edible Hawaiian Islands Fall 2012 by Edible Hawaiian Islands Archives

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Celebrating the Harvest of the Aloha State, Season by Season No. 22 Fall 2012

What Color Is Your Salt? Chocolate Peppermint Pretzels The Noble Chef

Member of Edible Communities

Fall 2012 Contents Departments 4 LETTER OF ALOHA 7 NOTABLE EDIBLES 28 COOKING FRESH

with Mark & Judy Ellman

49 EDIBLE HAWAIIAN ISLANDS LOCAL DINING GUIDE

52 56 58

FARMERS MARKETS ADVERTISER DIRECTORY WHAT IS IT AND HOW DO YOU EAT IT

Features 8 13 16 23 27 36 40 46 47

HAWAI`I LOWLINE CATTLE by Fern Gavelek WHAT COLOR IS YOUR SALT by Catherine Cluett A WORLD OF FLAVORS by Tim Ryan THE NOBLE CHEF EAT THE INVADER (IVY GOURD) by Ken Love KUMU COMES TO MAUI by Jill Engledow HOLIDAY FOOD GIFTS by Soffia Wardy & Pepper Wineglass THEADORA SHARES THE KITCHEN by The Editor at Large RECIPE WAVE by Paul Heerlein

Cover photo

By Lauren Brandt and Oliver Cohen EDIBLEHAWAIIANISLANDS.COM

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Letter of Aloha T he holidays are fast upon us, and so are the many seasonal events that happen in the Hawaiian Islands. No longer do travelers think only of the surf and our beautiful beaches— well, many still do. However, for those looking for more, we are updating the events calendar that can be found on our website. Here you will find many events that celebrate all things edible in the Hawaiian islands and much much more. So come and enjoy—explore what Hawai`i has to offer.

In this issue we have included many recipes for you to try during the holidays, including some to make and bring as gifts. With this issue I also want to introduce you to the wonderful culinary programs that exist around the state of Hawaiì. There are eight branches of the University of Hawaiì’s Culinary Institute of the Pacific; starting with this issue we will be bringing the story of each branch to you. We are starting with the Maui Culinary Academy, and the Noble Chef event happening October 27. Save the date and read more on page_____ In the Winter Issue (January – March) I will be telling you what goes on at the Culinary Arts Program at Kauaì Community College, which will include information on their Fine Dining Service. All of us at edible Hawaiian Islands wish you and yours a happy and healthy holiday season. Ahui hou, Gloria Cohen Publisher/Editor in Chief

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Hawaiian Islands Publisher/Editor in Chief Gloria Cohen Editor at Large Steven Cohen Advertising & Distribution FrontDesk@ediblealoha.com Dania Katz, Oàhu & Maui Terry Sullivan, Kauaì Lana Grace, Hawaiì Island Contributors Catherine Cluett • Jill Engledow Fern Gavelek • Ken Love G. Natale • Melissa Petersen • Tim Ryan Tracey Ryder • Carole Topalian Photography Lauren Brandt • Oliver Cohen Steven Cohen • G. Natale Artists Cindy Conklin • Ed McCabe • Mary Ogle Writers Catherine Cluett • Jill Engledow Fern Gavelek • Ken Love G. Natale • Tim Ryan Copy Editor Doug Adrianson Food Research Editor Ken Love Research & Events Editor Lila Martin Contact Us Edible Aloha PO Box 753, Kilauea, HI 96754 • 808-828-1559 FrontDesk@EdibleAloha.com www.EdibleAloha.com Subscribe * Give A Gift * Advertise Call: 808-828-1559 Or use the above email or web address Letters For the quickest response, email FrontDesk@EdibleAloha.com Edible Hawaiian Islands is published quarterly by Edible Hawaiian Islands LLC. All rights reserved. Spring * Summer * Fall * Winter Subscription is $28 annually. No part of this publication may be used without written permission from the publisher. ©2012. Every effort is made to avoid errors, misspellings and omissions. If, however, an error has escaped our attention, please notify us and accept our sincere apologies. Mahalo!

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edible Communities 2011 James Beard Foundation Publication of the Year

notable

edibles

Send a gift from to Hawaiì to someone special this holiday season. A subscription to Edible Hawaiian Islands makes a thoughtful gift that arrives four times a year. The beauty is in each page—with stunning photographs, inspiring recipes, a statewide local dining guide and farmers’ market listing that covers each island including Molokaì and Lanaì. Best of all: You are supporting the people who feed us each day as well as our advertising òhana. You can subscribe on our website, or use the form here in the magazine.

Lanaì COFFEE WORKS HAWAII From Maui you can see Lanaì temptingly in the distance. We’ve found yet another way to enjoy her gifts, especially if you are on another island or the mainland. Coffee Works Hawaiì hand-roasts Hawaiiangrown coffee and can send it to you with aloha. 604 Illima St., Lanaì City, HI 96763; 808-565-6962; www.CoffeeWorksHawaii.com

Moloka`i MAIL A COCONUT Here’s an edible way to say “happy holidays” that is truly unique. Simply call with your mailing information and they will send a Moloka`i-grown coconut to anyone with your personal message. Perfect for someone missing the islands. Imagine the expression on the recipient’s face, not to mention the mainland post office workers! No website, just a phone number: 808-552-2852. (Mahalo, Colleen, for your kokua).

Maui MAUI GOLD PINEAPPLE A bite of sweet Maui Gold pineapple is a taste of the islands. Pineapple is versatile in that you can bake or sauté it, slice it and eat it raw or juice it for drinks. We adore Maui Gold pineapple, and so will anyone on your holiday gift list! They will pick, pack and personally ship to the mainland. And if you are lucky enough to live here, we suggest you include some in your next meal. 808-877-3805; www.PineappleMaui.com

SURFING GOAT DAIRY Truth be told, we are crazy about chocolate here at Edible Hawaiian Islands magazine. Surfing Goat Dairy truffles are special in that they are made with the local dairy’s own goat cheese, plus most of their flavorings—like fig, cinnamon, honey and tangerine—are grown right on the farm. 3651 Omaopio Rd., Kula, HI 96790; 808-878-2870; www.SurfingGoatDairy.com

Kauaì KAUAÌ NUT ROASTERS We attended a wedding recently that had Kauaì Nut Roasters beautifully wrapped at each place setting. Waiting for dinner, we all nibbled the nuts and fell in love! They roast all their nuts on Kauaì with aloha and with tropical flavorings. You can find them at specialty food stores across the state and they have a great website. Order some and expect to fall in love too. 4489 Aku Rd., Hanalei, HI 96714; 808-8267415; www.KauaiNutRoasters.com

SALTY WAHINE Salt is the one spice that we feel is a must in every kitchen. Salty Wahine Gourmet Hawaiian Sea Salt is a great gift for anyone who loves Hawai`i and enjoys cooking. Flavors include local tastes like Guava Garlic, Lilikoi Chili Pepper and Pineapple Poultry Seasoning. They make great hostess gifts. Shop on line at www.SaltyWahine.com; 808-346-2942.

Hawai`i Island HAWAIIAN VANILLA We’re told that Hawai`i is the only state in the US that grows cacao, coffee and vanilla? Hawaiian Vanilla Farm has explored this exotic bean in ways we could only dream about. We spent hours at this farm and now that we are back home we are enjoying their website—so creative and inspiring. Just writing this makes us talk about what we want to bake next! 43-2007 Paauilo Mauka Rd., Paauilo, HI 96776; 877-771-1771; www.HawaiianVanilla.com

Oàhu KUHUKU FARMS On the island of Oàhu is one of our favorite family farms. A trip to the north shore to see what’s fresh and growing on their farm is always a treat. A must-try is their mango scones topped with lilikoi jelly. You can order a gift basket online. Plan ahead—everything is made by hand so order early. And next time you visit Oàhu, make time to visit the farm and take a tour. 56-800 Kamehameha Hwy., Kahuku, HI 96731; 808-6280639; www.KahukuFarms.com

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Hawaii LowLine CattLe New breed, age-old methods produce better beef BY FERN GAVELEK

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ith a vision “to advance Hawai`i’s efforts of food self-sufficiency,” two Big Island couples have teamed up to build a herd of Lowline Angus cattle, offering chefs a new beef product that’s Animal Welfare Approved (AWA) and certified by the American Grassfed Association (AGA). Hawaii Lowline Cattle Company (HLCC) is owned and operated by Rick and Haleakala Sakata and Dwayne and Tammie Cypriano of Ahualoa. Located between the rolling hills of Waimea and Honoka`a, the rural area is blessed with adequate rain to keep pastures green and growing. Lowlines are beef cattle in a compact package. The breed was developed as part of a 1974 research project involving herd selection for controlled growth rate. Conducted at the Trangie Agricultural Research Center in Australia, the study used Aberdeen-Angus cattle to establish the original Australian Lowline herd. Aberdeen-Angus have a prestigious pedigree that can be traced to the mid-1800s in Scotland. Starting with Queen Victoria, Britain’s royalty has long been a patron of the Aberdeen-Angus Cattle Society and Prince Charles has his own herd. During the Trangie project, the Lowline breed was formed using animals selected on the basis of a low growth rate; they were the “lowline” study group. Smaller than other Angus cattle from birth to maturity, Lowlines were released into the industry in the early 1990s. “Lowline beef is superior in quality, with excellent taste, texture and tenderness,” says Rick Sakata, who markets HLCC. “Lowlines are efficient range animals, making the most of a grass-fed diet, and because of their small size, they require less space to pasture.” Sakata says HLCC has the state’s only two registered Lowlines in the American Lowline Registry. Arriving by jet in 2008 from the U.S. mainland, the two bulls were the start of the HLCC herd, which is a cross between two breeds. “For our beef, we cross the Lowline bulls with Red Angus cows,” says herdsman Dwayne Cypriano. “Red Angus is a calm and docile breed and not a real large animal.” The cross produces a moderate-size animal that performs well on grass and produces excellent meat and more of it.” Dwayne says Hawaii Lowline’s carcasses average 435 pounds for heifers (females) and 485 pounds for steers (males), while 100% Lowlines tip the scales at about 300 and 350 pounds respectively. To best raise their cattle, the couples decided from the outset they would feed their animals 100% grass and use humane handling practices. WWW.EDIBLEALOHA.COM

