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Pau Hana Friday for Feb. 1

Happy Pau Hana Friday! Here's the Island Orchid at Hukilau Lanai. Daniel Lane photo

Happy Pau Hana Friday! Here’s the Island Orchid at Hukilau Lanai. Daniel Lane photo


Kauai Made Fertilizer for Kauai Soil

This Kauai-made fertilizer is sifted to remove bone particles, and laboratory tests show it’s completely free of E.coli. Cold processed fish maintains the integrity of amino acids, enzymes, vitamins, growth hormones, oils and proteins, and rebuilds soil while feeding plants. More nutrients are available and stay in the soil longer than chemical or heated fish emulsions, and can be applied at lower rates for equal or superior results.
Encouraging excellent plant growth, the fertilizer rebuilds the soil and diverts fish waste from our landfill. Additionally, it stimulates microorganisms in the soil which allow plants to absorb nutrients. This is critical with Kauai’s deficient soils. By promoting the growth of beneficial bacteria, it will reduce compaction and increase drainage.
The addition of 10-percent molasses adds additional nutrients and neutralizes unpleasant odors. It’s designed to be simply applied by hose; a drip irrigation using a Grow More siphon mixer; or diluted and applied by hand. One gallon properly diluted yields 17-gallons of fertilizer.

Fish fertilizer ~ 90-percent hydrolyzed fish, 10-percent molasses

  • Per gallon, $16
  • 5 gallons, $60
  • 55 gallon drum, $550

Kauai molasses ~ 100 percent molasses

  • Per gallon, $12
  • 5 gallons, $45
  • 55 gallon drum $375

$30 drum deposit, Grow More siphon mixer, $20
Fine tune your soil and plant’s nutritional program with soil testing, results analysis, and custom nutrient blending. Services provided by Joseph Dunsmoor, 808-639-3256. For fertilizer and product information, contact Geo Hoffberg at 808-346-3628 or

Asparagus, Parmesan and black pepper pot pie at The Right Slice. Marta iPhone photo

Asparagus, Parmesan and black pepper pot pie at The Right Slice. Marta iPhone photo

The Right Slice

The Right Slice is now offering frozen, take-and-bake pot pies. Of course you can still phone the bakery one hour ahead and a piping-hot pot pie will be ready for you to eat on their lanai, or to take with you. For the first time, quiches are now available this week. Fresh from the oven every Friday at three until 6 p.m. On Saturdays, quiches will be sold while supplies last. Each quiche serves four to six people.
Pot Pie flavors include Classic Chicken Pot Pie, Shepherd’s Pie, Vegetarian, and Flavor of the Day. Quiche flavors will vary depending on available produce.

Valentine's Day Truffles by Lotus Fudge. Daniel Lane photo.

Valentine’s Day Truffles by Lotus Fudge. Daniel Lane photo.

Lotus Fudge

Katie Ranke, owner of Lotus Fudge, and her sister, are still coming down from catering the mostly local, all organic, all GMO-free Vanada Shiva/GMO-free Kauai events. The two sisters teamed up with Jennifer Murray, former owner of the Blossoming Lotus, and cooked for the Friday and Sunday events.
While catering the GMO-free event, Ranke was introduced to Kiawe (mesquite) flour, which is made by Vince Kanai Dodge on Oahu. “One of the gals from the Hawaii Seed program gave us some,”says Ranke. “They take the beans (those long yellow things that fall on the sand under the trees at Polihale), and dry them, then pound or grind them into flour. Mesquite! Who knew! So far I’ve made banana bread (which was awesome), and cornbread (just so-so). It’s sweet, so substitute part of your flour and part of your sugar with it. Pretty cool!” If you’d like to try Kiawe Flour email

The Beach House Restaurant in Poipu. Daniel Lane photo

The Beach House Restaurant in Poipu. Daniel Lane photo

The Beach House

The Beach House recently completed a $.5 million dollar renovation to compliment the restaurant’s classic Hawaiian ambiance. The concept creates an upscale modern feel that incorporates island features including bamboo accents, a seascape color palette, as well as rich dark wood elements. The inspiration for the improvements was simply the stunning oceanfront setting, swaying palm trees, lush greenery and Kauai sky.
Saturday, February 2

Super Saturday Pre Super Bowl Party

Rob’s Good Times Grill, Lihue, 1 p.m. to 2 a.m., cover charge $7
Wear your team jersey and get ready to party. Rob is featuring Crown Royal, Crown Royal Maple and Gran Cherry Bombs along with giveaways and prizes, four DJs, videos and remixes.

