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Pau Hana Friday for January 24

By on January 24, 2014 in Pau Hana Friday
Keoki's Paradise Poke Tower. Daniel Lane photo

Keoki’s Paradise Poke Tower. Daniel Lane photo

NEWS:

Keoki’s Paradise

Keoki’s Paradise has live music every Sunday through Wednesday from 7 to 9 p.m. On Thursday through Saturday the have live music from 5 to 7 p.m. and again from 8 to 10 p.m. They do a big band the first Friday of every month. Revival will play in February; March, Greenstone Project; April, Pono Breez. Keoki’s is hosting an online hula pie contest so make sure you like Keoki’s Paradise on Facebook. They’ll also feature a hula pie flavor of the month to go along with the original mac nut and the mint chocolate chip.

George of the Jungle

I got this email from a reader and thought I’d share. I haven’t been there yet but Roxanne really likes it! If you have tried it, let us know what you think in the comments section below.

“Robert and I have discovered ‘George of the Jungle’, the food truck next to Healthy Hut in Kilauea. The owner is this sweet young guy, a former chef from New York with a specialty in sauces. The food is fabulous. Try the chicken kabob pita. Or you can have a gluten-free wrap as we did.” Continue Reading →

Pau Hana Friday for Dec. 7

By on December 7, 2012 in Pau Hana Friday

NEWS:

Tasting Kauai

Koloa Rumtini at Kilohana Plantation. Click image for recipe. Daniel Lane photo

Koloa Rumtini at Kilohana Plantation. Click image for recipe. Daniel Lane photo

This week, I started posting holiday menus for many of Kauai’s restaurants that will include Kauai Grill, Makana Terrace, Ilima Terrace, Nanea, RumFire, Dondero’s, Merriman’s and Roy’s Poipu. An easy way to see them all at a glance (instead of paging through all the blog posts), is to select “Christmas Menu” in Categories on the right hand side bar. Or, click here.

If you have a chance, consider attending our Dec. 14 Kauai Culinary Tour (the details are listed under events). It will be the last of its kind as we are redesigning the day. Normally, we begin the day with a tour of the home garden of the Kauai Marriott Resort’s executive chef. Most people really enjoy this part because they get to speak with the chef in an intimate setting and ask questions, and the chef usually shares interesting tips. On a previous tour, as we walked the gardens, chef pulled a ti leaf from a nearby plant and showed everyone how to do the wrapping for laulau, a traditional Hawaiian dish of pork wrapped in taro leaves and again in ti leaves.

After that, we usually go to a 26-acre exotic fruit farm that sustainably grows more than 80 varieties of fruit. We sample what’s in season, and walk the farm. The tour guide is very knowledgeable and weaves Hawaiian history and lore into his stories about fruit. They also have a food forest, full of highly nutritious plants that thrive in Kauai’s environment.

We are excited to announce that Tasting Kauai was awarded a grant from the Hawaii Tourism Authority. This means we have to operate within certain guidelines, and have to redesign the first part of the tour. The Jan. 11 tour will still happen, but it will be different. I’m still negotiating with a local farm, and details will be forthcoming. 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 →

Kauai Pau Hana Friday for October 12

By on October 12, 2012 in Pau Hana Friday

NEWS

Kauai Kunana Dairy

Today's Pau Hana Cocktail is a Poipu Cooler from Brennecke's Beach Broiler. Click picture for recipe. Daniel Lane photo.

Today’s Pau Hana Cocktail is a Poipu Cooler from Brennecke’s Beach Broiler. Click picture for recipe. Daniel Lane photo.

 

Our friends at Kauai Kunana Dairy shared this good news with us.

“Finally, after three administrations and years of pleading, we are going to be able sell our value added farm products at the Kauai Sunshine Markets!  Look for our stand at the Kapaa Wednesday Sunshine Market and, hopefully, at the Koloa Monday Market.  Under the new market rules, qualified, bona fide value-added food products that contain 50% Kauai grown farm ingredients will be available for sale at all County Sunshine Markets.  All vendors are being required to reapply for market permits and have their applications reviewed to affirm that they are really farmers and not re-selling produce from Costco or another middle man. (Yes, sadly, this is all too common!)  A huge shout out to Derek Kawakami who introduced the legislation while he was on the County Council and to Councilmember JoAnn Yukimura for her support and work in initiating the first Sunshine Market in 1978! 

Another happy note is that our fellow farmers, Ned and Marta Whitlock received approval for their Special Use Permit from the Kauai Planning Commission to begin construction on their farmworker housing once the other county agencies have reviewed their building plans!

We presently have an overabundance of Certified Organic arugula, chard, and vine-ripened cherry tomatoes in our garden. Louisa also has a very limited edition of her select mold-ripened aged cheeses.

Ryan is making a killer mango lemonade juice drink lightly sweetened with agave.

That’s it for now, back to the garden!

SAY NO TO GMO!”

The Wooton Family Continue Reading →

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