Fun stories and local experiences about Kauai restaurants, where to eat on Kauai, local flavors and more..
The Kauai Beer Company has become a destination for residents and guests. Kauai’s local microbrewery produces artisan batches of high-quality craft beer, served in a relaxed atmosphere, making all our friends feel completely at home. The creative food menu rivals the brew and stands on its own as a reason to visit.
The Rotary Club of Kapa`a is counting down the days for the 26th Annual Taste of Hawaii, “The Ultimate Sunday Brunch™”, set to take place on Sunday June 1, 2014 at Smith’s Tropical Paradise in Wailua. Taste of Hawaii was not only the first event of its kind in the Islands, it has consistently been a statewide favorite attracting more than 1,500 attendees annually.
Frequently voted the “Best Community Event” on Kauai, the brunch is held in the 30-acre park through the graciousness and generosity of the Smith Family, Mokihana, Freckles, Kamika and Kaleo. Attendees can taste the best dishes from some of the finest island chefs; Maui, Big Island, Oahu, as well as Kauai. Enjoy local beers from around the state of Hawaii, and a fine assortment of red and white wines. It’s unlimited food and drink along with 13 music ensembles performing on four stages around the lush, tropical paradise owned by the Smith Family.
The event begins at 11:30 AM and goes til 3:30PM. Once you have entered the park, there are no additional charges for beverages and food. It’s all inclusive in your $100, $45 of which is tax deductible. New this year is the contest for best dressed man and woman. The dress code is aloha wear but dress to look your best and you can win a pair of tickets to the 2015 Taste of Hawaii!
There’s a large silent auction in the covered Pavilion where you will hear the sounds of young singer/songwriter Madison and the Kauai Community College Jazz Big Band with Ms. Peggy Lake on vocals. Additional entertainment on stages throughout the park feature the likes of Artistic License, The Bootleggers, E-Z Livin, Kauai Ohana, Kawika and the Houselot Chilis, Papaa Bay Boys, The Quake, Revival, Shiloh Pa, Vic and the Victimz, Whiskey-O. The Taste of Hawaii is produced by the Rotary Club of Kapa`a and the proceeds from the event fund the club’s ongoing community service activities throughout
the island and internationally.
Funds from the Taste of Hawaii support: Anahola Diabetes & Wellness Fair, Boys & Girls Club, Children & Family Service, Hale Ho`omalu, Kapa`a Elementary Adopt-a-Classroom program, Kapa`a Elementary PTSA, Kapa`a Middle School Robotics, Kapaa High School PTSA, Kapa`a Interact Club, Kanuikapono Charter School, Classrooms, Kauai Lifeguard Association, Mokihana Swim
Club, Rescue Tube Foundation, Scholarships for College and Vocational Students, Kauai Water Safety Video Project, Water Sanitation project in Mulki India, and boat restoration project in the Philipines.
For further information, contact Ron Margolis, Event Chair, 808-346-7095 or Darren Schneck, Ticket Manger 808-635-9421.
Tickets are available online at www.tasteofhawaii.com and at local ticket outlets throughout Kauai.
10:30 – 11:30 – Outside front entrance – Kauai Ohana
11:00 – 12:00 – Greeting and Blessing inside the event – E-Z Livin
Stage 1: The Garden – Kumu Hula
11:45 – 12:45 Revival
1:00: – 2:00 Papa`a Bay Boys
2:15 – 3:15 Shiloh Pa
Stage 2: Japanese Island – Leihi`ilani
11:45 – 12:45 Whiskey O
1:00: – 2:00 Artistic License
2:15 – 3:15 The Quake
Stage 3:
11:45 – 12:45 Vic & The Victimz
1:00: – 2:00 The Bootleggers
2:15 – 3:15 Kawika & The Houselot Chilis
11:45 – 1:15 Madison – Paradise Bound
1:45 – 3:15 Kauai Community College Jazz Big Band
photos and article by Eric Perez
Part of the fun of traveling is trying new things, finding your new favorite place, tasting new foods, relaxing and creating memories. No matter where you travel if you are a coffee drinker you are sure going to find your best new spot for that morning or afternoon cup of brew. Here are some of our favorite local Kauai coffee houses.
