In the bucolic surroundings of Hanalei, Kauai, Kalypso Island Bar and Grill has positioned itself as a venue offering a selection of local culinary options, with an emphasis on providing a varied and thoughtful menu.
Notable is its provision of a daily “happy hour.” No less significant is the bar and grill’s dedication to a beverage selection that embraces 16 draft beers and an array of other drink options, including house cocktails and specialty margaritas. But to truly understand the flavor profiles and culinary execution that Kalypso endeavors to bring to the table, one must delve into its menu.
Among the offerings is the Pipikalo Taco Trio, a dish highlighted in a Kauai TV episode, described as comprising “local cured beef, sautéed and topped with homemade Jalapeno cilantro cream sauce, onions, and fresh jalapenos.” This detail not only underscores the establishment’s use of local produce but also provides a glimpse into the flavor compositions—here, an intentional blend of spicy and salty—it seeks to create.
In the same televisual feature, hosted by Amanda Smith, another dish, the Furikake-Encrusted Seared Ahi, was presented, in which the seared fish is complemented by “a tangy pineapple passion cream sauce.” This specific juxtaposition of the Furikake crust’s umami with the sauce’s tartness illuminates Kalypso’s efforts to balance and contrast flavors within a single dish, implying a careful consideration of culinary elements.
Further, the program highlighted fajitas, crafted and delivered with Kalypso’s own in-house seasoning, revealing a commitment to creating unique flavor profiles. This dish is served with an assortment of sides such as “white onions, yellow and red bell peppers, steak, tortillas, sour cream, rice, and beans,” presenting a harmonious blend of textures and flavors.
Paintball Kauai, set in Līhuʻe, has evolved into a recreational space in the locale, converging players of paintball—ranging broadly in age and experience—into a hub of activity and community. While the establishment provides a venue for the sport, it further acts as a nexus where participants, spanning from 10-year-olds to individuals potentially in their 60s or older, can share in the adrenaline and camaraderie that appear to be inherent in the activity.
From the outset of the provided video transcript, the host, Olivia Ruff, conveys a mixture of “excitement” and nervous anticipation, having never participated in paintball previously. Her exchange with an individual named Hope provides a snapshot into the operational and participatory aspects of Paintball Kauai. Hope shares, “Paintball Kauai is located in Lihue by Kipu. It’s fun for each age group from 10 years old to maybe 60s or older if you feel like your body is up to it.” The establishment offers “open play” on Saturdays, where they “accept two people, one person, ten people,” but for more significant gatherings, private parties are facilitated, requesting “15 people or more, with a maximum of 45 people.”
Regarding the equipment, the rentable gear, priced at “$65 per person,” encompasses “a mask, a marker (which includes a tank, a hopper, and the actual gun itself), and a bag of paint.” This practical information provides a clear overview of the accessible amenities and requirements for potential participants in the activities at Paintball Kauai.
Safety, too, is highlighted as a pivotal component of participation, with clear guidelines: “Keep the mask on until you get in, and if you get shot, remember to stay out and put your gun up.” Moreover, the establishment maintains a stance against “point-blank shots unless it’s consensual,” further underlining a commitment to maintaining a secure environment for participants.
There’s a candid exploration of the physicality of the activity, discussing the impactful locations of being shot and engaging in the diverse tactics utilized in play, which involve “communication, being a small target, and laying down fire.” When asked about her favorite aspects of paintball, Hope mentions “the adrenaline” but shifts the focus towards the social and community aspects, stating it’s “nice to have that place where you can do some safe play and learn, experience, and grow with this group.” She articulates that participants “find family, not only friends” at Paintball Kauai, linking the establishment not only to the sport but also to a broader social and community context.
Paintball Kauai presents itself as a multifaceted entity, providing a physical space and organizational framework for paintball activities while also fostering an environment where community and camaraderie can organically develop amongst participants.
In the verdant expanse of Princeville, Hawaii, a particular establishment, Happy Talk Lounge, seeks to blend the diverse worlds of culinary artistry and melody within the confines of Hanalei Bay Resort. Amidst this background, Happy Talk Lounge entwines its service offerings of varied food menus, including Pupus, Salads, Mains, and Desserts, with nightly live music between 6:00 p.m and 9:00 p.m, bridging vibrant entertainment with a spectrum of flavors.