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“When we first sat down and talked about doing this, we discussed how we wanted to do business, including our lifestyle,” says Haleakala Sakata. “We wanted to incorporate our beliefs into our practices.” Topics covered included the treatment of animals and how the beef would be sold. Dwayne, who previously worked at a cow-calf operation where weaned calves are sent to the mainland for grain finishing, says his father, Louis, was a grass-fed cattle rancher and he enjoyed what his dad did. “I wanted to go grass-fed because I like the sustainability aspect of it,” he says. Cypriano also likes to control his own prices. He explains, “A rancher who finishes his animals on grain is at the mercy of the market. His profit is controlled by the price of commodities produced elsewhere. If the price of corn or soybeans goes up, then feed costs rise and that rancher takes it in the shorts.” Regarding how HLCC handles the 75 animals in its program, the couples strive to provide a stress-free environment. Voice commands and whistles are used to move animals among pastures, calves are slowly weaned from their mothers and hot branding is not used. Animals are totally raised on forage, “the way nature intended,” emphasizes Rick. They dine on nutritious kikuyu and pangola grass, plus trefoil, a protein-rich leguminous clover. They also have an ample,

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fresh supply of water. Tammy Cypriano, who keeps the herd record book, says a protocol is followed to provide optimum health care and “no hormones or antibiotics are given to the animals.” “We want to take great care of our cattle and go the extra mile,” stresses Rick. “That’s why we flew our Lowline bulls here to Hawai`i at the beginning. The difference was five hours on a plane to five days on a barge.” Hawaii Lowline’s operational practices are Animal Welfare Approved (AWA) and certified by the American Grassfed Association (AGA). Via annual audits, these national organizations ensure animals have continuous access to outdoor pasture (except in emergencies) and no farm confinement feeding system is used. According to AWA’s Grass-fed Primer, “a growing body of scientific research shows feedlot systems are responsible for a wide range of animal welfare concerns.” AWA certification also requires animals to be harvested in a humane way and to insure that, Sakata says, the nearby slaughterhouse, Hawaii Beef Producers, is also audited. With a goal to eliminate waste and encourage the entire use of the animal, Hawaii Lowline Cattle sells its beef as whole carcasses to chefs and restaurants. “Our beef is priced per pound of carcass weight,” says Rick. “Our chefs deal direct with Hawaii Beef Producers to have the

meat custom-cut to their needs.” He adds that chefs are invited out to the field to view the herd and pick their animal. To date, six restaurants are serving Hawaii Lowline Cattle Company beef. On O`ahu it can be enjoyed at d.k Steak House and Sansei Seafood Restaurant & Sushi Bar in Waikiki, at The Grove in Kailua and Ola at Turtle Bay. Chef Fred DeAngelo of Ola and The Grove says the response from customers to the Hawaii Lowline product has been “overwhelmingly favorable.” Chef says he’s been using the product “for over a year” and the beef has a great flavor and is tender. “What intrigues me about this product is I get to monitor and select the cuts I want to use,” says Chef DeAngelo. He says buying beef by the carcass encourages his staff to be more creative in the kitchen “as we have to use all the cuts.” A new thing he’s been concocting is corned beef brisket. “I also like the idea of using the entire carcass as it pays respect to the animal and helps the rancher. My intention is for our guests to enjoy beef raised in Hawai`i; I’m all for our grass-fed ranchers who feed their animals the way nature intended,” adds Chef DeAngelo. “My goal is to put the best product on the plate.” On the Big Island, Chef Mark Vann recently began using HLCC beef at his two restaurants: Huli Sue’s at Mauna Lani and The Fish & The Hog Market Café in Waimea. Vann, whose family comes from a long line of Texas ranchers, says he likes the idea of picking out his animal from the herd “and knowing exactly what I’m getting.” “I find Hawaii Lowline beef to be dense in beef flavor, tender and very buttery because the marbling is so good,” Chef Vann says. “What Dwayne and Rick are doing is exemplary and I feel lucky to be involved with them.” He explains, “I like how their cattle grazes on grass. I think cattle feedlots are unnatural and very inhumane. Hawaii Lowline is handling cattle the way we should be handling them and it makes better sense for the environment too; there’s less of a carbon footprint.” Rick sums up his product saying, “Happy cows make better meat.” For more information:

www.hawaiilowline.com www.animalwelfareapproved.org www.americangrassfed.org http://www.ansi.okstate.edu/breeds/cattle/ (Australian Lowline)

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Photo by L. Brandt & O. Cohen

what Color is Your

Salt?

Moloka`i firms explore an ocean of possibilities BY CATHERINE CLUETT

uring the reign of King Kamehameha V, laboring in the salt works on Moloka`i was so backbreaking it was used as punishment for criminals. But today, more than a century and a half later, Nancy Gove views the creation of salt as an act of joy and art. “Salt is alive,” says the owner of gourmet salt company Pacifica Hawai`i, peering down almost lovingly at delicate, pure white crystals. “It has a life of its own—there’s so much that continues to intrigue me.”

Ever since she tasted the salt spray that settled on her arm while paddling in the channel race to O`ahu and realized how good it tasted, Gove has been passionate about the stuff. She began exploring salt— or pa`akai—in its natural form as it dries in rock crevices by the ocean, where it has been harvested for centuries by Native Hawaiians, for whom salt held great value. For many today, though, salt is a penny-a-pound commodity that comes in a cylindrical box and has a bad health rap. Gove was determined to change that.

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“That’s what this is all about—getting the best flavor and good health,” she says. In 1999, she turned her passion into a business, starting the company Hawaiì Kai and getting grants, investors and certifications to produce Molokaì sea salt commercially. In 2005, however, she left that business and two years later launched Pacifica. Now, both companies are thriving off Molokaì seawater—and have gained international attention for shaking up the salt industry and offering products touted as colorful, flavorful and healthful additions to any meal.

Each form has a different shape—”that’s what I love about this,” says Gove. Pure sodium chloride, for example, is always formed in perfect cubes. Others are flaky, chunky and anything in between. Within two days, the whole pan has turned crystalline, and in three days, the dried, pure white substance is ready to harvest. Once the dehydrated bitterns are mixed together with the fleur de sel, the result is a richly flavored, saltier-than-table-salt substance. “People are surprised how complex [the flavor] is,” she explains. And because whole salt has more depth and complexity than just “salty,” Gove says people find they need less on their food than common table salt.

From Ocean to Table For salt master Gove, it all begins with the straightforward process of filling a 30-gallon tank with ocean water, filtering it and sterilizing it using ultraviolet light. “We went through so many adventures getting to the simple method we have now,” says Gove, laughing about once collecting seawater by boat and nearly sinking the hull. The liquid is poured into pans and left to dry in glass-topped drying boxes placed around her yard. There, “you just watch it get really pretty,” says Gove. The sun heats the salt water to 160° and the breeze blowing through vents in the boxes (designed by former woodworker Gove) aids in the evaporation process. Crystals begin to form on the water’s surface. Salt in its whole form, explains Gove, consists of over 80 minerals and trace elements. Common table salt contains only one compound: sodium chloride. These first crystals are called fleur de sel, or “flower of salt,” which Gove describes as “delicate petals of crystals floating on the surface of the water,” and is composed of pure sodium chloride. Underneath, the liquid “bitterns” is made up of all the other elements. As the name implies, the substance has a pungent flavor that makes your nose wrinkle. Besides the fleur de sel, other crystals take shape around the waterline of the pan, known as “salt creep.” Gove says when she first began making salt in her attic, this invasive phenomenon actually crept out of the pans and all the way into the trusses of her house.

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Many Hands Make Good Salt Salt making at Pacifica is a community partnership, and residents around the island (Gove does not disclose how many) dry salt in their own backyards, under Gove’s supervision. “People in the community are getting paid and we enjoy what we do,” she says. “I wanted it to be Moloka`i style and small-scale. We’re a close team.” Nowadays, Gove keeps busy with the research and development side of the business. Once the salt is harvested, it is screened and graded and mixed into one of the eight recipes she has created. Many have special health properties, she says, along with their aesthetic and flavor. She mixes salt with red alaea clay, for example, for a rust-colored specialty. The clay, she says, contains many trace minerals just like the whole salt itself. Local elders, or kupuna, speak about adding clay to salt in Hawaiian tradition, she says, for a mixture known for drawing toxins out of the body. Another popular blend, sold as “Black Lava,” is activated charcoal mixed with salt, which is also touted for its cleansing qualities. Gove’s newest recipe is Koloa Rum, developed at the request of the Kaua`i-based liquor company. Others include Blush Cabernet, Balsamic and, of course, the pure, whole salt, sold as “White Coral.”

Business Worth Its Salt At Hawaii Kai Corporation, salt has become a larger-scale operation, with facilities on both Molokaì and the mainland. But it shares a common ingredient with Pacifica: salt from Molokaì seawater. Cameron Hiro, born and raised on Molokaì, is a Hawaiian homesteader, pastor, salt farmer and operations manager for Hawaii Kai. He was introduced to the business by Gove, as one of her original employees before she started Pacifica. “It’s not complicated,” he says of the salt-making process. “The source is unlimited, it doesn’t impact the environment and it has ties to the cultural practices of Hawaiians—it’s a win-win.” On Hiro’s homestead, a field of 200 drying boxes are always in various stages of producing salt from seawater. The sun’s rays form condensation underneath the slanted glass, where it drips down into small troughs and, instead of going to waste, waters his garden. He says it takes about one month for each pan to be ready to harvest. Once the dried salt crystals are scraped out, Hiro ships the raw product in 4,000-pound pallets to Hawaii Kai’s California facility. There, it is graded, blended, packaged and shipped before it is distributed around the world, according to Hawaii Kai’s California¬–based CEO George Joseph. He says the mainland facility was easier to maintain to health standards and more cost-effective than a Molokaì-based operation. Joseph came into the company with 30 years of business experience, he says, and leaves salt itself to the “experts.” One of those experts is a food technologist with a “discriminating palate,” according to Joseph, who develops the company’s new products. “He spends months and months developing a new blend,” says Joseph. “It is a real art.” Some of those blends include lemon salt (perfect for the rim of a cocktail, says Joseph), coffee salt made with Molokaì-grown beans from Coffees of Hawaii, alder and hickory smoked salt, balsamic salt and others. Along with signature red, black and white salts, Hawaii Kai also produces a green salt from bamboo leaf extract—which has been used by the Chinese for centuries for longevity, says Joseph.

Joseph calls his gourmet salt a niche market—in a business in which table salt sells for 30 cents per pound, Hawaii Kai products go for $3 to $21 per pound. “Everybody who tastes our salt loves it,” he says.