The whole purpose of places like Starbucks is for people with no decision-making ability whatsoever to make six decisions just to buy one cup of coffee. Short, tall, light, dark, decaf, low-fat, non-fat, etc. So people who don’t know what the hell they’re doing or who on earth they are can, for only $2.95, get not just a cup of coffee but an absolutely defining sense of self: Tall. Decaf. Cappuccino.
In the words of Joe Fox (F-O-X)
–You’ve Got Mail
Small Town Coffee Co., Kapaa
Near all the colorful flags towards the north end of Kapaa, Small Town Coffee prides itself in being old school. It’s got a casual island feel. Enjoy using the internet inside or chill out in the front where its like hanging with friends in your own backyard.
Art Cafe Hemingway, Kapaa
Next to the Moikeha canal in Kapaa, in a historic two story building, Art Cafe Hemingway is run by a friendly German couple. The atmosphere is sophisticated in an artsy way but friendly in a small town way. Ordering from your table or couch, the service is warm and professional. Young couples as well as families can easily find their happy place amongst the many zones throughout the upstairs, downstairs interior and outside porch areas.
Aloha N Paradise, Waimea Town
Located one street off the highway in Waimea town and run by Candy, a women who loves her craft. Because it’s away from the hustle and bustle of the busier towns, she has the time to passionately customize your latte or cappuccino and is happy explain the nuances of the process. The ambiance of Aloha in Paradise has a retro feel which perfectly fits the old west side town of Waimea.
Ha coffee bar, Lihue
This spacious, stylish and understated coffee bar is on the Nawiliwili side of Lihue. It’s great place to get some online work done, read the paper or meet with friends. Take your pic of a large table, small private spots near the windows, or a comfy love seat. It’s got the coolness factor many chain coffee establishments would love to have. Not on the main drag but worth a trip if this sounds like your kind of place.
Java Kai, Kapaa
Located in a solid little art deco building on the main drag in Kapaa, Java Kai is the cool place to go for the “with it” in Kapaa. Even though it’s a popular spot, the staff is worm and friendly. The funky and colorful decor makes it a unique place to stop while exploring the eclectic east side of the island.
Kalaheo Cafe & Coffee Co., Kalaheo
Located on the main drag in Kalaheo, this is the kind of place you would feel comfortable taking your mom or a large family. The pies on display looked amazing. and the full kitchen serves lunch, and on select nights dinner. Kalaheo Cafe & Coffee Co. was clean and relaxed and felt like a restaurant you might find in the quiet section of a theme park.
Kilauea Bakery, Kilauea
On the way to the light house in the Kong Lung Market Center you can stop here for a coffee and scone, or on the way back for a calzone or pizza. A small interior dining area and large ground level porch with “Kilauea Bakery Bookshelf” says stay a while. The internet connection was good.
Koloa Mill Ice Cream and Coffee, Old Koloa town
Lapperts Ice Cream & Coffee Island Locations
Founded on Kauai, Lapperts ice cream and coffee has multiple locations throughout Kauai, one on Maui and Honolulu . The store at Kukuiula Village Shopping center in Koloa has comfortable inside and outside seating and is a good place to grab a snack while waiting for others in your group to shop at the many nice stores at the Village. It has a franchise feel but was still a good place to eat and drink.
Little Fish, Hanapepe Town
Worth taking the curve off the main highway into Hanapepe you’ll find a cool little coffee shop. The friendly staff seams like they just got out of the water from a good surf session. It’s a small place at the writing of this, but I heard the owner discussing the design for it’s expansion. The interesting poster art and the abundance of surfer magazines give the feel of something you experience in a cool coastal town around the world. The internet connection was finicky.
After a short tour of the historic Manor House, guests learn how to make Gaylord’s signature mai tai with fresh-pressed sugarcane and lime juice at Mahiko Lounge. Meet Gaylord’s executive chef Todd Barrett while he explains the day’s preparations and enjoy a three-course, locally sourced lunch in the Private Dining Room.
