Jeff Benson

Chef on a Hog – Hanalei Dolphin

The Hanalei Dolphin, established in the early ’70s and nestled by the Hanalei River in Kauai, Hawaii, encompasses a triad of services: a restaurant, a fish market, and river tours, each aspect bearing its own distinct, yet interconnected, relationship with the locale and its maritime yields. The establishment has rooted itself in the local community, forging a reputation for quality seafood and dynamic experiences.

Navigating through its offerings, the restaurant component of Hanalei Dolphin has earned recognition for a commitment to utilizing local fish, integrating a convivial dining ambience that complements its surrounding serene landscape. In an exchange with Chef Jeff from “Chef on a Hog,” it is highlighted that a myriad of the fish, such as ahi tuna and gray snapper (okuu), is sourced locally – a practice pivotal to both the culinary and ecological ethos of the Hanalei Dolphin. Chef Jeff, a central figure in the restaurant’s sushi lounge and fish market, showcases rolls like the Lobster Roll, which according to him, amalgamates “tempura lobster inside, a bunch of vegetables, ah, bo onion, asparagus, wrapped in soy paper” and is typically adorned with “miso sake chili sauce.”

Adjacent to the restaurant, the fish market offers an array of seafood, aligning with a dedication to local procurement practices and notably promoting their poke bowls. “We’re gonna play some ahi tuna. We do all kinds of variations for you,” shares Jeff during a tour of the offerings, elucidating not just the versatility of the ingredients but a willingness to innovate within traditional culinary frameworks. Furthermore, the inclusion of other seafood items, such as the imported yellowtail hamachi from Japan, illustrates an endeavor to blend local and international flavors, striking a balance between locality and a global culinary palette.

In extending an immersive experience, Hanalei Dolphin also orchestrates river tours on stand-up paddle boards, granting patrons an intimate traversal through the Hanalei River.

A visit to the Hanalei Dolphin, encapsulated by the “Chef on a Hog” segment, delves deeper into the culinary facets, underscoring a few particularities of the sushi offerings. The Lobster Roll and Hanalei Roll stand out, characterized by their meticulous assembly and variegated flavors. For instance, after tasting, Chef Jeff appreciates the “fresh tuna, tempura crunch, lobster” and discerns the layered taste profiles of “creamy avocado, cilantro, citrus,” commending the “miso paste” for its vibrant kick. Another offering, the Hanalei Roll, conjures descriptions of “tempura shrimp, look[ing] like tuna, with Nagi sauce” and noted as being “crunchy, unbelievable.” However, these reflective exclamations do illustrate that the interpretations of flavor can be subjective and contextually bound to personal palate preferences.

By placing emphasis on sustaining local fishermen and adhering to responsible seafood procurement, Hanalei Dolphin notably adheres to a sustainability ethos. Though the vitality and longevity of such practices were not explicitly outlined in the presented dialogues, it surfaces as an implicit, integral tether that links the establishment to its locale.

Conclusively, whilst the establishment advocates for its firm embedding within the local community and a principled commitment to sustainability, the longevity and measurable impact of such practices stand as aspects meriting further exploration and documentation. The practices at Hanalei Dolphin, notably illuminated through its seafood offerings and culinary philosophy, interweave localized sourcing, culinary innovation, and an engaged relationship with both local and visiting patrons, crafting an environment wherein the proximity of source to table is notably diminished. This is portrayed without emphatic amplification but rather through the iterative, day-to-day practices as subtly unveiled in conversational exchanges and gastronomical experiences.

Hanalei Dolphin Website | Facebook | Instagram

Chef on a Hog – Pat’s Taqueria

The calm tranquility of Hanalei Pier in Kauai, Hawaii, offers a picturesque backdrop for Pat’s Taqueria, an establishment offering tacos that have been drawing in surfers and gourmets alike for over a decade. In a discreet wagon situated at Black Pot Beach Park, Chef Patrick Grenz, who started his culinary journey around 1995 in Colorado’s fine dining scene and founded the taqueria in 2006, offers an assortment of taco variations, devoid of elaborate decorations or complex mission statements. His implicit dedication: “a rewarding taco experience.”

The culinary expedition extends beyond the consumption, offering a blend of local flavors and vistas of Hawaiian splendour. Though the specificities of menu items are subtly kept from the limelight on their digital platform, a culinary journey with Chef Jeff Benson on an episode of “Chef on a Hog” provided a glimpse into the delicate attention placed on each taco’s creation.

