Robin Bonaccorsi

Arigato, Mrs. Roboto – Paniolo Santa-Maria Style Barbecue

Paniolo BBQ, located in Kauai, intertwines its culinary offerings with a rich narrative, notably in its steadfast adherence to Santa Maria-style barbecue, illuminated through the use of specific wood blends, namely red oak and Java plum, and a family recipe for chicken rub that has been a staple for “a little bit over 35 years,” according to Jared, one of the family members involved in the operation.

Central to Paniolo’s offerings is the tri-tip plate, which, Jared explains, is not just a mere dish but an embodiment of the traditional Santa Maria barbecue: “You’re gonna see the tri-tip with salsa, light fresh green salads, beans on the plate, and of course, French bread.” This is corroborated by Dida, the host, who relishes the tri-tip, declaring, “That is really good, it’s so juicy,” and notes its accompaniment with what Jared refers to as a “homemade” dry rub, a formulation that is crafted in-house.

An intrinsic aspect of Paniolo BBQ’s operations is its staunch embodiment of a family-run enterprise. “Oh man, the whole family. So, I have my dad; him and I do most of the barbecue duties. My brother, he’s in the kitchen. My nephew, his son, is also one of our cooks. My wife, my brother’s wife, and my mom,” Jared elaborates, placing an emphasis on the integral role each member plays within the business’s framework.

The Paniolo Burger, a sizable dish featuring a 10-ounce patty, country-style ribs shrouded in barbecue sauce, and a finale of pico de gallo, underscores the establishment’s proclivity for hearty, robust meals. Jared, reflecting his Spanish cultural background, remarks, “Of course, I like it spicy,” thus elucidating the burst of flavors that Dida identifies: “It’s got a lot of flavors on it, the saltiness that comes from the smoked meat.”

In addition to the culinary realm, Paniolo BBQ nestles itself within the community through its live music offerings, functioning Monday through Saturday, and an open mic night every Wednesday. These musical events, Jared mentions, have been visited by “Incredible musicians from all over,” thereby weaving a subtle, yet profound, tapestry that intertwines the local and broader communities through a culinary and cultural melding.

Paniolo BBQ, therefore, materializes not merely as a food establishment but as a multifaceted entity that converges family, tradition, and community into a holistic experience in Kauai, embracing its roots in Santa Maria-style barbecue while concurrently welcoming the diverse array of flavors and experiences that being situated in Hawaii presents.

Pantiolo Santa-Maria BBQ Website | Facebook | Instagram

Down to Earth – Sustainable Boost

In the lush surroundings of Kauai, Sustainable Boost is carving out a niche in the health and sustainable food market, focusing on producing nutrient-dense food powders with a minimized environmental impact. Fostering an intriguing combination of entomology and nutrition, the business explores the potentials of cricket farming, a practice informed by the principles of nutritional density and ecological mindfulness. Lourdes and her partner Leo, the scientists behind the operation, harness their expertise to guide the meticulous development of these nutrient-rich, environmentally considerate products.

Lourdes shared, “We farm crickets […] for human consumption,” elucidating further that the crickets, belonging to the species Acheta domesticus, are “completely in harmony with the entire ecosystem of Kauai.” The house cricket, as it’s commonly known, is not an invasive species and plays a symphonic role within Kauai’s ecological tableau. The aim here transcends the mere farming of crickets. It’s a circle, Lourdes explained, where they “farm their food,” such as edible hibiscus and banana leaves, underlining a commitment to a “fully sustainable circle” in their cricket farming practices.

Within the walls of Sustainable Boost, the crickets undergo a transformation into a powdered form, creating a high-protein, nutritionally complete blend. Lourdes detailed, “Our best seller has dehydrated taro, so you can put it in your smoothies, you can put it in your yogurts, you can put it in your pancakes, you can bake with it, you can add it to your banana bread.” In this way, the farm synthesizes two distinct nutritional elements: the rich, dense protein of crickets, and the versatile, wholesome taro.

