admin

Arigato, Mrs. Roboto – Eating House 1849

Eating House 1849, settled in the realm of Poʻipū, Hawaii, serves as a symbolic interplay between varied culinary cultures, embodying the epicurean adventures and approaches of Chef Roy Yamaguchi. A subtle echo of Hawaii’s mixed cultural narrative, the establishment nods to a historic counterpart, the original Eating House, initiated by Peter Fernandez in the mid-19th century, a place where, as a representative of the establishment details, diverse “plantation-style food from different cultures” gathered, interacting in a kind of flavorful “potluck”.

While the premises of Eating House 1849 appear to be steeped in an intricate melding of Hawaiian, French, Californian, and Japanese culinary expressions, the dish exemplified in a described video involving Chef Clinton leans toward a nuanced blend of Hawaiian and Korean palates. “It’s a pork belly that’s been grilled, marinated prior with gochujang, which is traditional Korean chili paste, over a bed of romaine lettuce and some pickled veggies,” elucidated Clinton, offering a window into a dish that is “nice and light and crisp,” yet also navigates through the intricate textures and flavors that involve “the heat and the char of the grill and the pork belly.” The presentation is concluded with a delicate shower of “garlic chips that have been dehydrated.”

The culinary style and offerings at Eating House 1849 seem to underscore a marriage between diverse flavors and a conscious homage to the multiple cultural infusions that characterize Hawaiian cuisine. “It’s actually an identity,” emphasized Chef Clinton, addressing the varied culinary influences from “the Portuguese, Puerto Ricans, the Filipino, Koreans, the Chinese, Japanese.” It paints a tableau of a culinary identity that is both distinct yet profoundly interconnected with a myriad of cultural narratives.

In the shared dialogues about the dishes and culinary ethos of Eating House 1849, there lies a perceptible dedication to both respecting and innovatively adapting traditional flavors and techniques. Chef Clinton shares nostalgic reminiscences of his childhood, wherein “my grandma took charge of dinnertime,” initiating him into the culinary world through tasks like prepping onions and mincing garlic. These familial and cultural ties appear to weave into the fabric of his culinary creations, perhaps offering a subtle, yet intricate layer to the dishes presented to diners at Eating House 1849.

Chef Roy Yamaguchi, while not directly present in the video, is acknowledged as a pivotal influence, aiming to “bring back those moments” of culinary nostalgia and “have some sort of sentiment and some sort of sensibility towards what we call Hawaiian food,” as Chef Clinton emphasizes. This seems to illuminate the overarching approach at Eating House 1849, where the culinary explorations are not merely physical and sensory but also temporal, journeying through familial memories, cultural histories, and the diverse landscapes of international culinary arts.

Ultimately, the Eating House 1849 stands as a culinary entity that not only presents meals but subtly unfolds stories, embedding within its dishes traces of varied cultures, individual histories, and innovative culinary explorations. The discourse between traditionalism and modernity, local and international, appears to find a harmonious, flavorful coexistence within the confines of its kitchen and the experiences of its diners.

Eating House 1849 Website | Facebook | Instagram

Arigato, Mrs. Roboto – Lāwaʻi Food Trucks

Warehouse 3540 in Hawaii shelters an intersection of culinary narratives, manifested through two food trucks, Chipwrecked and Roots and Culture, each carving out its own distinct approach to cuisine. The former, operated by Justin and Sheena, is delineated by a notable commitment to the creation of “nachos, keeping it simple,” as articulated in a recent video hosted by Dida. This simplicity finds depth through careful, dedicated preparation of ingredients, a quality revealed in their meticulous preparation of various elements like the kalua pork, which is slow-cooked “with Hawaiian sea salt, cracked black pepper, and apple juice.”

The Black Pearl Nacho, a noteworthy dish from Chipwrecked, embraces components such as jalapeno, red onion, lilikoi barbecue sauce, and a particularly unique feature: crispy spam. Justin emphasizes the attention to detail in preparation, sharing that the spam is not merely used as-is, but is “marinated and deep-fried.” A commitment to ensuring a robust eating experience is underscored by their philosophy that “your chip will always be covered with cheese,” highlighting a meticulous attention to each component of their dishes. The Mermaid, a vegetarian nacho alternative, adopts roasted garlic and eggplant, alongside nutritional yeast and cashew milk, to compose a vegetarian cheese alternative that aims to ensure the dish is “really good.”

