edible Hawaiian Islands Winter 2013 by Edible Hawaiian Islands Archives

edible

hawaiian islands ÂŽ

Celebrating the Harvest of the Aloha State, Season by Season No. 23 Winter 2013

Travel Issue Hawai`i â&#x20AC;˘ Bhutan Portland, Oregon Argentina

Eat, Drink, T hink, Share Member of Edible Communities

Winter 2013 Contents Departments 5 51

LETTER OF ALOHA EDIBLE HAWAIIAN ISLANDS LOCAL DINING GUIDE

54 THEADORA SHARES THE KITCHEN 58 FARMERS MARKET 62 ADVERTISERS DIRECTORY 66 LAST WORDS

Features 7 13 17 20 25

A GIFT THAT KEEPS ON GIVING by Tim Ryan TOMORROW’S EGG TODAY by Jon Letman LANAÌ– MAUNALEI GULCH by Alberta De Jetley MOLOKAÌ IN A NUTSHELL by Catherine Cluett KAUAÌ – A GRAND TRIP TO POÌPU THE GRAND HYATT KAUAÌ RESORT by Jon Letman

28 HAWAI`I` ISLAND – EXPERIENCE THE MANA AT HAWAI`I ISLAND’S MAUNA LANI RESORT

MAUI – HOME GROWN AT THE FAIRMONT KEA LANI by Jill Engledow

36 THE ROAD TO BHUTAN by G. Cohen 39 CHILI AND CHEESE’ BHUTAN’S NATIONAL DISH by G. Cohen & Ben Tyson

CHASING A WINE DREAM – ARGENTINA by Keith Palmer & Peter Dartley

48 PLATE LUNCH, PORTLAND STYLE by Lila Martin COVER by Doug Britt Doug Britt represented by Ola's Hanalei Gallery www.dougbrittart.com WWW.EDIBLEALOHA.COM

WINTER 2013

edible

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 • Alberta De Jetley Jill Engledow • Margaret Kearns Jon Letman • Lila Martin G. Natale • Melissa Petersen Tim Ryan • Ben Tyson Photography Lauren Brandt • Oliver Cohen Steven Cohen • G. Natale Artists Cindy Conklin • Ed McCabe • Mary Ogle 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. ©2013. 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!

edible Communities 2011 James Beard Foundation Publication of the Year

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

Letter of Aloha E Komo Mai, Welcome to the first travel issue of Edible Hawaiian Islands magazine. I am excited to share with you lots of great information from each of our islands—where to stay, what to do and, of sourse, what to eat. Be sure to also read our ads carefully; many of our advertisers offer tours, from chocolate making to farm-to-table dining experiences. Plan your trip ahead, as there are many things to do on our islands for visitors and residents alike. On an international level, I want to share with you an amazing trip the editor at large and I took to Bhutan this past spring. During our tour we met young American chefs creating amazing cuisine in several of the Amankora Lodges throughout the country. They are responsible for traditional Bhutanese dishes as well as classic western meals. I wanted to include this because in our last issue we launched a series of stories on our culinary schools in Hawaiì. I thought this would be of interest to our culinary students, letting them know that there is a big world out there looking for chefs with a dream. Ben Tyson who collaborated with me, is from Boston, working in Gantey Valley at Amankora. You can also read about wines from Argentina, the dream of a couple who spend a lot of time in KauaÌ, plus a former Hawaiì resident who now has a restaurant in Portland, Oregon. In this photo, we are in Bumthang, at one of the oldest monasteries in Bhutan, Drepung; the other is in Paro. Here at Drepung, we lit 1,000 butter candles wishing everyone good health, happiness, long life and peace on earth. You can see more photos from our trip at www.gloria808.posterous.com Feel free to send me a note.

In the second of our series of Culinary Programs in the Hawaiian Islands, we bring you Kaua`i Community College Culinary Arts. Lastly, I want to thank everyone who writes to me with their thoughts on each issue. In particular, we received an overwhelming response to “Theadora Shares the Kitchen” in our Fall 2012 edition. Check out her latest inside this issue. Hau`oli Makahiki Hou (Happy New Year) to all! May this year be filled with peace, good health and joy. Gloria Cohen Publishe/Editor in Chief Our regular feature “What Is It, And How Do You Eat It?” will return with the spring issue.

EDIBLEHAWAIIANISLANDS.COM

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

Community Foundation Funds Innovation by Nonprofits A gift that keeps on giving. BY TIM RYAN

he Hawaiì Community Foundation this year awarded $427,920 to five local nonprofits for innovation projects. That means that over the past three rounds the Island Innovation Fund has awarded more than $1.3 million to fund innovation across the state of Hawaiì. Recipients were selected from eight finalists who presented creative concepts designed to effect widespread positive change in the community and transform how the nonprofit sector operates. Applicants from all three funding rounds were also invited to vote for a People’s Choice Award from among the eight finalists. One of the most innovative projects, in round one, developed the Lei Fresh Mobile App. Since supermarkets don’t always make it easy to identify local products and produce on store shelves, the Lei Fresh Mobile App with a click of a button will provide users current information about locally sourced fresh produce, seafood, beef, poultry, dairy products and other products available at local markets across Hawaiì. Lei Fresh Mobile App is an innovative, interactive and free online tool that keeps businesses in constant contact with customers while creating an online community connecting farmers, retailers and consumers. “To get more people to buy local and buy fresh in Hawaiì requires a thriving, interactive network connecting the agricultural industry with businesses and customers,” said Lei Fresh project manager

Melanie Kosaka. “Lei Fresh will help build a sustainable future for Hawaiì’s agricultural industry by increasing consumer interest in local products, thereby increasing consumption and production. “Best of all, consumers will have easy access, literally in the palm of their hands, to inventory and product information in real time and by store location.” Lei Fresh is a mobile phone application designed to build a network between farmers, retailers and the consumers—getting people to buy more fresh, local agricultural products, such as fruits, produce, meat, poultry, seafood, dairy and eggs. The app will share inventory and product information instantly. The Ulupono Initiative last year did a study on local consumers and found that they strongly believe in supporting local foods. The study also found that shoppers are willing to pay more to buy local, plus being locally grown was most often the second or third most important quality that consumers mentioned. One major problem identified by Ulupono is that shoppers have trouble identifying products made in Hawaiì. According to the state Department of Agriculture, Hawaiì imports about 85% of its food. So out of the $3.7 billion that Hawaiì consumers spend each year for food just about $550 million is spent on locally grown food.

WWW.EDIBLEALOHA.COM

WINTER 2013

The Lei Fresh Mobile App is a marketing tool consumers can use to instantly identify local products in their neighborhood, allowing retailers to promote local products and giving retailers and farmers a social media platform to connect with customers, Kosaka explained. This technology, introduced in August 2012, is being used to facilitate a social media campaign to encourage local buying, change consumer habits, support Hawai`i farmers and ultimately promote sustainability in our Islands. As part of this marketing strategy, Lei Fresh integrates geo-social check-ins to reward positive consumer behavior and engage businesses in supporting the network. Via the check-in function, users can collect rewards by checking-in for specified actions, such as buying local fruits, visiting a specific vendor, or sharing a local recipe. For each check-in, a corporate sponsor will match the reward with a monetary contribution that will be used to fund educational and technical assistance training programs for farmers. The reasons for developing such an app should be obvious, Kosaka said. “We knew that some of the barriers in getting people to buy locally grown food is that supply is always variable,” she said.

Lei Fresh asks retailers to make a commitment “a couple of times a week to take 10 minutes and walk the floor and update to the app information.” Lei Fresh also is pushing for more community involvement in getting the data into its system. “We want the community to be proactive and provide information about locally grown foods including what is available and where and the price point,” Kosaka said. “They can take a photo, tag it in the right category, and provide the location. The grant Lei Fresh received from the Islands Innovation Fund to develop the app was $100,000. It was used to hire about a dozen people, including software designers, those who organized the database, administrators and photographers. The app, which is free, can be downloaded from Apple’s iTunes site. Lei Fresh does not charge retailers who use the service. “Our main goal is to get as many people as possible to use the app,” Kosaka said. We don’t charge the stores at all.

One reason is that an average size farm in Hawai`i is only about six acres.

Lei Fresh at this point lists all the state’s farmers’ markets though information about inventory to be sold has been slow in receiving.

“We decided that if you can let people know when fresh and locally grown food is available near them based on their location it might increase more local buying,” Kosaka said.

In the first two months of its operation, Lei Fresh had about 200 active users downloading the app. By the end of its first year Kosaka hopes to have 20,000 active users.

But developing the app took a considerable amount of time because there were “major challenges,” she said.

Other projects supported by the Hawai`i Community Foundation’s Island Innovation Fund will

Lei Fresh receives its data in two ways. One way is getting information from participating retailers that right now includes Whole Foods, and Times, Down to Earth, and Kokua markets. Currently only O`ahu markets are in the Lei Fresh app, though plans include the neighbor islands. Kosaka said the volume of data Lei Fresh is receiving is “way more than we anticipated.” “It took us a long time to design the software so someone could simply walk the sales floor and just plug in what locally grown food is available or not available and at what price. That information can be input using an Apple iPhone, iPod, iPad or computer.

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

• • • •

Promote group buying with socially responsible businesses, with proceeds benefitting partner nonprofit organizations; Organize the harvesting, collection and processing of excess food in rural areas to give to residents; Create a shared database of information on Hawai`i’s native forests to coordinate and promote conservation; and Establish a shared registry of electronic medical records that will improve the quality of care for diabetes patients.