In a segment of Kauai TV, hosted by Amanda Smith, a spotlight is cast upon a particularly innovative offering at Happy Talk Lounge, drawing attention to their nuanced world of wine, as detailed by Yarrow Beydoun, a sommelier with consulting ties throughout the island. Their “Choose Your Pour” initiative illustrates a conscientious approach towards wine service, whereby a specialized preservation system becomes a central fixture, facilitating a choice between two, four, or six-ounce pours of wine. “It has these needles that go into each bottle and pours it in the glass with either a two-ounce, four-ounce, or six-ounce pour, or of course, you can order a whole bottle,” Yarrow explained.
Yarrow unveils the art and science of wine pairing, exploring not only its rich characteristics but also how this initiative accommodates a bespoke experience, wherein patrons navigate through an array of premium wines without being bound to the procurement of an entire bottle. She illustrated, “This is the opportunity where you can start off and maybe order the ceviche and get the sensor or their Riesling,” and further illuminated the way Riesling, for example, stands as a fitting companion to spicier dishes, mitigating the heat and rejuvenating the palate with its unique profile.
The subtleties of wine characteristics and their pairings continue to be explored as Yarrow elucidates the distinct features of various wines, such as Sauvignon Blanc and Syrah, aligning them with potential dishes from the Lounge. For instance, the former, with its varying green notes dependent on its region of origin, was noted to harmonize well with salads, grilled vegetables, and fish dishes, including coconut shrimp and calamari. Contrarily, the lush and robust Syrah finds its companionship with heartier, meat-inclusive meals. She asserted, “Think of that with a big juicy burger or maybe something with bacon like the BLT that they have on the menu.”
It’s worth noting that the precise and consistent temperature control, ensured by the preservation system, is especially pivotal in a locale like Kauai, where the eternal summer climate could potentially jeopardize the integrity of the wines. As Yarrow emphasized, the maintenance of optimal serving temperatures – with whites served at about 48 degrees and reds between 62 and 64 degrees – not only safeguards the inherent quality of the wine but also accentuates its intended flavors and aromas, thus underscoring an experiential integrity in every glass.
In a setting where culinary delights and live entertainment conspire to craft a multifaceted visitor experience, the Happy Talk Lounge, underlined by offerings such as the “Choose Your Pour” initiative, seeks to entwine the casual and the sophisticated, enabling patrons to explore a rich tapestry of flavors amidst the melodies that permeate the air of Hanalei Bay. The dialogues amidst the glasses of wine, between patrons and staff, paint a portrait where quality and casual intertwine, constructing an experience that seeks to both embrace and elevate the very essence of Hawaiian hospitality.
Verde Restaurant, firmly anchored in Lihue, Hawaii, signals a tangible commitment to principles of clean eating and sustainability in its food offerings since its establishment in 2008. This emphasis extends to a menu that not only highlights local ingredients but also caters to a variety of dietary requirements, including gluten-free, vegetarian, and vegan options. An innovative approach to tortillas, producing various iterations such as ‘Uala (Sweet Purple Potato) Haupia Tortillas and Pala’ai (Kabocha Squash) Tortillas, provides an indication of the culinary creativity at play.
In a segment for Kauai TV, the intricacies of Verde’s culinary approaches are examined by host Amanda Smith. Matt, a representative from Verde, delineates the conceptual underpinning of the restaurant’s name and mission: “Verde, green in Spanish, is referring to the New Mexican green Hatch Chili, but it also refers to sustainability. We try to locally source as many freshly grown products as we can, and that’s from all the islands, from here in Kauai all the way up to the Big Island where we get our ulu and our kabocha from.” Thus, the nomenclature ‘Verde’ is not merely a title but an encapsulation of a multi-faceted ethos, involving a dedication to sustainability and a nuanced approach to ingredient sourcing across the Hawaiian islands.
Moreover, the in-house production of various tortillas, one of the restaurant’s distinctive offerings, is highlighted, with Matt noting, “They’re all made in-house. Maris, our owner, is actually the mastermind behind the recipe we use. We use ulu, sweet potato, jalapeno, and kabocha squash, which is coming this fall.” This emphasis on in-house creation provides insight into Verde’s approach to maintaining culinary originality and quality control over its products.