Chipwrecked’s dessert offering, dubbed the Anchor, juxtaposes white chocolate cream cheese sauce with a triple berry compote, exhibiting a dedication to transcending the savory and exploring the sweet, without departing from their fundamental chip-based medium. Meanwhile, Trish and Chef Mark of Roots and Culture craft dishes informed by a collective “about six nationalities,” navigating through a varied cultural and culinary landscape. Chili, “inspired by Chef Mark’s grandpa who used to make it every Sunday for the church,” represents not merely a savory dish but also a continuation of a familial tradition, incorporating Portuguese sausage, bacon, ground beef, and a melange of “special spices.”

Their kalbi, marked by a harmony of “sugar, soy, and more,” and their ahi, with its crust of wasabi peas and a complement of “truffle soy and toasted garlic aioli,” both echo a versatile exploration of flavor profiles. Additionally, a vegetarian offering brimming with “freshly organic greens and namasu” presents an alternative amid their diverse menu. These disparate yet cohesively presented dishes do not merely stand as isolated culinary options but symbolize a broader, multicultural culinary tapestry that Trish and Chef Mark navigate through their offerings.

Undeniably, this culinary exploration stationed within Warehouse 3540 opens a window to a gastronomic universe where traditions, narratives, and innovations mingle seamlessly. This landscape, delineated by nachos and diverse, multinational influences, casts a unique lens through which one might explore not merely a menu, but the storied and varied culinary histories encapsulated by both Chipwrecked and Roots and Culture. This presence of these food trucks extends beyond being mere eateries, translating into vessels through which patrons can, even if momentarily, partake in a rich, multifaceted culinary journey in the Hawaiian locale.

Lāwaʻi Food Trucks

Down to Earth – Sustainable Boost

In the lush surroundings of Kauai, Sustainable Boost is carving out a niche in the health and sustainable food market, focusing on producing nutrient-dense food powders with a minimized environmental impact. Fostering an intriguing combination of entomology and nutrition, the business explores the potentials of cricket farming, a practice informed by the principles of nutritional density and ecological mindfulness. Lourdes and her partner Leo, the scientists behind the operation, harness their expertise to guide the meticulous development of these nutrient-rich, environmentally considerate products.

Lourdes shared, “We farm crickets […] for human consumption,” elucidating further that the crickets, belonging to the species Acheta domesticus, are “completely in harmony with the entire ecosystem of Kauai.” The house cricket, as it’s commonly known, is not an invasive species and plays a symphonic role within Kauai’s ecological tableau. The aim here transcends the mere farming of crickets. It’s a circle, Lourdes explained, where they “farm their food,” such as edible hibiscus and banana leaves, underlining a commitment to a “fully sustainable circle” in their cricket farming practices.

Within the walls of Sustainable Boost, the crickets undergo a transformation into a powdered form, creating a high-protein, nutritionally complete blend. Lourdes detailed, “Our best seller has dehydrated taro, so you can put it in your smoothies, you can put it in your yogurts, you can put it in your pancakes, you can bake with it, you can add it to your banana bread.” In this way, the farm synthesizes two distinct nutritional elements: the rich, dense protein of crickets, and the versatile, wholesome taro.

A keen observer might notice that Sustainable Boost’s innovative approach is not isolated to cricket farming. The creation of various food powders, from Taro to a Cricket & Taro blend and beyond, reflects an organizational ethos aimed at providing individuals with access to foods that are simultaneously nutrient-rich and ecologically sustainable. The farming practices, while innovatively pairing crops like taro with cricket farming, hold potential applications, suggesting a flexible and adaptive model for sustainable agriculture.

Despite a doctoral background in entomology, Lourdes shifts her attention from the intricacies of insect study to a broader ecological and nutritional panorama. She remarked on “untapped potential for us to produce sustainable protein on the island,” suggesting a larger vision that seeks to extrapolate this method to wider applicability, potentially beyond the boundaries of Hawaii.

During a visit, Lyndsey Haraguchi-Nakayama sampled a chocolate chip cookie, which was, as Lourdes elaborated, made with their “high-protein and nutritional blend protein powder.” This cookie, serving as a tangible embodiment of Sustainable Boost’s mission, represents the integration of sustainability with convenience and nutritional affluence, marrying a “mild, nutty flavor” with “a lot of protein” and “a ton of nutrition, a ton of vitamin B12 and omegas.”