Dining on Kauai, like so many other things on the Island, is definitely something to experience. Known as the Garden Island for it’s lush landscape and unique and exotic flora, it’s not hard to believe that the rich soils of Kauai produce some of the worlds best and most delicious foods. With the influx of tourism on the island that didn’t begin until the 1920’s, there has been a great deal of growth and creativity which infuses centuries old local tradition with modern-day fine dining experiences. The end result? Some of the most exquisite and delectable presentations for your culinary pleasures!
There are over 300 eateries on Kauai – from local breakfast huts and beach side sandwich shops to five star resorts serving gourmet specialties. And who can forget the traditional Hawaiian luau complete with fresh Mai Tai’s, tradition hula, and entertainment? You can find nearly every type of and style of food from all over the world. While there is something to suit every palate and every budget, you will also find is there is commonality among the ingredients and preparation of all food here on the Garden Island – freshness and quality.
The rich volcanic soil on Kauai, the abundant annual rainfall, and the year round sunshine makes for an endless growing season for fresh vegetables and fruits – both of European and American origin as well as for the delicious, exotic varieties native to Kauai and the Hawaiian Isles. And let’s not downplay the freshest Pacific Ocean seafood possible.
One of the most interesting things you’ll find about dining on Kauai – besides the one-of-a-kind outdoor dining experiences overlooking lush gardens, misted rain forests, or tropical island beaches – is the culinary presentation. The locals love food as much as they love their island, and this enthusiasm shows in the creative and artistic presentations of even the simplest of meals.
Whether you are in the mood for a local favorite – Hawaiian plate lunch, delicious burgers with local beef and taro fries or farm to table dining made up of the freshest local produce and locally caught seafood, you are sure to be served not only the freshest, but the prettiest of meals. You’ll find dining on Kauai offers a few surprises in paradise.
Want to break free from grandma’s marshmallow yam casserole? This Hawaiian Style recipe uses macadamia nuts and toasted coconut to add a little island flair to your sweet potatoes and brings the flavors of Hawaii to you dinner table on Thanksgiving. This recipe is also dairy-free and easy to make.
Ingredients:
4-6 yams
1/4 tsp salt
1/3 c coconut milk
2 eggs
1 tsp vanilla extract
½ tsp cinnamon
½ c brown sugar
Topping:
¼ c coconut oil
3 Tbls all-purpose flour
¾ c tightly packed brown sugar
½ c chopped macadamia nuts
½ c unsweetened shredded coconut
Directions:
1.) Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.
2.) Peel, then bake or steam the yams until soft. Mash in a large bowl and allow to cool.
3.) Add salt, coconut milk, eggs, vanilla, cinnamon, and sugar and stir into the yams. 4.)Transfer to the baking dish.
5.) In a medium bowl, mix coconut oil, flour, brown sugar, macadamia nuts and shredded coconut. Sprinkle over the yam mixture.
6.)Bake for 30 minutes or until topping is crisp and lightly browned.
Happy Holidays!
Koloa Landing Partners with Emmy-Award-Winning Chef Sam Zien to Offer
“Cook your Way to Kauai” Contest
Winner will Receive Island Vacation and be showcased on “The Sam Livecast” with Sam the Cooking Guy!
Kauai’s own Koloa Landing Resort is celebrating the news of the new direct flights from San Diego, California to Kauai in a most inspired way – with a sweepstakes cooking contest!
With its fantastic local seafood and tropical produce, the garden isle of Kauai is a major foodie destination. San Diego celebrity TV chef Sam Zien has tapped Kauai’s beloved Koloa Landing as his exotic locale of choice to shoot new episodes for “The Sam Livecast.” The shows will be shot at the resort in November of this year. Viewers will drink in the local scenery as Zien wows them with his signature “big in taste, but small in effort” recipes.
