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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

Kaua‘i Hikes – Hanakapiai Beach

Navigating the rugged terrain of the Hanakapi’ai Beach via the Kalalau Trail demands careful preparation, a mantra that resonates through every step along this challenging 4-mile out-and-back hiking trail in Ha’ena State Park, Kaua’i, Hawaii. With its significant elevation gain of approximately 1,240 feet, the trail gracefully unveils the raw majesty of the Napali coastline, exposing hikers to the dynamic amalgamation of Kaua’i’s natural wonder.

In an excursion documented by Julian Coiner, a seasoned hiker, he initiated his journey with an upfront description of the trail’s initial segment: “The first half-mile of this hike is pretty steep; I call it the stair stepper, so if you’re out of shape, you may want to reconsider.” Coiner’s acknowledgment of the trail’s rigorous commencement aligns with the general consensus regarding its difficulty, which is largely attributed to its steep and uneven surfaces, coupled with occasional muddy and slippery conditions.

Further along, he emphasizes the capricious nature of the path, pointing out that the trail is “very up and down, and there’s a lot of climbing to do. Much of this hike is exposed, especially the last half-mile.” The landscape alternates between the lush jungles and exposed, sun-drenched cliffs, presenting a diverse terrain that balances between sheltered pathways and more open, vulnerable sections.

Positioned between the precipices of the Napali coastline and the gentle lapping of the surf on Kee Beach, the trail provides panoramic vistas that have been a consistent highlight for hikers. Coiner, pausing at a midpoint on the trail, cherishes a personal favorite viewpoint where “you’ve got the Napali coast on one side and Ke’e Beach on the other.”

Yet, amidst the breathtaking scenery and the invigorating journey, there is an undercurrent of caution that permeates through the trail. Coiner explicitly flags a vital warning regarding Hanakapiai Beach, advising, “One thing about this beach, it’s extremely dangerous. Many people have drowned here. When in doubt, don’t go out.” This beach, notably picturesque yet belying a perilous undercurrent, is not recommended for swimming due to the notorious and hazardous conditions.

The journey, while revealing the sheer splendor of Hawaii’s landscape, also gently underscores the necessity of preparedness and caution. Coiner subtly encapsulates this sentiment with a reminder early in his trek, stipulating to “make sure you bring plenty of water.” This seemingly simple advice echoes the larger, more encompassing theme of the trail – a beautiful, yet demanding journey that necessitates respect for the natural elements and adequate preparation.

Thus, the Hanakapi’ai Beach via the Kalalau Trail, with its picturesque vistas and multifaceted terrain, extends a pathway for explorers to immerse themselves in the resplendent beauty of Kaua’i, albeit with a grounded adherence to cautious and respectful trekking.

Hanakapiai Beach

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

Kaua‘i Hikes – Hanakapiai Falls

Traversing through Kaua’i’s entrancing wilderness, the Hanakāpīʻai Falls Trail in the Na Pali Coast State Wilderness Park extends a 7.7-mile out-and-back journey through terrains that have silently witnessed the passage of countless explorers. Notably arduous, this trail elevates hikers 2,480 feet, challenging them with a route that can be both grueling and inspiring.

Julian Coiner, documenting one of his hiking adventures, introduces the trail as a route that starts at the river, emphasizing its complexity: “I would consider this hike to be moderate to difficult, with a lot of slippery rocks and a lot of mud.” This pragmatic characterization underscores the previously noted conditions, whereby the trail is frequently muddy and presents a particular challenge, especially within its initial mile.

Coiner provides a tangible breakdown: “The total hike, if you’re going from Ke’e, is eight miles: two miles to the beach, two miles up to the falls, two miles back to the beach, and then two miles back to Ke’e.” He doesn’t shy away from mentioning its challenging nature: “It’s up and down the whole way.” This factual mapping aligns with prior descriptions, wherein the initial 2-mile stretch guides to Hanakapiai Beach and evolves into a more grueling passage towards the Hanakāpīʻai Falls during the subsequent 2 miles.

Hydration emerges as a pivotal point in this journey, with Coiner stressing, “Make sure to bring plenty of water, probably double what you think,” which echoes earlier advisories urging hikers to carry adequate water, amongst other essentials like hiking poles and snacks.

Punctuating the verdant journey is a bamboo forest, described by Coiner as one of the “coolest spots” as one progresses towards the falls. This punctuates an otherwise demanding trek with a serenely picturesque pause, momentarily suspending the challenges under a canopy of swaying bamboo.

Navigating across the river repeatedly becomes an intrinsic component of this hike. Coiner shares that on the path towards the falls, “We will cross the river six or seven times.” A silent yet potent danger lurks here – the threat of flash flooding, a hazard that demands prudence and acute awareness. Coiner soberly advises, “If it’s raining, be aware of flash flooding. Lives have been lost here. When in doubt, don’t go across.” This solemn warning accentuates the importance of weather vigilance, reinforcing the call to consult weather forecasts and avoid embarking during or after heavy rainfall, as also highlighted in earlier trail notes.

The concluding cascade of Hanakāpīʻai Falls, witnessed after an undulating trek, provides a moment of awe, a natural spectacle that Coiner appreciatively describes as “definitely worth it.” He recognizes it as “one of the most beautiful places on the island, Hanakapiai Falls.”

This trail, with its formidable terrains, cascading waterfalls, and omnipresent natural perils, unfolds a journey that is as demanding as it is visually rewarding, harmoniously intertwining the rugged with the resplendent within Kaua’i’s lush wilderness.

Hanakapiai Falls

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

Secret Shopper – Hanalei Boutique

In the heart of Kaua’i, nestled in the Hanalei Center, lies the Hanalei Boutique, a shop that offers a diverse range of products from beachwear to jewelry. Eden Hazelip, the host of the video series “Secret Shopper,” recently took viewers on a tour of this establishment.

Upon entering the boutique, visitors are greeted with a warm welcome. The store boasts a vast collection of beachwear, including dresses, halter tops, surf shorts, and more. One of the standout items is a sarong, which can be styled in various ways, making it a versatile addition to any wardrobe.

Beyond clothing, the boutique offers an array of accessories. Beach blankets, which the host admits to being fond of, are prominently displayed. The store also carries natural soaps, adding to its diverse product range.

Jewelry is another highlight of Hanalei Boutique. The collection includes bracelets and earrings, with a notable mention of black pearls. The boutique hosts trunk shows monthly, showcasing different jewelry pieces.

The dresses at Hanalei Boutique cater to various occasions. From gala nights to casual brunches, the selection is vast. Some dresses, described as bohemian, are hand-crocheted, emphasizing the attention to detail and craftsmanship.

The Hanalei Boutique is open from Monday to Saturday, from 10 am to 2:45 pm. Located a short distance from Bar Acuda in the Hanalei Center, the store is known for its quality products, extensive selection, reasonable prices, and friendly staff.

In conclusion, the Hanalei Boutique offers a unique shopping experience for those visiting Kaua’i, with a wide range of products that cater to different tastes and preferences.

Hanalei Boutique