“While grantee selection for the Island Innovation Fund has wrapped up, the Hawaiì Community Foundation is committed to opening doors for local nonprofits that are looking at new and innovative ways to address challenges and issues our islands face,” said Kelvin Taketa, president and CEO of Hawaiì Community Foundation. “We are looking at what’s next for innovation in Hawaiì and at how the Foundation can continue to support the great and innovative ideas generated by Hawaiì’s nonprofits to solve complex community challenges.” Island Innovation Fund’s third and most recent round of recipients includes: SpendSafe.ly—The Consuelo Foundation The Consuelo Foundation will expand the SpendSafe.ly text-based application to help individuals make informed financial decisions and meet their savings goals. SpendSafe.ly is an SMS-based money-management application designed to assist families in real time with smart financial decision-making. GreenWheel Food Hub—Feed the Hunger Foundation (People’s Choice Award) The GreenWheel Food Hub will oversee Electronic Benefits Transaction (EBT) public assistance adoption in at least five

farmers’ markets on O`ahu, increasing the accessibility of fresh, local produce to families in need. Hawaii Open Data Hawaii Open Data will work in partnership with city and state government to drive open access to data that feeds the creation of online and mobile apps, civic startups and citizen engagement. HELE 2 Work—Institute for Human Services (IHS) IHS will increase its community service and employer partnerships to grow its workforce development program, HELE 2 Work, which focuses on overcoming homelessness thorough civic engagement, social networking and job skills and work ethic training. The expanded program aims to triple the number of shelter residents getting permanent employment. WE—A Hui for Health WE—A Hui for Health will link information gathered at health screening events to healthcare providers in order to better coordinate preventative care for hard-to-reach populations. WE is a coalition dedicated to building and enhancing the community by addressing health care access in a timely and culturally competent way. With 96 years of community service, the Hawai`i Community Foundation is the leading philanthropic institution in the state. The Foundation is a steward of more than 600 funds, including more than 160 scholarship funds, created by donors who desire to transform lives and improve communities. In 2011, more than $44 million in grants and contracts were distributed statewide. The Foundation also serves as a resource on community issues and trends in the nonprofit sector.

WWW.EDIBLEALOHA.COM

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

Learning to flip Tomorrow’s egg today BY JON LETMAN

or anyone tuned in to Hawai`i’s culinary scene today, the names Roy Yamaguchi, Peter Merriman and Jean-Marie Josselin jump off the page. These chefs, three of the 12 founders of Hawai`i Regional Cuisine, are known around

the world. But what about tomorrow’s chefs of Hawaiì? Where will they come from? Hawaiì’s next generation of chefs, cooks and restaurateurs are being groomed today at the eight branches of the University of Hawaiì’s Culinary Institute of the Pacific. Two of its most famous alumni (both graduates of Kapiòlani Community College) are chef Sam Choy and chef Alan Wong.

One of the smaller but most accomplished branches of the culinary program is at Kaua`i Community College (KCC). The 23-year-old program has proven to be as successful as any culinary school in the country and just may produce some of Hawai`i’s next great chefs. The KCC Culinary Arts program is run by a team made up of instructor Duane Miyasato, chef Steven Nakata, chef Mark Oyama and program coordinator chef Martina Hilldorfer. Together, they oversee the two-year cohort program, which offers a series of eightweek modules designed to help students, even those with no kitchen or restaurant experience, learn the foundational skills needed to launch a culinary career. The program, Hilldorfer says, mirrors industry and is competencybased (she stresses the word competency). Accredited by the

WWW.EDIBLEALOHA.COM

WINTER 2013

Kauaì Community College, and it’s because of the personalized attention the instructors give them.” Wong is talking about students like KCC Culinary Arts graduate Romel Begonia, who completed a year with the Kauaì program and then continued studying on Oàhu at Kapiòlani Community College. Upon returning to Kauaì, Begonia gained practical work experience at the Hyatt in Poìpū. After training in Beijing and Bangkok, he returned to the Grand Hyatt Kauaì and since 2007 has overseen banquets and training as banquet sous-chef. Another successful graduate is Cheryl Arizo, who since completing the program 14 years ago has worked as a sous-chef at chef Mark Oyama’s restaurant Mark’s Place. She says roughly half the staff at the popular Puhi eatery have completed culinary courses at KCC. Leaving Kauaì to study, train or work can be a huge boon for students, Hilldorfer says, and she encourages them to leave the island, even for just six months or a year. “I tell them ‘Go see something different. The boyfriend or girlfriend will still be here when you come back.’” Hilldorfer’s own career has taken her from Alaska to the Netherlands to France, New York and most of the Hawaiian Islands. American Culinary Federation (ACF), in 2010 KCC’s Culinary Arts program received an exemplary accreditation, one of only seven schools in the nation to be receive the high ranking that year. All standards and criteria are based on the student’s ability to meet rigorous standards, Hilldorfer says. “It’s not an A-B-C kind of thing. You can either flip an egg or you can’t.” Chef Alan Wong is one of the program’s most prominent supporters. He says the quality of education, especially in a small school, is largely dependent on how much time is spent with students outside of the regular curriculum. Despite KCC’s size, Wong says, “thanks to the efforts of the faculty, they do an outstanding job, putting in a lot of time and energy to expose the students to the industry as much as possible.” He adds that the best students are the ones with great attitude who aren’t afraid and are hungry to learn. “You find those students at

Upon completion of the program, Hilldorfer says 95% of graduating students can expect to find employment if they choose to pursue culinary arts. Her students, who range in age from 17 to 70, come from a variety of backgrounds. Some are looking to start a second career, others are fulfilling vocational rehabilitation, many are straight out of high school and some just come because, Hilldorfer says, “their mothers make them.” “When I get ‘em,” Hilldorfer says, “they don’t know which end of the knife is sharp. That very first day when they open their knife bag is very frightening.” She isn’t joking. When asked to name five cooking methods, some first-term students answer “microwave,” but that’s OK― the program starts with the very basics of food preparation: vegetable prep, making stocks and sauces and cooking pasta, meats and fish.

The American Culinary Federation’s 27th annual breakfast fundraiser will be held on Sunday, February 17, 2013, 7¬–11am on the grounds of Kauaì Community College (KCC). This popular event, called “Kauaì’s Biggest and Best Brunch,” is prepared by the Culinary Arts students at KCC along with island chefs. Enjoy breakfast favorites, omelets cooked to order, pastries and more. Tickets are $15 in advance ($18 at the door) for adults and $5 for children ages 5–10; keiki under 5 are free. Buy tickets at the KCC cafeteria, Mark’s Place Puhi, Kalaheo Coffee Co. & Café, Kauaì Coffee visitor center, Fish Express, Koloa Fish Market and Pono market. All proceeds support scholarships and equipment for the culinary students at KCC. For more details, visit KauaiFoodFestival.com.

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

Hilldorfer describes the program’s second week: “We work on stocks. We look at bones and make somethin’ out of nothing. ‘What about these bones?’ I ask the students. ‘Chef, they stink!’ they say, but I tell them they’ll make a beautiful stock. They say, ‘Chef, how can?’ But I show them and we do it.” By the time they’ve completed the first eight-week module students have learned to prepare short-order dishes for the school’s cafeteria and are ready to advance to baking cakes, pies, icings, etc. Following this, they begin working with instructor Duane Miyasato, who introduces them to the fundamentals of restaurant operations. He explains how students learn all aspects of front and back of the house operations—from greeting guests and running a (non-alcohol) bar service to bussing, dishwashing and French, Russian and American tableside service. For two years students follow their cohorts studying all facets of cooking, serving and food preparation. This includes two eight-week modules covering Continental (French, Italian, German, etc.) and Asian cuisine (Chinese, Japanese, Korean, Thai, Vietnamese and also Hawaiian). Students also learn garde manger cold food preservation techniques, and in the last eight weeks they have a practicum in which they design their own concept restaurant. Throughout they have lab classes and lectures covering sanitation, nutrition, purchasing and cost control, technical math, menu planning and merchandising. During this part of the course the students run KCC’s public dining operations. KCC Culinary Arts students also prepare and serve fine-dining lunches (by reservation only at 808-245-8365) on Tuesdays, Wednesdays and Thursdays with two seatings: at 11:30am and noon. For those who know about the lunch it’s a wonderful experience, says Hilldorfer. “This is not just a meal, it’s an experience,” she says. Regular diners include business people, local politicians and retirees who enjoy eating in a relaxed setting where great care has gone into the preparation and presentation of the meal. The three-to-fivecourse lunch takes about two hours from start to finish and includes self-introductions by students. Miyasato says it’s important diners understand that for the students this is a learning environment and not exactly the same as an ordinary restaurant. Besides the lunches, the community can join KCC culinary students at three annual events: the ACF Sunday Brunch the week before President’s Day, the Grand Buffet at KCC’s campus in late February or early March, and the Garden Island Range & Food Festival on November 18 (see sidebar). WWW.EDIBLEALOHA.COM

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

Maunalei Gulch New rewards from a treasure of Lana`i’s past BY ALBERTA DE JETLEY

idden deep within the island of Lanaì, new growth is sprouting in the rocky crevices of Maunalei Gulch. Located on the northern flank of the island, Maunalei can be accessed by only two ways: down a steep pathway carved into its 1,000-foot cliffs, or via a bone-jarring road that begins at the end of the pavement of the Keomoku Road. On a hot, still morning, I join a caravan of four-wheel-drive jeeps and trucks with Lanaì High School students from teacher Lisa Galloway’s environmental science class, on a work/study trip into Maunalei. It has been almost 60 years since I have been inside the gulch, and I am excited but apprehensive. Is it still the enchanted place of my memories? Our destination is approximately eight miles into the gulch, but first we have to pass through a padlocked gate. Maunalei had been closed to the public for many years but in 2008, things began to change after the arrival of Oàhu native Hawaiians Kawehi Ryder and his wife, kumu hula Debbie Ryder. The island’s owner, Castle & Cooke Resorts (C&C), had hired Kawehi to restore the dry-stacked rock walls around the ancient village of Kapihaà at Manele. When the project was delayed, he was offered other work and they decided to stay on. By chance, in 2009 he was invited to ride along with C&C’s former water department director, Joe Kaakua, on an excursion to check on a water intake valve in Maunalei. In years past, a stream flowed here during the wet season. When the Baldwin brothers, Frank and Harry, bought the island in 1917 (they paid $600,000 for it), they tapped into its water and piped it to their cattle on other parts of the island. When James Dole, the president of the Hawaiian Pineapple Company (he purchased it for $1.5

million in 1922), was looking for water for his plantation, he drilled a well in Maunalei and piped its water up the gulch’s cliffs and through three tunnels to Lanaì City. On Kawehi’s fateful first visit to Maunalei, he saw loì, terraces where the ancient Hawaiians grew kalo, buried under invasive weeds. Kawehi envisioned the loì the flourishing again and what Maunalei could become: an environmental educational center to reconnect youth to our island’s past. Turning a remote gulch, regardless of its beauty, into an educational center would be a daunting task for most people but Kawehi’s journey to Maunalei began many years ago. In the 1980s and ‘90s, he was a high-risk counselor for the Department of Education on Oàhu. At Castle High School, he developed a five-acre garden including a piggery that connected ecological components integrating science, math and writing skills into it. Many of the students Kawehi worked with had trouble with book learning, he explained, but if you could show them how it relates to the real world, they get it, he said of his program’s success. Our visit was the students’ chance to acquire hands-on experience outside the classroom. Kawehi’s way of teaching is quiet. He doesn’t rush around pointing things out. As we waited for him to unlock the gate on the morning of our visit, we had time to admire the beauty of the tangled branches of kiawe and the dappled light filtering through its leaves. Kawehi was setting the stage, preparing us to step back in time, to a time when ancient Hawaiians walked, not rode, along the same trail we are on, taking us into the heart of Maunalei.

