NEWS:

Happy Pau Hana Friday! This Garden Island Punch is made with Koloa Rum and was created by the guys at Oasis on the Beach. Click the image for the recipe. Daniel Lane photo

Akamai Juice Co.

“We all know fresh juice is good for you, but what about fresh tea?” Asks Cas Schwabe of Akamai Juice Co., who says she’s using it to help people with cancer. “Six months ago, a friend in California was riddled with cancer and given four to eight weeks to live. Knowing I could help, I invented a tea, made with soursop, noni, mamaki, tulsi basil, kefir lime and turmeric.

“Now, chef Wayne is functioning at 90 percent, back to work full time, and headed to Maui for two weeks this Saturday. YES! I’m going to Maui to feed him soursop for the first time, as he’s only tasted the leaf.

“I’m seeing very positive results for those cancer patients drinking the tea with the western medicines prescribed. However, those with the disease that avoid non-natural cures, have experienced very positive benefits too. I have been mailing the fresh, organic leaves to the Mainland for months now and am eternally grateful for the farmers, smart friends and my little juice company for exposing me to the healing powers of these miracle plants. Watch out world, here comes help in the land of natural cancer treatment!”

Koloa Rum Co.

If you haven’t been to the Koloa Rum Store & Tasting Room, this video, which airs onKVIC-TV3, The Kauai Visitor Information Channel, will give you an idea of how unique their product is. If you’d like to learn more, and if you’re available on Jan.11, our Kauai Culinary Tour will feature Koloa Rum.

[youtube=http://www.youtube.com/watch?v=BLUAwe2nsJ0]

Kauai Farm Connection

Jillian Seals, creative director of the Kauai Farm Connection. Daniel Lane photo.

The Kauai Farm Connection‘s Community Supported Agriculture (CSA) program is now excepting new members for the 2013 Winter Season. Weekly organic produce subscriptions with Kilauea and Kapaa pickup locations. Call 808-652-5110, or email kauaifarmconnection@gmail.com to join today. EBT/SNAP accepted!

Grants for Community and School Gardens

Kitchen Gardeners International offers cash mini-grants as part of a Sow It Forward grants package for nonprofit garden groups including schools and community groups. The simple online application was launched this week, with a very short window. Applications are due Jan. 11. “I wanted to let you know about this opportunity in case you wanted to apply on behalf of Malama Kauai or share with some of your school garden groups in Kauai,” says Jessica Scheeter, executive director of Johnson Ohana Charitable Foundation.

The $600 grant consists of:

• $300 cash grant paid in two installments
• $200 giftcard to Gardeners Supply Co
• $50 vegetable seed (non-GMO, non-hybrid) package from the Ark Institute
• $25 one-year subscription to KGI’s online garden planner courtesy of GrowVeg.com
• $25 value garden book via Storey Publishing.

Farm Credit Services of Hawaii, ACA Scholarship

Farm Credit Services of Hawaii, ACA are offering two $1,500 scholarships for the 2013 school year. Recipients of this scholarship will be determined based on recommendations, academics, and future agricultural goals. To be eligible for the scholarship candidates must have graduated or will be graduating from High School in the year of application. Deadline for applications is March 15, 2013.

Community Garden Grants

FISKARS’ Project Orange Thumb seeks applications for Community Garden Grants and Makeovers to help communities achieve their neighborhood beautification goals and support healthy, sustainable food sources. Nonprofit organizations in the United States and Canada are invited to apply for ten grants of $5,000 and a complete garden makeover. Deadline to apply is Dec. 15, 2012. For application requirements and more information, check out the Project Orange Thumb website.

EVENTS:

Friday, December 14

The Market at Common

Inside The Market at Common Ground. Daniel Lane photo

Common Ground, 9 a.m. to 10 p.m., Free

The Market at Common Ground is having a Grand Opening Party. Enjoy:

• Store wide sales from 9 a.m. to 3 p.m.
•  Vendor education and sampling 3 to 6 p.m.
• Open mic night 6 to 10 p.m.

Saturday, December 15

Holiday Farmers Market & Craft Fair

9:30 a.m. to 3 p.m., Kauai Community College, Puhi

Enjoy the Kauai Grown and Kauai Made Holiday Celebration at KCC and celebrate Kauai style with local farmers and product makers from around the island. Shop for Kauai Grown produce, flowers, specialty and holiday products, artfully crafted Kauai Made gifts, plus delicious local foods, holiday treats, demos and entertainment. Shop Kauai Farmers Markets all season long during the holidays!

For more information, contact Melissa McFerrin, Kauai Community Market at 808 337-9944 or email kcfb@hawaiiantel.net.

Sunday, December 16

Winemaker Dinner

Roy’s Poipu, 5:30 p.m., $85 per person, includes tax and gratuity

Randall Grahm and his daughter Amelie. Alex Krause Photo

Meet and dine with Bonny Doon Vineyard owner Randall Grahm. Bonny Doon is committed to producing elegant, soulful, food-friendly wines in a largely hands-off, “acoustic” style, working with Biodynamic and organic growers wherever and whenever possible. Roy’s shares a common philosophy sourcing the finest local ingredients to create fresh, seasonal and honest flavors for the table.