“I’m gonna make you a trifecta: carne asada tacos, kalua pork tacos, some fresh fish taco,” Pat explains to Jeff, introducing a range of offerings available to both the random passerby and the dedicated visitor to the wagon. The various textures and flavors evident in each variety of taco, from “grass-fed Black Angus” beef to “homemade fresh salsas,” each item exudes a meticulous attention to the detailing.

He specified the accompaniments for each type, noting, “The pork has got a green chili sauce. Okay, the fish has got a pineapple salsa. Again, the carne asada, pico de gallo.” Each combination not just a random assortment but a careful curation of flavors meant to enhance and complement the primary ingredient. The kalua pork, which he revealed is cooked for “12 hours,” is a testament to the thorough process behind the preparation.

It’s not merely about tasting but experiencing, as was evident when Pat subject Jeff to a playful, blindfolded taste test, challenging him to discern the specificities of each flavor profile placed before him. Jeff, exploring through the textures and flavors — the moistness of the swordfish and the tenderness of the 12-hour-cooked pork — found himself navigating through a richly-embodied culinary map, culminating in an unexpected sweet twist, a “Twinkie taco,” which garnered reactions marked by amused exclamation, “Twinkie tacos. Please, that was, I’m, that was too cool. Good too.”

Situated daily (excluding Sundays) from 12 to 3 at the pier, far removed from the hustle of urban intricacies, Pat’s Taqueria provides a straightforward yet enticingly profound culinary experience amidst the serene Hawaiian landscapes. The commitment to detailed, quality ingredients, paired astutely with respective sauces and accompaniments, invokes a tacit promise of not just a meal but a gentle plunge into a gastronomic narrative, deeply intertwined with the local culinary arts and embedded within the tranquil, panoramic embrace of Hanalei. This experience is both an exploration and a subtle, unobtrusive invitation into a segment of Hawaiian culinary artistry, available to anyone who chooses to stop by and immerse themselves, however briefly, in a flavorful encounter by the pier.

Pat’s Taqueria Website | Facebook | Instagram

Chef on a Hog – Kaua‘i Veterans Center

Navigating Lihue, Hawaii, one encounters the Kauai Veterans Center & Museum, established with a poignant dedication to veterans and their legacies. With a rich confluence of military heritage and a spectrum of veteran experiences, the center also extends its function to various events and family programs.

An exploration of the local Kauai food scene, as documented in a video segment by Chef Jeff of “Chef on a Hog”, brings to light Chef Raf of Raf’s Kitchen, who presented his Pork Italiano — “Pork loin, which is marinated, and then we’re gonna do a herb crust organic greens with a chili ginger dressing. And we also do homemade pickled vegetables.” The engagement with the culinary sphere doesn’t end there. Chef Jeff also introduces the audience to another seasoned food truck, known for its 40-plus-year reputation and a gamut of local-style cuisine, like pulled pork and loco moco, among others.

The narrative doesn’t linger solely on the culinary explorations. The video subtly intertwines history through Jeff’s visit to a museum, where curator Jackie Smith, without diving deep into every artifact, broadly comments, “You’ll see many different things around the area. If I take all the time to tell you about them, you would be here for weeks.” The museum, which intriguingly receives artifacts from various sources (“People bring us things.”), including two cannons and a flag from Nazi Germany in 1945, serves to embed the military history within the context of the island.

Noteworthy is a vignette featuring a seasoned veteran and curator, who in passing narrates his robust service history: “I did World War II, Korea, and Vietnam twice. I’m an infantryman, I’m an aviation man, I’m a cook, pot washer, anything, sir.” His varied experiences bring forth a sense of palpable history, connecting artifacts to lived experiences. Items like a submachine gun from Tokyo and other wartime memorabilia find a permanent home in the museum, with the curator noting: “This is a submachine gun. I donated it to the museum.”

Delicately balanced with these textured histories is the burgeoning food truck culture. Smith acknowledges, “The food trucks [are] something new for us. They’ve only been here maybe a year or so.” Culinary exchanges between local agriculture and the trucks are mentioned in a lighthearted manner — “I raised lemons and all kinds of things, and I give to the trucks out here. They feed me, so ha, fair trade.”

The video, in its entirety, flows as a gentle exploration, meandering through rich culinary scenes and tapping quietly yet profoundly into the historical threads of Kauai. While the Kauai Veterans Center & Museum and the food scene each offer their narratives, the intersection in the video creates a nuanced tapestry of local life, presenting facets of heritage, history, and culinary artistry side by side in Lihue.