In an ecosystem like Kauai’s, where the interplay between human activity and natural stability is starkly evident, endeavors such as those undertaken by Sustainable Boost signal a path that keenly attends to the coexistence of nutritional prosperity and environmental stewardship. This path, while distinct in its application, is holistic in its approach, uniting underutilized resources with innovative production methods and navigating toward a horizon where sustainability does not compromise nutrition and vice versa.

Sustainable Boost Website | | Instagram

Down to Earth – Lydgate Farms

Positioned amid the lush landscape of Kapaa, Hawaii, on the island of Kaua’i, Lydgate Farms stands as a representative model of sustainable agricultural practices closely interwoven with a rich family lineage that extends deeply into the annals of the Hawaiian kingdom. Recognized for its cacao farming and resultant chocolate production, the farm notably adheres to the Hawaiian principle of Malama ‘Aina, translating to a caring, nurturing approach toward the land, thereby facilitating an environmental stewardship that prioritizes sustainability for succeeding generations.

The farm extends an offering of a three-hour tour, meticulously curated to provide visitors with an immersive excursion through botanical gardens, allowing them to experience, firsthand, the farm’s award-winning palm-blossom honey and vanilla beans, and to explore the subtleties of Theobroma Cacao, the esteemed chocolate tree. Notably, as owner and manager Will Lydgate highlighted, the farm is distinguished as the “largest chocolate farm on Kauai and one of the largest in the state of Hawaii as well as in the United States.” He further elucidates, “One of the things that we do on the farm tours is we actually eat chocolate fruit…most people have never got to experience that before.”

Under the stewardship of the Lydgate family, the farm not only intertwines the quality of its cacao beans with a rich legacy but also aspires to deliver a comprehensive experience for visitors, thereby allowing them access to its renowned products which include single estate chocolate, vanilla beans, and notably distinctive palm blossom honey. These products, symbolic of an enduring commitment to both quality and sustainability, are available for purchase directly from the farm’s gift shop.

A visual exploration, hosted by Lyndsey Haraguchi-Nakayama, provides viewers with a detailed journey through Lydgate Farms, highlighting its vast offerings and the pervasive, inherent beauty that permeates throughout. It’s not merely an environment of horticultural prosperity, but one that also affords viewers an insight into the meticulous care with which the Lydgate family approaches each cacao bean. This process, which converts raw seeds into the finished, flavorful chocolate, is portrayed as an intricate one. As Mr. Lydgate stated during the presentation, “Our chocolate made it to the finals in the Cocoa of Excellence Awards. We made it in the top 50 of the best cacao beans in the world.”

During the farm tour, participants encounter an intricate process wherein they “compare a number of our different kinds of chocolate to some of the best chocolate from all over the world,” according to Mr. Lydgate. The experience, which also allows patrons to “try some of our award-winning palm blossom honey,” proves to be more than a mere educational outing. It’s an embodiment of the farm’s commitment to share its award-winning chocolate, which has been recognized globally at the Cocoa of Excellence awards.

This visual narrative accentuates not merely the meticulous processes undertaken at Lydgate Farms, but also draws attention to the family’s steadfast dedication to both quality and sustainability within their chocolate production endeavors. Will Lydgate affirmed the nutritional values, asserting, “Absolutely, chocolate is one of the most powerful health foods known to man.”

The multi-faceted approach of Lydgate Farms, wherein an emphasis on both sustainable agricultural practices and the perpetuation of a rich family heritage are highlighted, propels it into a realm wherein it functions as more than an agricultural entity. It emerges as an establishment that harmoniously fuses quality product creation with educational and experiential offerings, all underpinned by a steadfast commitment to environmental and quality sustainability. And as visitors embark upon a journey through its lush and fertile lands, Lydgate Farms stands, resolutely, as a testament to sustainable agricultural practices seamlessly melded with deep-rooted familial and cultural ties.

Lydgate Farms Website | Facebook | Instagram

Arigato, Mrs. Roboto – Live Fire Pizza

Nestled in Kauai, Hawaii, Live Fire Pizza, under the culinary direction of Chef Brandon Reed, maneuvers through its mobile existence within a reconfigured unit, originally a “cell tower on wheels,” as described by Chef Brandon. The vehicle, which underwent extensive refurbishments and now harbors a thousand-pound wood-burning oven, embodies a unique evolution in delivering pizzas that juxtapose traditional and unconventional practices in its creation process.

