A handful of Kauai Shrimp. Daniel Lane photo
Food is as important to a destination, as its beauty, climate, history and attractions. It offers a sense of place, and an intimate connection to local culture. But how do you know if the food you eat is truly from that place? As a visitor to Kauai, you may look forward to eating a mango that was freshly plucked from the tree. At least you think it was.
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 →
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 →
