Kalua Turkey lau lau made by Waipa’s chef for the Kalo Festival. Daniel Lane photo.

We are pleased to announce our new culinary tour! After much planning with our north shore friends, The Waipa Foundation, we have created another one-of-a-kind tour that can only be experienced through us. Unlike our east side tour, A Taste of Old Kauai happens at one location. The first tour is March 22 and will take place exclusively at the Waipa ahupuaa, one of 67 watersheds homesteaded by the first Polynesians to settle on Kauai. The Waipa Foundation serves as a Native Hawaiian learning center and community center where all who visit can renew ties to the aina (land and resources), and learn about traditional values and lifestyle through laulima (many hands working together).

The 1,600 acre ahupuaa of Waipa, located on the north shore of Kauai, is one of the few ahupuaa in Hawaii that remains intact and undeveloped. Owned by the Kamehameha Schools, Waipa is managed by the Waipa Foundation, a community-based 501c3 nonprofit that evolved from an original community initiative which began in the 1980’s.

In a verdant valley surrounded by majestic peaks, guests explore a vast loi (taro garden) fed by auwai, or irrigation system, that supplies water from mountain streams. While learning about Hawaii’s staff of life: taro, or kalo as it’s known in Hawaii, guests sample cooked taro corms, poi and kulolo, a traditional dessert made with coconut. Food is sacred to native Hawaiians and we’ll learn about the importance of poi and feeding ohana (family) and community.

We’ll visit the gardens used to feed that Waipa Ohana keiki (children) programs and volunteers. Produce is grown using sustainable methods and includes corn, kale, cucumbers, greens, lettuce, carrots, purple and yellow sweet potatoes, eggplant and green beans. The public can buy this produce at the Waipa Farmers Market held every Tuesday from 2 to 4 p.m.

After a leisurely walk along Hanalei Bay, guests learn about fishing techniques and resource management at Waipa’s restored fishpond, then settle in for lunch served ohana style.

Harvesting kalo on the north shore of Kauai. Daniel Lane photo

Lunch, prepared by Waipa’s chef, changes seasonally and is made with vegetables grown in onsite gardens, locally sourced meat or fish, and mamaki tea with lemongrass and mint. Hawaiians use mamaki as a health tonic and digestive aid. The tour ends at a native plant garden where guests learn the difference between native, canoe and introduced plants.

Reservations

Price: $115 plus 4 percent tax.

Advanced reservations are required. Phone 808-635-0257. If we don’t answer, please leave a message or send us an email. We will get back to you right away. Once you register, you will be emailed an itinerary.

Special arrangements have been made for Tasting Kauai so that we can offer this tour for a low price. There is an additional 4 percent tax. The deadline to register for the March tour is Wednesday, March 20, by 12 noon HST.

Space is limited.

All cancellations made 72 hours or less prior to date of service will not be refunded and full charge will apply. No shows will be charged in full. This event will be held rain or shine. Because of the nature of our tour, we are unable to accommodate special food requests.

*For a complete list of our 2013 tour dates, click here.