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Restaurants and food artisans in Kauai

Pummelo Stars In Poipu At Ultra-Exotic Fruit Event

By on November 27, 2012 in Events, Recipes, To Table: Ono Eats
Pomelo are pear shaped, and twice the size of a grapefruit. Daniel Lane photo

Pomelo are pear shaped, and twice the size of a grapefruit. Daniel Lane photo

Taking the stage 4-6 p.m. Wednesday, Nov. 28 at Living Foods Market and the Kauai Culinary Market at The Shops at Kukuiula is the pummelo—grapefruit’s larger, sweeter cousin. The succulent and fragrant, orb-shaped fruit is sharing star power with Living Foods chef Michael Simpson to present Thai Pummelo Salad. Admission is free and samples are on the house!

The fun, fruity show is produced by the Hawaii Tropical Fruit Growers (HTFG) in an effort to share info about pummelo and other not-so-well-known edibles that are available in Hawaii. HTFG members are growing a wide variety of ultra-exotic tropical fruits statewide and they say the fruits are under-utilized by the mainstream market. Ultra-exotics under cultivation here include Surinam cherry, calamonsie, jackfruit, ulu, tamarillos, chico, lychee, white sapote, bilimbi and others.

HTFG is working to build markets for these juicy rarities through a series of free public taste tests and culinary demonstrations at stores on four Hawaiian Islands throughout 2012. Continue Reading →

Thanksgiving Turkey with Salty Wahine

By on November 13, 2012 in Recipes, To Table: Ono Eats

 

Enough for two, this Thanksgiving chicken was flavorful and juicy after a Salty Wahine bath. Daniel Lane photo

Enough for two, this Thanksgiving chicken was flavorful and juicy after a Salty Wahine bath. Daniel Lane photo

Salty Wahine Gourmet Hawaiian Sea Salts offers 11 varieties of handcrafted, gourmet Hawaiian sea salt blends, seasonings and rubs. They have just released their seasonal, Hawaiian Turkey Brine Seasoning for the holidays, and you can smell the goodness right through the packaging.

Incase you don’t know, brining any meat—chicken, pork, or turkey, yields exceptionally juicy and flavorful meat. You are basically giving your meat a long soak in a salty-sweet bath. Sometimes herbs and other flavorings are added, as with Salty Wahine’s. It’s a foolproof way to serve a golden, flavorful turkey, and it’s simple to do. It does require some planning though.

Make sure you have a container large enough to hold your turkey. A 5-gallon bucket works well, as does a cooler. You are going to have to keep the turkey cold while it brines. Most people I know can’t fit a 5-gallon bucket in their refrigerator. If you live in a area with snowy winters, you can store it overnight in the garage. Continue Reading →

Experience Koloa Rum and Make a Gaylord’s Mai Tai

By on October 30, 2012 in Cocktails, To Table: Ono Eats
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

Gaylord’s and the Koloa Rum Company have teamed up to offer a unique island experience. Every Monday and Wednesday evening you can enjoy dinner and imbibe in Gaylord’s signature mai tai made with Koloa Rum.

The rum experience begins at the Koloa Rum Company with a brief history of sugar cane, the origins of rum and fun details of production. Guests will gather in the Tasting Room for samples of award-winning rums and run-infused treats. After the tasting, you can shop in the Company store and receive 10 percent off any purchase, before being escorted to Gaylord’s.

At the Gaylord’s bar, the resident mixologist will teach guests how to crush the sugar cane and make Gaylord’s signature mai tai using Koloa Kauai Gold and Dark Rums. Following the “Rum Experience” guests will be seated at the beautiful, outdoor, open-air lanai so you can savor your cocktail in paradise.

Tickets ate $15 per person, and includes a rum tasting, Gaylord’s signature mai tai, Koloa Rum shot glass, coaster and recipe card. To make a reservation, call 808-245-9593.

Monday and Wednesday evenings. Check-in at 5 p.m. Rum tasting at 5:15 p.m., Gaylord’s signature cocktail at 6 p.m. Preferred dinner seating at 6:15 p.m.

Mad Hatter’s Brunch Tomorrow at Nanea

By on October 27, 2012 in To Table: Ono Eats

Westin Princeville’s Nanea

Outdoor dining at Nanea is near a waterfall. Daniel Lane photo

Outdoor dining at Nanea is near a waterfall. Daniel Lane photo

Sunday, October 28, 8:30 a.m. to 1 p.m., Westin Princeville, $45 adults, $20 children 4-12

Enjoy Sunday brunch at the elegant Nanea Restaurant & Bar. This year, there will be random prize drawings for guests who brunch in costume! The menu includes:

    • Seared ahi sashimi
    • Ahi and avocado poke
    • Sushi
  • Crab claws
  • Lemongrass poached shrimp
  • Kailani greens
  • Cucumber namasu
  • Fresh mozzarella
  • Pesto
Crab and Scallop appetizer at Nanea. Daniel Lane photo

Crab and Scallop appetizer at Nanea. Daniel Lane photo

  • Antipasti
  • Seasonal fruit
  • Banana guava pudding
  • Cake
  • Trifles
  • Pastries
  • Halloween cookies
  • Candy bar
  • Fresh catch of the day in black bean ginger sauce with green onions, cilantro and hot sesame oil
  • Scalloped potatoes
  • Vegetable fried rice
  • Grilled chicken
  • Shiitake stir fry
  • Seafood miso stew
  • Bacon
  • Portuguese sausage
  • Link sausage
  • Chicken apple sausage
  • Cheese blintzes
Nanea's Deconstructed Ahi Wraps. Daniel Lane photo

Nanea’s Deconstructed Ahi Wraps. Daniel Lane photo

  • Bananas Nanea
  • Slow roasted prime rib
  • Herb roasted leg of lamb
  • Omelet station
  • Waffle station
  • Champagne
  • Mimosas
  • Bloody Marys
  • Complementary valet parking

Call 808-827-8808 for reservations.

 

 

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