Restaurants and food artisans in Kauai
Hawaiian Kukui Brand Mai Tai made with Koloa Rum. Daniel Lane photo
Koloa Rum was awarded five Gold Medals at the 2016 Miami Rum Renaissance Festival in April, and more awards in other prestigious international spirits competitions this year.
“It is exciting and extremely gratifying to Continue Reading →
Sashimi at Stevenson’s Library includes freshly grated horseradish, fans of big eye tuna, snapper, salmon, Big Island Kampachi and hamachi garnished with ogo (purple seaweed, rosemary and pansy flowers, shisho leaves and daikon spirals. Daniel Lane photo.
Sushi chef David “Jay” Ledee stands behind the sushi bar at Stevenson’s Library inside the Grand Hyatt Kauai. Early afternoon sun shines through picture windows that offer a view of palm trees and the Pacific Ocean. An audience of forty sushi enthusiasts are here for chef Jay’s monthly Sushi 101 class. We are seated at tables decked with Continue Reading →
Chloe Sorey opened Trucking Delicious in March 2014, nearly two years after graduating from the Culinary Arts Program at Kauai Community College (KCC). After specializing in gourmet grilled cheese sandwiches, Chloe changed her menu in Jan. 2016. Today, she takes “local food” up a notch and makes gourmet-ish plate lunch. Just so you know, that’s not a typo. Pidgin in Hawaii drops the “s” and turns plate lunches into plate lunch. Continue Reading →
Listening to music at the Taste of Hawaii. Daniel Lane photo.
For 28 years, the Rotary Club of Kapaa has hosted the Taste of Hawaii. The fundraiser benefits many things including scholarship programs for students; Kanuikapono Music Festival; youth programs; programs for the homeless and hungry and Kapaa/Wailua refurbishing projects. This year’s event takes place on
The Living Salad at Blue Dragon Restaurant is as close to live food as you can get. Daniel Lane photo
The Living Salad at Blue Dragon Restaurant is served in a mini wood planter. Green and purple baby lettuces spill from the top along with a few wispy fennel fronds. Gilded gold scissors with ornate scrollwork are placed alongside. On a separate plate, wedges of roasted beets grown at Blue Dragon Farm are fanned in a circle and topped with cubes of perfectly ripe mango, crunchy pea shoots and intensely flavored strawberries. I am instructed to cut the lettuce along the edge of the planter box, so as not to get potting soil on my greens, roll the leaves around the vegetables and dip the lot into a jaboticaba honey vinaigrette, which is piped in circles around the plate. The salad is a blast to eat and the strawberries will forever haunt my memory. Continue Reading →
