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Restaurants and food artisans in Kauai

4th Annual Don the Beachcomber Mai Tai Festival in Kona

By on August 6, 2012 in To Table: Ono Eats
Nilo Badua of Kalapaki Joe’s. Daniel Lane photo

Nilo Badua of Kalapaki Joe’s in Lihue. Daniel Lane photo

On August 18th, Mai Tai enthusiasts head to the Royal Kona Resort for the 4th Annual Don the Beachcomber Mai Tai Festival. Bartenders from around the world battle for the title of World’s Best Mai Tai and the $10,000 cash prize. The competition has grown every year with the inclusion of celebrity judges, as well as more attendees. The judges for this year’s event include Culinary Ambassador Sam Choy, Professional Big Wave Surfer Mark Healey, Mixologist Joey Gottesman and the publisher of Hawaii Beverage Guide Chris Teves. Continue Reading →

Nani Moon Mead Goes Straight for the Source

By on August 4, 2012 in To Table: Ono Eats
Stephanie Krieger of Nani Moon Mead. Daniel Lane photo

Stephanie Krieger of Nani Moon Mead. Daniel Lane photo

“Last January, one of my chief honey suppliers said they weren’t going to wholesale to me any more,” says Stephanie Krieger, the president and creative life force behind Nani Moon Mead. “Our honey demands are 30 to 40 gallons a month, and this was out of the blue. I took a walk and realized I needed to start focusing on hive acquisition.”

Mead, a wine made by fermenting honey and water, has been traced to 7000 BC in Northern China, and was a part of the rituals of the Celts, Anglo-Saxons and Vikings. The word honeymoon is derived from the practice of newlyweds drinking mead for one month (a moon) after the wedding to promote fertility and prosperity. Continue Reading →

Hukilau Lanai and Koloa Rum Dinner

By on July 17, 2012 in To Table: Ono Eats
Hukilau Lanai's Twice Baked Soufflé made with Kunana Dairy goat cheese and Kaua’i Fresh Farms broccoli. Daniel Lane photo

Hukilau Lanai’s Twice Baked Soufflé made with Kunana Dairy goat cheese and Kaua’i Fresh Farms broccoli. Daniel Lane photo

Tasting Kauai is a big fan of the Hukilau Lanai. The food is delicious, and that’s the first requirement that needs to be satisfied. And by going on that criteria alone, you won’t be disappointed. Combine the food with lush landscaping, ocean views and open air dining, and you’ve got one enchanted evening.

We appreciate that owners Ron and Krissi Miller strive for sustainable business practices, and use local products whenever they can. I know this because they have an interactive online menu designed by Real Time Farms. Just hover over an ingredient, and you can see which farm it came from. Plus, I used to work at an organic farm, and I met Ron at the back door every Wednesday with a box full of just harvested produce. Continue Reading →

Pies in Paradise

By on June 19, 2012 in To Table: Ono Eats
Chocolate Coconut Macaroon Menehune Bites. Daniel Lane photo

Chocolate Coconut Macaroon Menehune Bites. Daniel Lane photo

Sandy Poehnelt, the owner and baker of The Right Slice, and Kauai’s favorite pie lady, makes deep-dish pies with tropical fruit packed into flakey handmade crusts. All pies are made with real food: Real butter, flour, sugar, eggs, nuts and fruit. No preservatives, no artificial flavors.

Pies are baked fresh everyday at her bakery in Puhi, and each pie is a work of art. Not in a visual kind of way, although they are attractive, but in a comforting, sweet indulgence kind of way.

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The Koloa Rum Company

By on June 16, 2012 in To Table: Ono Eats

Koloa Rum Company’s Pioneering Spirits

Koloa Rum, the distilled essence of Kauai. Daniel Lane photo

Koloa Rum, the distilled essence of Kauai. Daniel Lane photo

Initially, the roots of Kauai’s sugarcane industry were planted when the Koloa Sugar Company began production in 1835. By 1907, Kauai had nine sugar plantations, and over 70,000 acres dedicated to sugar. In the midst of this thriving economy, plantation workers learned how to turn molasses into rum.

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