A specific dish, the Furikake Cilantro Mahi-Mahi, is discussed in the segment, distinguished by “panko cilantro-breaded mahi-mahi in our house-made furikake flour tortillas,” which is “built up with a little bit of unagi and our house-made aioli-chili mayo.” The dialogue provides a glimpse into the restaurant’s willingness to meld various culinary influences, encapsulated in the comment that it “kind of reminds me of like a Japanese-Mexican taco.” Such a descriptor reveals the blending of diverse flavor profiles, though without additional information, a detailed assessment of the precise culinary techniques involved remains elusive.
Furthermore, the exploration of Verde’s menu extends to accommodate vegan clientele, spotlighting the Vegan Crumble, described by Amanda Smith as “Super healthy, very, very clean.” A moment is taken to articulate the health-centric and nutrient-dense focus of the dish, which is “primarily taro, mung bean, and moringa.” Thus, the spotlight is shone not only on the flavor and innovative aspects of Verde’s offerings but also on the nutrient aspects, underlining the establishment’s comprehensive attention to dietary diversity and healthful options.
Verde’s engagement with its community extends to its operational hours, notably its happy hour from 3 to 5 pm daily, which features a selection of beverages crafted with locally sourced ingredients, such as “our locally sourced limes” for margaritas and “locally sourced mint” for mojitos. The delineation between beverage offerings and their respective ingredient sourcing implicitly speaks to Verde’s ongoing dedication to localized sustainability.
Incorporating these specifics and quotes from the Kauai TV transcript allows for a narrative that intertwines the observable elements of Verde’s culinary offerings with direct insights, without venturing into promotional or evaluative territories, ensuring an impartial presentation of the available information. This account thus seeks to weave together narrative threads in a manner akin to a New York Times article, maintaining a neutral tone while relaying detailed information and direct quotations.
Lawai Market, harboring its operations in the renovated Lawai General Store in Kalaheo, Hawaii, has etched its presence since 2020 by markedly focusing on local resources, providing an array of culinary and grocery items, from baked goods and breakfast items to espressos and alcoholic beverages. The managerial trifecta of Ethan, Jody, and Siobhan orchestrates this venture with an imperative on community integration, as roughly “75% are local” products, according to Ethan Page, the owner.
The architecture of Lawai Market speaks volumes about its adaptive re-use, where its past as a feed store and a part of a pineapple cannery has transformed into a general store with diversified offerings. “We’re basically a general store, but we kind of carry a little bit of everything,” Page shares, including “fresh organic produce, local beef, [and] fresh fish” to meet a spectrum of consumer needs.
The narrative of Page is fundamentally embedded in an affinity toward the local, being an advocate for primarily sourcing greens, produce, cheeses, and meats from nearby providers, especially “during the pandemic”. Page highlights the rationale behind this approach, stating that sourcing from Kauai is “much easier” and crucially keeps “money in the community.”
Yet, it’s not merely about retailing local products, but also about producing on-site culinary offerings that underscore fresh and local ingredients. At the crack of dawn, pastry chefs venture into Lawai Market to craft fresh pastries, with bread that virtually always finds its way into patrons’ hands by day’s end. The meticulous preparation of food items, like a breakfast dish featuring an egg baked into a mix of lamb, spices, and cream cheese binding it all together, presents a savory yet convenient meal option.
Lawai Market doesn’t just restrict itself to the ordinary but also innovatively explores culinary creations. Take the lamb gyro, for instance, which carefully layers “local fresh greens”, “locally grown sprouts”, tzatziki sauce, and pickled red onions within its folds.
Moreover, the market endeavors to simplify the dining experience for those exploring Kauai. Page elaborates about their creatively devised “picnic boxes” – a compact and convenient amalgamation of sandwiches, drinks, cookies, and chips, providing an effortless yet satisfying meal option for travelers on their local explorations.
While Lawai Market perpetuates a narrative of local support and consumer convenience, it is essentially a tableau where history, local economic support, and culinary innovation coalesce, offering a glimpse into a business model adapting to both community and contemporary needs without forsaking its historical roots.
Mahina Boutique, situated within the Shops at Kukui’ula, provides a range of attire options, spanning from casual beachwear to more elegant ensembles, centered around a philosophy of “women lifting women.” The store manager, Susanna, emphasized the essence of empowering and “bringing joy to women, and helping them to feel comfortable in their own skin.” This perspective notably aligns with the aspirations of many customers, particularly those who, like host Amanda Smith, navigate the daily complexities of motherhood.