Long Molokaì Salt Legacy Back in the day of King Kamehameha V, the first major salt works on Molokaì was called Kahapaàkai, or “resting place of the salt,” says local historian Arleone Dibben-Young. Located in presentday Kawela, about five miles east of the island’s main town of Kaunakakai, it was operated largely by Chinese workers, but was also used as criminal punishment, according to historic records. Later, in the first decade of the 20th century, the Kaunakakai salt works was established. Seawater was pumped into inland drying pans via streams by laborers working paddle wheels, according to Dibben-Young. Other historic records tell of a buffalo that was used to pump the water. “At one time, Kaunakakai salt works was one of the largest producers of salt exported to the mainland from Hawaii,” said Dibben-Young. In 1870, the then-Kingdom of Hawaiì exported 2,513 tons of salt to the mainland. But traditional salt harvesting on Molokaì dates back long before large-scale production began. Salt forms naturally from seawater collected in holes in the lava rock along the shore, and leaves sundried pockets of paàkai. “[Native Hawaiians] have been harvesting salt as long as people have been here,” says Mac Poepoe, a Molokaì-born traditional resource manager. “People used to walk miles just to collect salt.” In the days of ancient Hawaiians, salt had many purposes: It was used in ceremonies, purification rituals, to preserve food and even regarded like money for trading. Today, Molokaì salt is still valued—and thanks to modern adaptations of nature’s evaporation process, Pacifica’s and Hawaii Kai’s colorful salts can be just as much of a joy to eat as they are to create.

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A World of Flavors O`ahu offers cuisines for every taste

nyone walking through a three-block section of O`ahu’s Kaimuki business area could taste various ethnic foods for two weeks without having to make a repeat restaurant visit.

The up–and-coming east Oàhu community is home to Italian, Mexican, Thai, Vietnamese, Japanese, French bistros, Greek diners, fine-dining eateries and a smattering of plate lunch wagons. This mix mimics the rest of Oàhu, where the island’s cuisine is as tantalizing and unique as the many races and ethnicities of people who make up the “Gathering Place.” Oàhu likely is the only place in the world that has such a multitude of cuisines with individual exotic historical and cultural backgrounds. Hawaiì’s plate lunches are as familiar to locals as the shaka sign, and most of the time automatically means there will two scoops of white rice and one scoop of macaroni salad. A plate lunch without question is a favorite “feel-good” fast-food tradition mostly served from mom-and-pop lunch wagons and neighborhood lunch counters. These meals offer comfort food on the go and are the preferred lunch staple for businessmen, laborers, students and tourists. A brief wait and five bucks gets you an entrée like beef teriyaki, roast pork, shoyu chicken, hamburger steak, beef curry, mahi mahi or and meat loaf, white rice and macaroni salad, all drenched in rich brown gravy. Plate lunch has been popular in Hawaiì since the late 1920s and early 1930s, when plantation workers would bring the lunch that their wives made to work in tin boxes and pails with sections for the

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different dishes. This also is how lunch wagons got started: by providing simple and fast meals that people could eat on the go. Helena’s Hawaiian Food is a small family-owned restaurant that was honored by the James Beard Foundation with a Regional Classics award in 2000. Highlights of Helena’s menu include tripe stew, squid luau, short ribs (pipikaula style) and fried butterfish collar. Ono Hawaiian Food is regularly voted the best restaurant serving Hawaiian food. Portions are big and include menu items such as kalua pig, lomilomi salmon, chicken long rice, poi, pipikaula (seasoned beef jerky) and haupia (coconut) pudding. Rainbow Drive-In has been a local favorite for more than 50 years. Its most popular menu item is the mixed plate featuring two scoops of rice, macaroni salad, teriyaki meat, chicken and mahi mahi, all smothered in brown gravy. Local chefs who take advantage of the bounty of the Pacific Ocean and land have developed a Hawaiì regional cuisine that offers world-class dining. This cuisine is distinctive, featuring island fish, produce and food products often using a fusion of culinary and ethnic food styles found in the islands. Some of the best Oàhu chefs—including Roy Yamaguchi, owner of the chain of Roy’s restaurants—have led the way in promoting of Hawaiì’s culinary revolution around the planet. Roy’s offers Yamaguchi’s signature Hawaiian Fusion cuisine at its three Oàhu locations in Hawaii Kai, Waikiki and Ko Olina. “Roy’s Classic” dishes include yellow fin ahi poketini; roasted macadamia nut mahi mahi with lobster butter sauce, and melting hot chocolate soufflé. “We use local fish and game like Big Island kampachi and Kulana beef, since those are the basis of every dish, then adding local

Grilled Maui Cattle Co. Bone-In Short Ribs From 12th Ave Grill • www.12thavegrill.com

½ cup grapeseed oil 2 – 3 lbs Maui Cattle Co. beef short ribs, bone in (usually 3 bones in each 1” thick cut) 1 cup red wine 3 cups beef stock 3 bay leaves 1 teaspoon black peppercorns 4 springs fresh thyme 1 carrot, rough chopped 1 onion, rough chopped Salt and pepper

On high heat, add oil to pan and sear all sides of short ribs, then place in smoker for 3 hours. Remove to braising pan and cover with red wine, stock and purse of herbs. Braise in oven at 300° for 3–4 hours, until tender. Allow to cool in liquid overnight. Remove from most liquid, leaving in ¼ inch (enough to cover bones) and heat in 350° oven until warmed through (approximately 12–15 minutes). Mark on a hot grill and glaze with barbecue sauce. Flip over and glaze until coated.

Surinam Cherry Barbecue Sauce ½ onion, sliced 1 teaspoon garlic 1 tablespoon vegetable oil 1 teaspoon ginger ½ cups Surinam cherries, seeded ½ cups honey ¼ cup red wine vinegar 1 teaspoon thyme 2 cups ketchup 1 cup water Salt and pepper to taste

Sweat onion for 15 minutes, add garlic and ginger, cook for approximately 3 minutes. Add remaining ingredients (except salt and pepper) and allow to simmer on low heat for 30 minutes. Blend with immersion blender and season with salt and pepper to taste.

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produce is what completes them,” said Christopher Garnier, Roy’s executive chef. “Heart of palm is great because they can be enjoyed cooked, braised, puréed or raw.” For the upcoming holidays, Garnier said he hopes to use local venison, Big Island Poha berries and Big Island Surinam cherries in many dishes. Roy’s continues to use local products and support Hawaiì’s farmers to help keep Hawaiì sustainable. 3660 On the Rise is a small restaurant in the Kaimuki neighborhood. Chef and owner Russell Siu delights diners with dishes like ahi katsu and New York steak alaea, while his co-owner, Gail Ogawa creates desserts such as the highly recommended and requested Mile-High Pie. Another local favorite for casual dining in Kaimuki is 12th Ave Grill, which specializes in Contemporary American cuisine. Menu choices include comfort-food classics like macaroni and cheese; gourmet appetizers and entrées that include smoked ahi bruschetta and roasted free-range chicken; and yummy desserts, such as chocolate fudgesicles with caramel and mocha sauces. Kevin Hanney, 12th Ave Grill’s owner and chef, opened the restaurant eight years ago after doing catering for Hawaiì’s production industry. He calls his restaurant a neighborhood bistro. “We use as much local food as possible,” Hanney said. “All our meats, with the exception of our pork chop, comes from Maui Cattle Company where the stock is only grass-fed beef. Some cuts we braise.” The restaurant features Waimanalo corn, an imported pickled pepper and a locally grown pumpkin for squash. “With corn it’s all about freshness,” Hanney said. “The type of corn grown here may not be like the corn grown on the mainland but it was picked yesterday so you make up the difference with the freshness.” All the greens used in the Grill’s recipes are grown in Hawaiì and most are bought from the organic Big Island farm Adaptions. Hanney is particularly pleased that “finally” some Hawaiì farmers are now growing potatoes. Hanney’s potato supplier also is on the Big Island. “The flavor is incredible,” he said. Mangos, when in season, are also a favorite ingredient at the Grill.

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“We use a lot of mangos,” Hanney said. “We purée it and put it into the braising liquid. We would never even consider using out-of-state mangos. “The Grill is simple home-style cooking, which people have come to love … nothing too fancy, but it’s unique for Hawai`i,” including the restaurant’s mac ‘n’ cheese, he said. The favored grilled chicken are cage-free Jidori from California. The upcoming holidays mean more meat entrées that will include venison, lamb, rabbit, quail, pheasant, abalone from Kona—and maybe goat hash or Maui beef heart.

Raspberry Souffle From Roy’s Restaurant

1 cup sugar 3 tablespoons cornstarch 4 eggs plus 4 egg yolks 12 tablespoons butter 8 ounces semisweet dark chocolate (make sure to use a good quality)

In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl. Preheat oven to 375º. Line 4 metal soufflé rings with parchment paper and coat with nonstick spray. On a baking sheet, place each ring on a square of parchment paper. Fill of each ring with the filling. Bake for 28–30 minutes. Remove the baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream. www.roysrestaurant.com

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t the nearby oh-so-upscale and pricey Hoku’s at Kahala Hotel & Resort, Restaurant Manager Dante Camara and Executive Chef Wayne Hirabayashi and Hoku’s Chef Thomas Ho focus on attentive service on the floor, while Chef Ho’s meticulous cooking in the kitchens has really paid off. “It takes a lot of hard work day in and day out to be a crowd pleaser and maintain such extremely high performance standards,” said Camara. Ho oversees the resort’s fine-dining program, the wine “program” and special events on and off property. “We’re especially proud of our Seafood Tower, a premier appetizer on a pedestal of crushed ice, local Kona lobster, oysters, Littleneck clams, mussels and sashimi,” said Camara. “We also do whole fish cooking here with onaga and opakapaka, immersed into a wok and lightly deep fried.” The majority of fresh produce, like Hamakua mushrooms, are purchased locally from vendors such as Nalo Farm, although the resort also has its own herb garden. Hoku’s also purchases beef from the Big Island. “We have a curry buffet with three curries every Wednesday that is a perfect way to use the spices,” Camara said. “We also use a lot of bok choy and leafy greens in our wok cooking as well as fennel, cabbage, local carrots and onions.” Holiday diners will be able to enjoy braised leg of lamb and veal shank as well as the favorite prime rib. “And, of course, we will offer our really great fried rice with shrimp, pork and scallions but not a lot of soy that can alter the taste greatly,” he said. But if more local is your taste, no list on Oàhu can be complete without mentioning Side Street Inn, which is frequented by Hawaiì’s most renowned chefs who often dine here after work and was one of Hawaiì entertainer Don Ho’s favorite haunts. The restaurant serves local comfort food, including sizzling New York steak, fried rice, pan-fried island pork chops and Nalo green salad. www.kahalaresort.com/hoku’s www.sidestreetinn.com

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Hokuâ&#x20AC;&#x2122;s Avacado Crusted catch of the day with Pomegranate Reduction

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noble Chef event to support culinary education

