms. Stir in two cups of sugar and dissolve. Allow mixture to cool then strain. Combine ingredients in a cocktail shaker with ice. Shake well. Strain into a coupe or martini glass.

Dark & Stormy, Kōloa Style at Oasis on the Beach. Daniel Lane photo

Dark & Stormy, Kōloa Style at Oasis on the Beach. Daniel Lane photo

Dark & Stormy, Koloa Style

Created by Joel Downs of Oasis by the Beach

  • 1 ½-ounce Koloa Dark Rum
  • 1 ½-ounce homemade ginger beer
  • ½-ounce fresh squeezed lime juice

Homemade Ginger Beer: Bring five cups of water to boil and add ½ cup fresh minced ginger. Cover, let steep for one hour and strain. Add one cup brown sugar and ½-ounce fresh squeezed lime juice. Combine ingredients and serve over ice in a highball glass.

A Taste of Summer at the Kauai Grill

By on July 17, 2013 in To Table: Ono Eats
Maxime Michaud, Kauai Grill chef de cuisine. Daniel Lane photo

Maxime Michaud, Kauai Grill chef de cuisine. Daniel Lane photo

 

My husband Dan and I went to the St. Regis Princeville to taste some of the new summer dishes on the menu at Kauai Grill. The luxury resort’s signature restaurant is inspired by internationally acclaimed chef Jean-Georges Vongerichten. (He and his wife did a fantastic show called Kimchi Chronicles by the way). We had a chance to meet Kauai Grill’s chef de cuisine Maxime Michaud when we wrote about his new position for MidWeek Kauai. Today, I’m happy to share my incredibly delicious experience with you, as well as some tasty upcoming menus that Maxime and general manager Antonio Palomares shared with us.

Extra Dry prosecco by Bele Castel. Daniel Lane photo

Extra Dry prosecco by Bele Castel. Daniel Lane photo

We start with a bottle of Extra Dry Bele Casel prosecco, a sparkling wine from Italy where the grapes are soft-pressed and the wine is aged for three months. Our server keeps the bottle chilled and the mildly sweet bubbly pairs wonderfully with our entire dinner.

The sun starts to sink over the ocean as a bowl of Cherry Tomato Gazpacho ($12) is served. The chilled soup is garnished with thin moons of crisp cucumber, cherry tomato halves, little balls of pickled watermelon and lemongrass granita. Continue Reading →

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