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In the Kitchen with the Executive Chef of Merriman’s Fish House Kauai

By on March 14, 2012 in To Table: Ono Eats
Chili Pepper Shrimp Scampi ($31 large/$25 small) with Kaua’i Shrimp and Kauai Kunana Dairy goat cheese polenta. Daniel Lane photo.

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 →

Rambutan Season on Kauai is Wrapping Up

By on March 12, 2012 in From Seed

Wintertime in Kauai is playful, lush and wet. Thousands of humpback whales migrate to the coast. They are seen from the shoreline, sending plumes of water into the air, breaching, or slapping their fins on the water. From the majestic Na Pali coast, to the vegetation along the highway, everything is a vivid green. It’s as if you’re in a movie, and the colors are turned way up.

 

And it rains.

A lot. Continue Reading →

Kauai Pau Hana Friday

By on March 9, 2012 in Pau Hana Friday
Mai Tai at Red Salt in Poipu's Koa Kea Resort. Daniel Lane photo

Mai Tai at Red Salt in Poipu's Koa Kea Resort. Daniel Lane photo

This week includes the Prince Kuhio celebration, drag racing, live music, and upcoming St. Patrick’s Day celebrations.

Friday, March 9

Small Town Coffee, 4:30 to 6 p.m.
Tulsi Gabbard is running for congress. Have a cup of coffee and “share your hopes and concerns for your community.”

Trees Lounge
Listen to the reggae band Revival at 9:30 p.m. Happy Hour is from 5 to 7 p.m. menu includes fresh fish skewers (market price), grilled strip steak served pupu style ($14), and slow-cooked baby back ribs on a bed of mashed potatoes ($16).

Continue Reading →

Kauai’s Infinite Variety of Avocados

By on March 6, 2012 in From Seed

Wootens Produce of Kauai

Nandi and John Wooten at their farm near Anahola. Daniel Lane photo

Nandi and John Wooten at their farm near Anahola. Daniel Lane photo

Two of my favorite farmers are John and Nandi Wooten, of Wootens Produce of Kauai. Nandi, with a ready smile and easy laugh, is an excellent cook. At market, she furnishes clever tips about exotic ingredients while John plays with children, laughs at his own jokes, and cheerfully explains the virtues of jackfruit. He’s also very smart, and after interviewing him for MidWeek Kauai, he changed the way I bought avocados.

John grew up playing in a neighbor’s orchard in Southern California. A fascination for exotic fruit took root, and as a teenager, he became a farmer at a subtropical fruit farm.

In 1995, the couple moved to Kauai and began growing tropical fruit on a 20-acre farm near Anahola. Today, the farm’s garden rotates seasonally, and includes thirty varieties of avocado, as well as jackfruit, soursop, breadfruit, Meyer lemons, cilantro, basil, parsley, Indian curry leaf, spring onions, lettuce, kale, collard greens, carrots, eggplant, beets and fennel. Continue Reading →

Harvesting Heart of Palm in Kauai

By on February 28, 2012 in From Seed
The stalk of the heart of palm is layered with immature leaves. Daniel Lane photo

The stalk of the heart of palm is layered with immature leaves. Daniel Lane photo

My friends from Colorado are visiting Kauai for the first time. The other day I asked them if they knew what heart of palm is. The gave their heads a confident shake in the affirmative, but when it came to details I got a blank stare from one, and “Fruit?” from the other. Most for of us, including me, can’t visualize the plant that it comes from.

Of course, most of us have heard of it, maybe even put it on our plate at the salad bar. Typically, it’s the canned version, which is a flaccid representation of the fresh version.

Continue Reading →

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