A pivotal instance of this creative deviation can be identified in Live Fire Pizza’s pesto preparation. Contrary to the traditional use of pine nuts in pesto, Chef Brandon opts for walnuts, a selection that subtly aligns with his philosophy of layering distinctive flavors in each culinary offering. As he noted, the pesto is utilized in creations like the Goat Cheese Pesto Pizza, which further consists of “zucchini, goat cheese, and even [a] sprinkled [bit] of mozzarella.” An observation by Dida, the video host, hints at the deliberation in ingredient balancing, as she notes, “I like how you didn’t load this up with too much goat cheese because it can get overwhelming.”

The methodical crafting of pizzas is discernibly an outcome of meticulous attention to each element and its contribution to the final flavor profile. One such element, the crust, with its distinctive “nice saltiness to it,” as characterized by Dida, emerges not as a mere base but a crucial component in the flavor amalgamation. “It’s the bread. You eat the bread,” as Chef Brandon succinctly put it, emphasizing the integral role of the crust in the overall gastronomic experience of the pizzas.

The Margherita Pizza, a classic adored by many, is brought into being by Chef Brandon with “basil leaves and the fresh mozzarella cheese,” maintaining a semblance of traditional pizza-making. However, the chef’s inclinations towards a not “two-inch thick cheese pizza” perhaps denote a pursuit of balance where each element, from the crust to the toppings, can be distinctly savored without overwhelming the palate.

Chef Brandon’s culinary endeavors through Live Fire Pizza, in its uniquely mobile form, curate an experience that balances classic and innovative culinary practices, thereby introducing patrons to a gastronomical journey where tradition and ingenuity coalesce. The pizzas, while rooted in familiar flavors, explore new terrains through thoughtful ingredient choices and crafting methods, serving not just a meal but a slice of the chef’s commitment to an ever-evolving culinary artistry.

Live Fire Pizza Facebook

Chef on a Hog – Sushi Girl

Situated in the Kong Lung Historic Market Center in Kilauea, Sushi Girl Kauai maintains a notable presence as a go-to establishment for sushi, while also adhering to a distinct, health-conscious culinary path. Taylor Lowe, the original “Sushi Girl,” crafts dishes that meld traditional Japanese sushi concepts with an acknowledgment toward varied dietary preferences, ensuring an accessible menu to a wide array of patrons by providing an entirely gluten-free offering.

One dish that takes a spotlight in their offerings is the sushi burrito, described by Taylor as incorporating “a little bit of nori, sushi rice, a little bit of corn and beans, all organic, soaked in kombu, fresh ahi, of course, avocado.” Taylor emphasizes the substantial nature of their servings, notably in the utilization of avocado, asserting, “we don’t skimp.”

A discussion with Jeff Benson, the host of “Chef on a Hog,” reveals a deeper layer into the sourcing of their ingredients, particularly their fresh ahi, which, according to Taylor, is obtained from Kobayashi, “one of our famous local fishermen.” The ingredient sourcing pivots toward localized acquisition, a nod toward sustaining local commerce and procuring fresh components for their dishes. This extends to the crafting of their action poke, which introduces the use of locally-sourced ahi tuna, sesame oil, and Maui onions, culminating on a bed of sushi rice. This is where the culinary philosophy of Sushi Girl intersects with community involvement and respect for local industry.

The interaction between Taylor and Jeff points toward a not just meticulous, but also a personable approach to the culinary process. The quotes and conversation witnessed during the video reveal a jovial, yet dedicated atmosphere within Sushi Girl. Taylor’s comment, “we have to have fun, don’t we? Learn you laugh to keep from crying. Live with a sense of humor in this world,” signals a positive ethos, threading through the endeavor of running a niche culinary establishment in Wainiha, a location she describes as being “halfway between Hanalei and the end of the road between the double bridges, Wainiha’s downtown.”

The sushi offerings, which also encompass sushi burritos, poke bowls, and musubis, are formulated with an inclusive outlook, accommodating vegetarian modifications at no additional cost. This includes the replacement of fish with Kauai tempeh prepared teriyaki style. Furthermore, Sushi Girl extends a 12% Kama’aina discount to Hawaii ID holders, embedding an approach that considers not just the broad pallet of potential visitors but also the local community.

