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Pau Hana Friday for June 27

By on June 27, 2014 in Pau Hana Friday
Soursop is in season now. Daniel Lane photo

Soursop is in season now. Daniel Lane photoNEWS:

Tasting Kauai

In today’s The Garden Island newspaper, our article “Bon appetit at Red Clay” reports on some tasty surprises at the final concert for this year’s Red Clay Jazz Festival, including the appearance of Jean Marie Josselin, and information on his new restaurant. If you’ve seen heart-shaped, fat and prickly green fruit piled on tables at the farmers market lately, that’s because it’s soursop season. In this Sunday’s On the Farm column, we report on its cancer healing properties as well as some chilly ideas for delicious consumption.

Makaweli Meat Company

Makaweli Meat Company grass-fed lamb is now available on Kauai. The lamb are raised on Niihau and according to Jehu Fuller, general manager, it’s the largest herd in the state. The lamb is available at the Kauai Marriott Resort by executive chef Guy Higa, Hukilau Lanai by owner and executive chef Ron Miller, St. Regis’s Kauai Grill by chef de cuisine Maxime Michaud, Sheraton Kauai Resort by executive chef Roger Liang and  Merriman’s Fish House by executive chef Mark Arriola. For information on Makaweli Meat Company’s grass-fed beef and processing facility, read “Meat of the operation“, for ordering information, call Jehu at 808-855-5241. Continue Reading →

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 January 17

By on January 17, 2014 in Pau Hana Friday

 

Photo courtesy of Koloa Rum Company. Daniel Lane photographer

Photo courtesy of Koloa Rum Company. Daniel Lane photographer

NEWS:

Koloa Rum Co.

Koloa Rum has updated their recipe card, adding five recipes using Koloa Coconut Rum for a total of 18 recipes! Click here if you’d like to download a printable brochure with all of the recipes.

Hanapepe Cafe

“We opened the Hanapepe Cafe for the first time last Friday … quietly, so we could get up to speed,” says owner Helen Lacono. “We had an overwhelming response and I left the cafe both exhausted and elated.” 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 →

An Oasis of Koloa Rum Drinks and a Romp in Paradise

By on October 1, 2013 in Cocktails, To Table: Ono Eats

On October 11, A Culinary Romp Through Paradise will end at Oasis on the Beach with a presentation from Koloa Rum Co. president, Bob Gunter. Joel Downs, mixologist at Oasis on the Beach, will feature these cocktails made with Koloa Rum. If you can’t make it, the Koloa Rum Co. and Oasis on the Beach have generously shared these recipes for our readers. The Koloa Coconut Lavender Daiquiri is made with the new, naturally flavored Kauai Coconut Rum and house-made lavender simple syrup. Dark & Stormy, Koloa Style is made with house-made ginger beer and fresh pineapple juice. If you don’t have fresh, you can use canned. Visit the Koloa Rum website for more recipes.

Koloa Coconut Lavender Daiquiri at Oasis on the Beach. Daniel Lane photo

Koloa Coconut Lavender Daiquiri at Oasis on the Beach. Daniel Lane photo

Koloa Coconut Lavender Daiquiri

Created by Joel Downs of Oasis by the Beach

  • 1½-0unce Koloa Coconut Rum
  • ¾-ounce lavender simple syrup
  • ½-ounce pineapple juice
  • ½-ounce fresh squeezed lime juice

Lavender Simple Syrup: Boil one cup of water and add three tablespoons of lavender blossoms. Stir in two cups of sugar and dissolve. Allow mixture to cool then strain. Combine ingredients in a cocktail shaker with ice. Shake well. Strain into a coupe or martini glass.

Dark & Stormy, Kōloa Style at Oasis on the Beach. Daniel Lane photo

Dark & Stormy, Kōloa Style at Oasis on the Beach. Daniel Lane photo

Dark & Stormy, Koloa Style

Created by Joel Downs of Oasis by the Beach

  • 1 ½-ounce Koloa Dark Rum
  • 1 ½-ounce homemade ginger beer
  • ½-ounce fresh squeezed lime juice

Homemade Ginger Beer: Bring five cups of water to boil and add ½ cup fresh minced ginger. Cover, let steep for one hour and strain. Add one cup brown sugar and ½-ounce fresh squeezed lime juice. Combine ingredients and serve over ice in a highball glass.

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