Hosts

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 – 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 – 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

Kaua‘i Hikes – Canyon Ridge Trail

The Nu’alolo Trail, meticulously carved through the terrain of the Ku‘ia Natural Area Reserve in Kaua’i, Hawaii, unfurls a 7.6-mile journey—both to and from its designated starting point—accentuated by an elevation gain of 2,398 feet. Documented to be of substantial difficulty, this trail sets its stage within a myriad of terrains, encompassing forests and rock-strewn expanses, ultimately culminating in an encompassing view of the Na Pali Coast.

In what can be described as a vibrant discourse between topography and voyager, Julian Coiner, in his recount of a different but similarly challenging trail, the Canyon Trail of Kokole Point, provides tangible insight into the perils and precautions such explorations may necessitate. He emphasizes, “Hazardous cliffs, flash floods, no diving, don’t jump.”

Coiner’s emphasis on precaution becomes particularly relevant in the context of the Nu’alolo Trail’s well-documented rigor. The evident steep inclines and declines are inherent components of the route, becoming not just obstacles but an integral narrative of the hiker’s journey. A noteworthy mention from a hiker from September 30, 2023, spoke of this landscape saying, “It gets steep and the hike back is tough,” highlighting the terrain’s tangible demand on those who navigate its path.

Simultaneously, an intertwining narrative of sublime natural spectacle persists. Despite the undeniable physicality of the trek, an enveloping reward manifests in the form of panoramic vistas. Coiner, in reflection upon reaching a scenic point in his hike, states, “This is what you have to look forward to once you get to the end of this hike before you turn around.” This dual narrative of challenge and aesthetic reward may very well be an unspoken trope of Kaua’i’s trails.

Advisories for trail-goers to equip themselves adequately—bringing essential gear and ample water—are pertinent across the board. Coiner emphasizes the need to be judiciously prepared, advising, “Make sure you take plenty of water; part of this trail is exposed.” Given his indication that “part of the trail is exposed” and considering the hazards present, preparation emerges as a key theme. For instance, previous hikers have commented on the necessity of hat, sunscreen, and possibly trekking poles for the Nu’alolo Trail.

Precipitation is another vital element to consider, impacting not just the physical terrain but the experience’s overall safety and viability. Coiner noted the presence of rain during his journey, a relevant note for those contemplating any of Kaua’i’s trails. The Nu’alolo Trail, like many in the region, can present particularly treacherous conditions, becoming “muddy and slippery” in certain areas when wet, and it is imperative that one assesses the weather conditions prior to embarking.

Ultimately, the journey across the Nu’alolo Trail does not shy away from presenting a tangible physical challenge to its traversers. With its steep ascents and descents, varying terrains, and the persistent demand for attentiveness to climatic conditions, it ensures that those who embark upon it not only witness but become active participants in the evolving narratives of Kaua’i’s landscapes. The trail, through its various twists and turns, imprints upon the hiker a multifaceted experience that intertwines the tangible physicality of the trek with moments of aesthetic and tranquil reprieve offered by its panoramic vistas.

Canyon Ridge Trail

Secret Shopper – Under the Sea Gallery

In the quaint town of Koloa on Kaua’i, there’s a unique establishment that captures the essence of the ocean: the Under the Sea Gallery and Mermaid Boutique. Hosted by Eden Hazelip, the recent tour of this gallery provided a glimpse into its offerings and the inspiration behind them.

Upon entering the gallery, visitors are greeted with an ambiance reminiscent of the deep ocean. The gallery’s name, “Under the Sea,” is apt, as it offers a range of items that evoke the mysteries and beauty of the oceanic world. The host’s interaction with the staff revealed a playful side, with a series of mermaid-themed jokes exchanged, highlighting the gallery’s whimsical nature.

The gallery boasts a diverse collection. “We carry a variety of whimsical things,” a staff member shared. Beyond the mermaid-centric items, the gallery also offers a fairy collection, dragons, and a variety of seashells. Local art pieces, described as “one-of-a-kind,” further enrich the gallery’s offerings, ensuring visitors can find unique treasures.

A particularly enchanting section of the gallery is the Zen area, which houses pieces that glow in the dark. The ambiance of this section is serene, with the glowing pieces creating an illusion of being deep underwater. When asked about the glow, a staff member playfully attributed it to “magic.”

Jewelry is another highlight of the gallery. The pieces, which are handcrafted on-site, incorporate elements found on Kaua’i, such as colorful shells from Lumahai and other local spots. The jewelry is further adorned with precious stones, crystals, abalone shells, and freshwater pearls, capturing the essence of the island.