Kaua‘i Veteran’s Center Website |

Chef on a Hog – Hānai

In a modest market in Kapaa, Hanai, a once lively business focused on providing local ingredients to its community, exhibited a unique approach to the commercial food sector. The owners, Colin and Chef Adam, articulated a commitment to locality in every aspect of their operation, adhering to a philosophy where, as they delineated, “Every ingredient in our market is from Hawaii and mostly from Kauai.” The market, now vacated, left behind a legacy of attempting to merge the widespread supermarket model with the authenticity and community connection typical of farmers’ markets.

In a specific exploration of the Hanai Market, Jeff Benson, a culinary enthusiast and the host of “Chef on a Hog,” embarked on a journey to uncover the principles that underpinned the market’s operations and offerings. A notable emphasis was placed on ensuring that all food items were not just “wholesome” and “whole food,” but also, as stated, the “main thing is it’s delicious.” The operational philosophy was to make every ingredient transparent and recognizable to the customer, offering not merely products but an “educational” journey through each item’s origin and characteristics. In contrast to the contemporary supermarket paradigm, all ingredients were sourced meticulously from Hawaii, and where possible, specifically from Kauai, offering an approach that was described as a “happy medium” between supermarkets and farmers’ markets.

The thorough connection with the environment, particularly that of Kauai, was emphasized repeatedly. The market attempted to provide a range of options that facilitated convenient yet fresh and locally sourced meals for its patrons. As Chef Adam assisted Benson in choosing ingredients for a meal, he highlighted options like a “pre-wash salad mix” grown organically “just up the road on the North Shore” and beef that is not merely grass-fed but “grass-finished” from the Wailua Meat Company. Such detailed attention to source and quality is a clear manifestation of the owners’ approach to offer food items that were not merely consumables but stories of local agriculture and culinary artistry.

The offerings extended beyond mere produce and meats. For instance, when suggesting a beverage to complement a meal of grass-fed beef, a specific Austrian red blend was recommended not merely for its palatability but its ability to “complement the flavor of the grass-fed beef really well,” underscoring a nuanced understanding of how various culinary elements can coalesce to create a heightened dining experience. Similarly, the sauces and dressings, like the “zip sauce,” were developed to not merely accompany but elevate the dishes they were paired with, making them “magical.”

Conclusively, Hanai did not merely function as a point of sale but aimed to be a conduit through which customers could interact with, understand, and immerse themselves in the world of local Hawaiian produce and culinary products. However, the closure of such an establishment signals not merely the cessation of a business but the silencing of a venue that aimed to articulate and share the narratives of local producers, farmers, and the island’s environment through each product it offered. The memories and experiential moments crafted within its walls, while no longer accessible to new patrons, persist within the recollections of those who once traversed its aisles.

Hānai

Chef on a Hog – Akamai Juice Co.

The Akamai Juice Company, situated in the picturesque town of Hanalei, extends its operations into the luau room of Tahiti Nui six days a week, providing a selection of signature drinks and an inviting environment to a diverse clientele.

According to Chef Cas, “We have all walks of life rolling through the door, starting at dawn,” embracing individuals from various backgrounds and age groups, including “old surfers,” elders, lifelong locals, and school-bound children. While this spectrum of patrons savors a range of offerings from Akamai’s menu, one item, the Wooten Special, is especially popular. Named after a favored farmer kupuna, it becomes a symbolic tribute to local traditions.

One of the featured drinks, the Cucumber Mint Slushy, is crafted from cucumber, mint, pineapple, lemon, lime, and honey. Upon trying it, Jeff Benson, host of “Chef on a Hog,” noted, “So crisp, so clean. This just goes right into your body that says thank you very much.”

Concurrently, the “Dragon” creation integrates around 14 ingredients, including local chili peppers, which introduces a notable sweet and spicy dynamic to the beverage. Chef Jeff explained, “The honey is just smooth it over with that sweet that you’re looking for. Definitely a pineapple finish, just well-balanced, perfect drink right here.”

Another offering from Akamai, the wellness shot, amalgamates several ingredients like ginger and turmeric, combining them with various herbs such as garlic, rosemary, mint, oregano, and thyme, presenting a drink that not only aims to be flavorful but also potentially beneficial for health.

Moreover, Akamai does not merely stand as a juice provider but also as a stage where friendly competitions take place, exemplified by a spirited pineapple processing contest that unfolded between Chefs Jeff and Cas. After 160 pounds of pineapple were delivered, the two engaged in a jovial battle of speed and precision, a moment that appeared to intertwine the culinary artistry with a spirit of fun and camaraderie.