â&#x20AC;&#x153;Celebrating the Harvest,â&#x20AC;? the 16th annual food and wine fund-raising gala presented by the Noble Chef, will feature the talented students and faculty of Maui Culinary Academy working alongside local celebrity chefs. The Oct. 27 event begins with a reception at 5:30pm, followed by dinner at 7pm and and Dessert Extravaganza at 8:30pm, all at the Fairmont Kea Lani, Wailea, Maui. The University of Hawai`i Maui College is honored to host this prestigious event, highlighting the talents of students and faculty at Maui Culinary Academy while raising funds for scholarships, staff development and expansion of the culinary arts program. Participating Noble Chef Mentorship Chefs include Chris Damskey of Amasia, Chris Galicinao of Four Season Maui Resort, Chris Kulis of Capische, Jojo Vasquez of Ritz Carlton Kapalua, Lyndon Honda of 100 Wines, Mark Ellman of Honu & Mala, Sheldon Simeon of Star WWW.EDIBLEALOHA.COM

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Noodle and Wes Holder of Pulehu Italian Grill. Participating MCA Chefs include Jake Belmonte, Jared Malone, Craig Omori and Kyle Kawakami. Creating the Dessert Extravaganza will be celebrity Chef Stanton Ho with MCA Chef Teresa Shurilla. Expect exquisite beverage pairings at the reception and dinner courses with fine wines from Young’s Market Company. Guests will enjoy engaging with MCA students and learning more about the intricacy of well concieved food and wine pairings. Ocean Vodka will present a specialty martini bar; Maui Brewing Company will offer locally made artisan beer selections. Maui Culinary Academy is an award-winning culinary arts program housed in the beautiful 38,000-square-feet Pa`ina Culinary Arts Center at the University of Hawai`i Maui College campus in Kahului. Instructors integrate culinary classes with specialized commercial operations to offer an intensive learning environment. Students gain practical training in nine kitchen labs and prepare for the professional industry by operating several food outlets. The curriculum emphasizes outreach and field experience through resort hotel properties, local restaurants, agricultural partners and professional industry support in research and development. Maui Culinary Academy is also proud of its community partnerships, which offer opportunities to partner with community groups in multiple formats. Tours, demonstrations and luncheons are provided to seniors, family organizations, Rotary clubs, youth agencies, job corps, etc. Catering is provided to community groups. Support of community activities creates and develops a sense of respect for these organizations in our students while allowing for practical training in food preparation and catering skills. Students volunteer at numerous food and wine events on Maui organized by the restaurant and hospitality industry.

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Pa`ina Cullinary Arts Center As part of the University of Hawai`i, Maui College, The Maui Culinary Academy prepares students with hands-on training, as they rotate through nine kitchen facilities, including a bakery and pastry kitchen, confisserie, garde manger kitchen, production kitchen, quick-order broiler/grille, banquet kitchen, exhibition kitchen, innovations kitchen, and a kitchen for international cuisine. Students prepare for the real world by operating seven restaurants, including a full-service restaurant and six quick-serve outlets. The campus mall alongside Pa’ina includes tree planters with seat walks and an open courtyard that provide outdoor seating for 200. Planting areas around Pa’ina are used to grow herbs, ornamentals, and Hawaiian staples such as taro, sweet potatoes and ti leaves for use in the cooking classes. Leis Family Class Act Restaurant and Exhibition Kitchen — UHMC’s fine-dining restaurant is now a 120-seat facility with a breathtaking ocean view. At the center of this living classroom is the Exhibition Kitchen, where restaurant patrons will watch upand-coming chefs as they deftly wield pots, pans, knives and spatulas to prepare appetizers, salads, soups, entrees and desserts highlighting the Island’s freshest locally grown produce. Tucked into the corner of the restaurant is a beautifully appointed 24-seat private dining room. To reserve your seat for the Noble Chef event, or to inquire about Patron and Premiere sponsorship benefits, contact Marilyn Fornwall at the UH Foundation: 808-984-3261 or fornwall@hawaii.edu. For more information about Maui Culinary Academy, contact Chris Speere: 808-984-3690 or speere@hawaii.edu.

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Eat the Invader! Ivy gourd may be a plant pest, but it’s also delicious BY KEN LOVE

hile foraging or fruit hunting on the Big Island we often run into this vine that many farmers spray poison on. The state considers it highly invasive and yet it’s one of the most expensive items in South Indian farmers’ markets. Called gherkins in India, it’s also called ivy gourd, tindora, gentleman’s toes, tam lung, baby watermelon, little gourd, Coccinia grandis and Coccinia indica. It is a member of the Cucurbitaceae family. It is on the state’s noxious weed list, making it illegal to plant, so here’s your chance to help fight an invasive species and enjoy a new taste treat at the same time. Used in India’s Ayurveda system of medicine for thousands of years as a treatment for diabetes, the gourd is only now being accepted by Western medicine. A variety of supplements using it can be found at health food and vitamin stores. I’ve started to encourage growers to not kill this plant off, although the state has released two weevils to eat the plant as a bio control. Its

fruit, and all the recipes to be made from it, could be an incredible resource for us. Perhaps the most popular recipe is an Indian curry. Google tindora, an Indian name for the gourd, and you’ll find a plethora of recipes to try. One of my favorite preparations is to cut the gourd lengthwise into quarters, mix with diced onion and red pepper, then sauté in a little oil until it starts to turn brown. Set aside. Then sauté small-diced carrots with mustard seed, a little salt, curry leaves and garam masala and, if desired, additional onion. Cook for a few minutes, then add the gourd. Reduce flame and season to taste. Add cooked basmati rice, mix well while cooking an additional few minutes. Garnish with cilantro and serve. My friend in India offers this recipe as his favorite. http://maneadige.blogspot.in/2007/05/godambi-thondekai-palyacashew-tindora.html

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Cooking Fresh with Mark and Judy Ellman Mala Ocean Tavern – Mala Wailea - Honu

or our biggest-selling dish, I must say thanks to my friend Chef Charlie Trotter. He wrote a simple recipe in the back of the Peter Michaels Cookbook for Cancer, Hands And Hearts, that is responsible for the soul of Mala Ocean Tavern: Edamame Purée. With this one recipe I created a Molcajete of Edamame and Tomatillo Salsa with Chips, as our alternative choice instead of bread and butter for our diners. In using this simple recipe we created Ahi Bruschetta, which is our best-selling item in both Mala and its casual-dining neighbor, Honu. I am chef and owner of Mala and Honu, and also Mala Wailea, so I depend on good staff and other chefs’ contribution to our success. The bruschetta’s success depends on the quality of all the components, in this order of importance: ahi, tomatoes, balsamic, olive oil, flax bread, microgreens, edamame. It’s a simple dish that must be assembled at the last minute, in order to have the bread toasty warm at the time of serving. The Mark’s Caesar is definitely a dish for which every cook in the world has their own version. My secret? Whole-grain mustard, fresh tarragon and large-cracked pepper. My wife, Judy, and I had the original Caesar in Tijuana, Mexico, where it was invented. It was fantastic—but so is mine. Fish Dore: When designing the menu for Honu I wanted to serve a dish that could appeal to many tastes, and yet be delicate and delicious. So I looked for some classic ‘50s dishes, and saw in a Craig Claiborne book “Fish in the Style of Dore.” Our touch is always a Hawaiian filet, serving it with Turkish pomegranate quinoa and lemon-zest vegetables, and topping the sauce with dill pollen At Mala we are known for the Caramel Miranda, a signature fruit dessert. But I am offering the simple yet timeless Chocolate Torte Soufflé, a dessert I learned from Ma Maison Chef Claude Koberle in 1975. It is a cake you can serve hot out of the oven or cooled and chilled. Very important you buy the very best chocolate you can get. 28

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Spend the extra few dollars, it is worth it. This is a foolproof recipe as long as you follow it to a T. I have been cooking professionally for the past 40 years. It is hard work. It is trying and tiring, and you go home smelling of onions and garlic. But I would not trade it in for anything. I still love the kitchen. Mala Ocean Tavern – Mala Wailea - Honu 1295 Front Street, Lahaina Hi 96761 808 870-9340 Cell • 808 662-0717 Fax www.practicealoha.org www.malaoceantavern.com www.malawailea.com www.honumaui.com

Ahi Bruschetta 2 slices dense whole-grain bread, such as flax seed, ¼ inch thick Clarified butter 2 tablespoons edamame purée (see accompanying recipe) 1 ripe red tomato, cut in ¼-inch slices and each slice cut in half 1 ripe yellow tomato, cut in ¼-inch slices and each slice cut in half Salt and pepper 8 pieces fresh ahi (#1 sushi-grade), sliced ¼ inch thick, coated with ground black pepper and seared rare (cool) 2 tablespoons basil, julienne 1 tablespoon extra-virgin olive oil 1 tablespoon Villa Monodori balsamic vinegar 1 tablespoon microgreens

Brush bread slices with clarified butter, toast on grill, cut in half. Spread edamame purée on top of each halfslice of bread. Top each with ½ slice red tomato and ½ slice yellow tomato. Season to taste with salt and pepper. Top each with 2 slices seared ahi, a pinch of basil, a drizzle of olive oil. Plate with more basil. Drizzle balsamic vinegar over ahi and plate. Top with microgreens. Makes 4 bruschetta.

Edamame Puree 1 pound edamame beans, cooked and cooled 1 cup extra-virgin olive oil ¼ cup rice wine vinegar Salt and pepper

Place edamame, oil and vinegar in food processor and emulsify to a creamy texture. Season to taste with salt and pepper.

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Mala Caesar Salad For dressing: 1 egg yolk 2 tablespoons coarse-grain mustard 5 tablespoons fresh chopped tarragon, divided 4 garlic cloves, finely chopped 2 ounces ground Parmesan 1 tablespoon coarse-ground pepper Juice of 2 lemons 6 whole anchovy filets 2 cups extra-virgin olive oil 2 tablespoons red wine vinegar Salt and pepper to taste

Place egg yolk, mustard, 4 tablespoons of tarragon, garlic, Parmesan, pepper, lemon juice and anchovy filets in a food processor and pulse until smooth. Continue to purĂŠe and in a slow, steady stream add extra-virgin olive oil until dressing becomes thick. Add red wine vinegar and fold in 1 tablespoon tarragon. Add salt and pepper to taste. To assemble salad: Have cleaned Romaine leaves chilled and dry. Grated Parmesan is essential to help the dressing stick to the leaves, so sprinkle liberally. Then add some dressing, just enough to coat the leaves. You can add croutons or, like we do at Mala, grilled flax seed toast.

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Wok Fried Opakapaka With Spicy Black Bean Sauce 1 (1½ -pound) whole opakapaka or red snapper, gilled, scaled and gutted

Using a small, sharp knife, score the fish into diamond shapes, spacing the cuts about 1 inch apart.

50%-50% mix of whole-wheat flour and semolina flour (enough for dredging)

Dredge the fish in the flour mixture, shaking off the excess flour.