Located behind Island Soap and Candle Works in Koloa town, Under the Sea Gallery stands as a testament to the beauty of the ocean and the creativity it inspires. Whether you’re drawn to the allure of mermaids, the serenity of the Zen area, or the handcrafted jewelry, the gallery offers a unique experience for visitors to Kaua’i.

Under the Sea Gallery

Chef on a Hog – Julio’s Beach Burritos

In the quiet town of Kilauea, on Kauai’s scenic Lighthouse Road, stands Julio’s Burrito Stand, a modest yet celebrated local eatery known for its culinary principle: freshness encapsulated by the “48-hour rule.” The rule, essentially ensuring that “forty-eight hours out of the ocean,” the fish is served or, as Julio states, it’s “out of our window.”

“We sauté it with butter, lime juice, scallion onions, and a little Anaheim peppers,” Julio explains, underscoring a commitment to crafting dishes that are both “light” and “clean,” where the discerning palate might truly “taste the fish.” Chef Jeff, exploring the locale, concurs, naming it the “best fish around” and remarking on the singularity of Julio’s method: “Nobody does that, only Julio’s.”

In a video hosted by Chef Jeff, who shares an old acquaintance with Julio through past horse shows and riding lessons, viewers are taken through not only the aforementioned fish taco preparations but also introduced to Julio’s distinctively marinated meats. The “trifecta” of chicken, beef, and pork each embarks on a 48-hour marination journey, followed by a slow cooking process lasting between 10 and 16 hours. While the “beef has jalapenos, Serrano’s, Anaheim peppers, onions, [and] tomato” in its marinade, the pork skips the Serrano’s, and the chicken, offering “excellent flavor,” presents a milder option devoid of heat.

However, for those patrons desiring a fiery kick to their burrito, Julio’s counter is adorned with “a whole array of hot sauces.” Furthermore, Julio prepares “two daily hot sauces: salsa verde and old-school arbol,” inviting customers to customize the spice level of their meal.

Guests and long-time friends of Julio’s share stories of post-burrito surfing plans devolving into siestas, with acknowledgments from one: “You’re right, Auntie. We’ll eat it after we get back.” The burritos, rich and hearty, embody both the locale’s spirited vibe and the stand’s culinary ethos of fresh, slow-cooked meat.

The sustained balance in flavors of every component, from the “awesome” rice to the “fresh” tomatoes and sautéed onions, ensures the stand’s meals remain harmoniously robust and not “overly done.” Chef Jeff confirms, “Everything’s balanced, how it should be.”

Julio’s Burrito Stand, beyond merely a place to sate hunger, is also a locale that underpins community and friendships. In parting words after a meal, a heartfelt “Thank you for coming, buddy. I really appreciate it. Do it again soon, I hope,” is exchanged, reflecting not just a transaction of service, but an ongoing relationship forged, in part, through the mutual appreciation of carefully crafted culinary delights.

As these narratives unfold in Kilauea, Julio’s Burrito Stand persists as a haven of culinary diligence and community warmth, exemplifying an ethos where meticulous preparation meets casual, hearty dining.

Julio’s Beach Burritos | Instagram

Down to Earth – Tropical Flowers Express

Tropical Flowers Express, located in upcountry Kauai, functions as a cultivator and distributor of a variety of tropical flowers and foliage, with owners John and Theresa Gordines steering its operations for “a little over 25 years.” Rooted in the notably damp terrain of an island known for its significant precipitation and robust vegetation, the farm maintains a posture of providing floral products that traverse local florists and national borders alike.

The Gordines, through their quarter-century in the industry, have crafted a path wherein their offerings — such as “vibrant Heliconias” and “red ginger” — are not just indigenous or habitual inclusions in local florists’ ensembles, but are also components of gift boxes shipped “all over the continent in the United States.” The couple affirms their farm’s operational scope, specifying, “We sell to our local florists. We ship tropical flower gift boxes all over the continent in the United States, and we do two farmers markets.”

Visitors to their farm would encounter fields dedicated to specific florals, such as a significant expanse “down here below” that is committed to the cultivation of red ginger, which is underscored by John as “one of our most popular flowers” due to its year-round blooming quality. Additionally, their portfolio includes a flower dual-named as “a French kiss” and “a red Indian head,” distinguished not merely by its visual appeal but by the edibility of “the true flower of this plant.”

