When you think of watermelons, you probably think of the typical round, pink-fleshed summer fruit. I do, too, so I was surprised to learn that watermelons can have bright yellow flesh. Depending on who you ask, yellow watermelons might be just as sweet or sweeter than traditional pink ones. Sakda Meephol, who farms on 50 acres […]
Starchy and addicting. That’s how I describe poi and kūlolo, two Hawaiian staple dishes made from kalo (taro). Poi, which is made from a mixture of cooked kalo and water, starts off sweet and sours as it ferments. It also has a starchy taste and a puddling-like texture. Depending on where you get it from,
What started as a Sunday-only pop-up in Hanalei, Kaua‘i, is now a full-fledged food truck operation that offers locally harvested taro doughnuts and plant-based beverages made to order. “The creation of the idea is something that we have been developing over the past four years together,” says Nile Dreiling, who owns Holey Grail Donuts with
Early Hawaiians caught and diced fresh fish, marinating it with sea salt, limu (seaweed) and ʻinamona (roasted kukui nuts). They called the dish poke, which means to slice, or cut. As emigrants from China and Japan landed in the Islands to work on sugar plantations, they brought ingredients such as shoyu (soy sauce), sesame oil,
“This is so good, it’s dangerous.” I’m intrigued—but since this woman is also handing out shots of alcohol, I’m also concerned. Kalei fills up my small glass with a ready-to-drink cocktail that combines pineapple and passion fruit purée with premium Kōloa Kaua‘i white rum. I consider her first statement as I easily down the cupful.
It’s obvious when Mark Noguchi walks into Palace Saimin in Kalihi on Oʻahu that he’s been coming here for decades. Practically his whole life. “I’m a creature of habit,” explains the gregarious chef, who greets everyone in the kitchen with a hug and kiss on the cheek. “If you had to kill me, I would
There’s nothing ordinary about the new Timbers Kauai Ocean Club & Residences, which opened last June and sprawls across 450 oceanfront acres on Kauai’s sunny southern coast. This resort community, developed and operated by the Colorado-based Timbers Resorts, offers a variety of ultra-luxe residences that range from timeshares to outright ownership for up to $9.75
“Here, try this.” That seems to be the common directive I hear whenever I step into a local brewpub. I’m not much of a drinker, but since my husband brews his own IPA at home, I’ve become accustomed to the invitation to sample frothy, hoppy, sometimes bitter, sometimes sour batches of beers. This is what
On a corner in Kapaa, at a comfortable bar that was once Eastside Café, my taste buds are in a state of disbelief. “These are the best empanadas I’ve ever had,” I tell Erin Keller and José Cortez, husband-and-wife co-owners of The Local Kauai. And I’m not lying: Filled with purple Okinawan sweet potatoes, Hawaiian
Breakfast at Art Café Hemingway In plain sight on the main drag of Kapaa, a large, blue building spells out everything you’ll find inside: coffee, breakfast, deli and art. Sometimes overshadowed by the crowded American diner next door, Art Café Hemingway has more to offer than what meets the eye and proves to be a
We hadn’t expected this. A friend and I had planned a long weekend on Kauai, for all the things the island is famous for—the Napali Coast, the hidden beaches, the slower pace, an escape from the noisy Honolulu where we live. But we found something else. We landed in Lihue at 6 a.m., and, still
The view is so extraordinary you can’t take your eyes off it. Walking into St. Regis Princeville’s restaurant Makana Terrace, I’m immediately stunned by the panoramic views of the gorgeous, green Hanalei Mountains, named Hihimanu, Namolokama and Mamalahoa, with thousand-foot-high waterfalls flowing down their sides. It’s a view that can only be described as absolutely