Princeville Wine Market

Wines of Spain Tasting and Kai Art Show, 5:30 to 8:30 p.m., free

  • Bodegas Muga, Blanco (White Rioja), $19
  • Botani, Muscadel (Dry White Muscat), $25
  • Tarima, Monastrell (Mourvedre), $13
  • Alto Moncoya, Veraton, Garnacha, $45
  • Emilio Lustau, East Indian Solera, Sherry, $36

Guests can mingle and taste their way through wine selections on the lanai and wander into the art exhibit. Princeville Wine Market has temporarily expanded to include the space next door, which will feature the Kai Art Exhibit by Patrick Ching starting at 6 p.m.
“I will transform ten large canvases into paintings of the sea,” says Ching. “On the first day of the show, I’ll have all of the underpaintings done so the public can get an idea of what they’re eventually going to look like. The bidding starts via silent and internet auction at the opening reception and will continue until final bidding on March 26 from 6 to 8:30 p.m.”
Sunday, February 3 ~ Super Bowl Sunday

Rob’s Good Times Grill

1:20 p.m., no cover
Watch the 49ers and Ravens battle it out for the coveted Super Bowl Champions title. Food Specials include Tequila Shrimp Tacos, Chicken Cilantro Tacos, Ahi Poke Nachos, BBQ Ribs and Kalua Pork Sliders. Coors Light and Bud Light Girls will be in the house.

Wailele Bar

The Westin Princeville, 1:30 p.m.
Join the activities staff as well as the food and beverage staff for an afternoon of football, food, games and cocktails. Lunch specials include Kalua Pork Nachos ($15), Kiawe (mesquite) Smoked Baby Back Ribs ($17), and Habachi Chicken Plate Lunch ($16). Special cocktails ($8) include The Raven Rita made with tequila, blue curacao, grenadine and fresh lime. The Bay Bomber is made with with Skyy coconut vodka, passion fruit, cranberry and fresh lime.
Tuesday, February 5

Healthy Food Prep & Nutrition Workshop

Tuesdays 5 to 8 p.m., February 5, 12, 19, and 26, Waimea High School Culinary Classroom
Kekaha Community Garden is hosting the Healthy Food Prep & Nutrition Workshop Series.
The workshop covers: 

  • Cooking simple, affordable and healthy recipes
  • Nutrition
  • Learning the importance of healthy eating

All participants receive:

  • One binder
  • Healthy, simple, affordable recipes using veggies from the garden
  • Three, delicious meals (breakfast, lunch, dinner) at each workshop
  • Nutritional analysis and healthy benefits of recipes
  • Health and environmental related articles
  • Articles on health benefits of specific vegetables

Chef instructor Donovan Cabebe has been in the food industry for over 20 years. As a private chef and caterer, he creates delicious recipes from the perspective of “food is medicine”, using local foods. Cabebe is knowledgeable about the nutritional qualities of food, both from a Hawaiian cultural perspective as well as the Western perspective.
Nutritional instructor Sharon de la Pena, is a Registered Dietician with Hoola Lahui Hawaii and has been a Public Health Nutritionist with the WIC program here on Kauai and Honolulu. She will answer questions about health, diet and nutrition.
Suggested donation is $45 per person for entire series. Donations help cover the costs of food supplies and materials. If it helps, you can think of it as going out to eat for a cheap meal; except it is rich in nutrients, locally grown, you get to learn how to prepare it, eat what you make, and take home the recipe!
Participation in all four workshops is required, so before you sign up, please check your calendar. Workshop is for family members aged 8 and up. Registration and payment required in advance. Email or call 808-651-5197.
Visit the Kekaha Community Garden Facebook page for recipes, tips, workshops, photos and updates of garden activities.
Wednesday, February 6