Diverging from common tropical flora, the farm also hosts Protea plants, the cultivation of which is described as “very unique to Kauai” given the scarcity of growers on the island. This deviation signals an intent to present a diversity in their floral offerings, addressing a wider swath of preferences and applications, particularly in an industry that John and Theresa hint is woven tightly into the socio-economic and cultural fabric of the locale, with the assertion that “the floral industry brings in the second most amount of revenue in the state of Hawaii.”

The farm appears to embrace the philosophies and practices of both heritage and commerce, employing traditional symbology with offerings like tea leaves, recognized as “a symbol of good luck and offering here in Hawaii,” while also ensuring that their products, even when shipped across the continental United States, reach their destination “in two business days, even to the east coast of the United States.” This balancing act persists as a thread through their narrative, encapsulating both an adherence to cultural norms and an acknowledgment of the requisites of modern business operations.

Intriguingly, while Tropical Flowers Express delivers across the U.S., the experience it curates is deeply rooted in its physical locale. This duality of both serving and representing the particularities of its geographically isolated and ecologically distinct origin presents a narrative that’s not merely about flora but the transferal of a specific, place-bound essence to varied locales nationwide.

Theresa and John Gordines, through their hands-on involvement in the cultivation, curating, and distribution processes, underscore a narrative where the vibrant and disparate blooms of their farm serve as conduits — both tangible and symbolic — of Kauai’s lush, tropical environment to doors across the continent. Their story unobtrusively weaves through the threads of commerce, tradition, and ecology, providing a glimpse into an enterprise that’s as much about perpetuating and sharing the tangible attributes of their locale as it is about navigating the pathways of a modern floral business.

Tropical Flowers Express Website | Facebook | Instagram

Down to Earth – Kaua‘i Sugarloaf Pineapple

Positioned between Anahola and Kilauea on Kauai, Hole in the Mountain Farm has established its reputation primarily through the cultivation of the Kauai Sugarloaf Pineapple, a variety distinguished by its “white, creamy, soft, sweet flesh inside,” and notably “low acid” content, as described by owner Jude Huber. Originating in the fields of Lanai in the early 1900s, this particular pineapple is cultivated exclusively at this farm.

The farm’s genesis of growing the Kauai Sugarloaf Pineapple began with a mere eight cores of plants, from which emerged a process that Jude elucidates takes between 18 and 24 months for a pineapple plant to transition from top to mature fruit, despite external influences or efforts. Subsequently, each plant propels its own proliferation through the production of “a slip and a sucker,” which are propagation materials, thereby augmenting the initial eight plants to 32, and then progressively expanding further. Over approximately the last 15 years, the farm has seen an escalation from its initial plantation to nurturing about 500,000 plants in its soil.

Harvesting at Hole in the Mountain Farm is a practice nuanced with meticulous care and an intimate familiarity with each pineapple. In a markedly labor-intensive approach, differing from the practices of most commercial companies, Jude articulates how they “walk our fields every two days and harvest what I know to be perfectly right,” rather than adhering to the more common practice wherein a field is stripped once “20% of them [the pineapples]” are deemed sufficiently ripe. The pineapples are not merely crops to Jude, but she regards them tenderly as “my children.” Jude’s attachment and meticulous care for each plant might stem from her perspective that “the core is actually where all the beneficial nutrients are concentrated in any pineapple.”

Visitors to the farm are not mere spectators to the cultivation process but are also invited into a tangible and tasteful experience of the pineapples themselves. Upon trying, Lyndsey Haraguchi-Nakayama, host of the video segment filmed at the farm, validated Jude’s earlier description of the pineapple’s core being so tender and seamless with the rest of the fruit that “you couldn’t even tell” when you were eating it. Furthermore, visitors are not restricted to experiencing the farm’s produce solely within its boundaries, as Jude and her team also provide a service through which they can ship the pineapples, leveraging the fact that “pineapple is actually a flower,” to facilitate a reportedly “very inexpensive shipping rate.”

Despite an expression of aloha spirit and a gratefulness voiced by Jude, who thanked viewers and visitors for “supporting our dreams,” the farm represents more than a mere agricultural venture. It embodies a generation of evolving agricultural practices, a meticulous and childlike caring approach to cultivation, and a commitment to maintaining the purity and legacy of the Kauai Sugarloaf Pineapple.

Kaua‘i Sugarloaf Pineapple Facebook | Instagram

Chef on a Hog – Monkeypod Jam

Monkeypod Jam, based in Kauai, Hawaii, has curated a distinctive role within the local agricultural and cultural milieu, concentrating its endeavors on the methodical art of preserving. Through an intricate balance of physical and conceptual preservation, the entity has committed itself to “Preserving Hawaii” through their tangible products—fruit and vegetable preserves—and an intangible safeguarding and propagation of regional culinary arts and traditions.