WWW.EDIBLEALOHA.COM

WINTER 2013

The students are silent as our vehicles bounce from rock to rock over the rough road. Tall sticks of haole koa stand like sentinels alongside the base of the cliffs. Their leaves have been stripped off by hungry Axis deer, leaving only the tops of the plants intact. About three miles in, Kawehi stops and gets out of his truck. He is barefoot, but walks over the rocks with ease. “Come, we walk from here,” he says. The students scramble to follow him up a narrow footpath alongside the dry stream bed. The group spreads out, but the slower ones, like me, dally behind. I round a corner and see the students gathered around a trickle of water, watching leaves swirling slowly towards the edge of a small pool before the water disappears under rocky pebbles. The stream once reached the ocean, Kawehi explains. Over the years, as invasive plants clogged its path, the water disappeared. Volunteers have helped him to restore this portion of it and they will eventually clear it and it will reach the ocean again. The task seems

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

insurmountable, but the tiny trickle of water before us is proof it can be done. Up ahead, the stream disappears into a tangle of ferns. The trail ends and we return to the road. A tall deer fence is stretched across the gulch from wall to wall. Installed to protect the island’s watershed from Axis deer, it also protects the restoration of lo`i and plants that are striving in gardens planted by volunteers. The students are soon up to their knees in water flowing through a lo`i. They’re planting kalo the way our ancestors did, with their feet squishing the mud. It’s an experience they’ll remember for the rest of their lives. Is Maunalei still the enchanted place of my own memories? Yes, but now I can truly appreciate its deep sense of peacefulness and feel uhane, our spirit ancestors, nurturing it.

Kawehi’s previous experiences have helped him to open Maunalei to the community again but the Ryders knew they had to seek outside help to make his vision a reality. Their first step was to negotiate permission from C&C to enter and grow kalo within the gulch. Their second step was to put their plans into writing and to share it with others throughout Hawaiì. With the support of their friends, they formed a nonprofit organization, Uhane Pohaku Na Moku O Hawaii. The name translates to: uhane, spirit/ancestor; pohaku, stone/foundation/Mother Earth; moku, island or islands; and Hawaiì, all-embracing. Uhane’s mission statement is: “To keep Hawaiian culture alive in a changing world by fostering and encouraging a deep appreciation of Hawaiian culture, arts, and related resources from generation to generation, encompassing every aspect of this cultural lifestyle, but with particular emphasis on cultural site protection, maintenance, and restoration, hula tradition, Hawaiian values and language, and to provide partnerships integrating health, cultural education, and immersion experiences for community residents, visitors and youth.” After putting their vision on paper, the Ryders were able to apply for a grant from Western Pacific Fisheries, which helped them to mobilize key stakeholders, the people they could recruit to help them. In addition to Lanaì residents Caron Green, Gail Allen, Signe Vivas and Mamo Fernandez, who are on their board of directors, Maui resident Kimokeo Kapulehua and Oàhu resident Sandra Yahiro joined them. Children of all ages, community groups and visitors are welcome to participate in Uhane’s activities in Maunalei. The cultural and educational components of the tour can be tailored to different age groups. For more information about Maunalei, contact Debbie Ryder at 808-565-6445 or search the internet for several videos of Maunalei Gulch.

WWW.EDIBLEALOHA.COM

WINTER 2013

Moloka`i in a nutshell Visiting Purdy’s mac nut farm? It’s a natural BY CATHERINE CLUETT

ollow the colorful hand-painted signs for macadamia nuts and you’ll find yourself walking down a tree-lined cement driveway. Approaching a clearing in the growth, you’ll be greeted by Tuddie Purdy, a hearty Hawaiian homesteader with a pile of windblown salt and pepper hair and a moustache to match. He’s owner of Purdy’s Natural Macadamia Nut Farm, a hidden must-stop in Moloka`i’s central Ho`olehua. For Purdy, a visit to his farm offers “education in a nutshell.” With a long stick, he waves at the trees you just passed. You may not have noticed, but look again and you’ll see clusters of quarter-sized nuts tucked among the branches. These, he explains in his brusque, no-nonsense voice, began as one of 60 to 100 fluffy, white blossoms per stem. Five to six months later, protected by a famously hard shell covered in a thick husk, the nuts drop to the ground, ready to harvest. “The unique side to macadamias is they produce 12 months per year,” Purdy explains. “They’re the only tree I know of in Hawai’i that bears year-around.” The 50 bushy trees that form a canopy over the farm’s headquarters are 90 years old, planted by the original owners in the 1920s. They each produce 250 to 350 pounds of unhusked nuts per year.

The Heart of the Nut After a whirlwind history and growing lesson, the real education begins. Purdy herds you toward a table in the middle of the clearing, topped with two flat stones and a pair of hammers. Around the twoby-four legs, broken macadamia shells are spread almost a foot thick from decades of nut cracking.

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

Purdy demonstrates how to nestle the nut inside a looped handle of rubber to hold it in place as he delivers a firm blow with the hammer. It’s hard to resist following suit. The fresh nuts taste sweet and buttery. If you’re used to buying macadamias from the store, these are nothing like them—many say they taste much better. “It’s a new experience for us,” explains one visitor from Florida. “It’s the first time we tasted raw macadamia nuts.” Another self-described mac nut lover says they’re the best she’s ever tried. At another table, Purdy carves thin slices of fresh coconut out of the shell, fills another empty coconut shell with macadamia blossom honey made on the Big Island and a third bowl with his signature roasted mac nuts. Customers line up to sample the products available in the gift shop, which Purdy brings in for resale, dipping the coconut into the honey, as well as mac nut mustard and cooking oils. “Before they buy, they gotta eat,” says Purdy. “It’s not just about sell, sell, sell—it’s about education.”

Made for Moloka`i The deliberately unspoiled beauty of an island with no resorts, chain retails, stoplights or buildings taller than a palm tree attracts those looking for the “real Hawai`i.” Low annual visitor numbers come at a price for local businesses like Purdy’s, though, that rely on the tourism industry to stay alive. But Purdy keeps things in perspective. “My outlook on a successful business is to operate every day,” he says. “We’re not a success story in terms of money, but a success story of a homesteader using his land and sharing knowledge.”

WWW.EDIBLEALOHA.COM

WINTER 2013

Some visitors stumble upon the farm on their own, while others come as part of a single-day itinerary set up by local company Moloka`i Outdoors for those coming from Maui on the ferry. The tour’s driver, Rudy Dela Cruz, always eggs on his bus-full of guests to buy products from the farm. “People love it,” he says of Purdy’s. “It’s a down-to-earth mom-andpop operation. Especially Tuddie,” he adds with a deep belly laugh. “He’s a nut.”

A Special Kind of Nut Macadamia nuts are native to Australia, and were named after Dr. John Macadam, a good friend of the man who first developed the species. Macadamias were introduced to Hawai`i in 1881, according to the University of Hawai`i. Purdy says the commercial industry took off after machinery to husk and crack the nuts was invented on the Big Island in the 1940s—essential tools for any operation, even of his size. Purdy’s machines were made in the same era as they were invented, but they still work wonders to separate husk from shell, and shell from kernel. Before the nuts are cracked, they are left in a dryer for two days, which blows warm air over them to loosen the nut from the shell for easy removal once it’s cracked. Alternatively, nuts can be dried in the sun for five to seven days. Purdy markets both raw and roasted nuts, and while he says the details are a secret, the general idea is the nuts are roasted in the oven for about an hour at approximately 350° with a little Hawaiian salt. Mauna Loa brand on the Big Island, which began commercial operation in 1956, is now one of the world’s largest mac nut retailers. While many classify mac nuts as a guilty high-calorie pleasure, Purdy says his macs are different. “I never tell people our nuts taste better than Mauna Loa, but they’re healthier,” he says. Without the additives, oils and preservatives that commercial producers use to increase shelf life, Purdy’s natural macadamia nuts boast 50% fewer calories than processed nuts, no cholesterol and are a source of monounsaturated fats, fiber and minerals. His trees are also grown without pesticides or fertilizers, which allows visitors to get an up-close view. He calls his operation “getting a taste of what no one else in the world is doing.”

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

What he’s doing, though, isn’t what he’s always done. Back in 1980 when his family acquired the homestead land, Purdy was working as a ticket agent for Aloha Airlines. “So it wasn’t my intent to have a farm,” he says. But two years later, he had begun farming. Aloha Air pulled out of Moloka`i in 1981, and Purdy says it wasn’t a hard decision to stay on the island. His family worked to clean up the macadamia trees on the property, which had been uncared-for for over 20 years. Purdy has since planted an additional 250 trees on five acres to augment the harvest. On a visit to that acreage, it may take a good whack to peel back the layers of the macadamia nut, but it’s well worth it. You’ll get a nutshell full of flavor, health and education. Take the tour: Purdy’s Natural Macadamia Nut Farm is open Tuesday–Friday 9:30am–3:30pm, Saturday 10am¬2pm, closed Sunday and Monday.

WWW.EDIBLEALOHA.COM

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

A Grand Trip to Po`ipū Foodie’s Delight BY JON LETMAN

eople travel to Hawaiì for different reasons. Some seek escape, some adventure, while others simply want to relax on the beach. Hawaiì’s lures are many and its attractions as vivid as green-draped cliffs plunging into turquoise seas, and as fragile as a rare white hibiscus growing on a patch of red ochre earth. The islands also offer something irresistible for foodies and lovers of creature comforts. One thing that unites virtually all who travel to Hawaiì—no matter the reason—is the desire for a total immersion in the islands themselves. Hawaiì’s visitors want to feel cooling tradewinds on their cheek, to smell plumeria blossoms in the morning and to taste the ocean’s salt on their lips. If you’ve just flown 5,000 miles from home and endured the ravages of modern travel, when you step off that plane you want to really feel like you’re somewhere different from what you’ve left behind. Hawaiì has lots of places you could achieve that perfect Hawaiian moment but one resort on Kauaì, the Grand Hyatt Kauaì Resort & Spa in Poìpū, captures what draws people to the islands like no other.