Kauai Culinary Market at The Shops at Kukuiula in Poipu. Daniel Lane photo

Kauai Culinary Market at The Shops at Kukuiula in Poipu. Daniel Lane photo

Flavors of Kukuiula

The Shops at Kukuiula, 4 to 7 p.m., free
The Kauai Culinary Market is a partnership between the Kauai County Farm Bureau and The Shops at Kukuiula. This Wednesday, they are putting on a special event called Flavors of Kukuiula during the Kauai Culinary Market. At 5 p.m., Laura Cristobal, owner of Salty Wahine Gourmet Hawaiian Sea Salts,will do a cooking demonstration using her Mango Java rub on Kauai-raised, grass-fed beef from the Andrade Cattle Co. Grass-fed beef is lower in fat and requires a different cooking technique. If you’ve been wondering how to cook up a juicy, flavorful steak, stop by and learn how then sample afterwards.
If you like it, and I know you will, you can buy gourmet cuts straight from the rancher’s daughter. Sharleen Andrade-Balmores will be there to sell her father’s filet mignon, rib eye steak, top sirloin, tri-tip, N.Y strip, London broil and steer burger. Steer burger is ground from prized steers, and not like hamburger which is usually ground meat scraps. Ask Sharleen how they raise their meat, she’s passionate about it and the paniolo tradition.

  • Dude Dogs will be featuring their variety of hot dogs garnished with their popular pineapple salsa and other custom toppings
  • When Living Foods joins the party, they REALLY join the party. Owner Jim Moffat is bringing out the barbecue grill and making steak tacos! Of course, the Living Foods bread and pastries cart will be selling fresh-baked goodies so come early as they tend to sell out quickly! Follow the yummy scents of grilled steaks and fresh bread and you’ll land in Living Foods heaven.
  • Going all out as usual, Tortilla Republic will be featuring their signature chicken enchiladas and addicting house-made chips and salsa!
  • Always keeping it local and fresh, Merriman’s will be highlighting local farmers by featuring a delicious tomato and papaya salad. Stacie Chiba of The Shops at Kukuiula is asking (read: begging) executive chef Mark Arriola to give her the recipe to distribute. Keep your fingers crossed!
  • New kid on the block, Dolphin Sushi, will be featuring a variety of their famous sushi rolls, including snow crab, soft shell crab and of course, local ahi. On a side note, did you know they only use FRESH wasabi? #truestory
  • Lappert’s is partnering with Kauai Robotics on a fundraiser featuring Lappert’s roasted coffee.

“With bated-breath, dare I announce that after months of fine tweaking, Uncle’s Shave Ice is finally releasing Uncle’s Shaved Snow!!!” says Chiba. “Influenced by traditional Taiwanese shave ice, Uncle, as always, took his own spin and the results are not to be missed.”
Some food will be for sale, others will be for sampling and as with every week, Merriman’s Beer and Wine Garden will be featured in the Palm Court area (between Merriman’s and Dolphin Sushi).
“Last, but definitely not least, rumor has it that Josselin’s may be making a cocktail appearance with their infamous (and addicting, trust me, I know) Sangria Bar,” says Chiba. “Ohh, let’s hope this isn’t just a rumor. I’ll confirm once I get the official word, but if it’s happening, it’ll be right below their restaurant at the base of their stairs.”
Finally, our weekly farmers and vendors from the Kauai Farm Bureau will be scattered throughout the village selling their fresh produce and value-added goodies. John Rivera and Pali will be playing music from 4 to 5 p.m. and Greenstone Project, a local Kauai fan favorite band, will keep the party going until 7 p.m.
“I’m so excited for this event and I hope to see everyone there!” says Chiba.

Kauai Fresh Farms salad with local pork belly and chef's garden vinaigrette. Daniel Lane photo. cooking demonstration, gourmet four course lunch, kauai grown, kauai made

Kauai Fresh Farms salad with local pork belly and chef’s garden vinaigrette. Daniel Lane photo

Friday, February 8

Kauai Culinary Tour

9:30 a.m. to 3:30 p.m., $130
Tasting Kauai’s Culinary Tour offers an intimate glimpse into the Garden Island’s culinary scene. We start with a farm tour and learn about exotic fruit grown on Kauai. At the Kauai Marriott Resort, we join executive chef Guy Higa for an outdoor cooking demonstration and gourmet, four-course lunch. Our last stop is a tour and mead tasting at Hawaii’s only meadery, Nani Moon Mead. You can read more details about February’s tour, or visit our Kauai Culinary Tours page. We have a Facebook photo album that shows how much fun the tour is, and today we got a 5-Star TripAdvisor review for last week’s tour! For a complete list of 2013 dates, check out our Kauai Culinary Tours Calendar. Call 808-635-0257 to make a reservation.
Saturday, February 9