4 cups soybean oil, canola oil or peanut oil, for deep-frying 1 tablespoon olive oil 1 teaspoon sesame oil 1 teaspoon minced ginger 1 teaspoon minced garlic 1 teaspoon minced onion 1 teaspoon fermented black beans, well rinsed for 1 minute under running water Sambal (chili paste) to taste ¾ cup dry white wine ½ cup unsalted butter ¼ cup green onions

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Heat the deep-frying oil in a wok to 350°. Meanwhile, heat the olive oil and sesame oil in a large skillet over high heat. Add ginger, garlic, onion and black beans for 1 minute, then add sambal and wine. Reducde by half. Stir in butter until creamy. Mix in green onions. Place whole fish into hot oil and cook on each side for 3 minutes. Remove from oil. Drain on paper towels. Transfer fish to plate, spoon sauce over fish and serve.

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Flourless Chocolate Torte Soufflé I learned this simple recipe from a great pastry chef, Claude Koberle at the Ma Maison Restaurant in Los Angeles, in the late ‘70s. It is a timeless recipe.

½ pound dark chocolate ¼ pound unsalted butter 5 eggs 5 ounces sugar Fresh whipped cream, chocolate shavings and ground espresso, for garnish

Heat oven to 300°. In a bain-marie, melt chocolate and butter. Meanwhile, separate eggs. Add sugar to the yolks and mix for at least 60 seconds, until sugar is dissolved and mixture is ribbonlike. Beat egg whites until soft peaks form. Butter a 10- by 2-inch round cake pan heavily so the cake will not stick and place it in the freezer for 15 minutes. Butter it again and place it back in the freezer. Mix the chocolate mixture with the yolk mixture. Fold in egg whites gently.

photo by D.K.

Remove pan from freezer and place the mixture into the pan. Bake in oven for 1 hour and 10 minutes. Remove from oven and cool for 15 minutes at room temperature. Invert cake onto a plate and serve with fresh whipped cream, chocolate shavings and ground espresso.

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Kumu Comes

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to maui

Organic grower expands from Moloka`i roots BY JILL ENGLEDOW

arm workers planting bright-green fields of chard, kale, herbs and lettuce just off Honoapiìlani Highway are cultivating a new source of organic produce on Maui. Kumu Farms has expanded from its home base on Molokaì to become perhaps the most visible organic farm on Maui in its new site at Waikapü’s Maui Tropical Plantation. Most of Maui’s certified-organic farms are in rural areas, but Kumu’s new location is at one of the island’s most popular tourist stops, which also happens to be on a major highway. It’s a great leap forward for a farm headquartered on the island of Molokaì. Though Kumu’s first priority has been to ensure that the people of Molokaì have access to fresh produce, it must reach beyond the island to survive financially, sending food on a long journey from the Friendly Isle to the markets Kumu serves around Hawaiì and on the mainland. Now Kumu’s move will make it easier for Maui consumers to pick up organic produce, fresh from the fields. And the expansion will help ensure the future of a farm with many fans. Earlier this year, Kumu Farms earned honors both from Edible Hawaiian Islands (Best Farm) and from the County of Maui, which awarded Kumu the Mayor’s Small Business Award as the 2012 “Exceptional Small Business (11–25 employees).” In this magazine’s sixth annual Local Hero awards, one admirer wrote: “Kumu Farms is more than an organic farm. It’s a local business that is community-minded and forward thinking. They employ over 30 families on this remote island. Additionally they send extra produce to Maui Food Bank each week and educate the community about eating healthful local foods.” Despite Kumu’s popularity, Molokaì’s small population provides a small market, and its isolation makes getting to larger markets expensive and time-consuming. Expanding to Maui helps save on shipping costs while delivering fresher produce. The farm already sells to health food stores on Maui, which will now be just a truck ride away from the fields. And mainland-bound produce will arrive fresher, having traveled direct from Kahului Airport without the intervening barge ride over the ocean from Molokaì. Maui Tropical Plantation owner Mike Atherton says he is happy to lease land to Kumu owner Grant Schule, whom he has known for years because both are Molokaì farmers; Atherton owns Coffees of Hawaiì in Kualapuù, and Schule has leased land from him there. Both have fought the battles Molokaì farmers face, from water supply problems to the economic recession. On Maui, “He’s just kind of warming up,” Atherton said of Schule. “He’s a hard-working

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guy, a good guy—perfect for this place. I feel fortunate that he’s here. It’s a win-win for us.” This is the latest strategic move in Kumu Farms’ continuing efforts to deal with challenges ranging from the cost of long-distance shipping to the low return when products are sold as commodities. One step at a time, over the years, the farm has pioneered and adapted as conditions changed and opportunities arose. Says the Kumu website: “At first we sold mixed vegetable crops to wholesalers in Honolulu. Then in the mid-’80s we followed the Pacific Regional Cuisine movement and started supplying all sorts of specialty vegetables and herbs directly to celebrity chefs at Hawaiì’s best hotels. We began shipping fresh herbs to New York City in 1986, and we launched our pesto line in 1994. The end of that decade saw us exporting all major culinary herbs to large cities across the U.S. mainland.” The basil macadamia and cilantro lime pesto sauces—made by mixing Kumu’s basil, cilantro and Italian parsley with Hawaiì Island macadamia nuts and other traditional pesto ingredients—are the farm’s signature value-added product. These gourmet treats and culinary tips for using them are sold on the Kumu website, along with papaya and gift boxes with a mix of products. Grant Schule began farming on Oàhu in 1980 with two acres, then moved to Molokaì in 1981. He now farms 120 acres at the state agricultural park near the airport in Hoòlehua, about half of which is organic papaya. After U.S. import rules permitted Brazilian papaya to enter the country, Schule met the competition by going organic. Then, as the organic-food market boomed, the farm converted more of its land to meet the standards required for organic certification and began raising organic vegetables. Certification is a difficult process, and the record keeping it requires can take up a lot of time, but the payoff for Kumu has been a growing potential market and the long-range sustainability made possible by organic soil-management techniques. While Schule runs the farm, marketing and sales manager Manu Vinciguerra works with customers and comes up with new ideas for an operation that already has quite a bit going on. In addition to harvesting 20,000 pounds of papaya each week, plus some 30 different herbs and vegetables, Kumu offers education to its customers. Some learn for the first time about crops like kale, dill, awa or 38

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arugula when they stop at the farm stand. Kumu calls itself an “estate farm,” meaning that it handles its products from start to finish. Papayas, for example are grown from seeds harvested on the farm and treated for out-of-state shipment at the farm’s chemical-free heattreatment facility. Kumu is the only exporter of organic papaya in Hawaiì. An added bonus: These are non-genetically modified (GMO) Sunrise and Strawberry papayas. Molokaì does not have the papaya ringspot virus that nearly shut down the papaya industry on other islands. Many Hawaiì farms now grow genetically modified varieties designed to resist the virus. Maui has the ringspot virus, so Kumu will keep the papaya on Molokaì and focus on other crops at the new site. As Vinciguerra says, “When we see something works, we don’t want to change it. Molokaì is our base; Maui is the future.” The Maui farm is starting slowly with greens and herbs and will gradually introduce other crops. On Molokaì, Kumu is certified by Organic Tilth of Salem, Oregon, the oldest farm-certifier in the country, for a long list of crops: apple banana, arugula, awa, basil, beans, beets, cabbage, carrot, chard, cilantro, coffee, cucumber, dill, eggplant, fennel, kale, leeks, lemongrass, lettuce, mixed salad greens, onion, oregano, papaya, parsley, pepper, radish, rosemary, sage, savory, spearmint, squash, taro leaf, thyme, tomato and turnip. On Maui, says Mike Atherton, the land Kumu is leasing has been chemical-free for years, which simplified the preparation for organic certification. As on Molokaì, the “produce pavilion” near the entrance of the plantation will feature “storyboards” to describe various crops and will offer recipes for using them. Vinciguerra says on Molokaì this has resulted in lots of talk-story around the farm stand, with customers bringing their own recipes to share. As on Molokaì, Kumu will work with the community, giving tours to schools and food to the Maui Food Bank. The produce pavilion will stock the farm’s value-added products, including the popular pesto sauces. And customers will see exactly where their food is coming from, says Vinciguerra. At Kumu, when you buy vegetables for tonight’s dinner, she says, “You don’t see it in a plastic bag, you see in the fields.” www.kumufarms.com

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Holiday Gift Giving Delicious How many times have searched for the perfect hostess gift to bring to the homes of family or friends during the holidays? We think the best solution is to bring the gift of something you have made yourself. These three suggestions come from friends of Edible Hawaiian Islands, Soffia Wardy and Pepper Wineglass. For more ideas, check out there delicious website Soffia Wardy, The Next Generation of Style: http://www.soffiawardy.com

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Holiday Peppermint-Tini This Mini Peppermint-Tini starts with a chocolate-dipped, crushed-peppermint rim, then crystal clear coconut liquor is blended with premium vodka to create the sweetest holiday cocktail ever! It is the best adult dessert we have ever tasted. Serve in a larger glass as a cocktail or in this mini version as a dessert. Attach a special personalized holiday wish to the stem of each glass with a ribbon, which will also serve to identify each guestâ&#x20AC;&#x2122;s cocktail.

Chocolate PeppermintCovered Pretzels These salty, crunchy delights are a wonderful to serve during the holiday season. We love these at the end of a holiday meal, wrapped in small gift boxes and presented on a dessert plate to be unwrapped and savored. Include a special wish in each box that guests can share and that will inspire holiday cheer.

Peppermint Pattie Brownies Rich chocolate minty brownies create the perfect combination of mouth-melting goodness! Make plenty, they never last. Amazing with coffee or after dinner liqueurs. A nice touch is to bake extra and create a little to-go present for your guests. Include a copy of the recipe â&#x20AC;Ś they will ask!

Soffia Wardy 855-414-5300 soffia@soffiawardy.com www.soffiawardy.com

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Chocolate Peppermint-Covered Pretzels Makes: 32 pretzels

32 Rold Gold Tiny Twist pretzels 1 cup crushed peppermint candies Crush peppermint candies in food processor, put in small bowl and set aside. Melt chocolate in microwave in small bowl. Dip each pretzel in chocolate and let extra dip off. Sprinkle crushed peppermint on top. Lay on parchment paperâ&#x20AC;&#x201C;lined cookie sheets. Refrigerate until set. Serve

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www.soffiawardy.com

1 (12-ounce) bag Hersheyâ&#x20AC;&#x2122;s Special Dark chocolate chips

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Peppermint Pattie Brownies Makes 16 brownies

1 pouch Ghirardelli Triple Chocolate Brownie Mix ⅓ cup water ⅓ cup vegetable oil 1 egg 16 small Peppermint Pattie candies

Preheat oven to 325°. Prepare 8- by 8-inch baking pan by lightly greasing or spraying with nonstick cooking spray. Blend water, oil and egg in mixing bowl. Add brownie mix and stir until moistened (about 40 strokes). Take half the batter and spread in pan evenly. Line up 4 rows of 4 Peppermint Patties on top of batter. Then pour the rest of batter on top and spread to cover the Peppermint Patties. Bake 40 minutes. Cool completely in pan before cutting. Cut with wet, sharp knife. Tips: Do not over bake; fresh-baked brownies appear under baked but cool to doneness. Store in a tightly covered container. High Altitude: For each pouch add ¼ cup all-purpose flour and an additional 2 tablespoons water. For an elegant look pipe icing on top of each with pastry bag and a star tip.