Everything you might seek in a trip to the islands—dazzling, sandy beaches, lush, tropical foliage, Hawaiian culture and great food—can be found at the Grand Hyatt Kauaì. This south shore property, sprawling across meticulously landscaped grounds, includes more than 40,000 square feet of gardens and lawns, a recreational lagoon and a labyrinth of swimming pools able to transform the stodgiest old crank into a squealing 9-year-old as he barrels down a 150-foot waterslide. The resort has earned its place among Hawaiì’s top-rated properties for good reason. It’s not often you’ll find one of the region’s best spas (Anara Spa was ranked among “Top Resort Spas” by Travel + Leisure and Condé Nast Traveler) in a resort that offers a top-rated golf course (Poìpū Bay Golf Course was home of the PGA Grand Slam from 1994 to 2006), along with multiple recreational options and in-house activities on a sun-drenched stretch of coast of one of the world’s most beautiful islands.

In 2011 the Grand Hyatt Kauaì completed a $45 million renovation to all its guest rooms and suites, adding new furniture, hardwood flooring, carpet, white marble entryways and bathrooms and other interior features. The 602-guest-room resort made these upgrades without compromising any of the original classic Hawaiian ambiance. From poolside palms and pandanus to a perfectly framed picture view of Keoneloa Bay that greets guests as they step across the resort’s threshold to the mauka (toward the mountains) and makai (toward the sea) motifs found in the resort’s interior and exterior décor, the property lives up to its name “Grand” in every way. For the gourmand, the dining outlets at the Grand Hyatt Kauaì are among the island’s best restaurants and bars (there are 10 outlets in all, with a lūàu on Sundays and Thursdays).

WWW.EDIBLEALOHA.COM

WINTER 2013

Smaller, sustainable, local… Executive Chef Matt Smith describes the resort’s culinary philosophy as “food thoughtfully sourced and carefully served.” “We really give thought to where we buy our food and the people with whom we are doing business,” he says. One example is buying “seafood from local fishermen who have respect for the fish and the environment. We want to buy from people whose philosophies align with ours.” He says that means working with those who fish in a sustainable manner: “single line, single hook, not the long-liners that go out for weeks on end,” Chef Matt says. “It makes a difference in how we place ourselves within the community.” Chef Matt describes Tidepools, one of the resort’s anchor outlets, as a “quintessential Hawaiian resort restaurant.” Dining inside Tidepools’ thatched hut overlooking the lagoon at sunset with a Mai Tai or Lava Flow, it’s hard not to feel your perfect Hawaiian moment is close at hand. The chef says he and his culinary team place great emphasis on highlighting products grown or raised in the islands. He regularly visits the Saturday morning farmers’ market in Puhi and has taken his kitchen staff to visit local growers like Kauaì Fresh Farms on the north shore. The resort has since become a regular consumer of their vegetables. It also uses ingredients from Aliì Kula Lavender Farm and Surfing Goat Dairy, both on Maui, as well as tomatoes, mushrooms and palm hearts from Hawaiì Island’s Hāmākua Coast, and shrimp, fish and coffee from Kauaì, to name a few. “There’s a very strong agricultural movement in Hawaiì,” says Chef Matt. “After I came to Kauaì I started finding all these treasure troves of boutique artisan farms, so we try to utilize them as much as we can. It’s exciting stuff.” Being a responsible, well-educated chef and being enthusiastic and adventurous in the kitchen and dining room, the chef says, are not mutually exclusive. He points to the Grand Hyatt’s Donderos which features upscale, classic Northern Italian fare with herbs from the resort’s own garden as an example of the resort becoming more involved in its own food. If you find yourself craving sushi, Stevenson’s Library (Friday through Monday) serves high-quality seafood like prawns from Kauaì, shellfish from Kona and hamachi from Japan in preparedto-order rolls.

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

Sweet-toothed travelers will appreciate that executive pastry chef Orly Yadao, who has been featured on the Food Network and has extensive experience on the West Coast, Las Vegas and elsewhere, creates world-class desserts and baked treats for guests. The Grand Hyatt Kauaì also offers half a dozen casual-dining outlets and bars scattered around the pool area and central public areas of the resort. On the edge of the property, located in the Poìpū Bay Golf Course clubhouse, is the Yum Cha Asian Eatery, which serves a dynamic menu inspired by Southeast Asian favorite dishes with a twist of local style to create a fusion of Asian and Hawaiian fare served family style (perfect for sharing). Yum Cha’s Chef Reno Rodriguez has refined what was already a popular menu that includes Indonesian satay, pot stickers, pajeon (Korean crab pancakes), shumai, wonton and pad thai. Indicative of Yum Cha’s flavor-rich menu is a cilantro, ginger and lemongrass soy vinaigrette “emerald” steamed fish dish and the chef’s own new introduction: sesame shrimp toast, which mixes the bold flavors of Southeast Asian street food with Hawaiian sweet bread for an unforgettable pūpū. After a meal bursting with intense flavors like roasted garlic, tangy tamarind, kafir lime and Korean chili flakes, you can bring your taste buds in for a soft landing with a Yum Cha original: tiramisushi, in which chocolate and mascarpone are served with chocolate “shoyu” and pistachio “wasabi” in the shape of makizushi (sushi roll). If you’re planning to visit Hawaiì from far away, or just puddlehopping from a neighbor island, there are dozens of reasons to head to the Grand Hyatt Kauaì Resort and Spa. This is a remarkable property in a prime location with amenities and activities to match any traveler’s wish list. For the committed foodie, this is a paradise within a paradise and if, by chance, you’re on a strict diet that doesn’t allow any cheating, this is as good a place as any to fall off the cart.

WWW.EDIBLEALOHA.COM

WINTER 2013

experience the Mana at Hawai`i Island’s Mauna Lani Resort BY MARGARET KEARNS

“The wisdom of our Hawaiian ancestors guides us as we journey into the future.” Entering Hawaiì Island’s Mauna Lani Resort through acres of dramatic lava flows from not-too-distant eruptions, the often explosive fury of planet Earth and the resiliency and tenacity of all those who came before us is powerfully clear. It’s not surprising, then, that the timeless philosophy above has been embraced for centuries by those who have made this special place home. The sacred lands of Kalahuipuaà—the name of the ancient ìli (land division) now home to Mauna Lani Resort—have evolved over the years, moving from one land steward to another with the mana (power or spiritual energy) of the property recognized and honored by each successive claimant to the property. The original inhabitants, Hawaiian aliì (royalty), sought out the area—some 3,200 acres—for recreation and relaxation, establishing a shoreline village, fishponds and trails, while kupuna (elders) found it the perfect gathering place for special ceremonies honoring their gods. Their legacy? Respect for the àina (land) and kai (ocean) and gratitude for the gifts they provide. This legacy was thoughtfully carried forward by early property owners Frank and Eva Parker Woods, descendants of John Palmer Parker, founder of Parker Ranch, and Francis H. Iì Brown, who began acquiring land here in the 1930s. Brown, whose ancestors include Hawaiian royalty, is credited with taking special care to ensure Kalahuipuaà would remain a uniquely Hawaiian place. During his watch the ancient fishponds were restored, historic trails and petroglyphs protected and many of the palms were planted that make the resort the lush environment it is today.

itors with the most complete immersion into Hawaiian culture, history and traditions. “Since opening our doors in 1983, Mauna Lani Bay Hotel has upheld its environmentally sensitive mission that has remained true to the Hawaiian practice of malama àina, or responsible stewardship of the land,” says Robert Grant, hotel general manager. “Preserving Hawaiì’s resources and perpetuating its history and culture is at the heart of the guest experience here.”And that experience begins with the warm aloha shared by the staff from the moment you arrive. Among the many “ambassadors of aloha” is kahu (spiritual leader or priest) and historian Danny Akaka. “Danny has been our cultural advisor for 29 years and is often described as not only Mauna Lani Bay’s but also Hawaiì’s ‘living treasure,’” says Grant. “Danny leaves a lasting impact on everyone he comes into contact with.” Akaka oversees and personally leads many of the cultural programs presented at the hotel, programming so comprehensive the resort is often referred to as a destination within a destination where it’s not necessary to leave the property to learn about Hawaiian culture and its long history of sustainable practices, according to Grant. “We offer guests complimentary cultural activities that include everything from historic tours, traditional throw net fishing demonstrations and instruction, petroglyph hikes and fish feeding tours to lei making and coconut frond weaving classes, ukulele lessons and coconut husking,” Grant says. Two signature programs are the monthly “Twilight at Kalahuipuaà” (held on the Saturday evening closest to the full moon) and the annual “Turtle Independence Day” celebrated each Fourth of July.

With the purchase by Mauna Lani Resort Inc. in 1972, stewardship was passed once again and today the care and respect taken during years of development is reflected throughout the resort’s residential communities, golf courses and sports clubs, shops and two luxury hotels (the Mauna Lani Hotel and Bungalows and the Fairmont Orchid).

“Twilight at Kalahuipua`a”, also affectionately known as “talk story night” at the Eva Parker Woods Cottage, is a complimentary event open to all. Guest performers, ranging from the ultra-well-known in the world of Hawaiian entertainment to the virtually unknown local kupuna, gather to perpetuate the traditional folk art of storytelling, with plenty of music and dance thrown in for good measure!

