NEWS
Real Time Farms
Kalapaki Joe's Lavender Crush. Daniel Lane photo
My “internship” with Real Time Farms (RTF) has begun. I’m not in school, but they have accepted me anyway. I am a Food Warrior, along with 25 other people from across the United States. Last Tuesday eight of us met on Google+, and it was fantastic to meet others who care about food as much as we do.
Starting next week until mid-August, things will look a little different here at Tasting Kauai. For the next eight weeks I’ll post profiles, pictures and videos of Kauai’s farmers, food artesians and farmers markets which RTF will then publish on their site. We will still post Pau Hana Friday, and the restaurant profiles will return once the internship is pau.
My RTF expectations guide says,
“Real Time Farms is a crowd-sourced online food guide that provides users with one location in which they can learn about where their food comes from. Whether eating in or eating out, they can feel confident in the food they eat. As they learn more, they can grow the site by sharing what they know to improve their communities’ health and environment.”
Tasting Kauai was created to spotlight local food growers and makers, and Real Time Farms values food transparency. So we’ll make a great team.
“As food is such a major part of our daily lives, and the way our food is grown and processed is increasingly convoluted and hidden, we believe it is now more important than ever before for people to have access to the basic information about how their food is produced, processed and distributed.
“Rather than telling people what they should or should not eat, Real Time Farms encourages people to educate themselves on the food they eat by offering them the necessary information to do so. Consumers are empowered with knowledge and can then make their own decisions rather than have them made for them.”
It is Tasting Kauai’s hope that you learn more about Kauai’s food system, and learn about yours by checking out the website at Real Time Farms.
Gaylord’s at Kilohana
Named One of the Top Outdoor Dining Spots in the U.S. by OpenTable Diners
Gaylord's at Kilohana. Daniel Lane photo
Gaylord’s at Kilohana announced that it has been named a winner of OpenTable Diners’ Choice Awards for top Outdoor Dining Restaurants in the United States. The list of winners is derived from more than five million reviews submitted by OpenTable diners for more than 15,000 restaurants in all 50 states and the District of Columbia.
“We are very pleased by this acknowledgment from OpenTable diners,” said Fred Atkins. “We are proud to know that these diners thoroughly enjoyed their overall experience at Gaylord’s at Kilohana and gave us such high marks.”
“The Top Outdoor Dining Diners’ Choice winners are exceptional for more than amazing al fresco seating,” said Caroline Potter, OpenTable’s Chief Dining Officer. “They are serving creative cocktails and delicious food that complement their standout settings. OpenTable congratulates Gaylord’s at Kilohana on being the place people want to relax and enjoy a meal in a perfect outdoor setting.”
Gaylord’s at Kilohana has been open under new management as of January 9, 2012. Chef Jonathan Pfleuger and General Manager Dylan Scott have created a product driven menu concept that incorporates seasonal produce grown on the 105-acre estate, fresh ocean delicacies, as well as the finest meats available. The handcrafted menu currently includes Potato Crusted Mahimahi, Sesame Seed Seared Ahi Tuna and the signature Grilled Ribeye Steak.
Gaylord’s at Kilohana is open Monday through Saturday at 11 a.m. for lunch at 5 p.m. for dinner. Sunday brunch is available from 9 a.m. to 2 p.m. and is closed for dinner. For more information, please visit Gaylord’s website or phone 808-245-9593.
The Feral Pig
100 percent Kauai Ground Beef Burger. Daniel Lane photo
“The Pig” is one of our favorite places to go to enjoy good food and cocktails. The pub sources as much as it can from local farmers including Kauai Shrimp and Pua Kalo Farm, and the cocktails are handcrafted to order. Besides Dan’s favorite indulgence, the Feral Burger (kaiwe smoked pork is ground with local beef and topped with house-cured pork belly and drizzled with chipotle aioli) we now have another reason to go. The Pig has live music every Thursday from 9 p.m. to closing time. For more information read my MidWeek Kauai article on The Feral Pig.
Kalapaki Joe’s in Lihue
Kalapaki Joe's Ahi Avocado Poke. Daniel Lane photo
My article about Kalapaki Joe’s in Lihue is running this week in MidWeek Kauai. I was excited to report that they are beginning to embrace the farm-to-table movement, and have a new chef who’s cooked this way for over 20 years on Kauai. They also hired a new bartender who made cocktails at Gaylord’s and 22 North using fresh ingredients from Kilohana’s gardens.
There are two Kalapaki Joe’s. Besides the one in Lihue, there is one in Poipu. Right now, the one in Poipu is only offering cocktails made with fresh produce. They’re all delicious, but my favorite is the one shown above. The Lavender Crush ($8) is made with fresh pineapple, coconut vodka, house-made lavender “essence” and African blue basil. Sweet, refreshing, herbaceous and absolutely delicious!
EVENTS
Thursday, May 24 through Sunday, May 27
Kauai Polynesian Festival
The Kamanawa Foundation’s Kauai Polynesian Festival presents a colorful variety of cultural offerings, including dance competitions, crafts, food, workshops, and other entertainment. Performers compete for titles in Hawaiian hula; Tahitian Ori, Otes, Aparima and Ahuroa; Samoan fire knife; Maori dance. Males and females ages four years old and up compete in different age brackets and categories.