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www.soffiawardy.com

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Theadora Shares the Kitchen Cupcakes and spaghetti pie for the holidays. BY THE EDITOR AT LARGE

ne of the most wonderful treats is to see a young child being allowed to help in the kitchen. If you have young children, during this holiday season share some time in the kitchen with them. Theadora is mixing cupcakes here; Williams-Sonoma has a great little cupcake pan that makes mini shapes. They also have lots of holiday ideas for decorating the little gems. Children are really happy to mix anything you put in a bowl; they are fascinated by the process, if allowed to join in. It’s also a great way to interest them in new foods. If you are making a lasagna or baked pasta, let them add the shredded cheese layer. When my children were little, we turned left over pasta into “spaghetti pie.” Basically, it’s a frittata with pasta added. The recipe basic is: Add a little olive oil to an ovenproof pan on the stovetop, and then add: Your leftover pasta 3 or 4 whipped eggs Extra sauce if needed Sprinkle the top with Parmesan or other Italian cheese.

Cook on stovetop till almost done, (about 10 minutes) then finish in the oven (350°) to brown the top (another 10 minutes). Your “spaghetti pie” can be thin or thick, depending on how much you’ve added. Be creative: You can add sliced tomato on top or any other veggies, even crumbled bacon. Have fun.

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Recipe wave

Tree Tomatoes Read more about tree tomatoes on page 58. Recipe By Paul E. Heerlein Assistant Professor, Chef Instructor/Coordinator Culinary Arts Program Hawaii Community College This is a great locavore alternative sauce for cranberry at Thanksgiving “Hawaiian style.”

1 cup white wine 1½ ounces ginger, julienne 1 cup passion orange juice 3 cups pineapple juice or lilikoi juice Zest of ½ orange ½ teaspoon brown cloves ¼ tablespoon allspice 1 whole cinnamon stick 5 pounds of tree tomato (cut in half, scooped, juiced and strained) 1 pinch salt

In saucepan, add white wine and ginger and reduce by half. Add all remaining items except tree tomato and reduce by half. Add tree tomato and reduce to desired consistency. Taste—may need a pinch of sugar (depending on ripeness of fruit)

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edible HAWAIIAN ISLANDS

LOCAL DINING GUIDE Restaurants are chosen for this dining guide because of their emphasis on using local, seasonal ingredients in their menus, creating a distinctly Hawaiian Islands Experience. — Let them know we sent you. Aloha!

O`ahu 12th Ave Grill An Award Winning Neighborhood Gem offering the Ripeness of the Season and the Best of Hawai`i’s farms and ranches. Wine list, unique microbrew beers and scratch bar cocktails are the perfect pairings for any palate. Warm service in a Bistro style complement this serious Contemporary American Cooking. Reservations 732.9469. www.12thavegrill.com. Follow us on Twitter @12thavenuegrillnow

EAT Honolulu Chef David Passanisi serves up Hawaiian Regional Cuisine in his own fantastic Rustic Gourmet way. Our unique private dining concept includes EAT-ATE-TAE, a 24 course Seasonal Deconstruction and EATnPrivate, which seats up to 14 people, available by reservations only. We incorporate as much locally made and produced items as possible and work with all styles of cuisines. www.EATHonolulu.com

V Lounge keeps the craft of the pizzaiolo alive. We adhere to the principles of any great pizzaiolo; “Never take shortcuts and make the pizza the way that it is supposed to be made.” The final product is the same type of pizza and flavors that you would get in Naples. Open Mon-Sat, 5pm-4am. 808-953-0007 www.vloungehawaii.com

Maui Honu When I thought about a new restaurant in Maui I thought what does not exist on Maui, and now It does now. Oysters, Live Dungeness Crab, Lobster Rolls, Fried Clams, Brick Oven Pizzas, Kale Salads, Crab & Shrimp Louis Salads, Crab Mac Cheese, 4 different fresh fish daily. Vegan & Gluten Free Menu. 60 beers from around the world Wine Spectator Awarded Wine list. An Unparalleled Sunset View. 1295 Front Street, Lahaina Hi 96761, (808) 667-9390, www.honumaui.com

Ko Executive Chef Tylun Pang leads the culinary masterpiece of Kō restaurant, the only place on Maui to offer plantation inspired cuisine. As the sugar industry grew, so did its need for manpower, bringing people from around the world. Kō, which translates to “sugarcane” in Hawaiian, celebrates the many cultures of the era serving Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese menu items with an innovative twist. 4100 Wailea Alanui, Wailea, Maui, HI 96753, 808875-2210, ko.kealani@fairmont.com, www.korestaurant.com Lahaina Grill features innovative New American cuisine that uses the freshest ingredients from Maui’s local farms, dairies and surrounding waters. Voted “Best Maui Restaurant” for eighteen consecutive years by HONOLULU Magazine readers’ poll (1994-2011), Lahaina Grill delivers impeccable service and a delicious meal. Open nightly from 6pm, 127 Lahainaluna Road, Lahaina, www.lahainagrill.com, reservations recommended (808) 667-5117

Leoda’s Kitchen and Pie Shop features casual family style dining in a comfortable plantation era atmosphere. Our glorified comfort food menu includes an assortment of handcrafted sandwiches, pizzas, and salads, daily specials and of course, sweet and savory pies. Located at 820 Olowalu Village Road off of Honoapiilani Hwy, Lahaina. Open 7 days a week from 10:00 a.m. – 8:00 p.m. Call us at (808) 662-3600 or visit us online at www.leodas.com. Mala Ocean Tavern: Fantastic Ocean View. Chef Mark Ellman and his wife Judy, and daughters, Michelle & Ariana make Mala a family business. Farm fresh organic foods, Mark has been delighting Maui for 25+ years along with his other restaurants, Avalon, Maui Tacos, & Penne Pasta Cafe. Remember to Practice Aloha. 834 Front Street Lahaina (808) 667-9394 M-F 11am-10pm, Sat/Sun 9am-9pm Star Noodle, an intimate restaurant blending many flavors across Asia. Specializing in a variety of house made noodles and inventive Asian share plates served in a contemporary stylish setting. Open 7 days a week for Lunch and Dinner at the top of Lahaina Business Park at 286 Kupuohi Street in Lahaina. (808)667-5400

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FALL 2012

Kaua`i Bar Acuda: Kaua`i’s coolest place to relax with friends and share a tapas menu filled with locally sourced ingredients. You know it’s going to be a fun evening as soon as you walk in the door. The atmosphere is welcoming. The bar area is cool, with a large-screen TV showing anything from Blue Planet series to old B&W movies. In Hanalei Town 808-826-7081 The Hanalei Dolphin has greeted visitor and local alike as they enter the town of Hanalei. Both the restaurant and fishmarket are known for the freshest fish caught by local fisherman, produce grown by local farmers and a second-to-none ambiance; one can enjoy a peaceful riverside lunch on umbrella shaded tables, outstanding dinner fare in a nostalgic tropical setting or just hang out in the stylish, world class sushi lounge. 5-5015 Kuhio Hwy, at the entrance of Hanalei 808-826-6113 www.hanaleidolphin.com

Makana Terrace Restaurant — Dining at the Makana Terrace Restaurant is a culinary journey that embraces island lifestyle and farm to table cuisine. Enjoy weekly culinary experiences such as the Mailani Dinner Show on Thursdays or an evening dedicated to Hawaiian seafood and vegetables with tropical marinades and exotic spices. Breakfast 6:30 a.m. – 10:30 a.m., Dinner 5:30 p.m. – 9:30 p. m. Sunday Brunch 10:00 a.m. – 2:00 p.m. Closed Tuesday and Wednesday evenings. For reservations contact The St. Regis Princeville Resort at 808826-9644 or www.stregisprinceville.com. Postcards Café’ — Casual/ Fine Dining in Hanalei We’re big on buying locally for our seafood and vegetarian restaurant. But we also grow our own organic fruits, vegetables and herbs, like garlic chives and basil. Our fresh, delectable dinners have made us one of Kaua`i’s top restaurants - for 15 years! Open nightly from 6:00. Entering Hanalei, we’re first on the left. Reservations for 4 or more: 826.1191.

At Hukilau Lanai they love their local farmers & fishermen! The 10 year old business says they can’t imagine life without them. They always strive to use the finest ingredients & products from Kaua`i & the neighbor islands. Dinner Tuesday - Sunday, from 5-9 pm for casual, ocean view dining. 5 course tasting menu from 5-5:45 pm daily. 822-0600 www.hukilaukauai.com

The Garden at Common Ground on Kaua`i’s north shore, provides fresh, healthy and locally acquired organic and natural foods that are prepared daily into delicious meals with all recipes from scratch at a great value. The dining environment is quaint and beautiful providing views of the fields where the daily harvest comes from for your meals. Open for breakfast and lunch daily. Weekend brunch 4900 Kuawa Rd, Kilauea Hi 96754, 808-8281041 www.commongroundkauai.net

Kaua`i Grill — A comfortable yet elegant

Tidepools Open-air bungalows seemingly floating

hideaway—Kaua`i Grill is the latest in creative dining experiences from Michelin awarded JeanGeorges Vongerichten. Featuring a selection of signature appetizers, side dishes and accompaniments from his portfolio of domestic and international restaurants. Kaua`i Grill opened from 5:30 pm to 9:30 pm. Closed Sunday and Monday. For reservations contact The St. Regis Princeville Resort at 808-826-9644 or www.stregisprinceville.com.

over tropical lagoons at the base of a waterfall provide Kauai’s most distinctive dining setting. With contemporary Hawaiian fare inspired by the rich traditions and natural ingredients of Hawaii, tantalizing selections pay homage to the classics while creating fresh new taste sensations. The exceptional service, atmosphere and delicacies will wow you. Located at the Grand Hyatt in Poipu. Call 808.240.6456 for reservations.