It’s the luxurious, eco-conscious Mauna Lani Hotel and Bungalows, occupying 30 acres of pristine oceanfront adjacent to the spiritual center of the resort (the Kalahuipua`a Fishponds) that provides vis-

Among the many stories shared is the history of the ancient fishponds surrounding the cottage. “The seven ponds—Kalahuipua`a, Kahinawao, Waipuhi, Waipuhi Iki, Hope`ala, Milokukahi and

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

WWW.EDIBLEALOHA.COM

WINTER 2013

Manoku—were used by ancient Hawaiians to raise fish and to supplement their ocean fishing efforts. Some of the bottom samples taken from these ponds date this ancient aquaculture system to as far back as 250 BC,” Akaka says. Turtle Independence Day celebrated each July 4 at Mauna Lani Bay Hotel and Bungalows is a not-to-be-missed event. Widely recognized for its Honu (Hawaiian green sea turtle) conservation program established in 1989, the hotel has received juvenile Honu (3- to 5month-olds) from Oàhu’s Sea Life Park, raised them in its saltwater ponds and, once they have achieved optimal size and weight (usually at 2 to 3 years of age), released them back into their ocean home. “Our Honu is Hawaiì’s only indigenous reptile, evolving some 180 million years ago, and it’s a symbol of great significance in the islands, representing longevity, safety and Mana [spiritual energy],” Akaka says. “Native Hawaiians consider it the bearer of good luck and peace. Over the years we’ve released more than 210 Honu at our annual Turtle Independence Day celebrations.” Further illustrating the hotel’s commitment to conservation and sustainable practices, it is the recipient of numerous national awards for its environmental efforts. “From day one, we’ve been thinking green and living green and truly demonstrate how maximizing local geography and climate can reduce energy demands,” Grant says. And, in fact, its innovative green practices have earned Mauna Lani Bay the distinction of generating the most solar electric power of any resort in the world! According to Grant, the hotel’s photovoltaic solar panel system generates enough green power to provide 13%–18% of its energy needs. The system, he says, supplies the majority of the resort’s daytime water pumping requirements and “during peak time it is capable of powering our entire sixth floor—that’s 55 rooms. “Over the 25-year lifetime of this system, it is estimated solar-generated electricity will reduce emissions of carbon dioxide by almost 12,000 tons,” Grant says. “The many additional green initiatives at Mauna Lani Bay Hotel include using reclaimed water from our wastewater treatment plant for our sod farm, mulching greenwaste for fertilizer, a comprehensive resort-wide recycling program, installing guest room thermostats with occupancy sensors, sourcing food products from Hawaiì Island farms and raising palm trees and hibiscus plants rather than sourcing them externally.

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

“We’re proud to share our green initiatives and we regularly host tours of the property for hotel industry peers, government departments and energy research groups from all corners of the globe—by actively showcasing all that we do, we hope to encourage others to follow our lead,” Grant says. The hotel’s signature restaurant, the CanoeHouse, played a huge role in launching the Hawaiì regional cuisine movement in the late 1980s under the direction of now-world-renowned chef Alan Wong. Today, there’s another Chef A at the stoves: Chef de Cuisine Allen Hess, who is committed to using at least 80% island-grown, seasonally fresh products in all of his plantation-style dishes. “I’m inspired not only by the incredible variety and quality of products found on this island, but also by the diversity of ethnic groups that came to the islands to work on Hawaiì’s farms and ranches in the 1800s,” Chef Hess says. His inventive, culturally respectful menu reflects traditional Hawaiian, Japanese, Korean, Chinese, Portuguese and Filipino influences—it’s exciting, colorful and delicious! Known for his bold and progressive dishes, Chef Hess joined the hotel team in summer 2012, following a successful run with his own restaurant, Allen’s Table, in upcountry Waimea. Prior to that, Chef Hess was executive chef at Merriman’s restaurant, also in Waimea, and sous-chef at the Hualalai Grille at the Four Seasons Resort Hualalai, located just down the coast from Mauna Lani Bay Hotel and Bungalows. “I’m very excited to present the new CanoeHouse, offering guests a sophisticated and relaxed Hawaiì dining experience in one of the most spectacular and secluded locations in the world,” he says. Expanding on what is one of the most beautiful settings on island, Chef Hess and team introduced the Lounge at CanoeHouse in November 2012, a pavilion-type, open-air space perched just yards from the beach and providing spectacular ocean and sunset views. Complementing the comprehensive dinner menu at CanoeHouse, the Lounge is the perfect spot for pau hana (end of the workday) cocktails and tapas. Post-dinner at the restaurant, enjoy a nightcap and dessert. It’s just the most recent delightful reason to enjoy a uniquely Hawaiian experience at the iconic Mauna Lani Bay Hotel and Bungalows!

WWW.EDIBLEALOHA.COM

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

Home Grown Roots of chef and Island culture flourish at Kö BY JILL ENGLEDOW

own-home recipes in an upscale setting: That’s the idea behind Kö, the Maui fine-dining restaurant that features plantation-inspired cuisine. But the deeprooted connection to Island culture and the Maui community goes beyond the menu at this newly renovated signature restaurant in one of Wailea’s fanciest hotels, the Fairmont Kea Lani. Not only does Kö (which means “sugarcane” in Hawaiian) serve food based on its staff’s family recipes. The restaurant, and the resort where it resides, dedicate time and resources to support Island agriculture and local culinary students and musicians and to educate their guests about Hawaiian culture. At Kö, the plantation emphasis is born of the desire of Executive Chef Tylun Pang to create a unique culinary experience that celebrates the ethnic influences he grew up with, a cuisine most often found on kitchen tables, at potluck parties and at plate-lunch stands around Hawai`i.

favorite recipes. Over the years, as these multiethnic laborers got to know each other and the original Hawaiian population, they learned to love each other’s food. Today, Island folks of all backgrounds eat Hawaiian specialties such as poi, poke and kalua pork, plus Japanese sushi, Portuguese bean soup, Chinese chow fun, Filipino pancit and Korean barbecue. Add “two scoops rice” and some macaroni-potato salad (with lots of that 20th century North American favorite, mayonnaise) and you’ve got a plate lunch. Fast forward a few decades, and the plantation culture that dominated Hawai`i in days gone by has pretty much disappeared, along with most of the sugar and pineapple. But much remains, including all that wonderful food and a strong sense of community that calls for doing what is pono, what is right for the community and the planet as well as individuals.

As anyone familiar with Hawaiian history can tell you, much of the “local” culture we know today grew from the importation of workers from around the world to labor in the sugarcane and pineapple fields that once were the primary economic engine of the Islands. Each of these groups—from China, Japan, the Philippines, Portugal, Korea, the United States and various European countries—brought WWW.EDIBLEALOHA.COM

WINTER 2013

Tourism is now Hawaiì’s economic engine, bringing millions of visitors who often have no clue that Hawaiì is much more than a pretty place with sunshine and beaches. But within the industry are people who grew up in that plantation community and have not forgotten the lessons, or the delicious dishes, of days gone by. Tylun Pang is one of those people—humble, team oriented, community minded—a great cook who first learned from his parents and grandparents. “Going shopping with Dad was an adventure,” says Chef Pang. “We’d shop at Chinatown and the open markets. I think that’s really where I got it from. Just seeing fresh food really inspired me.” The Honolulu boy’s first job was flipping burgers in Kalihi, and after high school, he completed a three-year culinary apprenticeship through a Westin Hotels program in Waikiki. He finished his training in Los Angeles, learning upscale, classical European cuisine, but missed Hawaiì and returned to Islands. Pang now has been on Maui for 17 years. He was running an Italian restaurant at the Kea Lani when the hotel management asked what he would do with the restaurant if he could do anything he wanted. Pang came up with the idea of using Island culinary influences to celebrate the ethnic diversity of Hawaiì, and asked kitchen staff to bring in family recipes. The result was a unique brand of home-style Island cooking prepared by sophisticated chefs. Kö’s food is “groundbreaking and exciting,” says Kyle Kawakami, a Maui Culinary Academy instructor who has worked in the Kö kitchen. “Diners today are global diners, and they’re global eaters,” he adds. “They want to eat what the locals eat.” Diners today also want locally sourced ingredients, and that fits right in with Chef Pang’s philosophy. “We’re not afraid to spend more to get fresh local ingredients,” he says. “We want to perpetuate the agricultural industry here in the Islands” by supporting local farms and ranches. More than 85% of the produce Kö serves is from Hawaiì farms, and as for the fish, it comes to the kitchen “dripping wet out of the ocean.” This practice won him the Maui County Farm Bureau’s Friend of Agriculture award, one of several honors Pang and his restaurant have earned. The Kö kitchen has been developing its plantation-born cuisine for several years, but the whole operation took a step forward with a nine-month, $5.1 million renovation, completed in April 2012. Kö welcomes diners to a shaded indoor-outdoor space, with sugar-inspired design by Island Design Center. Meals start with a bread selection and tasty dips like edamame hummus and Korean barbecue sauce, followed by appetizers like the aptly named oishi (delicious) 34

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

sushi, then move on to main dishes like spicy buckwheat soba noodle stir fry, lobster tempura, or lavender honey macadamia nut shrimp. Is there dessert? Of course―if you still have room. Behind this delicious final product is a hotel-wide goal of connecting guests with local culture. Learning and Cultural Coach Jonelle Kamai (graduate of an 18-month Native Hawaiian Hospitality Association program) trains employees in the history and culture of Hawaiì and leads a variety of programs that introduce visitors to island-style activities. These might include a traditional Japanese tea ceremony and kimono-clad dancers in the lobby, ukulele or Hawaiian language lessons, a tour of the resort’s native plants or the daily canoe-paddling sessions that introduce visitors to Hawaiì’s oceangoing culture. The hotel also supports the University of Hawaiì Maui College Institute of Hawaiian Music, bringing in its aspiring musicians to perform free concerts and helping to seek funds for the program, whose goal is to preserve and perpetuate traditional Hawaiian music. Kö itself has a special relationship with the college. Pang is on the advisory board of the school’s Maui Culinary Academy and donates proceeds to the academy from his cookbook, What Maui Likes to Eat. Several members of the kitchen staff are academy graduates, and some of the academy instructors have cooked in the Kö kitchen. The Tyler Pang Aspiring Chef Scholarship brings the school and restaurant even closer together. The scholarship winner works for eight weeks at the Kea Lani with experience in all food and beverage departments, from ordering to restaurant management. The scholar’s final project is to develop a plantation- or ethnic-inspired dish that will be on the menu for the next year. A portion of the proceeds from the sale of that dish goes back into the scholarship fund. This “virtuous circle” exemplifies the close relationship between the high-end restaurant and its community. The scholarship helps Maui kids get an education and then use the skills they acquire in college to perpetuate the heritage into which they were born. And the winner? Everyone involved, including those who eat at Kö, whether they are Islanders raised on dishes like poke and lumpia or visitors in search of new and unusual flavors. Pang’s recipe for a local-grown restaurant means, he says, that “what we end up with is Maui food, as cooked and enjoyed by Mauians.” You can’t get more down-home than that.