Saturday, May 26
Hawaii Tropical Fruit Growers
Calamonsie tasting at Harvest Market in Hanalei, 10 a.m. to noon
Calamonsie are about the size of Key Limes. Marta Lane photo
Compared to an orange, calamonsie is tiny, tangy and packs more vitamin C. And it’s the star at a free, ultra-exotic fruit tasting and culinary demonstration. Taste the fruit and see how it’s prepared by Chef Miguel Magana of Tahiti Nui Restaurant. Local growers Liz Ito and John Anderson will be on hand to answer questions.
While it looks like a miniature orange, the calamonsie or calamondin is actually a lime. A favorite treat in the Philippines where it’s available year-round, calamonsie bears well in Hawaii. The fruit’s flavor lends itself to sauces and glazes. It is very similar to the kumquat and can be used in the same way. Both the peel and juice are employed for jam and the juice can be used to make a flavorful limeade. The entire fruit can be frozen for a novel “ice cube.”
“Besides offering unique flavors, shapes and colors, these ultra-exotic fruits bring novelty to the table and can delight the senses,” says Ken Love, HTFG president, who will also be at the event.
HTFG is working to build markets for these juicy rarities via free public taste tests and culinary demonstrations at stores on four Hawaiian Islands throughout 2012. Titled “New Markets for Ultra-Exotic Fruits,” the event series is funded by the Hawaii Department of Agriculture through a USDA competitive grant program to foster small farm sustainability.
A total of eight educational demonstrations are planned and participating stores will stock the fruit in their produce sections, accompanied by recipes and additional fruit information to take home.
For more information, contact Love at ken@mycoffee.net or 808 (969-7926).
Hawaii Tropical Fruit Growers incorporated in 1989 to promote tropical fruit grown in Hawaii, HTFG is a statewide association of tropical fruit growers, packers, distributors and hobbyists dedicated to tropical fruit research, education, marketing and promotion.
Thursday, May 31
Kauai Beach Resort, Shutters Lounge
Art, wine, pupus and music. 5:30 to 8:30 p.m., $ 25 per person
Kauai-based landscape artist Mazzarella will be onsite this evening for a live demonstration and mini-exhibition of his original paintings and giclee prints. This evening, Mazzarella will be unveiling his new 60 x 20 original “Heavenly Na Pali” along with three new seascape originals.
Growing up on Kauai from the age of 15, Mazzarella was fortunate enough to spend countless hours soaking up the true spirit of Kauai. Not only nature’s beauty, but the people who make the island truly one of a kind. Mazzarella feels his work is a collaboration of the pride of the people and the local heritage that soars through the trees and towers over the mountain peaks, thus protecting the islands integrity. Through his playful strokes and magical colors he is able to express his love for the islands and is honored to share it with the world.
Featuring wines from Spain:
Marques de Gelida Cava Brut Reserva Vintage: 2007 Region: Manchuela, Spain
Tasting Notes: The 2007 Rose is made from 100% Pinot Noir. Medium salmon pink in color, it has a lovely perfume of cherry blossom, strawberry, rhubarb and dominant with forest fruits and red berries. This Cava is light, dry, clean, and refreshing. Flavorful, well-balanced, and pleasure-bent, it is well-structured and agreeable at the start, with an outstanding varietal character and pleasing finish.
Vega Sindoa Chardonnay Bodegas Nekeas Vintage: 2009 Region: Navarra, Spain
Tasting Notes: Bright, greenish yellow; a pungent bouquet displays scents of smoky lees, orange peel and pear, with an oak spice note. Rich and weighty with powerful orchard fruit, melon flavors and a suggestion of licorice, a good underlying natural acidity and a hint of background vanilla. This is a medium-bodied, unbelievably flavorful wine that leads to a long, lingering finish.
Protocolo Rose Vintage: 2009 Region: Castilla-La Mancha, Spain
Tasting Notes: This Rose exhibits the color of pale glazed cherry, clean and brilliant, with aromas of wild strawberries and light notes of anise. Flavors of fresh fruit give a nice blend of sweet & snappy berry and citrus. The palate has a little weight and heft along with dry, white-peppery flavors of nectarine and apricot. Fresh, well balanced, light tannic notes well-bodied with a smooth acidity. It has an elegant fruit finish.
Codice Tinto Vintage: 2009 Region: Castilla-La Mancha, Spain
Tasting Notes: Ruby red in color with light violet in the edges of the glass. Red Fruits of nice intensity, suave raspberry, cherry and boysenberry aromas are spiced up by cinnamon, mace and vanilla. Well-structured, balanced tannins-alcohol-acidity, fresh mature fruit in perfect conjunction with the characteristics of aging (spices, toasted coffee and noble wood). A warm baking spice quality lingers on the finish and leaves a pleasant memory of lightly toasted notes.
Appetizers by executive chef Mark Sassone and his culinary team will be prepared to accompany the featured wines of the evening. Live music with Jonah Cummings begins at 6 p.m.
