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In the Kitchen with the Executive Chef of Merriman’s Fish House Kauai

By on March 14, 2012 in To Table: Ono Eats
Chili Pepper Shrimp Scampi ($31 large/$25 small) with Kaua’i Shrimp and Kauai Kunana Dairy goat cheese polenta. Daniel Lane photo.

Chili Pepper Shrimp Scampi ($31 large/$25 small) with Kaua’i Shrimp and Kauai Kunana Dairy goat cheese polenta. Daniel Lane photo.

Last December, when I had the pleasure of covering Merriman’s Fish House for MidWeek Kauai, I learned how dedicated Peter Merriman is to fresh, local food. I was so impressed, I called the article, “Where Farmers Are Rock Stars.” Peter is a mighty force that encourages the livelihood of his sources, nurturing their success and the local economy.

My education was further enhanced when Dan and I videotaped the restaurant’s executive chef Mark Arriola for the Kauai County Farm Bureau’s Kauai Grown campaign. The website is up now, and next Monday’s post will showcase Kauai Grown. If you’d like to learn more about Merriman’s, and watch Mark prepare a signature salad that’s on the menu, click here to watch the video.   Continue Reading →

Kauai Pau Hana Friday

By on March 9, 2012 in Pau Hana Friday
Mai Tai at Red Salt in Poipu's Koa Kea Resort. Daniel Lane photo

Mai Tai at Red Salt in Poipu's Koa Kea Resort. Daniel Lane photo

This week includes the Prince Kuhio celebration, drag racing, live music, and upcoming St. Patrick’s Day celebrations.

Friday, March 9

Small Town Coffee, 4:30 to 6 p.m.
Tulsi Gabbard is running for congress. Have a cup of coffee and “share your hopes and concerns for your community.”

Trees Lounge
Listen to the reggae band Revival at 9:30 p.m. Happy Hour is from 5 to 7 p.m. menu includes fresh fish skewers (market price), grilled strip steak served pupu style ($14), and slow-cooked baby back ribs on a bed of mashed potatoes ($16).

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Fine Dining On Kauai At The Grand Buffet

By on March 1, 2012 in To Table: Ono Eats
2011 Fine Dining class with instructors Mark Oyama (far left, second from end) and Duane Miyasato

2011 Fine Dining class with instructors Mark Oyama (far left, second from end) and Duane Miyasato (far right). Daniel Lane photo

Last night, students in the Culinary Program at the Kauai Community College cooked for 200 people. It’s getting close to graduation, and the Grand Buffet is one way for the instructors to test them, while students get practical experience. For $30, the all-you-can-eat gourmet buffet could be considered the best deal on island, except it’s more like the best kept secret. Continue Reading →

Harvesting Heart of Palm in Kauai

By on February 28, 2012 in From Seed
The stalk of the heart of palm is layered with immature leaves. Daniel Lane photo

The stalk of the heart of palm is layered with immature leaves. Daniel Lane photo

My friends from Colorado are visiting Kauai for the first time. The other day I asked them if they knew what heart of palm is. The gave their heads a confident shake in the affirmative, but when it came to details I got a blank stare from one, and “Fruit?” from the other. Most for of us, including me, can’t visualize the plant that it comes from.

Of course, most of us have heard of it, maybe even put it on our plate at the salad bar. Typically, it’s the canned version, which is a flaccid representation of the fresh version.

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