WWW.EDIBLEALOHA.COM

WINTER 2013

the Road to Bhutan:

Gross national Happiness BY GLORIA COHEN

his past spring, we took off on a long-awaited trip to Bhutan. The Kingdom of Bhutan is a landlocked country in the eastern end of the Himalayas, bordered to the south, east and west by India, to the north by China and Tibet. The landscape ranges from subtropical planes in the south to the sub-alpine Himalayan heights exceeding 23,000 feet. His Majesty the Fifth King of Bhutan Jigme Khesar Namgyal Wangchuck and his beautiful wife, Her Majesty the Queen of Bhutan Ashi Jetsun Pema Wangchuck, continue to teach the importance of “gross national happiness.” This term was coined in 1972 by Bhutan’s fourth Dragon King, Jigme Singye Wangchuck, who opened Bhutan to the age of modernization. He used this phrase to signal his commitment to building an economy that would serve Bhutan’s unique culture based on Buddhist spiritual values. We traveled with the Amankora Resort and were met at the airport by our guide and driver, who stayed with us throughtout our visit. Nima, our guide, was amazing, we cannot thank him enough for all he taught us, from their religion to the history of the land. Amankora has lodges in all of the valleys you will want to visit: Paro, Timphu, Punakha, Gangtey and Bumthang. The lodges are small and intimate, the staff beyond words kind. We felt like family. The

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

driver is a very important person during any visit, as there is no way a newcomer could navagate the mountainous roads. For more Amankora details visit www.amanresorts.com/amankora. Each day offered sights that were breathtaking. We hiked and climbed most every day, unless we were traveling to another valley. The rooms in each lodge are peaceful and zen-like, the food amazing. The chef at each lodge prepared a choice of traditional Bhutanese food or classic western food. Our plan was to attempt the climb to the spectacular ancient monastery Taktshang, known as Tiger’s Nest at the end of our trip, when we would have acclimated to the altitude. It’s not an easy trek, even if traveling partway up by horse. We made it without the horses. One might say it’s a spiritual achievement. I highly recommend a visit to this magical kingdom. You can see more of our photos at www.gloria808.posterous.com

WWW.EDIBLEALOHA.COM

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

Fire Amid the Snow ‘Chili and Cheese’ Bhutan’s National Dish BY GLORIA COHEN & BEN TYSON

or those who have traveled to this mysterious country in the Himalayas, Bhutan’s culinary traditions involving chilies are well known. Here you are hard pressed to find any dish not incorporating some form of chili pepper— pickled, powdered, stewed, battered and fried, braised with vegetables or meat, even eaten raw dipped in salt. But perhaps no dish is more prominent in the culture of Bhutan, and also as memorable to those who have dared to try it, than ema datse, or chilies and cheese. The name sounds harmless enough, but one bite could have you thinking otherwise. Chilies were first introduced to the Old World around the 16th century by the Spanish and Portuguese, who brought the spicy exotics back from South America. Once integrated into the Oriental spice trade, and treasured for their versatility and ease of cultivation, it wasn’t long before chilies spread north to the Himalayas and found their way into the kitchens of the Bhutanese. In Bhutan crops grown include wheat, potatoes, maize, vegetables and tropical fruits. However, none is more important to Bhutan’s culinary culture than rice and chilies. Red rice is the main variety grown throughout the country but white rice is also raised and even black rice is grown occasionally. For the Bhutanese to “eat food” means to eat rice; any accompaniment is considered secondary. For all meals rice is the main dish, usually accompanied by a curry of vegetables, meat or simply ezay (a condiment that varies from household to household, usually consisting of raw chilies or chili powder, garlic, ginger and tomatoes). Many people associated “curry” with Indian-style dishes that are heavily spiced with different mixtures or even Thai curries that use base sauces incorporating green and red curry pastes. Bhutanese curries are very different. Curries made in Bhutan are very simply prepared, usually with ginger, garlic and tomato, sometimes with local chili powder and, of course, with chilies, fresh or dried. Many Bhutanese curries are prepared in the same manner: Vegetables and

chilies are fried or sautéed in oil with garlic, onions, ginger and tomato, then water is added and the mixture is left to stew for 10– 20 minutes until tender, and seasoned to taste. Ema datse is considered a curry and may be eaten for any meal of the day (breakfast, lunch or dinner), always with rice. It ranges from mildly spicy to severely hot, depending on the type of chilies used and how it is prepared. Classic varieties of ema datse include fresh green chili and cheese, dried red chili and cheese and blanched and dried white chili and cheese. It can, however, be made in countless other varieties: vegetable datses ranging from eggplant to fiddlehead fern, asparagus, potato, mushroom and green bean and even meat ema datse. Most common of the meat variety is shakam datse, shakam being a dried beef similar to jerky. When traveling the country one can see many farmhouses with masses of chilies, blanched white and red, laid on rooftops drying in the sun and even thin strips of beef drying in windows and hanging from ceilings. The “datse,” or cheese, used in these classic recipes is usually an unprocessed local cow’s milk cheese, pressed, dried and often aged for some time before using. Some families purchase imported Indian melting cheddar and use this in combination with the local cheese to create a smoother texture in their ema datse. This is considered a more elegant version but not very common among local villagers. Bhutan is a country still shrouded in mystery. With the population being strictly Buddhist, they have been able to maintain their rich heritage and culture throughout the years. It is a place known for surreal beauty, breathtaking landscape, its peaceful way of life and, of course, its fiery cuisine. For those daring to try a little taste of Bhutan, here are a few traditional Bhutanese recipes:

WWW.EDIBLEALOHA.COM

WINTER 2013

1/2 cup tomato, chopped

Ezay – Chili Sauce

1/4 cup onion, chopped 1/4 cup coarsely ground chili powder Salt to taste ¼ cup vegetable oil

Ema Datse – Traditional Chilies and Cheese

Kewa Ema Datse – Traditional Chilies and Cheese w/ Potato

1/2 lb green chilies

2 medium size tomato julienned

2 medium tomato, julienned

1 onion julienned

2 medium onion, julienned

2 cups, cold water

1 lb potato, peeled & sliced thin

Salt to taste

4 cup cold water

2/3 lb grams mild white easy-melting farmer’s or Cheddar cheese

Salt to taste

1 tablespoon butter

WINTER 2013

Uncooked Fresh Ezay – Chili Sauce 1 tomato, diced 1 onion, diced 2–3 medium-sized chilies, thinly sliced 1 clove garlic, minced 1/4 thumb of ginger, minced 30 grams fresh (dry) farmer’s cheese, crumbled Salt to taste

2/3 lb mild white melting farmer’s or Cheddar cheese 1 tablespoon, butter

Slice chilies lengthwise into quarters. Combine chilies, tomato, and onion and with the water and a little salt. Add cheese and cover, bring to simmer. When cheese is melted stir and cook until the chilies are tender. Stir in butter to finish.

In a sturdy pot over low heat, sauté the tomatoes and onion with the chili powder and salt until the tomatoes are soft (about 5 minutes). Place in blender with the oil and purée until smooth. Enjoy as a condiment to any meal or for dip with Momos.

Slice chilies lengthwise into quarters. Combine chilies, tomato, onion and potato with the water and a little salt. When potatoes are half cooked add cheese and cover, bring to simmer. When cheese is melted stir and cook until the chilies are tender. Stir in butter to finish.

EDIBLE HAWAIIAN ISLANDS

In a bowl, combine all the ingredients and season to taste with salt. Serve with rice or accompanied with Kewa Datse.

RECIPES BY BEN TYSON

â&#x20AC;&#x153;Bhutanese Benedictâ&#x20AC;? 3 cups water 2 tablespoons white vinegar 2 slices white bread 2 eggs 1 portion ema datse (see accompanying recipe)

Bring 3 cups water to just before simmer and add 2 tablespoons of white vinegar. Break the eggs into a separate small bowl, swirl the water with a spoon to create a vortex and slowly add the eggs 1 at a time. Poach the eggs in just-simmering water until the white is cooked and the yolk is still very soft. Toast the bread, heat up your ema datse and spoon over the toast. Place the poached eggs over the ema datse and sprinkle with a little salt and pepper.

WWW.EDIBLEALOHA.COM

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

WWW.EDIBLEALOHA.COM

WINTER 2013

Edible Hawaiian Islands Marketplace

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

Chasing A Wine Dream …Casarena BY KEITH PALMER & PETER DARTLEY

he dream of Casarena began with a simple idea: to create wines of uncompromising quality at a fair price, with the ultimate goal of becoming the greatest vineyard project in Mendoza, heart of Argentina’s wine country.

It was in early 2007 that Peter and Karen Dartley were introduced to the warm and vibrant culture of Argentina through the eyes of Marcelo Waldheim, who would ultimately become operations manager of the project. The Dartleys had yearned for the opportunity to craft their own wine for years, and traveled across three continents in the process. They took inspiration for their winery design from the beauty of Kaua`i and its pristine natural envelope. When they arrived in Mendoza, they knew right away that the search was over. Later that year, after combing the countryside for the right parcel, the group broke ground on 249 acres of virgin property in the acclaimed region of Agrelo. Under the watchful eye of vineyard consultant and Bordeaux Master Michelle Rolland, the map of Casarena began to unfold. As 2007 was coming to an end, and with much work underway, the well-connected management team learned through the grapevine (sorry, I couldn’t resist) of a special vineyard parcel that was about to hit the market. The owners snapped up 87 acres with old-vine Cabernet Sauvignon of exceptional character on the storied road of Cobos.