Randall purchased property in the Santa Cruz Mountains in a magically quaint area known as Bonny Doon, intent on producing the Great American Pinot Noir. The GAPN proved to be systematically elusive, but he was greatly encouraged by experimental batches of Rhône varieties. The late, great Bonny Doon Estate Vineyard (1981 – 1994, a tragic victim to Pierce’s Disease) was eventually planted to Syrah, “Roussanne,” Marsanne, and Viognier and produced achingly beautiful wines, confirming that California’s temperate climate is well suited to the sun-loving grapes of the Mediterranean. In 1986, Bonny Doon Vineyard released the inaugural vintage (1984) of Le Cigare Volant, an homage to Châteauneuf-du- Pape.

Deconstructed Roasted Beet Salad

Vin Gris de Cigare ~ Fresh and bright with a shell pink color reminiscent of a Côtes de Provence Rosé. Hints of wild strawberry, white cherry, ripe peach, and the barest whiff of spearmint give way to zesty notes of strawberry, watermelon, blood orange, peach, and citrus.

Aromatic Black Rice Crusted Opakapaka

Le Cigare Blanc ~ Pale gold with green-gold highlights, its rich aromas of beeswax, lavender, quince and spearmint, lead to a mouthfeel of of Asian pear, quince and wild fennel with a distinctive note of minerals on the mid-palate. Silky in texture and perfectly balanced with a long, savory finish.

Slow Cooked “Beef Stew” Shortribs

Le Cigare Volant ~ Sleek and engaging, with ripe, supple, polished cherry, currant and dried berry flavors that glide across the palate, ending with gravel and spice box. Grenache, Syrah, Mourvèdre, Cinsault and Carignane. Wine Spectator gave this wine 89 points.

Macadamia Nut and Butterscotch Trifle

Kauai Culinary Market

Wednesday, December 19, 4 to 6 p.m., Free

Salty Wahine cooking demonstration. Daniel Lane photo

The Wednesday Kauai Culinary Market in the outdoor courtyard of The Shops at Kukuiula is one of my favorite farmers markets. The property is gorgeous, there are restaurants and shops lining the walkway, and lush landscaping with colorful flowers and towering palm trees. The market not only features Kauai farmers, but food artisans as well. There’s also live music, a beer and wine garden, and cooking demonstrations. The demonstrations feature local chefs, and farm fresh ingredients from the market. There is seating, and not only do guests get to ask questions, but they get to eat what’s made.

On December 19, Salty Wahine will demonstrate how to make a Christmas dinner. Owner, Laura Cristobal will use her gourmet salt blends and prepare a holiday ham with a Monkeypod Jam glaze; corn on the cob with Hawaiian Rub; a potato medley with purple, yellow and orange sweet potatoes, sweet onions and red potatoes; and coleslaw with local cabbage and carrots.

Upcoming:

Culinary Arts at the Kauai Community College

On Wednesday Feb. 6, the students are partnering with Princess Cruise Lines, offering a luncheon and tour aboard the luxurious Princess Liner. Proceeds from tickets sales will aid the culinary student scholarship fund.

The annual ACF Breakfast will be held Sunday, Feb. 17 from 7 to 11 a.m. Proceeds benefit the Culinary scholarship fund as well as facilities and equipment for the students.

The 11th Annual Spring Gourmet Gala will be held on Friday, April 12. Proceeds benefit student programs, facilities, equipment and faculty professional development.

ONGOING:

RumFire

RumFire’s Big Eye Tuna with Kauai Kunana Dairy feta. Daniel Lane photo

Following its successful “You Dine We Donate” charity program in both October and November, Sheraton Kauai Resort is proud to announce it will continue raising funds through December to benefit the American Red Cross, Hawaii State Chapter. All food and beverage proceeds at RumFire Poipu Beach’s Table #53 will be donated to the non-profit organization during the month-long fundraiser.

This November, RumFire raised $4,490 for the Hawaii Food Bank – Kauai Branch, in addition to non-perishable food items donated by Sheraton Kauai associates and guests during a month-long food drive. “Following the devastation of Hurricane Sandy in the northeastern U.S. and the American Red Cross’ heroic efforts in that region, we are reminded of the organization’s significant role in helping the residents of Kaua‘i after hurricanes Iniki and Iwa,” says Sheraton Kauai Resort General Manager Chip Bahouth. “As this year marks the 20th anniversary of Hurricane Iniki, we are proud to show our appreciation of the work the American Red Cross, Hawaii State Chapter has done in the past and continues to do here in the islands.”

The American Red Cross provides compassionate care to those in need; its network of donors, volunteers and employees share a mission of preventing and alleviating suffering, here at home and around the world. The Hawaii State Chapter provides the following programs and services in the State of Hawaii: Disaster Relief, Safety Training, Service to the Armed Forces, International Services, Red Cross First Aid Stations and Community Events & Presentations.

Guests dining at RumFire will enjoy the 180-degree oceanfront views and Hawaiian-rooted cuisine with global influences, spearheaded by Executive Chef Roger Liang and his talented culinary team. Facing the beautifully landscaped Ocean Courtyard and smoldering firepits, Table #53 is prime seating for viewing Kaua‘i’s lovely sunsets.

Patrons who are interested in participating in RumFire’s month-long “You Dine, We Donate” program are encouraged to make reservations in advance by calling 808-742-4RUM and requesting Table #53. The table will be available on a first come, first serve basis. All food and beverage proceeds will be donated to the American Red Cross, Hawaii State Chapter, gratuity will be paid to the server and taxes will be remitted to the State of Hawaii.