At its core, the company provides an amalgam of culinary offerings and experiences, from distinct and varied juice options to a backdrop where culinary expertise and genial competition coalesce. Yet, beyond the aspects illustrated by Jeff and Chef Cas, it subtly underscores that the business has woven itself into the daily tapestry of the Hanalei community.

Akamai Juice Co. Website | Facebook | Instagram

Chef on a Hog – Kapa‘a Food Trucks

In the cozy realm of Kapaa’s vibrant food truck scene, the gastronomic adventurers of “Chef on a Hog” embarked on a culinary exploration, encompassing everything from fresh, local pizzas to decadently pure shave ice.

At Scorpacciata, a food truck nestled in Kapaa, the Lāwaʻi Valley Mushroom Pizza emerged as a highlighted dish. The culinary process involves an “Iron Man skillet” and according to Cory, a representative from the truck, the pizza is concocted with mushrooms, “goat cheese, farmers market kale, and caramelized Maui onions.” The preparation entails cooking the pizza at “850 degrees” for roughly 80 seconds, aiming to achieve a “crispy bottom [and] nice charred edges.” It is finalized with a gentle embellishment of “truffle oil and balsamic reduction.”

A second pizza, noteworthy for its amalgamation of top sirloin steak, gorgonzola cheese, fresh mozzarella, basil, and a distinctive “sun-dried cherry red wine glaze,” is depicted as a meritorious creation by the hosts of “Chef on a Hog.” The confluence of melted cheese and the cherry glaze was recognized for elevating the dish, creating what was described as a “perfect blend.”

Further satiating the desire for sweetness in a tropical locale, Wailuā Shave Ice was the subsequent stop, offering a range of flavors, notably the “Triple Coconut” and “Lava Flow.” Josh from Wailuā Shave Ice indicated that the Triple Coconut involves “a fresh coconut milk,” a haupia foam, and is garnished with roasted coconut flakes. Differentiating from typical mainland snow cones, their shave ice utilizes a process that “actually shave[s] a block at the bottom,” resulting in a notably different texture. Additionally, it was underscored that the ingredients employed are conscientiously sourced, aiming to ensure no usage of “artificial flavoring, no high fructose corn syrup, no dyes,” according to Josh. The Lava Flow, on the other hand, integrates fresh pineapple juice topped with haupia foam and organic strawberry puree.

In synthesizing the encounters and tastes experienced during the exploration, a pronounced appreciation for local, fresh ingredients and a meticulous approach towards food preparation were consistent themes among the various trucks visited in Kapaa. The enthusiastic descriptions and verbal affirmations of delight by the hosts were juxtaposed against the neutral and factual framework of the various food offerings, thereby painting a textured picture of Kapaa’s food truck scene. This culinary journey, as observed, emerged as a palette of both vibrant and subtle flavors, entwining the culinary creations of Kapaa with the discerning palates of those who seek them.

Kapa‘a Food Trucks

Chef on a Hog – Lāwaʻi Food Trucks

In a culinary exploration through Hawaii, a specific lens was cast upon the distinct offerings of Warehouse 3540’s food trucks in a segment hosted by Chef Jeff of “Chef on a Hog.” John Estep of Dark Roost Coffee took a particular spot on this journey, guiding through the laborious yet passion-driven methodology behind his cold brew coffee. He advocates the use of “room temperature” water in the brewing process as it ostensibly “brings out more flavor” compared to its colder counterpart. His meticulous practice encompasses using a scale and a pour-over method, with the freshly ground beans being a non-negotiable for “consistency.” John succinctly puts it: “good things take time.”

A pause at the Fresh Shave unveils a thoughtful approach toward shave ice, which, according to the owners, embodies a “fresh take” on this Hawaiian staple. Explicit emphasis is laid on incorporating “fresh and local ingredients as often as possible,” and with a conviction stemming from serving their own children, one of them being their three-and-a-half-year-old. This commitment also transpires in their unique usage of a hand crank, as they believe it yields a “fluffier texture” in the ice, thereby presumably elevating the consumer experience.

Moreover, the Fu Manchu, one of their offerings, weaves together “strawberry syrup topped with fresh strawberry puree,” supplemented with apple banana flakes and sweet cream, serving not just a refreshing treat but also a piece that sticks close to its root—local and fresh. The Chevron, another highlighted selection, entices with its “coconut and lime shave ice,” acting as a literal cool breeze under the warm Hawaiian sun, which was personally vouched for by the host, Chef Jeff, who acclaimed, “Coconut key lime pie all day long.”