Contest entrants are asked to create an original recipe and submit a photo of themselves, a photo of the plated dish and the written recipe. Eight contestants will be chosen to battle it out on “The Sam Livecast” in September. The winning entrant and a guest will receive free airfare to Kauai courtesy of We Olive (www.weolive.com), a 5-day/4-night’s stay at Koloa Landing Resort in a two bedroom Villa, and dinner at local favorite Merriman’s Restaurant.
Two more lucky winners will be drawn at random from Koloa Landing’s Facebook page. These entrants need to simply “like” Koloa Landing on the social networking site to be in the running to win a 5-day/4-night stay at the resort. No cooking necessary!
“Our first Livecast viewer cooking competition was a total blast,” says Canadian-born Zien. “But this time, thanks to Koloa Landing and We Olive the winners will get to come to Kauai with us while we shoot a week’s worth of Livecast shows.”
Zien added, “Sunshine, shave ice, Livecast shoots, spam, coconuts, plate lunches . . . It’s going to be ridiculously fun.”
For more information about the contest, rules, and to enter visit www.thecookingguy.com/kauai or www.koloalandingresort.com/contest. The deadline to enter is August 16, 2013.
About Koloa Landing
Located in the heart of the sunny South Shore, Koloa Landing is a Kauai beach resort that offers the largest guest villas anywhere on the island. At 1,300 to 3,600 square feet with one to four bedrooms, each villa comes complete with a gourmet chef’s kitchen, an over-sized lanai with disappearing glass doors, a five-piece bathroom for every bedroom, and much more.
Koloa Landing at Poipu Beach is a leading luxury Kauai beach villa resort. With its pristine location, world-class amenities and high-end accommodations, Koloa Landing Resort is a dream destination for a family vacation or a private getaway. Twenty-five acres of lush, tropical landscaping situated less than a mile from Poipu Beach offer two resort pools, a brand new state-of-the-art fitness center and full-service spa.
Quite simply, Koloa Landing is the authentic Hawaiian experience at its most refined. Make a reservation today by visiting KoloaLandingResort.com or calling 888.317.0205.
The dragonfruit is one of Kauai’s most exotic-looking fruits. It’s as delicious as it looks with a sweet creamy interior. Photo by Daniel Lane / Pono Photo
Kauai’s restaurants offer more delicious food per square mile than most big cities.
Marta Lane, Kauai’s only full-time food writer and the host of Tasting Kauai “farm-to-fork” culinary tours that include a private four-course gourmet lunch and cooking demonstration at a five-star resort, says there are a lot of great places to eat on Kauai.
“We have a large selection of farms here and we have farmers markets every day so there are plenty of healthy food options,” Lane says. “When Kauai chefs work their magic with local products, you get some great meals!”
Lane’s passion is locally-grown food and establishments that favor using Kauai-grown products as much as possible. In her new e-book, Tasting Kauai: From Food Trucks to Fine Dining, a Guide to Eating Well on the Garden Island, she lists nearly 70 restaurants that meet her standards.
When Lane first moved to Kauai, she worked on an organic farm and learned of local farmers’ dedication to growing organically as much as possible. “They do it because they believe that protecting delicate ecosystems, the land, sea and people from chemical pesticides and fertilizers is the right thing to do,” she says.
The bonus for those of us who love to eat: “Restaurants that use organic and locally-sourced ingredients have the most flavorful food,” she says.
Lane recommends that while you’re on Kauai, be adventurous and try new things to eat.
“Kauai’s year-round growing season means farmers markets are always bursting with a colorful selection of sweet and juicy fruit including mango, pineapple, avocado, mountain apple and star fruit,” Lane says. “If you’re at the market and you see a strange looking fruit, be brave and try a sample. Farmers are happy to share. Enjoy tasting Kauai!”
Frank Santos applying the clay to make a punee (bed) where the salt from ocean water will crystallize. Photo courtesy Kuulei Santos
The sweetest salt I have ever tasted is that made on Kauai in the oceanfront salt pans near Salt Pond Beach in Hanapepe. It’s a labor of love, as most families don’t sell the salt they make, instead giving it away as gifts of the heart.
