COAH16-20
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.
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.