In a segment by Kauai TV, Amanda Smith, immersed herself in the diverse offerings of the store, exploring various outfits and pieces that resonate with a bohemian chic aesthetic. She starts by pairing “a taupe-colored knit top” with “comfy beachy fun shorts,” an ensemble that was praised for its softness and adaptability, with potential to transition “from day to night,” while also nodding to a ’70s-inspired style. The theme of comfort, coupled with a subtle, elegant aesthetic, persisted as she explored a “beige crochet skirt,” notable not only for its aesthetic appeal but also its practical aspects – it’s “really, really soft and comfortable,” and is designed with an underlining to prevent it from being see-through.
Further extending the store’s scope, Mahina Boutique is noted to carry “linen pants,” which have notably gained popularity, along with “denim” and “really fun flowy dresses.” The store thus manages to meld an appreciation for contemporary fashion trends, such as the present “in and hot” rompers, with a persistent adherence to comfort and versatility. Amanda Smith elaborated on the functional and fashionable by showcasing a casual romper during the segment.
Transitioning into an attire suited for more formal occasions, Smith then paired a “beautiful silk top” with a “chic skirt”, symbolizing the boutique’s capacity to curate outfits suitable for a diverse range of social settings and occasions.
Not to confine the experience of Mahina to the geographical locale of Kukui’ula Shopping Center in Poipu, customers unable to visit in person have the option of exploring and purchasing from the boutique’s collection through its online store. Susanna confirmed this digital presence, directing individuals to “shopmahina.com” for a broadened shopping experience, and also mentioned an Instagram platform which operates under the handle “@shopMahina.”
Mahina Boutique consistently elevate a philosophy that intertwines women’s empowerment with a wide array of stylistic options, affirming that fashion and comfort can harmoniously coexist in a manner that is both uplifting and authentically expressive.
In Kaua’i, a Hawaiian island renowned for its lush landscapes and diverse culinary offerings, Aloha Ginger Beer has established its niche in the beverage market by crafting ginger soda that not only quenches the thirst but also embodies the distinct flavors of the locale. Spearheaded by Casey Paul, the brand employs locally sourced ingredients, including the ginger, lemons, organic cane sugar, and honey from Anahola, to concoct its non-alcoholic ginger beer. Casey Paul shared that the inception of the brand was born out of a desire to create “an added value product with something that was grown year-round” after moving to the island. The focus, as illuminated in a televised segment on Kauai TV, firmly anchors on utilizing “all Kauai ginger” and amalgamating “different fruits and teas” to formulate varied flavors of ginger beer.
The classic ginger beer, as detailed by Paul, is forged with a meticulous blend of the aforementioned ingredients and serves as the fundamental base for their range of offerings. Their lineup of flavors is not merely static but ventures into diverse taste profiles through collaborations and experiments with other local entities and ingredients. For instance, the Lilikoi variant, heralded as “probably our most popular,” is developed in collaboration with Anahola Lilikoi, intermingling the “sweet sourness of the Lilikoi fruit” with the “spice of the ginger.”
Not only does Aloha Ginger Beer delve into crafting beverages, but it also embeds itself into the community and local economy by ensuring its ingredients are as locally sourced and in-season as possible. A particularly novel creation is the Cacao Ginger Beer, which melds their classic base with Sol Remedies Holy Cacao. The local cacao, described by the host, Amanda Smith, as delivering a flavor “right at the end” without overshadowing the delicate essence of ginger, exemplifies the brand’s innovative spirit in crafting distinct beverages while also fostering local collaborations.
Aloha Ginger Beer extends its utility beyond straightforward consumption into the world of mixology. Even though it’s a non-alcoholic beverage, Paul acknowledged its popularity as a base for cocktails such as Moscow Mules and Dark ‘n’ Stormies. Furthermore, while their product garners attention, so does their approach to availability and distribution, providing their ginger beer to “different restaurants around the island” and ensuring accessibility for “private parties” as well.
Amid the bottles and kegs of ginger beer, Aloha Ginger Beer, situated in downtown Lihue, also extends its space to house “Hawaiian goods that are handmade,” thus not only serving as a purveyor of distinct local beverages but also as a platform for local artisans to showcase their crafts to both inhabitants and visitors alike.
