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Pau Hana for Friday, August 15

By on August 15, 2014 in Pau Hana Friday

Tasting Kauai

Tri-tip sandwich with caramelized onions, fresh salsa, green salad, chili con carne and rice. Daniel Lane Photo

Tri-tip sandwich with caramelized onions, fresh salsa, green salad, chili con carne and rice. Daniel Lane Photo

In “Original Santa Maria Style BBQ on Kauai,” in The Garden Island, catch up with the owners of Recessions Original Santa Maria Style BBQ, featuring a name that “is a nod toward the economic downturn and the family keeps prices low so people can enjoy filling meals” and refers to a style of BBQ Forbes magazine says is the “fifth style of American BBQ.”

Last week, in her On the Farm column, “Money for Moloaa,” Marta met with Moloaa farmers as they meet up with local politicians to generate funding for new irrigation systems.

This week, It’s lilikoi season! In this Sunday’s edition, learn about the purple passion fruit grown at Yoshii Farm and how to make Jean Marie Josselin’s Lilikoi Mint Chiffon Pie.

For more ideas on cooking with lilikoi, check out Marta’s article “An Abundance of Lilikoi at Kauai Glory Farms.”

Friend Us Online

We’ve had folks inquire about where to find us online. We’re on Twitter at @TastingKauai and on Facebook at www.facebook.com/TastingKauai. Be sure to check Tasting Kauai’s Pinterest page!

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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 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 →

Pau Hana Friday for November 9

By on November 9, 2012 in Pau Hana Friday

NEWS:

The Market

Koloa Sunset made with Koloa Dark Rum. Daniel Lane photo

Koloa Sunset made with Koloa Dark Rum. Daniel Lane photo

The Market at Common Ground in Kilauea has made some changes. Everything in The Market is eco-friendly and with that goes education. “Our goal is to share why we choose these amazing eco companies,” says market manager Stephanie Montanez. “We share what is different about each company’s products and what sets them apart from conventional products. Everything in our Market enhances life, preserves the Earth, supports local (97 percent of our vendors are local), and changes the paradigm of how people relate to shopping. Ultimately, we want to expand the awareness of why it is important to shop from this new perspective.”

2013 tours and workshops include chef Rodman teaching children in a school setting about eating healthy. “We are expanding our offering of knowledge by becoming a community hub and a resource for information, classes, workshops, tours,” says Montanez. “All to be centered around conscious eating, healthy lifestyles, agricultural knowledge, and Hawaiian herbal medicine.

Montanez owns the skin care company Palaau – The Healing Touch of Plants. Palaau has acquired land at Common Ground, as well as manufacturing space. “My goal with my land will be to create a endemic, indigenous (as well as other botanicals) native hawaiian herb garden that supplies botanicals for Palaau,” says Montanez.  “My dream is to preserve this lost art and the profound wisdom and ways of Laau lapaau (healing with Hawaiian medicinal herbs), the mana o, the seeds, and the experience of the intangible.” Continue Reading →

Pau Hana Friday for October 26

By on October 26, 2012 in Pau Hana Friday
Today's Pau Hana Friday cocktail is an Apple Fritter made with Koloa White Rum. Perfect for the cooler evenings, even here on Kauai. Daniel Lane photo

Today’s Pau Hana Friday cocktail is an Apple Fritter made with Koloa White Rum. Perfect for the cooler evenings, even here on Kauai. Daniel Lane photo

NEWS:

Scotty’s Beachside BBQ

We were sad to read the Pacific Business News report that, after a decade, Scotty’s Beachside BBQ will close after the property is sold. The property is now for sale for $2.5 million, and once it sells, it will become something else, because the owner is not selling the naming rights. The general manager of Scotty’s told PBN that the economy has taken a toll on its restaurant. Here at Tasting Kauai, we sure will miss them. We loved getting the pulled pork sandwiches, with a side of our favorite fries, and having a Kona beer while watching the Pacific Ocean.

Hukilau Lanai

Oktoberfest

“This weekend we are celebrating Oktoberfest,” says Ron Miller, owner and executive chef of the Hukilau Lanai. “All of our fish specials will have a German influence.” Although they won’t be authentic German food, there will be an opah schnitzel and sapatzle as well as ahi sauerbraten specials.

“We tend to borrow from different cuisines from around the world,” Miller says, “and do our thing with it.”

Miller and his team will break down a whole, Berkshire pig from Kaneshiro Farms, and will make charcuterie, knackwurst and bratwurst to serve on Saturday and Sunday. Continue Reading →

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