With the addition of an actual producing vineyard, the priority was now to locate the perfect winery. And in June 2008, the next piece of the puzzle fell into place. The old Filippo Figari Winery situated on a picturesque tree-lined street in the prime sub-region of Perdriel was acquired, gutted, renovated and outfitted with the latest in vinicultural technology… to become the new home of Casarena. (Casarena translates as “house of sand,” so-named to reflect the earth-toned stucco exterior of the winery). Another 27 acres of mature vineyards surrounding the stately structure. With all the pieces now in place, Casarena launched its first bottling of the 2009 vintage to much critical acclaim in 2010. Production was low by design, and winemaker Gabriela Celeste delivered solid scores right out of the gate. Stephen Tanzer of International Wine Cellar rated the 2009 Malbec 89 points and wrote, “…better than a first crop from new vines has any right to be.” A couple of 90-point scores from Robert Parker’s Wine Advocate rounded out the successful inaugural vintage of $15 wines… presenting a very attractive QPR (quality-to-price ratio). The following year Casarena released its first Reserve-level wines (US $20) with a sultry Malbec and a velvety Cabernet… each earning 91 points from Tanzer as well as gold medals from both the Los Angeles Wine Competition and Decanter Worldwide Awards. For 2012, Casarena has expanded its lineup to include the valuepriced 505 line (US $10), named after the street address of the WWW.EDIBLEALOHA.COM

WINTER 2013

winery located at 505 Brandsen, A silver medal for Best Value was recently awarded to the 505 Esencia Red Blend by Decanter Asia. The varied terroirs with vines planted at different elevations in only the best regions of Mendoza represent the soul of Casarena. At the helm is Alejandro Sejanovich, of Catena fame, tasked with ensuring that every plant reach its maximum potential. In the winery is his longtime Catena colleague Bernardo Bossi, with the telltale purplestained hands of any winemaker worth his salt. By the end of 2012, Casarena plans to introduce several single-vineyard varietals and blends that capture the essence of their particular region, as well as to pay homage to the grape that put Argentina on the map: Malbec. Casarena is unique in its approach to preserving the old-vine population gene pool of Mendozan Malbec, a wine that is ingrained into the very culture of this paradise on earth, complete with a stunning backdrop of the towering Andes Mountains. In order to capture the true essence of each varietal and blend that Casarena offers, the winery has recently partnered with culinary genius Chef Mun and broken ground on a visitor center at the winery that will house Casa Mun restaurant, offering a five-course meal paired with a flight of Casarena wines. While the structure is being built (expected to be completed before March 2013), the meals are being served in the winery, starting with a glass of sparkling wine in the barrel room, followed by a family-style gathering around the large tasting room table on the second floor, overlooking the vineyards. Chef Mun’s Asian-fusion style has been influenced by his mother’s Korean home-cooked meals, growing up in sushi-heaven Honolulu, and his successful restaurant in steaklovers’ Buenos Aires, not to mention his training under one of television’s famous Iron Chefs. Looking forward, Casarena is in talks to open a wine bar in the center of Mendoza proper, just around the corner from the Park Hyatt Hotel. And besides domestic sales in Argentina, Casarena exports to Brazil and the United States with plans to expand into Europe and Asia within the next year as long as they are able to keep up with demand. Looking back, it is much more than just impressive to see all that has been accomplished at Casarena in only five years, a mere blip in an industry that is often measured in decades or even centuries. Everyone associated with this project seems to fall in love with it and so Casarena enjoys a rate and level of success that would not be possible otherwise. So Casarena may have begun as a simple dream to create great wine, but this project ended up taking on a life of its own… carefully shaped and nurtured along the way by all the members that make up this very special family we call Casarena. Please visit us at www.Casarena.com for more information.

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

WWW.EDIBLEALOHA.COM

WINTER 2013

Plate Lunch, Portland style BY LILA MARTIN

“On a personal level, this is my favorite food,” Ben Dyer says, sitting at a table in his plate lunch restaurant, AteOh-Ate. In this unlikely interior for Portland, Oregon, a surfboard hangs overhead and the kitchen staff preps to thumping Jamaican dancehall music. “It’s funny: When I first became a cook, a long time ago, I definitely remember saying ‘One day I want to have my own restaurant, and listen to reggae all day long.’” Dyer and his business partners already owned two popular restaurants in Portland by the time they opened Ate-Oh-Ate. The newest, Laurelhurst Market, had just been named one of the “10 Best New Restaurants in America” by Bon Appétit magazine about a month before. A casual spot serving island-style comfort food probably seemed to some like a project out of left field. But despite his success cooking the seasonally driven food that defines the city’s cuisine, chef Ben Dyer always wanted a place that

served the food he grew up with in Kona, at Big Island institutions like Kona Mix Plate and Teshima’s. He left Hawai`i for college in the early ‘90s and began cooking in the Pacific Northwest. His early training led to an interest in charcuterie and butchery, then on to co-owning Viande Meats & Sausage. In 2005, Dyer and his partners expanded to open Simpatica, a catering company and supper club, with menus inspired by the weekly harvest of nearby farms. Both businesses were influential in shaping Portland’s palate and the restaurant scene that thrives today. A close relationship with local farmers has always been a guiding principal behind all of the chef’s endeavors, and that type of sourcing is also plated up at Ate-Oh-Ate. The meat and poultry on his menu are naturally raised (meaning without antibiotics and artificial hormones), mostly on farms that Dyer’s worked with for years. A commitment to keeping quality high and costs low has forced Ate-Oh-Ate to adapt a few dishes based on what’s available in Portland. Instead of using expensive beef for the kalbi, the restaurant uses local Carlton Farms pork short ribs. To insure that the poke is fresh, instead of making it in large batches the fish is cubed, sea-

Portland 48

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

soned and mixed to order. And, Dyer admits with some wistfulness, at a cost of almost 50 cents per ti leaf, they had to switch to wrapping lau lau in banana leaves. The poke and daily fish specials are often tombo, flown in fresh from Hawaiì or Fiji. But the nearby Oregon Coast provides a seasonal delicacy that the chef gets truly excited about. “My brother-in-law is a crab fisherman, so we get whole crabs from him all winter and do a Korean-style crab poke. Because I’m able to get it right out of the water from him, I can make it cheap enough, and actually sell it.” Everything on the menu at Ate-Oh-Ate is made from scratch, down to the kimchi (three kinds) and the katsu sauce. As one might expect from a chef with a background in charcuterie, even the Portuguese sausage (the star of the show in the fried rice omelet) is made inhouse. But there is one exception… “There’s something very special about opening that can of SPAM,” he says with a smile. When the restaurant opened, customers questioned why they wouldn’t make their own. If anyone could, it’d be the guys who also owned a butcher shop. “But,” he asks almost philosophically, “if you make it yourself, is it really SPAM?” And, without SPAM, there would be no SPAM musubi, an essential item on the menu of any credible plate lunch spot. “The thing about this food is, especially if you grew up in Hawaiì, there’s usually something on the menu that you remember from your childhood that is very special to you, and maybe that you haven’t even had since. Some people come in just for the lau lau. They get the lau lau every single time.” “But,” Dyer continues, “the funny thing about that kind of food, when it’s what people are familiar with from having grown up, is that they’re usually very excited to see it, but then the second part of that is usually, ‘Well, we’ll see if it’s as good as…’” He says it’s been gratifying to hear customers pass along positive feedback. They’ve made it a point to tell him things like “Your mac salad is better than my auntie’s mac salad, and hers was my favorite!” Or, “Your lau lau is the best!” “That’s fun to hear,” he says, “when we get put to the test.” Dyer’s vision at Ate-Oh-Ate was to recreate the comfort food of Hawaiì in Portland, but also to bring some of the culture along with it. On the influence that growing up in Hawaiì had on him as a restaurateur he says that “the community aspect, the coming together and enjoying food, has always been a big part of it for me and definitely still motivates me.”

Ate-Oh-Ate is located at 2454 E. Burnside St., Portland, Ore., www.Ate-Oh-Ate.com

WWW.EDIBLEALOHA.COM

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

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

Photo by Melissa Petersen

100 Wines Maui The Old World charm of this eclectic bistro offers European comfort food with casual ambiance. Shared plates, affordable wines and island friendly services makes this a must visit. 325 Keawe Street, Lahaina, HI 96761 (808) 661-6181; Sun-Thur 5pm-10pm; Fri-Sat 5pm-midnight; www.facebook.com/100WinesMaui 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 Pineapple Grill Take inspiration from West Maui’s sunsets, Pacific Island cuisine, and the lush landscape at Kapalua Resort’s Pineapple Grill. Enjoy casual fine dining where being comfortable is as much a priority as delivering the finest service. 200 Kapalua Drive, Kapalua HI 96761; (808) 669-9600; Dinner Nightly at 5:30pm; Lunch 11am – 2:30pm; Brunch 8:00am – 2:30pm; Grille Menu: Daily 2:30pm – 5:30pm; www.pineapplegrill.com

WWW.EDIBLEALOHA.COM

WINTER 2013

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

Kauaì Bar Acuda: Kauaì’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 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 Kauaì & 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. 8220600 www.hukilaukauai.com

Kauaì Grill — A comfortable yet elegant hideaway—Kauaì 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. Kauaì 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.

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

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

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. 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 Tidepools Open-air bungalows seemingly floating 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.

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)882-1071 in Kawaihae or (808) 969-6640 in Hilo. www.cafepesto.com

Advertising in this directory is by invitation.

WWW.EDIBLEALOHA.COM

WINTER 2013

Theadora Shares The Kitchen With a Book Review BY THE EDITOR AT LARGE

Theadora wants to share her favorite new recipes.

or those of you who are fans of Theadora’s, you know she loves every opportunity she can get to help in the kitchen.

We recently were sent a copy of a new book called Hawaiì’s Baby & Toddler Cookbook: Recipes with Aloha for Your Growing Òhan, by Gwendolyn Trowbridge The author offers recipes that are versitle enough for the whole family, sometimes using the same ingredients to make purée for baby, finger food for toddlers and a side dish for the partents. Included are recipes from well-known chefs in Hawaiì, such as Ed Kenny, Sam Choy, Glenn Chu, Fred DeAngelo, Alan Wong, Roy Yamaguchi and more. These chefs know firsthand that early culinary experiences will nurture good eating habits and develop adventurous tastes in food. Try these two of Theadora’s favorites. $15.95 at a bookseller near you, or MutualPublishing.com.

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

Refreshing Minted Watermelon By Chef Olelo pa`a Faith Ogawa Makes 6 servings 1 seedless local watermelon 2 tablespoons fresh mint leaves, minced Remove skin of watermelon and cut into ½-inch dice. Place in a bowl and add the minced mint leaves. Toss lightly and serve. Chef’s Tip: You can also use fruits like papaya, pineapple, apples and other melons. Fruits can also be skewered (not too sharp skewers!) for an attractive and healthy dessert. Let your kids help skewer once they get older.

Cherry Tomato Bites By Gwen Trowbridge Makes 20 pieces 20 cherry tomatoes 4 Tbsp. goat cheese 4 Tbsp. ricotta cheese 2 slices prosciutto or ham chopped

Slice the tops and bottoms (just enough so they can stand up) off the tomatoes. Scoop out the seeds from the top. Dry them by turning upside down on a paper towel for 5 minutes.

While the tomatoes are drying, mix the cheeses until smooth and then add the prosciutto or ham.

Spoon the mixture into the tomatoes.

Chop up for smaller toodlers, or serve whole as a snack for kids or appetizer for adults.

Chef’s Tip: Get creative and add other fun mixtures into the tomatoes, such as chopped buffalo mozzarella with basil or pesto on top. (Avoid nuts for alergies.)

WWW.EDIBLEALOHA.COM

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

WWW.EDIBLEALOHA.COM

WINTER 2013

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 5-2723 Kuhio Highway • Anaina Hou, Next to Kaua`i Mini Golf 9 a.m. – 1 p.m.