The produce used in Monkeypod Jam’s array of preserves originates from Kauai, harvested at its seasonal zenith, and processed through traditional French canning techniques. These products do not only signify culinary creations but also symbolize a vibrant illustration of Kauai’s agricultural affluence. Moreover, the Provisions Cottage, operated by Monkeypod Jam, serves as a conduit for hands-on culinary education, emphasizing and honoring Hawaii’s diverse culinary practices and traditions. The network of local farmers, varying from extensive pineapple farms to smaller family-run operations, is considered by the entity to be the lifeblood that sustains its products and services.

Within a recent episode from Chef Jeff’s culinary travel show, he and his guide, Aletha, explore a range of Monkeypod Jam’s products, revealing not merely a palette of flavors but also the underlying narratives of Kauai’s agricultural and cultural landscape. Chef Jeff describes their Spiced Tomato Jam as “Delicious,” a creation crafted with tomatoes sourced from Kilauea. The Sugarloaf Pineapple Ginger Jam introduced next evokes a favorable reaction with its sweetness, stemming from pineapples from Hole in the Mountain Farms in Wailua Bay. Aletha and Chef Jeff also navigate through the Papaya Vanilla Bean Jam, which utilises papayas from the Omao area and local vanilla bean to encapsulate a “beautiful soft flavor,” and the zesty Tahitian Lime Curd, with its limes sourced from Kapaa, which Chef Jeff described as “probably my favorite of all four.”

Lunch, as explored in the episode, consists of a house curry chicken sandwich and a special carrot cake for dessert. Chef Jeff appreciates the sandwich, suggesting “if you’re a curry fan, come down here to the Monkeypod.” The carrot cake, less decadent yet satisfying, is praised as a “fantastic” dessert.

As a place, Monkeypod Jam intertwines high-quality, locally-sourced preserves and an immersive and deeper understanding of Kauai’s agricultural outputs and traditions. It navigates a distinctive path where local ingredients are not merely exploited but celebrated in a manner that does not only service the local community but also serves as a homage to the cultural and agricultural richness of Kauai. In the words of Chef Jeff, “If you want to get spoiled, come to the Monkeypod Jam,” a space where Kauai’s agricultural and cultural stories are not only preserved but continually shared and relived.

Monkeypod Jam Website | Facebook | Instagram

Chef on a Hog – Keo’s Huli Huli Chicken in Anahola

Nestled in Anahola, Kauai, Hawaii, Keo’s Huli Huli Chicken, now defunct, once stood as a beacon of culinary delight for both locals and tourists. Prioritizing authenticity and a strict adherence to quality, the establishment showcased its mastery over Hawaiian cuisine, with a particular emphasis on its signature charbroiled chicken halves. Simplicity and profundity characterized their offerings, with the principal focus being their widely revered Huli Huli Chicken. The roadside setup of Keo’s offered an unembellished, rustic atmosphere, where the potent aromas wafting from the grill created an indelibly rich sensory experience for visitors. For a mere $15, patrons could indulge in a generous combination of half a chicken, rice, and salad — a portion substantial enough to satiate two individuals. Despite its closure, Keo’s Huli Huli Chicken remains a cherished culinary memory, maintaining its legacy of amalgamating Hawaiian hospitality with gastronomic excellence, evidenced by its 5.0-star rating on TripAdvisor and effusive reviews celebrating its flavorful offerings and considerable value for the price.

In a recent episode of Chef on a Hog on Chef Jeff’s YouTube channel, the host navigates through the nuances of the famed Huli Huli chicken at the stand in Anahola. Chef Jeff engages Keo, the adept culinary artisan behind the celebrated chicken stand, who expertly turns hefty, five-pound chickens on the grill, ensuring they achieve the requisite cook within a mere five minutes, in a spectacle that can only be described as operationally impressive. The episode peels back the layers on the marinade, revealing a secret sauce brimming with brown sugar, ginger, and garlic – an homage to historical plantation days and open-fire cooking for sizable groups. Keo opts for Hawaiian pine wood as his exclusive fuel source, imparting an authentic, localized taste to the chicken. The stand offers a simple choice: a half chicken or a plate laden with two scoops of mixed rice, organic greens from their own cultivation, and a dressing selection. This episode not only delivers a glimpse into the mouthwatering world of Huli Huli chicken but also into a local business that firmly roots itself in the community by championing local produce and indigenous cooking methodologies.

Keo’s Huli Huli Chicken