If you visit the salt pans, you’ll find entire Hawaiian ohanas (families), from great-grandparents in their 70s, 80s and 90s down to keiki (children), sharing in the pleasure of creating something together in a tradition said to be the only one of its type in the world, dating back to when Kauai was first inhabited approximately 1,500 years ago.
The salt-making season usually starts in June, or when an ohana elder declares the time is right. Seven-to-eight feet deep earthen wells that were covered by the ocean all winter long, are bailed out, the well walls scrubbed to open the pores and allow in fresh ocean water.
Meanwhile, the shallow salt pans are prepared by scraping out mud that accumulated in them all winter, then lining the pans with thick black clay. In back-breaking, skin-staining work, family members shape the clay by hand using smooth rocks to make it smooth and crack-free.
When the clay dries, the pans are filled with fresh ocean water from the deep wells. Over time, the water evaporates, leaving sweet Hanapepe salt, slightly pink from the iron-rich red Kauai earth, tangy in flavor but with a hint of sweetness that is said to come from the brine shrimp that come to live in the wells.
If you are fortunate enough to come to Kauai in the summer, look for the Hanapepe salt pans. Visit with respect as you watch Hawaiians keeping tradition alive for the pure joy of their connection with their heritage and of sharing their joy with others.
To learn more about Hanapepe salt and many other Kauai Stories, read “Kauai Stories: Life on the Garden Island told by Kauai’s People,” available at Amazon.com. (Photo courtesy Kuulei Santos)
Donna Muramoto, left, and her mother, Millie Sasaki, keep Lihue Barbecue Inn a family business.
One of the things I love about living on Kauai is the small-town atmosphere and getting to know the owners of my favorite restaurants. One of them is family-owned Lihue Barbecue Inn, opened in 1940 by Masaichi Sasaki who wanted to do something for the people of Kauai. Seventy years later, the business is still thriving.
“People keep coming back because of our menu,” says Donna Muramoto, the founder’s granddaughter who now runs the restaurant. “It’s pretty big and we have a number of specials every day, things like beef stew, roast pork and stuffed cabbage. We also have some Pacific Rim items like a seared ahi salad and macadamia nut-chicken. So even if someone were to come in every day, they could get something different.”
With the name Barbecue Inn, is there any barbecue on the menu? Nope! Not even Donna’s mother, Millie Sasaki, knows where the restaurant name came from because they’ve never served barbecued food! It’s one of Kauai’s mysteries.
Lihue Barbecue Inn’s delicious Eggs Benedict with tangy Hollandaise sauce.
I enjoy Barbecue Inn’s breakfasts. They are tasty and served in a flash – great for days when you want a hearty meal before being on your way. Their eggs Benedict with tangy Hollandaise sauce and breakfast scramble burrito are my favorites, and my boyfriend loves their buttermilk pancakes.
When it first opened its doors, Barbecue Inn’s trademark was that all lunches and dinners would be complete meals with a slice of homemade bread per person, a cup of the day’s soup or a small salad, your entrée, topped off by a slice of your choice of the day’s fresh-baked cream pies for dessert. The wonderful thing about Barbecue Inn is that it’s still like that! I love choosing from a slice of chocolate, blueberry, banana, peach or chocolate-banana pie, or whatever they have made that day. (Their Japanese-style meals come with pickled vegetables and a small somen salad instead of dessert.) If I am in a rush, I know I can enjoy a full, delicious meal and be out the door often in about an hour.
Donna, who literally grew up in the restaurant – Millie, used to keep a playpen in the kitchen when the children were little – says her father treated all his customers as family. Donna and Millie have kept up that tradition, greeting everyone who walks in, asking about parents, children and grandchildren.
“My father always said, ‘The customer comes first.’ He wasn’t about making a killing,” Donna says. “He wanted to make the people of Kauai happy.”
Enjoy small town Kauai at Lihue Barbecue Inn and celebrate a bit of island history, located at 2982 Kress Street in the heart of Lihue. Phone: (808) 245-2921.