MONDAY Koloa Ball Park (Knudsen) (Sunshine Markets) Maluhia Road, Koloa • Noon Kukui Grove Shopping Center Lihue • 3 p.m.

Namahana Farmers’ Market 5-2723 Kuhio Highway • Anaina Hou, Next to Kaua`i Mini Golf 4 p.m. – 6 p.m.

TUESDAY Kalaheo Neighborhood Center (Sunshine Markets) Papalina Road off Kaumualii, Kalaheo 3 p.m Hawaiian Farmers of Hanalei Waipa, Hanalei • 2 p.m.

WEDNESDAY

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. North Kohala Across from Hawi Post Office, under banyan tree • 7 a.m.–noon Waimea Town Market At Parker School, 65-1224 Lindsey Road, Waimea/Kamuela HI 96743 Sat. 8:00 a.m. - 1:00 pm. Waimea Hawaiian Homestead Farmers’ Market Mamalahoa Hwy., 2 miles east of Waimea town • 7:00 a.m. – 12:00 noon Honokaa Farmers’ Market Honokaa town near Honokaa Trading Co. • Hilo Farmers’ Market

SUNDAY Pahoa Farmers’ Market Luquin’s/Akebono Theater parking lot • 8 a.m.–3 p.m. Makuu Farmers’ Market Keaau-Pahoa bypass road • 8 a.m.–2 p.m.

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

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

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

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

THURSDAY

TUESDAYS AND FRIDAYS

Coconut Marketplace 4-484 Kuhio Hwy, Kapaa • 9:00 a.m. -12:00 p.m.

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

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

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

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

WEDNESDAYS Naalehu Farmers’ Market Ace Hardware lawn • 10 a.m.–2 p.m.

A local tip: Get there early!

Waimea Mid-Week Farmer’s Market Anna Ranch • 12:30 P.M. – 5:30 p.m.

Waimea Mid-Week Farmer’s Market Pukalani Stables • 9 a.m. – 4 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

WINTER 2013

Country Market & Craft Fair Waimanalo Homestead Community Center 1330 Kalanianaole Hwy. • 9 a.m.–4p.m. Waianae Framers’ Market Waianae High School, 85-251 Farrington Hwy • 8 a.m. – 11:30 a.m.

MONDAYS 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. City Hall Parking Lot Deck (People’s Open Market) Alapai & Beretania Street, Honolulu • 11:45 a.m.–12:30 p.m. Hawai`i Kai Town Center Kalanianaole Highway at Keahole Street, Honolulu • 7:30 a.m.–3 p.m.

TUESDAYS 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. Manoa Marketplace Honolulu • 7–11 a.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. Honolulu Farmers’ Market at Neal Blaisdell Center, Local Bounty • 808-848-2074 • 4:00-7:00 pm

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 Halawa District Park (People’s Open Market) 99-795 Iwaiwa Street • 7–8 a.m. Ewa Beach Community Park (People’s Open Market) 91-955 North Road, Ewa Beach • 9–10 a.m. Pokai Bay Beach Park (People’s Open Market) 85-037 Pokai Bay Road, Waianae • 11–11:45 a.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 Kula Country Farms Kula Hwy at Kekaulike Ave, Kula • 11 a.m. – 4 pm Maui Swap Meet University of Hawaii, Maui College, 310 Ka`aumanu Ave in Kahului 7:00 a.m. – 1:00 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 Kula Country Farms Kula Hwy at Kekaulike Ave, Kula • 11 a.m. – 4 p.m. Hana Health 4590 Hana Hwy, Hana • 9a.m. - 2p.m. Ono Organic Farms Across from Hasagawa Store, Hana • 9:30 a.m. - 6:00 p.m.

MONDAY

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

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

THURSDAYS

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

Waimanalo Beach Park (People’s Open Market 41-741 Kalanianaole Highway, Waimanalo • 7:15–8:15 a.m. Kailua District Park (People’s Open Market) 21 South Kainalu Drive, Kailua • 9–10 a.m.

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

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

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

Ono Organic Farms Across from Hasagawa Store, Hana • 9:30 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.–4 p.m.

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

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

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

Ono Organic Farms Across from Hasagawa Store, Hana • 9:30 a.m. - 6:00 p.m.

Hana Fresh Farmer’s Market 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

WEDNESDAY 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, Farmer’s Market Across from Hasagawa Store, Hana • 9:30 a.m. - 6 p.m.

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

Ono Organic Farms Across from Hasagawa Store, Hana • 9:30 a.m. - 6:00 p.m.

Moloka`i Farmers’ Market

THURSDAY

Ala Malama Street Kaunakakai • 7a.m.-1p.m.

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

Art by Ed McCabe

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

WWW.EDIBLEALOHA.COM

WINTER 2013

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

Kauaì Anahola Granola www.anaholagranola.com Anaina Hou Community Park 5-2723 Kuhio Hwy, Kilauea 808-828-2118 • www.anainahou.org 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

WINTER 2013

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

EATHonolulu Gentry Pacific Design Center (808) 538-0597 • www.EATHonolulu.com

Kilauea Town Market 2474 Keneke St., Kilauea, Kaua`i 808-828-1512

Farm Credit Services Of Hawai`i, ACA 2850 Pa`a St. Ste 100, Honolulu 808-836-8009 • www.hawaiifarmcredit.com

Koloa Rum Kilohana Plantation, 3-2087 Kaumualil Highway, Lihue 808-246-8900 • www.koloarum.com

Kula Fields On O`ahu 808-281-6141 On Maui 808-280-6533 www.kulafields.com

Living Foods Market Kukui`ula Village Po`ipu (on the south side) 808-742-2323 • www.livingfoodskauai.com

Whole Foods Market Kahala Mall in Honolulu, 4211 Wai`alae Ave www.wholefoodsmarket.com

Nani Moon Mead 4-939 D Kuhio Hwy 808-651-2453 • www.nanimoonmead.com

Whole Foods Market Kailua Town Center, 629 Kailua Road www.wholefoodsmarket.com

Papaya’s Natural Foods & Café Kauaì Village Shopping Center In the courtyard by the waterfall, Kapaà, Kauaì 808-823-0190 • www.papayasnaturalfoods.com

Maui

Postcards Café Hanalei • 808-826-1191

Alii Kula Lavender 1100 Waipoli Road, Kula 808-878-3004 • www.aklmaui.com

Salty Wahine Gourmet Hawaiian Sea Salts 808-346-2942 • info@saltywahine.com

Aloha Mixed Plate 1285 Front Street Lahaina (808) 661-3322 • www.alohamixedplate.com

The Garden at Common Ground 4900 Kauwa Road, Kilauea • 808-828-1041 www.commongroundkauai.net/thegarden

Chef Dan Fiske Private chef serving all islands 808-280-1138 • www.privatemauichef.com

The Wine Garden 4495 Puhi Road, Lihue 808-245-5766 • www.kauaiwinegarden.com

Chef Jana McMahon 808-281-8393 • www.chefjana.com

O`ahu Aloha Air Cargo Shipping fruits & vegetables fresher. www.alohaaircargo.com

EDIBLE HAWAIIAN ISLANDS

Cilantro Old Lahaina Center 808-667-5444 • www.cilantrogrill.com Chef David Paul Johnson Private Chef serving all islands 808-895-6777dpjkona@yahoo.com

Hawaiian Islands Land Trust Buy Back The Beach Benefit Luau Jan. 26th 808-244-5263 • www.hilt.org Hawaiian Moons Natural Foods 2411 South Kihei Road 808-875-4356 • www.hawaiianmoons.com IMUA Family Services Second Annual Gala Benefit April 13th www.imuafamilyservices.org 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 Oàhu 808-280-6533 www.kulafields.com Kupaà 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 Malama Farms Berkshire Hog Farm 808-633-3959 • www.malamafarm.com Mala Ocean Tavern & Honu Restaurant 1307 Front Street, Lahaina 808-667-9394 • www.malaoceantavern.com Maui Arts & Cultural Center Between Kahului Airport & Ìao Valley in Wailuku 808-242-SHOW www.mauiarts.org

Maui Coffee Association www.mauicoffeeassociation.com

Hawai`i Island

Maui County Farm Bureau www.mauicountyfarmbureau.com

Café Pesto Hilo Bay 808-969-6640 Kawaihae 808-882-1071 www.cafepesto.com

Maui County Agriculture Festival Maui Tropical Plantation April 6th Sat. 9 a.m. – 4 p.m Maui Country Farm Tours 808-283-9131 • www.mauicountryfarmtours.com Maui Preserved 808-214-8780 • www.mauipreserved.com Ocean Vodka 250 Alamaha St, S9, Kahului 808-877-0009 • www.oceanvodka.com Old Lahaina Luau 1251 Front Street, Lahaina 808-667-1998 • www.oldlahainaluau.com Piliani Kope Farm 15 Wailau Place, Lahaina 808-661-5479

Farm Credit Services of Hawai`i,ACA 988 Kinoole St., Hilo 808-836-8009 • www.hawaiifarmcredit.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 The Canoe House Mauna Lani Bay Resort 808-881-7911 • www.maunalani.com

National

Pulehu Pizza 808-463-6810 • www.pulehupizza.com

American Harvest Organic Spirit Americanharvestspirit.com

Star Noodle 808-667-5400 • www.starnoodle.com Surfing Goat Dairy 3651 Omaopio Rd., Kula 808-878-2870 • www.surfinggoatdairy.com

Slow Food Hawai`i Island Clare Bobo • slowfoodhawaii@gmail.com www.slowfoodhawaii.org Slow Food Kaua`i Shelby Floyd • sfloyd@ahfi.com

Wailea Wine Wailea Town Center • 808-879-0555 Mon- Fri 10 a.m. – 5 p.m. Whole Foods Market Maui Mall, 70 East Ka’ahumanu Ave 808-872-3310 • www.wholefoodsmarket.com

Slow Food Maui info@slowfoodmaui.org www.slowfoodmaui.org Slow Food O`ahu Laurie Carlson • laurie@honoluluweekly.com Slow Food Nation www.slowfoodUSA.org

WWW.EDIBLEALOHA.COM

WINTER 2013

EDIBLE HAWAIIAN ISLANDS

WWW.EDIBLEALOHA.COM

WINTER 2013

last words

tashi Delek May All Good T hings Come To You. 66

WINTER 2013

EDIBLE HAWAIIAN ISLANDS