The tour proceeds with Kickshaws, where the co-owners, donning casual cool t-shirts, share a peek into their journey, merging backgrounds in “biology and farming” with a keen interest in the application of science in food. Their in-depth understanding likely acts as a fundamental base in perfecting their offerings, notably their coconut and lime shave ice, which garnered emphatic approval from the host.

An undeniable pinnacle of the exploration unveils itself with Kickshaws, wherein the burger, a confluence of “80% chuck roast and short rib and 20% bacon,” not only envelops a tangible culinary enthusiasm but has also altered travel plans, compelling people to “change their flights to come and eat at the truck.” A 98-year-old man provided an undebatable testament, declaring it the “best burger he ever had.” Grounded on a backdrop in farming, the truck’s favorable relationship with local farmers propels their utilization of “a lot of local organic produce.” Homemade bacon, its texture forming a quintessential crumble upon a bite, stands as a silent yet potent testimony to their craft, aiming for a burger that disintegrates only upon biting, and not a moment before.

These narratives collectively sketch a portrayal of Warehouse 3540’s food trucks, each unit converging passion, craft, and respect for local produce into varied offerings, etching a culinary map that weaves through coffees, shave ices, and a notably unparalleled burger. Thus, the journey through these food trucks unearths not just flavors and textures but also a subtle dive into the souls and stories behind each offering.

Lāwaʻi Food Trucks

Chef on a Hog – Hanalei Food Trucks

Situated amidst the verdant surroundings of Hanalei, a vibrant food truck scene finds its place, offering a range of culinary delights from the traditional to the innovative. A recent episode guides viewers through the bustling food trucks, each encapsulating a unique approach to their culinary endeavors.

A truck notably stands out for its “signature maple bacon” which is “sautéed with a variety of seasonal local vegetables, cooked down with our scrambled egg,” according to one representative, and uniquely coupled with a house-made pork wonton. The same establishment also offers a dessert, notably an “ube ice cream sandwich” which is served with a “house-made salted caramel coconut sauce.” The presenter emphatically reacts, “Yeah, this is delicious, for sure.”

Moving along the culinary journey, a family-owned food truck extends its narrative, whereby one of the owners, having grown up in the restaurant business, elaborates on their popular Chopped Kale Wrap. It’s a mixture that starts with “our buttermilk ranch dressing, local baby greens, fresh tomato, green onion, boiled egg, avocado, and our crispy chickpeas.” The focus here is on utilizing “all local ingredients” sourced from “three great farms.”

Venezuelan flavors weave into the Hanalei food truck narrative. The spokesperson explains their offering as a pocket “stuffed with your choice of meat,” which can be chicken, pork, fish, or shredded beef. The stuffing includes beans, avocado, salad, and a cheese of choice, often recommended with “the cilantro sauce.” This dish, particularly its spicier variant, is purportedly “the best.”

The Hanalei Taro Juice Company Lunch Wagon offers a glimpse into dishes crafted from ingredients “harvested” and “brought fresh here, served daily,” as shared by a representative. Emphasizing the familial and traditional aspects, this sixth-generation family farm offers everything “from the traditional Hawaiian to the vegan vegetarian,” utilizing taro in a variety of dishes.

The final stop features a dessert-oriented truck, specializing in shave ice since 1983. A vendor proudly declares, “We make our flavors in-house. We filter our water. We make our own blocks, and we shave our ice very fine.” In this instance, quality takes precedence over quantity, with a conscious effort to emphasize fresh, local produce. The featured “Tropical Bliss” includes Mac nut ice cream, topped with coconut and liliquoi, which on “a hot day in Hanalei, it’s exactly what the doctor orders.”

Throughout the video, each culinary stop underscores not just the food offerings, but a palpable pride in preparation, ingredient sourcing, and the presentation of each dish. The host navigates through the various offerings, from the savory to the sweet, providing viewers with an inviting, albeit measured, showcase of Hanalei’s robust food truck scene. A discernible emphasis is placed on locally sourced ingredients, familial connections, and traditional recipes, with some establishments highlighting a specific culinary influence, be it through Venezuelan or Hawaiian recipes. The episode encapsulates the essence and vibrancy of Hanalei’s food truck community while placing a spotlight on the eclectic mix of culinary choices available therein.

Hanalei Food Trucks