A keen observer might notice that Sustainable Boost’s innovative approach is not isolated to cricket farming. The creation of various food powders, from Taro to a Cricket & Taro blend and beyond, reflects an organizational ethos aimed at providing individuals with access to foods that are simultaneously nutrient-rich and ecologically sustainable. The farming practices, while innovatively pairing crops like taro with cricket farming, hold potential applications, suggesting a flexible and adaptive model for sustainable agriculture.

Despite a doctoral background in entomology, Lourdes shifts her attention from the intricacies of insect study to a broader ecological and nutritional panorama. She remarked on “untapped potential for us to produce sustainable protein on the island,” suggesting a larger vision that seeks to extrapolate this method to wider applicability, potentially beyond the boundaries of Hawaii.

During a visit, Lyndsey Haraguchi-Nakayama sampled a chocolate chip cookie, which was, as Lourdes elaborated, made with their “high-protein and nutritional blend protein powder.” This cookie, serving as a tangible embodiment of Sustainable Boost’s mission, represents the integration of sustainability with convenience and nutritional affluence, marrying a “mild, nutty flavor” with “a lot of protein” and “a ton of nutrition, a ton of vitamin B12 and omegas.”

In an ecosystem like Kauai’s, where the interplay between human activity and natural stability is starkly evident, endeavors such as those undertaken by Sustainable Boost signal a path that keenly attends to the coexistence of nutritional prosperity and environmental stewardship. This path, while distinct in its application, is holistic in its approach, uniting underutilized resources with innovative production methods and navigating toward a horizon where sustainability does not compromise nutrition and vice versa.

Sustainable Boost Website | | Instagram

Arigato, Mrs. Roboto – Live Fire Pizza

Nestled in Kauai, Hawaii, Live Fire Pizza, under the culinary direction of Chef Brandon Reed, maneuvers through its mobile existence within a reconfigured unit, originally a “cell tower on wheels,” as described by Chef Brandon. The vehicle, which underwent extensive refurbishments and now harbors a thousand-pound wood-burning oven, embodies a unique evolution in delivering pizzas that juxtapose traditional and unconventional practices in its creation process.

A pivotal instance of this creative deviation can be identified in Live Fire Pizza’s pesto preparation. Contrary to the traditional use of pine nuts in pesto, Chef Brandon opts for walnuts, a selection that subtly aligns with his philosophy of layering distinctive flavors in each culinary offering. As he noted, the pesto is utilized in creations like the Goat Cheese Pesto Pizza, which further consists of “zucchini, goat cheese, and even [a] sprinkled [bit] of mozzarella.” An observation by Dida, the video host, hints at the deliberation in ingredient balancing, as she notes, “I like how you didn’t load this up with too much goat cheese because it can get overwhelming.”

The methodical crafting of pizzas is discernibly an outcome of meticulous attention to each element and its contribution to the final flavor profile. One such element, the crust, with its distinctive “nice saltiness to it,” as characterized by Dida, emerges not as a mere base but a crucial component in the flavor amalgamation. “It’s the bread. You eat the bread,” as Chef Brandon succinctly put it, emphasizing the integral role of the crust in the overall gastronomic experience of the pizzas.

The Margherita Pizza, a classic adored by many, is brought into being by Chef Brandon with “basil leaves and the fresh mozzarella cheese,” maintaining a semblance of traditional pizza-making. However, the chef’s inclinations towards a not “two-inch thick cheese pizza” perhaps denote a pursuit of balance where each element, from the crust to the toppings, can be distinctly savored without overwhelming the palate.

Chef Brandon’s culinary endeavors through Live Fire Pizza, in its uniquely mobile form, curate an experience that balances classic and innovative culinary practices, thereby introducing patrons to a gastronomical journey where tradition and ingenuity coalesce. The pizzas, while rooted in familiar flavors, explore new terrains through thoughtful ingredient choices and crafting methods, serving not just a meal but a slice of the chef’s commitment to an ever-evolving culinary artistry.

Live Fire Pizza Facebook

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

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