Living Foods Market and Café’ — The market’s cafe’-style restaurant offers a simple European-style menu; from poached eggs, grilled panini, pizzettas & crepes to Nicoise salads, and roasted chicken to enjoy on a 1,000+-sq ft open air deck. The cafe’ also roasts their own coffee on-site, with beans from each of the Hawaiian islands, and fresh fruit agua fresca throughout the day. Daily 8am to 8pm. In Kukui`ula Village 808-742-2323

Advertising in this directory is by invitation. 50

FALL 2012

EDIBLE HAWAIIAN ISLANDS

Hawai`i Island Experience the charm of Old Hawai`i at Cafe Pesto, Hilo Bay or a wonderful alternative to the resorts at Kawaihae. A family restaurant with a reputation for fresh, creative, affordable cuisine featuring local seafood and beef, exotic pizzas, eclectic salads, Asian inspired pastas and risottos. Open daily from 11:00AM to 9:00PM. Ph: (808)8821071 in Kawaihae or (808) 969-6640 in Hilo. www.cafepesto.com

WWW.EDIBLEALOHA.COM

FALL 2012

Farmers’ Markets Kaua`i Farmers’ Markets SATURDAY

SATURDAY

Kaua`i Community Market At Kaua`i Community College • Front Parking Lot (across from Grove Farm) • 9:30 am – 1:pm

Keauhou Farmers’ Market Keauhou Shopping Center, Keauhou • 8a.m. – 12 noon

Kekaha Neighborhood Center (Sunshine Markets) Elepaio Road, Kekaha • 9 a.m. Hanalei Saturday Market Hanalei • 10 a.m.–12:00 p.m. Namahana Farmers’ Market Anaina Hou, Next to Kaua`i Mini Golf • 9 a.m. – 1 p.m.

MONDAY

Kinoòle Farmers’ Market Kinoòle Shopping Plaza • 1990 Kinoòle St., Hilo • 7 a.m.-noon Space Farmers’ Market Space Performing Arts Center • 12-247 West Pohakupele Loop Pahoa, HI 96778 • Sat. 8:00a.m. – 11:30 a.m. Waikoloa Village Farmers’ Market Waikoloa Community Church across from Waikoloa Elementary School 7:30 a.m.–1 p.m.

Koloa Ball Park (Knudsen) (Sunshine Markets) Maluhia Road, Koloa • Noon

North Kohala Across from Hawi Post Office, under banyan tree • 7 a.m.–noon

Kukui Grove Shopping Center Lihue • 3 p.m.

Waimea Town Market At Parker School, 65-1224 Lindsey Road, Waimea/Kamuela HI 96743 Sat. 8:00 a.m. - 1:00 pm.

TUESDAY Kalaheo Neighborhood Center (Sunshine Markets) Papalina Road off Kaumualii, Kalaheo 3 p.m

Waimea Hawaiian Homestead Farmers’ Market Mamalahoa Hwy., 2 miles east of Waimea town 7:00 a.m. – 12:00 noon

Hawaiian Farmers of Hanalei Waipa, Hanalei • 2 p.m.

Honokaa Farmers’ Market Honokaa town near Honokaa Trading Co. • Hilo Farmers’ Market

WEDNESDAY

SUNDAY

Kapa`a New Town Park (Sunshine Markets) Kahau Road, Kapa`a • 3 p.m.

Pahoa Farmers’ Market Luquin’s/Akebono Theater parking lot • 8 a.m.–3 p.m.

Kauaì Culinary Market 4:00pm – 6:00pm • Kukuiùla Village, Poìpu In Conjunction w/ Kauaì County Farm Bureau

Makuu Farmers’ Market Keaau-Pahoa bypass road • 8 a.m.–2 p.m.

THURSDAY

Volcano Farmers’ Market Cooper Center, Wright Rd., Volcano • 6:30–9 a.m.

Coconut Marketplace 4-484 Kuhio Hwy, Kapaa • 9:00 a.m. -12:00 p.m. Hanapepe Park (Sunshine Markets) Old Hanapepe Town • 3 p.m. Kilauea Neighborhood Center (Sunshine Markets) Keneke off Lighthouse Road, Kilauea • 4:30 p.m.

FRIDAY Vidinha Stadium (Sunshine Markets) Hoolako Road, Lihue • 3 p.m.

Hawai`i Island Farmers’ Markets

FALL 2012

EDIBLE HAWAIIAN ISLANDS

South Kona Green Market At the Amy Greenwell, Ethnobotanical Garden Captain Cook • 9 a.m. – I pm

TUESDAYS AND FRIDAYS Kekela Farms Organic Farmers Mkt 64-604 Mana Road, Waimea, HI • 808-887-0023 Tues. & Fri. 2:00-5:00pm • 100% organic

WEDNESDAYS AND SATURDAYS Corner of Mamo and Kamehameha Ave. downtown Hilo • Saturdays, 8 a.m.–noon

A local tip: Get there early!

WEDNESDAYS Naalehu Farmers’ Market Ace Hardware lawn • 10 a.m.–2 p.m. Waimea Mid-Week Farmer’s Market Anna Ranch • 12:30 P.M. – 5:30 p.m.

Oàhu Farmers’ Markets SATURDAYS Banyan Court Mall (People’s Open Market) 800 North King Street, Honolulu • 6:15–7:30 a.m. Kaumualii Street (People’s Open Market) at Kalihi Street, Honolulu • 8:15–9:30 a.m. Kalihi Valley District Park (People’s Open Market) 1911 Kam IV Road, Honolulu • 10–10:45 a.m. Salt Lake Municipal Lot (People’s Open Market) 5337 Likini Street, Honolulu • 11:15a.m. –Noon Hawaiì Kai Park-n-Ride (People’s Open Market) 300 Keahole Street, Honolulu • 1–2 p.m. North Shore Country Market at Sunset Sunset Beach Elementary School, Haleiwa • 8 a.m. –2 p.m. The Saturday Farmers’ Market at Kapiolani Community College Campus 4303 Diamond Head Road, Honolulu • 7:30–11 a.m. Waialua Farmers’ Market Waialua Sugar Mill • 8:30 a.m. –Noon Hawaiì Kai Town Center Kalanianaole Highway at Keahole Street, Honolulu • 7:30 a.m. –3 p.m. Waianae Framers’ Market Makaha Resort, 84-626 Makaha Valley Road, Waianae, 808-848-2074 1st and 3rd Sat of the month • 7:30 a.m. – 11 a.m.

SUNDAYS Kapolei Community Park (People’s Open Market) 91-1049 Kamaaha Loop, Kapolei • 7–8:30 a.m. Royal Kunia Park-n-Ride (People’s Open Market) Kupuna Lp/Kupohi Street, Waipahu • 9:30–11 a.m. Waikele Community Park (People’s Open Market) Waipahu • 11:30 a.m. –12:30 p.m. The Mililani Sunday Farmers’ Market at Mililani High School 95-1200 Meheula Parkway, Mililani High School Parking Lot 8 a.m. –Noon Manoa Marketplace Honolulu • 7–11 a.m.

WWW.EDIBLEALOHA.COM

FALL 2012

Country Market & Craft Fair Waimanalo Homestead Community Center 1330 Kalanianaole Hwy. • 9 a.m.–4p.m.

Waimanalo Beach Park (People’s Open Market 41-741 Kalanianaole Highway, Waimanalo • 7:15–8:15 a.m.

Waianae Framers’ Market Waianae High School, 85-251 Farrington Hwy • 8 a.m. – 11:30 a.m.

Kailua District Park (People’s Open Market) 21 South Kainalu Drive, Kailua • 9–10 a.m.

MONDAYS

Kaneohe District Park (People’s Open Market) 45-660 Keaahala Road, Kaneohe • 10:45–11:45 a.m.

Manoa Valley District Park (People’s Open Market) 2721 Kaaipu Avenue, Honolulu • 6:45–7:45 a.m. Makiki District Park (People’s Open Market) 1527 Keeaumoku Street, Honolulu • 8:30–9:30 a.m. Mother Waldron Park (People’s Open Market) 525 Coral Street, Honolulu • 10:15–11 a.m.

THURSDAYS

Manoa Marketplace Honolulu • 7–11 a.m. The Kailua Thursday Night Farmers’ Market Kailua town • 5–7:30 p.m. behind Longs on Kailua Road Waiamea Falls Park • 3 p.m. - 7 p.m.

FRIDAYS

City Hall Parking Lot Deck (People’s Open Market) Alapai & Beretania Street, Honolulu • 11:45 a.m.–12:30 p.m.

Halawa District Park (People’s Open Market) 99-795 Iwaiwa Street • 7–8 a.m.

Hawai`i Kai Town Center Kalanianaole Highway at Keahole Street, Honolulu • 7:30 a.m.–3 p.m.

Ewa Beach Community Park (People’s Open Market) 91-955 North Road, Ewa Beach • 9–10 a.m.

TUESDAYS

Pokai Bay Beach Park (People’s Open Market) 85-037 Pokai Bay Road, Waianae • 11–11:45 a.m.

Waiau District Park (People’s Open Market) 98-1650 Kaahumanu Street, Pearl City • 6:30–7:30 a.m. Waipahu District Park (People’s Open Market) 94-230 Paiwa Street, Waipahu • 8:15–9:15 a.m. Wahiawa District Park (People’s Open Market) N. Cane & California Avenue, Wahiawa • 10–11 a.m. Mililani District Park (People’s Open Market) 94-1150 Lanikuhana Avenue, Mililani • 11:45 a.m.–12:30 p.m.

Fort Street near Wilcox Park Honolulu (In front of Macy’s) • 8 a.m. –2 p.m. Waikiki Farmers’ Market Waikiki Community Center Parking Lot • 7 a.m. –1 p.m.

Maui Farmers’ Markets SATURDAY

Fort Street near Wilcox Park Honolulu (in front of Macy’s) • 8 a.m.–2 p.m.

Kula Country Farms Kula Hwy at Kekaulike Ave, Kula • 11 a.m. – 4 pm

Manoa Marketplace Honolulu • 7–11 a.m.

Maui Swap Meet University of Hawaii, Maui College, 310 Ka`aumanu Ave in Kahului 7:00 a.m. – 1:00 p.m.

Waikiki Farmers’ Market Waikiki Community Center Parking Lot • 7 a.m.–1 p.m.

WEDNESDAYS Palolo Valley District Park (People’s Open Market) 2007 Palolo Avenue, Honolulu • 6:30–7:30 a.m. . Old Stadium Park (People’s Open Market) 2237 South King Street, Honolulu • 8:15–9:15 a.m. Queen Kapiolani Park (People’s Open Market) Monsarrat and Paki Street, Honolulu • 10–11 a.m. Hawai`i Kai Towne Center Kalanianaole Highway at Keahole Street, Honolulu • 7:30 a.m.–3 p.m.

