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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 →

Pau Hana Friday for October 19

By on October 19, 2012 in Pau Hana Friday

NEWS:

Hukilau Lanai

Island Orchid at Hukilau Lanai. Daniel Lane photo

Island Orchid at Hukilau Lanai. Daniel Lane photo

 

One of the best fine-dining deals you can find on Kauai, is the Food and Wine Tasting Menu at the Hukilau Lanai. The five-course dinner ($40 for food and wine, $28, food only) is available from 5 to 5:45 p.m., and can be ordered gluten-free. Recently the Tasting Menu changed to:

  • Island Gazpacho with koloa Rum Pineapple Basil Sorbet, St. Gabriel Riesling Auslese, Mosel, Germany
  • Candied Ahi with Coconut Chipotle Sauce, Gazela Vinho Verde, Portugal
  • Sausage and Warabi with char-grilled house-made longanisa and tomatoes, Torres “Las Mulas” Rose, Central Valley Chile
  • Fresh Catch served on quinoa with Kauai-grown kale salad and preserved lemon vinaigrette, Poggio Anima Sangiovese, Toscana, Italy
  • Choice of Artesian Cheese Duo or Big Island Vanilla Bean Creme Brulee, R.L. Buller & Son Muscat, Victoria, Australia

Owners Ron and Krissi Miller feel a responsibility to source local and sustainable ingredients. On their website, the Hukilau Lanai menu is interactive. If you hover over an ingredient, it will show you what farm it comes from. If you click on the ingredient, you can get even more details. Continue Reading →

Kauai Culinary Tour – October 19

By on October 11, 2012 in Culinary Tour
Stephanie Krieger of Nani Moon Mead. Daniel Lane photo

Stephanie Krieger of Nani Moon Mead. Daniel Lane photo

Word from the honeycomb (instead of grapevine – geddit?) is that we may be in for a special treat on our tour next Friday. I just got word from Stephanie Krieger, owner and brewer of Nani Moon Mead. She has a bottling scheduled for that day, so we’ll get an insider’s look at how it’s done. This doesn’t happen all the time, we just got lucky! Just like fruits and vegetables change with the seasons, so do our tours. Each tour is completely unique. Not only have we have worked with these producers to offer a tour that you can’t experience on your own, the tour changes based on what is happening right now. And right now, Nani Moon Mead will be bottling mead! I do hope she’ll make her Winter Sun Margarita for us again.

There will also be different fruit to sample at the farm, as we are easing from hot summer temperatures and dry climate to cooler temperatures and wetter days. The farm portion of our culinary tour includes a generous sampling of what’s in season, and right now that includes star fruit, dragon fruit, mangos, citrus, and passion fruit.

The whole tour is a food lover’s dream. But most of our guests say the cooking demonstration and four-course lunch is their favorite part. What makes this really special, is that we start the day at chef Higa’s personal garden. Our guests get to meet this very busy chef, ask him questions, and see what he grows to use in his menus at the Marriott.

Chef Higa has created a special four-course lunch menu for our tour, and it’s made from local ingredients. His laid back style and easy laugh invite our guests to ask questions while he cooks lunch. I have learned tips such as the best way to remove water from tofu, and how to get a good sear on pan-fried noodles. Of course, each course is delicious!

We still have some spaces available for next Friday, and with the bottling addition, it’s sure to be special! It’s a little cooler this morning, so I expect the weather next Friday will be perfect. If you are interested in attending, please visit our Kauai Culinary Tours page.

Aloha!

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