Sushi Girl Website | Facebook | Instagram

Chef on a Hog – Kealia Poke

Kealia Poke, situated in Hanalei town, is known for crafting poke bowls that embody a blend of diverse ingredients, an endeavor to encapsulate an array of flavors and textures.

The Kealia Bowl, a featured item, integrates “red, white, green onion, Limu, tobiko, mango, watermelon, avocado, Mac nuts,” and herbs like “mint, basil, cilantro,” as explained by Jeremy during the dialogue. He further articulates the intent behind such a concoction: covering “all the food groups” and delivering a culinary experience that is both “ridiculously good” and multifaceted in terms of flavor profiles. The host confirms the commendation, signifying that “ingredients with this are just dynamite” and highlighting the juxtaposition of “sweet mango with fresh fish” as a notable attribute.

The Local Boy Poke Bowl, identified by Jeremy as “most popular poke bowl by far,” pivots on an amalgamation of “red, white, green onion, Limu, tobiko,” and incorporates additional ingredients such as “avocado, garlic, and sesame seeds, chili peppers, shoyu, and spicy sesame.” Jeremy speaks to the resultant taste as being a harmonious “sweet, spicy, really good flavor,” which seems to command repeat business with people coming “back for it all day long.”

The Mac Bowl is delineated as a green-centric dish, encompassing “fresh mint, basil, cilantro, radish sprout, delicious avocado,” and prominently featuring “wasabi aioli.” The host denotes this bowl as having a “nasal kick,” ostensibly attributed to the wasabi, and appreciates the variations in flavor provided by the herbs and radish.

Kealia Poke Facebook | Instagram

Chef on a Hog – Tiki Tacos

Navigating through the culinary scene of Kapaa, Hawaii, Tiki Tacos represents a confluence of Mexican culinary practices and Hawaiian vibrant ingredients. The business avoids diluting its essence by not offering typically widespread Mexican dishes like burritos or enchiladas. Instead, its focus remains on a specific item: the taco. It’s a strategy, or more so a philosophy, described by one of the workers in a rather straightforward manner: “No burritos. No enchiladas…” “Can I get a chalupa?” “No chalupa.” “Can I get some nachos?” “No nachos.”

All elements, from salsas to marinades, are crafted in-house, utilizing “fresh, locally procured ingredients,” as articulated during a segment hosted by Chef Jeff Benson. In the episode, a particular highlight is cast upon the meticulous approach to preparing dishes like the Kahuna fish taco. This dish, described as “spicy,” envelopes grilled local fish within a non-GMO tortilla. It’s an exemplification of how Tiki Tacos’ offerings embody both a localized and authentic approach to cuisine: meticulous, fresh, and decidedly specific in its culinary narrative.

This specificity and conscientious approach to the culinary craft are mirrored in the detailed explanations during Benson’s exploration of Tiki Tacos. He gets introduced to an ensemble of flavors and “tricks” encapsulated in a creation named the Hawaiian Royale. “Everything we got goes into that one taco; it’s killer. This is Mexican food with a Hawaiian heart,” one of the establishment’s culinary artisans shared. This illustrates a particular confluence of not just ingredients but of culinary cultures being intentionally woven into each dish.

Moreover, the dedication to providing a comprehensive and immersive dining experience is reiterated through the establishment’s adherence to preparing handcrafted components, as highlighted by the statement, “We’re gonna start off with a handmade corn tortilla, like we do for every taco. Here, we make all the salsas, the hot sauces, and marinades right here in the house.” This dedication perhaps speaks to the commitment to authenticity and quality Tiki Tacos embodies.

A clear, unfiltered look into the practices at Tiki Tacos also draws attention to their variety in offerings. From “Kauai grass-fed beef and chicken tacos to distinct creations such as grass-fed lamb and fresh local fish tacos,” the establishment does not only serve as a food entity but a mirror reflecting a locality embedded in each creation.

The fusion and harmony between Mexican and Hawaiian culinary cultures are not just an element of Tiki Tacos; it is its essence, embodying a careful, lovingly-crafted balance that invites diners to experience more than just a meal. It’s a meticulous dedication to culinary craft, all while emphasizing the richness of local ingredients and the infusion of two distinct yet harmoniously blended culinary traditions.

Tiki Tacos Facebook | Instagram