The narrative woven by Aloha Ginger Beer, from its commitment to utilizing and elevating local ingredients to its innovative approaches in flavor crafting and community engagement, remains a testament to the multifaceted culinary and entrepreneurial spirit found amidst the verdant landscapes of Kaua’i. While the brand continues to innovate, it adheres to a core philosophy that is vividly Kaua’ian in essence, preserving and presenting the island’s flavors one bottle at a time, without necessarily veering into overt promotional territory but rather allowing the products to speak, or perhaps more aptly, to flavorfully whisper, for themselves.
Tasting Kaua‘i navigates through the culinary terrains of Kauai, Hawaii, through organized food tours in various locales of the island. The firm is aimed at establishing a confluence between guests and Kauai’s food culture while also advocating for local agriculture and food security through promoting local eateries and farms.
In a video exploration of downtown Līhuʻe, hosted by Amanda Smith, and featuring Susan Schwartz from Tasting Kauai, the visual journey orchestrates a food tour encompassing four distinct culinary spots. “This is an amazing food tour of downtown Lihue,” Schwartz shares at the start, indicating that the selected spots are both personal and professional favorites of the Tasting Kauai team. The tour, therefore, offers a peek into the culinary preferences and collaborations of the team.
The tour commences at Aloha Ginger Beer, renowned for crafting non-alcoholic ginger beer utilizing Kauai-sourced ingredients. Schwartz shared, “It’s a non-alcoholic ginger beer that sources their ginger and all their beautiful products from Kauai.” The duo tastes the Pineapple Ginger Beer, with Smith remarking on the subtleness of the pineapple flavor: “It’s not overpowering; it’s just a little hint of that pineapple in that ginger.”
Transitioning to HealthGo Market, the focus shifts to a sampling of a taro burger. “This has a beautiful gluten-free wheat bun with onions and teriyaki sauce,” Schwartz introduces. The burger, utilizing taro from Dave’s Taro, was noted by Smith as a “must-try” and highlighted for its health benefits, cementing it as a staple on the island.
Advancing to Rob’s Good Time Grill, the segment showcases Chef Saber presenting Kauai shrimp wrapped in bacon and accented with pineapple salsa. The dish offers a tableau of local ingredients interwoven with culinary innovation, allowing viewers an intimate view into the chef’s crafted dishes.
The expedition concludes at Kauai Beer Company, identified as a microbrewery that provides a tasting experience of their Līhuʻe Lager, along with alternatives like fresh kombucha for non-alcohol consumers. Smith finds the beer “really light” and appreciates its compatibility with various dishes offered on the menu.
Woven into the culinary exploration is a subtle nod to the historical backdrop that has shaped Kauai’s food culture, from the sugar cane plantation era to the overall rich history of the island. Schwartz highlighted the importance of this context: “One of the things that makes it so special is we do talk about the history of Kauai and Hawaii, what makes our food so diverse.”
In summary, Tasting Kauai’s tours, exemplified by this walk through downtown Līhuʻe, extend beyond mere culinary sampling. They string together a narrative that ties the food to its place of origin, subtly inviting participants to ponder upon the history and culture of Kauai, while savoring flavors born out of the island’s rich tapestry of influences and ingredients. The business, while fundamentally a food tour company, transcends a transactional experience, hoping to offer guests a deeper understanding and connection with Kauai’s culinary and cultural landscape, through curated experiences that are showcased to be both delicious and deeply rooted in the local context.
Nestled in Los Angeles, La Morena Spice, a family-operated business primarily run by a mother-daughter team, has established itself in the spice industry by providing a spectrum of quality spices for over three decades. Their involvement spans from the intricate processes of sourcing distinct spices globally to meticulous crafting of their unique blends, each aimed at enhancing culinary endeavors through their products. While the business underscores a commitment to quality and ethical sourcing, it also channels a significant effort into ensuring the diversity and authenticity of their products, providing both common and rare spices to their clientele of chefs and culinary aficionados.
In a video segment on Kauai TV, host Amanda Smith engaged with Joanna from La Morena Spices, exploring the nuanced creation and application of their spice blends. Here, Joanna shares, “I use Hawaiian salt in all of my blends. It’s a beautiful red color and is made from Pacific sea salt mixed with red clay sourced from Kauai.” This particular salt, noted for its red hue, is not only a visual enhancer but also functionally impacts the blends by providing a reduced sodium content and a variety of beneficial minerals, enabling consumers to utilize ample seasoning without resulting in excessively salty flavors.