CKMS Street Fair

Chiefess Kamakahelei Middle School Campus, 5 to 8 p.m.
Once a month, Chiefess students organize the CKMS Street fair, a fundraiser for student field trips. Choir students are responsible for the February event and proceeds will be used for a music competition in California. Food trucks include JC’s Puerto Rican Kitchen, Paco’s Tacos, Hanalei Taro & Juice Co., Kauai Marriott Resort, Yamato’s Ice Cream, as well as fresh squeezed juice, kettle corn, and saimin. Craft vendors will set up stalls and kids can play in the bounce house, get their face painted or play games. A bingo game starts at 6:30 p.m. The event will take place on campus at 4431 Nohou St., Lihue.

There will be dancing in the courtyard at Gaylord's! Daniel Lane photo

There will be dancing in the courtyard at Gaylord’s! Daniel Lane photo

Great Gatsby-Speakeasy Costume Party

Grand Opening of Mahiko Lounge, Gaylord’s at Kilohana, 6:30 p.m., $55
Gaylord’s at Kilohana is hosting a costume party and over $600 in prizes will be awarded. But, you don’t need to come in costume. There’ll be accoutrements like feather boas and period hats available. Dinner includes Bootleg Beef Crostini, Hemingway Poached Prawns, Oysters Rockefeller, Speakeasy Smoked Salmon, Great Gatsby Antipasti, and a fabulous dessert selection. A Champaign toast is included in the price, plus The Koloa Rum Runner, traditional cocktails, beer and wine will be available, all at old time prices.
Dance to live speakeasy music in the lounge that spills into the courtyard. There’s complimentary salon services (so you can really look the part), complimentary photo booth, classic cars and even a cigar lounge,
All net proceeds go to support the vital work of Kauai United Way’s 29 Participating Agencies. For reservations, call 245-9593.
Thursday, February 14 ~ Valentine’s Day

Crab and Scallop appetizer at Nanea. Daniel Lane photo

Crab and Scallop appetizer at Nanea. Daniel Lane photo

The Westin-Princeville

The Westin in Princeville has created a special day for your lovely lady. Stop by the Princeville Market for single roses ($5), six roses ($20) and a dozen roses ($40) before surprising her with a Valentine’s Day Spa Package in the privacy of the Westin’s papai, (outdoor cabana).
The Sweetheart Package ($299) includes a 50-minute couples massage enhanced with coco butter and rose petal oil. You’ll also receive a dozen red roses and four chocolate covered strawberries. The Romance Package ($169) includes one massage enhanced with coconut and rose body butter and two chocolate covered strawberries.
Follow your bliss to a special five-course dinner ($60/$80 with wine pairing) at Nanea that includes Basil Salt Seared Scallop with Sautéed Baby Spinach, Pancetta Balsamic Relish and Compressed Cherry Tomato. A trio of spicy seared, crispy tempura and carpaccio hamachi. Porcini Dusted Petite Filet with Truffle Mash, Baby Vegetables, Dark Chocolate Demi-glace and Tomato Confit. And finally, Triple Chocolate Cake with Cherries Jubilee, Cherry ice cream, and Whipped cream. Yum. I will post the complete menu next week!
Sunday, February 17th

American Culinary Federation 27th Annual Breakfast Fundraiser

Kauai Community College,  7 to 11 a.m., $15
This event has been touted as “Kauai’s Biggest and Best Brunch.”  The annual KCC brunch is prepared by the culinary students at Kauai Community College with island chefs and includes eggs Benedict, omelets cooked to order, carved grilled beef teriyaki, pancakes, fresh fruits and pastries. There will also be freshly brewed Kauai Coffee, Meadow Gold juice, and Kauai Spring Water.
Tickets are available at the KCC cafeteria, Mark’s Place Puhi, Kalaheo Coffee Co. & Café, Kauai Coffee visitor center, Fish Express, Koloa Fish Market, Pono Market and Sole-Mates. All proceeds go towards scholarships and equipment for the Culinary Students at KCC.