Upcountry Farmer’s Market Kula Malu Shopping center 55 Kiopaa Street in Pukalani 7 a.m. – 12 Noon

Laniupoko Farmer’s Market Honoapiilani Hwy at Launiupoko Beach Park 8:00 am - 12:00 Noon Lipoa Street Farmers Market 95 Lipoa Street in Kihei • 8 a.m. – 12 Noon Hana Fresh Farmer’s Market 4590 Hana Hwy, in Hana • 9 a.m. – 5 p.m.

SUNDAY

Honolulu Farmers’ Market at Neal Blaisdell Center, Local Bounty • 808-848-2074 • 4:00-7:00 pm

Kula Country Farms Kula Hwy at Kekaulike Ave, Kula • 11 a.m. – 4 p.m.

Waialua Farmers’ Co-Op At the Sugar Mill • 4:30 p.m. – 7:00 p.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 2p.m.

FALL 2012

EDIBLE HAWAIIAN ISLANDS

Ono Organic Farms Across from Hasagawa Store, Hana • 10:30 a.m. - 6:00 p.m.

MONDAY

THURSDAY

Farmers’ Market of Maui-Kihei 61 Kihei Rd, Suda Store parking lot on South Kihei • 8 a.m.–4 p.m.

Farmers’ Market of Maui-Honokowai 3636 Lower Honoapiilani Road, Kahana (Lahaina) • 7a.m.–11 a.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Ono Organic Farms Across from Hasagawa Store, Hana • 10:30 a.m. - 6:00 p.m.

TUESDAY

FRIDAY Farmers’ Market of Maui-Kihei 61 Kihei Rd, Suda Store parking lot on South Kihei • 8 a.m.–5 p.m.

Farmers’ Market of Maui-Kihei 61 Kihei Rd, Suda Store parking lot on South Kihei • 8 a.m.–4 p.m.

Farmers’ Market of Maui-Honokowai 3636 Lower Honoapiilani Road, Kahana (Lahaina) • 7–11 a.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Ono Organic Farms Across from Hasagawa Store, Hana 10:30 a.m. - 6:00 p.m.

Lana`i Farmers’ Market

WEDNESDAY

Lana`i Market Place Dole Park • 8 a.m.-1p.m.

Farmers’ Market of Maui-Kihei 61 Kihei Rd, Suda Store parking lot on South Kihei • 8 a.m.–4 p.m. Farmers’ Market of Maui-Honokowai 3636 Lower Honoapiilani Road, Kahana (Lahaina) • 7–11 a.m. Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

SATURDAY

Moloka`i Farmers’ Market SATURDAY Ala Malama Street Kaunakakai • 7a.m.-1p.m.

Edible Hawaiian Islands Marketplace

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FALL 2012

Advertiser Directory This Directory is meant to help you quickly find our supporters listed by island, enjoy and let them know we sent you. Aloha

Anahola Granola www.anaholagranola.com Aunty Lilikoi 9875 Waimea Rd., Waimea 866-545-4564 • www.auntylilikoi.com Bar Acuda Restaurant Reservations: 808-826-7081 5-5161 Kuhio Hwy Hanalei, Kauaì www.restaurantbaracuda.com Grand Hyatt Kauai Resort & Spa www.grandhayattkauai.com Hanalei Dolphin 5-5016 Kuhio Hwy., Hanalei, Kauaì 808-826-6113 Harvest Market Hanalei 5-5161 Kuhio Hwy., Hanalei, Kauaì 808-826-0089 Healthy Hut On the south entrance to Kilauea Kuhio Highway & Hoòkui Rd 808-828-6626 • www.healthyhutkauai.com Hendrikus Organics 808-828-0099 • www.hendrikusorganics.com Hukilau Lanai Kauaì Coast Resort Reservations Recommended 808-822-0600 • www.hukilaukauai.com Java Kai Kapaa 4-1384 Kuhio Hwy 808-823-6887 • www.javakaihawaii.com Kauai Grown Kauai County Farm Bureau 808-337-9944 • kcfb@hawaiiantel.net www.kauaigrown.org

Kilauea Town Market 2474 Keneke St., Kilauea, Kauaì 808-828-1512 Koloa Rum Kilohana Plantation, 3-2087 Kaumualil Highway, Lihue 808-246-8900 • www.koloarum.com Living Foods Market Kukuiùla Village Poìpu (on the south side) 808-742-2323 • www.livingfoodskauai.com Nani Moon Mead 4-939 D Kuhio Hwy 808-823-0486 • www.nanimoonmead.com Papaya’s Natural Foods & Café Kauaì Village Shopping Center In the courtyard by the waterfall, Kapaà, Kauaì 808-823-0190 • www.papayasnaturalfoods.com Postcards Café Hanalei • 808-826-1191 Salty Wahine Gourmet Hawaiian Sea Salts 808-346-2942 • info@saltywahine.com The Coconut Cup Juice Bar & Café At the Coral Reef Resort, Kapaà 808-823-8630 • www.coconutcupjuicebar.com The Garden at Common Ground 4900 Kauwa Road, Kilauea • 808-828-1041 www.commongroundkauai.net/thegarden The Wine Garden 4495 Puhi Road, Lihue 808-245-5766 • www.kauaiwinegarden.com

Oàhu Aloha Air Cargo Shipping fruits & vegetables fresher. www.alohaaircargo.com EATHonolulu Gentry Pacific Design Center (808) 538-0597 • www.EATHonolulu.com Farm Credit Services Of Hawaiì, ACA 2850 Paà St. Ste 100, Honolulu 808-836-8009 • www.hawaiifarmcredit.com Kula Fields On Oàhu 808-281-6141 On Maui 808-280-6533 www.kulafields.com Whole Foods Market Kahala Mall in Honolulu, 4211 Waiàlae Ave www.wholefoodsmarket.com Whole Foods Market Kailua Town Center, 629 Kailua Road www.wholefoodsmarket.com

Maui Alii Kula Lavender 1100 Waipoli Road, Kula 808-878-3004 • www.aklmaui.com Aloha Mixed Plate 1285 Front Street Lahaina (808) 661-3322 • www.alohamixedplate.com Chef Lulu Agan Private chef serving all islands 808-633-6707 • www.luluscuisine.com Chef Dan Fiske Private chef serving all islands 808-280-1138 • www.privatemauichef.com Chef Jana McMahon 808-281-8393 • www.chefjana.com

FALL 2012

EDIBLE HAWAIIAN ISLANDS

Photo by Tim Ryan

Kaua`i

Kilauea Fish Market 4270 Kilauea Rd., Kilauea, Kaua`i 808-828-6244

Cilantro Old Lahaina Center 808-667-5444 • www.cilantrogrill.com

Malama Farms Berkshire Hog Farm 808-633-3959 • www.malamafarm.com

da Local Banana 808-283-9646 • www.dalocalbanana.com

Mala Ocean Tavern & Honu Restaurant 1307 Front Street, Lahaina 808-667-9394 • www.malaoceantavern.com

David Paul’s Island Grill 900 Front St. Lahaina 808-662-3000 www.davidpaulsislandgrill.com Hawaiian Moons Natural Foods 2411 South Kihei Road 808-875-4356 • www.hawaiianmoons.com Hospice Maui 808-244-5555 • www.hospicemaui.org Joel Katz Hawaiian Steel Guitar (808) 280-0722 • www.joelkatzmaui.com KO The Fairmont Kea Lani 4100 Wailea Alanui 808-875-2210 • www.korestaurant.com Kula Country Farms Kula Highway across from Rice Park, Kula 808-878-8318 Kula Fields On Maui 808-280-2099 On O`ahu 808-280-6533 www.kulafields.com Kupa`a Farms Farms & CSA in Kula www.kupaafarms.org Lahaina Grill 127 Lahainaluna Road, Lahaina 808-667-5117 • www.lahainagrill.com Leoda’s Kitchen & Pie Shop 820 Olowalu Village Road • 808-662-3600

Whole Foods Market Maui Mall, 70 East Ka’ahumanu Ave 808-872-3310 • www.wholefoodsmarket.com

Hawai`i Island Café Pesto Hilo Bay 808-969-6640 Kawaihae 808-882-1071 www.cafepesto.com

Maui Arts & Cultural Center Between Kahului Airport & `Iao Valley in Wailuku 808-242-SHOW www.mauiarts.org

Farm Credit Services of Hawai`i,ACA 988 Kinoole St., Hilo 808-836-8009 • www.hawaiifarmcredit.com

Maui County Farm Bureau www.mauicountyfarmbureau.com Maui Country Farm Tours 808-283-9131 • www.mauicountryfarmtours.com Maui Gelato 2395 South Kihei Rd. #120 808-280-3198 • www.mauigelatocompany.com Maui Preserved 808-214-8780 • www.mauipreserved.com Ocean Vodka 250 Alamaha St, S9, Kahului 808-877-0009 • www.oceanvodka.com

Kona Coffee and Tea Toll Free 888-873-2035 In Kona 329-6577 www.konacoffeeandtea.com Original Hawaiian Chocolate 808-322-2626 • 888-447-2626 (toll free) www.ohcf.us

National Slow Food Hawai`i Island Clare Bobo • slowfoodhawaii@gmail.com www.slowfoodhawaii.org

Old Lahaina Luau 1251 Front Street, Lahaina 808-667-1998 • www.oldlahainaluau.com

Slow Food Kaua`i Shelby Floyd • sfloyd@ahfi.com

Piliani Kope Farm 15 Wailau Place, Lahaina 808-661-5479

Slow Food Maui info@slowfoodmaui.org www.slowfoodmaui.org

Star Noodle 808-667-5400 • www.starnoodle.com

Slow Food O`ahu Laurie Carlson • laurie@honoluluweekly.com

Surfing Goat Dairy 3651 Omaopio Rd., Kula 808-878-2870 • www.surfinggoatdairy.com

Slow Food Nation www.slowfoodUSA.org

The Noble Chef Fundraiser for UoHMC Culinary (808) 984-3261

WWW.EDIBLEALOHA.COM

FALL 2012

What Is It and How Do You Eat It

tree tomatoes

Look for tree tomatoes at farmersâ&#x20AC;&#x2122; markets and soon at local groceries and health food stores.

FALL 2012

EDIBLE HAWAIIAN ISLANDS

Janet Hastings/Dreamstime

Tree Tomatoes, tamarillo: A distant relative of tomatoes and eggplants, tree tomatoes may have been in Hawai`i since 1825. They are highly versatile for culinary use. They can substitue for tomatoes and be cut fresh in salads, served sweetened in desserts or added to spicy sauces. Chutney made with this fruit is highly valued in New Zealand and often served in place of tomato ketchup. West Hawai`i chefs have developed a number of recipes, curries and chutneys using the fruit.