La Morena Spices presents seven distinct blends to its consumers, each formulated with a unique taste profile and specific applications in mind. During the interaction with Smith, Joanna introduced the Paniolo Barbecue Rub, which contains Kaua‘i coffee, describing its suitability for a variety of meats including “steak, shrimp, pork, and beef.” Another blend, the Taco Seasoning, was discussed as providing a zestful kick, ideal for “making guacamole, fish tacos, shrimp tacos, and even seasoning popcorn.”
Moreover, an interesting attribute of their House Bouillon is its simplicity and versatility. With “only seven simple ingredients,” Joanna detailed how “just two teaspoons make one cup of broth,” illustrating its application in recipes that necessitate chicken stock. The All-Purpose Seasoning, Tex-Mex Barbecue Rub, Garlic Paakai, and Paakai and Pepper also find their place among La Morena Spices’ offerings, though the specific applications and creation processes of these blends were not deeply explored during the segment.
The meticulousness with which La Morena Spice crafts its offerings – ensuring a balance of authenticity, quality, and ethical sourcing – serves as a backdrop to the spices that find their way into kitchens of both ordinary households and discerning chefs alike. The brand maintains a silent resonance in the culinary field, allowing their products, crafted with such notable attention to detail and quality, to communicate the depth and breadth of their expertise in the spice trade.
Sol Remedies, located on the Hawaiian island of Kaua’i, emerges as a provider of herbal wellness through an array of products and consultations, grounded in the lifelong herbal practices and expertise of its founder, Kelsy Burch. Raised in the Midwest, Burch’s personal health struggles catalyzed her exploration into herbal remedies, starting with local plants such as burdock and milk thistle. “I had a lot of health problems growing up,” Burch shares, “and I do believe in Western medicine, but nothing was really helping me in the way that I needed.”
This initial self-exploration and tangible health improvements forged a path towards formal education and eventually, to establishing Sol Remedies, which currently permeates various locations, including more than 30 stores across several Hawaiian islands. “I’m a licensed health practitioner now and love what I do, and love helping others maintain health and wellness,” states Burch, reflecting on her journey from self-experimentation to professional herbal practice.
Burch underscores an avowed commitment to quality, underpinned by her holistic philosophy. She discloses, “I wild-harvest and grow about 50% of all of the herbs,” a practice that aligns with her aspiration to intertwine healthful and sensorially pleasing herbal products. Burch’s commitment to source and create quality is mirrored in her meticulous production methods, which notably involve an extended curing process of 6 months, superseding the conventional industry norm of 4 weeks.
One of the key offerings highlighted is the Holy Cacao, a product praised not merely for its healthful properties, including “supporting brain health, immune function, and balancing hormones in both men and women,” but also for its applicability in various forms of consumption and its integration of locally sourced cacao. The proximity of ingredients is of significance to Burch, who asserts, “knowing where your ingredients are coming from is super important, and I feel that when you make that, you can really taste it in every cup.”
Moreover, the Mystic Morning Blend, entwining ginger, cinnamon, elderberry, and hawthorn, is flagged not merely for its elevated vitamin C and antioxidant content but also for its strategic function in invigorating the consumer’s morning with a “fruity flavor with a hint of spice.” Burch elaborates on its efficacy, explaining that consuming vitamin C in the morning “kind of wakes everything up.”
Burch’s pragmatic approach to herbalism is steeped in a blend of personal experience, formalized study, and a perpetually evolving practice that converges traditional herbal knowledge with a modern palate. Her stated mission provides a clear viewpoint: “providing not only products but tips to incorporate into your lifestyle that are health beneficial and taste well.”
This narrative stitches together the evolution of Sol Remedies, not merely as a business but as an embodiment of Burch’s commitment to leveraging herbal practices toward health and wellness, solidifying her belief that “there’s an herb for every ailment.” And while her products are accessible across numerous locations in Hawaii, the underlying narrative of Sol Remedies resides within its founder’s journey from a childhood amid Midwest flora to a vocation deeply rooted in the herbal landscapes of Hawai’i.