Read more about Lihue Barbecue Inn in “Kauai Stories: Life on the Garden Island told by Kauai’s People,” a joy-filled collection of more than 50 stories about life on Kauai available at more than 20 locations on Kauai and also on Amazon.com. Visit www.kauaistories.net for more information.
Serves 4
Bring one cup Quinoa in a 2 quart pot to a boil with one and ½ cups vegetable broth. Lower heat to Kauai Grown when a simmer and cover for 20 minutes. Don’t open the cover! Fluff gently with a fork, and add: (Kauai Produce when available)
½ cup torn mint leaves
½ juice of a Kauai lemon
1 14 ounce can black beans, drained and rinsed
1 14 ounce can sweet corn, drained
½ cup chopped cilantro or to taste
½ cup crumbled Feta
Make sure to mix in lightly with a fork in order to not press too much on the delicate grain.
Serve with braised Baby Bok Choy:
In a large wok, add one Tablespoon canola or veggie oil and
heat to high temp.
Add 1 lb. baby bok choy, sliced lengthwise to ¼ width, and
toss to coat veg with oil. Toss and cook at very high heat for
one minute. This will give the bok choy a bit of smokiness
that is incredible.
Peel 2 cloves garlic and slice as thin as possible
Add ½ vegetable broth, garlic, and ¼ tsp each salt and
pepper or to taste.
Cover it and let it braise for 5-8 minutes. If you like, after
about 3 minutes, add sliced zucchini or mushrooms and let
steam on the top of veggies. Keep covered for additional 4
minutes. So Ono!
Outstanding in the Field Brings Its Long Table to KauaiRoving “restaurant without walls” to visit farms on Kauai and Oahu
Thursday, January 24
Olana Organic Farm – Kilauea, Kauai with host farmer Tim O’Connor
Guest chef: Ron Miller – Hukilau Lanai, Kapaa
This will be Outstanding in the Field’s second visit to Olana Farm, a fantastic dinner site on the stunningly beautiful North Shore of Kauai. “Farmer Tim is a wonderful host and we’re really looking forward to seeing him again,” said OITF founding chef and artist Jim Denevan. “The incredible variety of fruits and vegetables he grows are the healthiest looking plants you’ll ever see.” Some or many of them will go into the outdoor feast prepared by Chef Ron Miller of Hukilau Lanai. Everything comes full circle in Chef Ron’s kitchen. The restaurant’s food scraps are picked up nightly by a local pig farmer, and one of those well-fed hogs may well be on the menu for this event. $190 pp all inclusive.
Since 2003, OITF founding chef and artist Jim Denevan and his culinary caravan have traveled around North America to create outdoor dining events at country farms and ranches, in urban gardens and sea caves, on mountaintops and sandy beaches. Wherever they go, OITF’s mission is the same: To re-connect diners to the land and the origins of their food and introduce them to the local farmers and food artisans whose good work brings nourishment to the table. Ingredients for OITF meals are often sourced within inches of diners’ seats. After a tour of the host site, everyone settles in: farmers, ranchers, fishermen, culinary artisans and guests serving each other at the communal table.
Denevan did his first farm dinner in his hometown of Santa Cruz, Calif. in 1999. Since then, Outstanding in the Field has staged more than 400 farm dinners, welcoming nearly 50,000 diners in all but five U.S. states, three Canadian provinces and nine countries in Europe and South America. An avid surfer and artist whose large-scale drawings on earth, sand and ice have earned worldwide acclaim, Jim will no doubt find time to visit Hawaii’s famous beaches with his board, rakes and driftwood sticks.
Outstanding in the Field events start with a glass of wine and welcome hors d’oeuvres, followed by a tour of the host farm and a four-course meal paired with wines. Both January events start at 3pm.
For more information and to reserve a seat at the Outstanding table, visit www.outstandinginthefield.com
*I personally had the pleasure of experiencing an Outstanding Experience last year and would recommend this to anyone visiting or that lives on Kauai. This is very unique experience with fabulous food with an amazing backdrop. An epicureans delight!
