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2014 Jazz & Wine Festival

By on August 28, 2014 in Events
Westin Princeville serves herb-crusted lamb chops with a roasted garlic and tomato chutney, Hamakua mushroom risotto enriched with truffle oil, and a lamb demi-glace. Daniel Lane photo

Westin Princeville serves herb-crusted lamb chops with a roasted garlic and tomato chutney, Hamakua mushroom risotto enriched with truffle oil, and a lamb demi-glace. Daniel Lane photo

On September 27, The Westin Princeville will host the 5th Annual Jazz & Wine Festival. Tickets are $95 and can purchased through the concierge at 808-827-8808.

“In addition to the awesome food and amazing entertainment, we will have a silent auction that will benefit the Kauai Lifeguard Association,” says Jason Sessions, director of food and beverage at The Westin Princeville Ocean Resort Villas.

To get a taste of the event, you can read my article “Elegant Evening On The North Shore.” Continue Reading →

Pau Hana Friday for December 13

By on December 13, 2013 in Pau Hana Friday

 

Photo courtesy of Koloa Rum Company. Daniel Lane photographer

Photo courtesy of Koloa Rum Company. Daniel Lane photographer

NEWS:

Kauai Coffee and Koloa Rum Challenge

Koloa Rum Company and Kauai Coffee are excited to come together to hold the first ever “Kauai Coffee Koloa Rum Challenge” charity event.

The main criteria is that you use Kauai Coffee or Koloa Rum (or both) as an ingredient in your recipe creation to be judged in the categories of entrée, drink or dessert. Awards for the Challenge Champions in each of the three categories include a $300.00 cash prize and an embroidered chef’s jacket. Continue Reading →

Roy’s Coffee, A Royal Kona Sellout

By on March 24, 2013 in From Seed
Roy Yamaguchi tells me how he encouraged farmers to grow for Roy's restaurants. Daniel Lane photo.

Roy Yamaguchi tells me how he encouraged farmers to grow for Roy’s restaurants. Daniel Lane photo.

 

I’m a big fan of Roy Yamaguchi. He makes gorgeous food that tastes delicious, and he’s a nice guy. I had the honor of meeting him, and we talked about the challenges of sourcing from local farms and feeding a lot of hungry people. But this morning, as I drink a disappointing cup of Roy’s coffee, I wonder what’s gone wrong.

You may already know that Yamaguchi is an icon in Hawaii. In the 80s, he and 11 other chefs created Hawaii Regional Cuisine (HRC). Before HRC, mom and pop restaurants served the “peasant” food of Hawaii, which is based on plantation-style food. Thousands of people immigrated to Hawaii from places like China, Japan, Portugal, Korea, and the Philippines to work on plantations, and the best of their cultural dishes are enjoyed in restaurants today. Continue Reading →

Pau Hana Friday for Jan. 25

By on January 25, 2013 in Pau Hana Friday

Last night’s Outstanding in the Field farm to table dinner at Olana Organic Farm started of well but got rained out. The food and company was wonderful though. Marta Lane photo

NEWS:

Tasting Kauai

I’m blessed in many ways. I get to live on Kauai, and as a food writer, I get to work with my husband who is a photographer. In the 16 years that we’ve been together, he’s never faltered in his love, encouragement and solid advise. My mother was born and raised in Barcelona, Spain, and her family taught me how to celebrate life, friends and family with good food and laughter at the center of the table.

The Spanish, and many other cultures, are passionate about food. I remember shopping sprees with my aunt Anita. She knew exactly which markets had the best fish, meat and vegetables for her paella. Her table was abundant with family, friends, fresh seafood, baguettes, cheese, meat, produce and wine. As we broke bread together, good natured arguments broke out regarding where the best cherries are grown, the best wine region (we prefer Rioja), and the best places for mushroom hunting. They’d even talk about their next meal, while eating the current meal! Continue Reading →

Pau Hana Friday for Nov. 23

By on November 23, 2012 in Pau Hana Friday

NEWS:

Garden Island Range & Food Festival

Island Breeze made with rambutan at Kalapaki Joe's Lihue. Daniel Lane photo

Island Breeze made with rambutan at Kalapaki Joe’s Lihue. Daniel Lane photo

Last Sunday, the Garden Island Range & Food Festival showcased locally grown and made food. As the farm chair, I wrote about sourcing produce for the hyper-local event last week. About 350 visitors and residents showed up and ate food that 13 farmers, 5 ranchers and Kauai Shrimp donated, and 14 restaurants cooked. Kauai Coffee was there as well as The Right Slice and Lappert’s Hawaii. Salty Wahine Hawaiian Gourmet Sea Salts were uses in some of the dishes and they donated blends for the chef’s gift bags. Aunty Lilikoi also donated variety packs for the chef’s gift bags.

Students from the Culinary Arts program at the Kauai Community College received first hand education by top chefs by helping them prepare. Two students won $1,000 scholarships and got their picture taken with the mayor. We had a display table filled with local fruit, vegetables, orchids from Orchid Alley Kauai and meat from A`akukui Ranch that we auctioned off and procees are going to the Kauai Food Bank just in time for Christmas.

It was a Zero Waste event. All the participating chefs provided biodegradable plates, forks and cups, and kids from 4H made sure guests put their trash in the proper receptacles.

“All the recyclable waste is in a pile mixed with wood chips and fungal spores,” says Joseph Dunsmoor of Zero Waste Kauai. “I am doing an experiment on how well a fungal cold compost will break down the material, especially the forks and spoons. It will all break down to arthropod manure before next year and I will share the results.” Continue Reading →

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