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Pau Hana Friday For July 18

By on July 18, 2014 in Pau Hana Friday
Shoppers at Living Foods Gourmet Market can buy local produce as well as house-made sauces, hot meals or fresh fish and meat. Daniel Lane Photo

Shoppers at Living Foods Gourmet Market can buy local produce as well as house-made sauces, hot meals or fresh fish and meat. Daniel Lane Photo

Tasting Kauai

Today, learn about the new owners of Living Foods Gourmet Market and what they have planned for their Poipu grocery store and cafe in “A food lover’s paradise” in The Garden Island.

In this week’s On the Farm column, if you’ve ever had noni, you’ll likely never forget the taste. You may want to make the pungent fruit a regular part of your diet. In this Sunday’s article, you’ll learn about the benefits of noni, including that it’s 75 percent as effective at killing pain as morphine, and not at all addictive.

Here’s a little insight from organic noni farmer Steve Frailey into why it’s better to drink unfermented noni juice and how to make your own.

In last week’s On the Farm column, “Bee Happy,” we explored beekeeping courses at Kauai Community College, discovered why bees swarm and learned what to do if you get stung.

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Pau Hana Friday for July 4

By on July 4, 2014 in Pau Hana Friday
Indy Reeves, owner of Gopal's Crepiere, also serves locally made ice cream and award-winning teas. Daniel Lane photo

Indy Reeves, owner of Gopal’s Creperie, also serves locally made ice cream and award-winning teas. Daniel Lane photo

Tasting Kauai

In today’s The Garden Island newspaper, our article “Serving more than crepes at Gopal’s Creparie in Kapaa” reports on the tasty and divine offerings at Gopal’s Creperie. The food truck, located in Kapaa, serves gluten-free crepes using organic ingredients and offering plenty of vegetarian and vegan options. Owner Indy Reeves also serves award-winning teas and locally made ice cream, all at reasonable prices.

In this Sunday’s On the Farm column, we report on Williams bananas and how the mutant variety became the world’s largest export.

Happy Fourth of July!

Kauai Hospice’s 25th Annual Concert in the Sky happens from 4  p.m. to 9:30 p.m. today at Vidinha Stadium in Lihue! As the largest single day event on Kauai, more than 6,000 people are expected, so plan to get there early to get the best seats!

We’re looking forward to sampling foods from the food booths and supporting area fundraisers! All of this while watching the beautiful Anuhea perform, along with rocking bands such as The Greenstone Project, Group Therapy, Ivo Monroe Miller, Paradox Lockdown and Tsunami Taiko. In addition, there will be plenty of vendors, such as Live Laugh Aloha, offering beautiful handcrafted goods made on Kauai!

Tickets are available for $15 for adults and $7 for children 6-12 at the gate.

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On the West Side of the island, be sure to check out Kekaha’s Fourth of July celebration. The family friendly event will be brimming with cultural demonstrations, exhibits, variety of crafts, a plantation museum and lots of fun game booths and rides for the keiki.

There will be local entertainment throughout the day along with a Fun Run, contests, a talent show and much more! Of course, we are looking forward to several delicious food and beverage booths spotlighting the best foods on the West Side!

The evening culminates in a spectacular fireworks display accompanied by live music honoring of Hawaii’s finest service members. No coolers are allowed and everyone is welcome to bring a mat or chair.

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Experience Koloa Rum and Make a Gaylord’s Mai Tai

By on October 30, 2012 in Cocktails, To Table: Ono Eats
Gaylord's Mai Tai made with Koloa Rum. Click the picture for recipe. Daniel Lane photo

Gaylord’s Mai Tai made with Koloa Rum. Click the picture for recipe. Daniel Lane photo

Gaylord’s and the Koloa Rum Company have teamed up to offer a unique island experience. Every Monday and Wednesday evening you can enjoy dinner and imbibe in Gaylord’s signature mai tai made with Koloa Rum.

The rum experience begins at the Koloa Rum Company with a brief history of sugar cane, the origins of rum and fun details of production. Guests will gather in the Tasting Room for samples of award-winning rums and run-infused treats. After the tasting, you can shop in the Company store and receive 10 percent off any purchase, before being escorted to Gaylord’s.

At the Gaylord’s bar, the resident mixologist will teach guests how to crush the sugar cane and make Gaylord’s signature mai tai using Koloa Kauai Gold and Dark Rums. Following the “Rum Experience” guests will be seated at the beautiful, outdoor, open-air lanai so you can savor your cocktail in paradise.

Tickets ate $15 per person, and includes a rum tasting, Gaylord’s signature mai tai, Koloa Rum shot glass, coaster and recipe card. To make a reservation, call 808-245-9593.

Monday and Wednesday evenings. Check-in at 5 p.m. Rum tasting at 5:15 p.m., Gaylord’s signature cocktail at 6 p.m. Preferred dinner seating at 6:15 p.m.

Hot Shots in Kilauea

By on October 25, 2012 in To Table: Ono Eats
Cas Schwabe-Lutton of Akamai Juice Company. Daniel Lane photo

Cas Schwabe-Lutton of Akamai Juice Company. Daniel Lane photo

 

On October 26, The Garden Cafe in Kilauea will start selling Akamai Juice Company Wellness Shots and Hot Shots. When Dan and I covered Akamai Juice, and owner Cas Schwabe Lutton, for the January 18, 2012 issue of MidWeek Kauai, we got to try these shots.

The Hot Shot is hot! It’s a fiery blend made with local, organic Hawaiian chili peppers. We call them nioi or nioi pepa here, but they are in the bird pepper family. There is also local, organic ginger; local, organic turmeric; organic garlic, and local, organic lime. Continue Reading →

Hukilau Lanai’s Homemade Mayonnaise

By on October 15, 2012 in From Seed, Recipes
My farm fresh eggs after their bath. Daniel Lane photo

My farm fresh eggs after their bath. Daniel Lane photo

 

Several weeks ago, I bought a dozen farm fresh eggs at the farmers market. I didn’t open them up at the stand because I’ve grown accustomed to trusting local farmers. I just paid for them and put them in my bag. They were going into a Spanish omelet for dinner, along with some young onions. When I got home, I opened the recycled, grocery store carton, and was alarmed to see bits of dirt, and what I imagined to be poop, clinging to the eggs.

My first thought was, “UGH! There’s got to be salmonella on these shells! When I crack these eggs open, it’s going to get inside!” I carefully laid them in a sink full of water, and scrubbed them clean. Then I scrubbed my hands and the sink. I was horrified, and immediately called one of my favorite farmers. Continue Reading →

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