Ryan Pointer

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

Chef on a Hog – The Palate Wine Bar & Market

Located in Kilauea, Hawaii, the Palate Wine Bar and Market subtly shapes a distinctive intersection of culinary expertise and strategic wine pairing. The establishment offers a varied menu, which encompasses flatbreads, salads, and a daily rotation of soups. Their charcuterie board—a meticulous assembly of meats, cheeses, and fresh fruits—epitomizes their commitment to balanced, carefully considered flavor combinations. While imported sun-dried tomatoes from Italy and local ingredients such as basil and macadamia nuts are part of the offerings, it is the calculated pairing of dishes with wines that defines the essence of the business.

In an episode with Chef Jeff Benson, Drew and Chef Kainoa guide viewers through a detailed preparation and appreciation of a signature flatbread and a crafted charcuterie board. Chef Kainoa prepares a signature flatbread, which he describes: “Start off with our macadamia pesto that we make here in-house. We use local basil, macadamia nuts,” further adorned with mozzarella, sun-dried tomatoes imported from Italy, and feta cheese. Upon tasting, Jeff Benson remarks, “I can taste the toppings; perfects layer of exactly what you want… Great tomato flavor. Cheeses are awesome.”

Transitioning to the charcuterie board, Drew’s expertise in wine pairing comes into the spotlight, aligning each component with wines to accentuate and elevate the embedded flavors. When discussing the charcuterie board, Drew states, “Three different meats on it, three different cheeses paired appropriately with fresh fruit.” He introduces a Zenato Lugana, describing it as a “beautiful Italian wine,” which he has paired with a salad to harmonize with its sweet flavors. Additionally, a Pinot Noir from Red Car is presented, further expanding on the varietal wine offerings.

The trio at the Palate Wine Bar and Market does not merely present a meal; they guide through a minutely engineered gastronomic journey, each wine selection meticulously chosen to enhance and harmonize with the dishes presented. For instance, Drew, while emphasizing the attentive pairing, indicates, “I picked out a wine that I call my Goldilocks jam… I paired it appropriately for the salad because the salad already has so many beautiful sweet flavors, but I don’t want to overload it.”

Chef Jeff, Drew, and Chef Kainoa engage not just in a tasting session but embark on an exploration, which becomes an unfolding narrative that underscores the expertise and deliberate crafting within the offerings of the Palate Wine Bar and Market. In this episode, it is also worth noting the distinctive offer made by Drew: “Anytime somebody says ‘chef on the hog,’ they’re gonna get a free cheese board.”

The video subtly underscores not only the collaborative gastronomic expertise present within the Palate Wine Bar and Market’s offerings but also their dedication to ensuring that each selection, whether it be a dish or a wine, is methodically curated and presented to enhance the overall dining experience. Through this approach, they articulate a culinary narrative that extends beyond mere consumption, offering a nuanced appreciation of flavors, preparation, and pairing in their presented dishes.

The Palate Wine Bar Website | Facebook | Instagram

Chef on a Hog – Kaua‘i Burger

Kauai Burger, stationed inconspicuously behind the Hanalei Liquor Store in Hanalei, Kauai, Hawaii, has curated a reputation for simplicity and straightforwardness in its menu offerings. Visitors to the food truck can expect an uncomplicated selection of burgers, with the operation placing a discernible emphasis on quality meat sourced from Wailuā Meat Company in Kalaheo. As conveyed by one of the individuals at Kauai Burger, “I’m a simple guy, I like simple burgers, that’s what we make here.” Further underscoring the straightforwardness of their offerings, the source of their meat—a crucial ingredient in their culinary creations—is “a custom grind” from a local company.

In an episode on a YouTube channel hosted by Chef Jeff, Kauai Burger’s operational philosophy was explored, with a focus on a specific menu item: the Sriracha double-double cheeseburger. The burger’s ample size and straightforward presentation were highlighted, with Chef Jeff noting, “that’s a well-made burger, that’s a great size, right there.”

In addition to their central offering of burgers, Kauai Burger extends its menu to include other items like tater tots, which are available with a variety of house-made sauces. The array of sauces offers a range of flavors, from spicy and creamy sriracha to a smoky ranch and sweet and savory barbecue, culminating with a curry mayo which was responded to with a simple, “Hmm, ouch, delicious.”

The episode presented a succinct yet encompassing look into Kauai Burger’s approach to their culinary offerings: a commitment to simplicity, an emphasis on quality ingredients, and a fastidiousness in crafting flavors that resonate with their patrons. There was a casual air of immediacy and gratification encapsulated in the host’s words: “You want instant gratification? Come check these guys out.” Kauai Burger seems to nestle itself comfortably in the intersection of quick service and qualitative offerings, aiming not to dazzle with complexity, but rather to satisfy with a recognizable and reliable standard.

Despite Kauai Burger’s modest and uncomplicated approach, the evident satisfaction of its clientele, reflected in the appreciative if not effusive comments of the episode’s host, elucidates a success in delivering a product that aligns well with its philosophy of simplicity and quality. On that day, under the Hanalei sun, the food truck quietly asserted its continued presence in the local dining scene, not by extolling its own virtues, but simply by being there, serving burgers and tots, and allowing the flavors to speak for themselves.

Kaua‘i Burger Facebook

Down to Earth – Moloaa Bay Coffee

In the lush landscape of Kaua‘i, Hawaii, Moloa’a Bay Coffee, established in 1998 by John, Daphne, and Amber McClure, functions on a 15-acre plot, home to approximately 4,000 arabica coffee trees and an array of fruit trees. This family-run operation not only propounds a source of coffee but also adheres to a meticulous approach to production, encompassing hand-picking, on-site drying, roasting, and packaging in their Kapa’a facility. The plot, historically utilized for sugar/pineapple plantations and papaya farms, currently cultivates a blend of cacao and coffee, becoming particularly notable for its expansive product range which has come to include various cacao and chocolate products since the introduction of cacao trees in 2005.

The business operation and its multifaceted agricultural process, as elucidated by John McClure in a video interaction, stem from a foundational learning and development in both coffee and cacao production: “When we started, there was no one doing coffee in a big-time except Kauai Coffee, so we ended up having to do everything as an estate, which meant we had to learn from the ground up – first how to grow the coffee, how to process it, and roast it and package it. Then we started to branch out into cacao. It was the same thing; we had to learn from the very beginning how to do the whole process.” The synthesis of these two elements is not merely commercial but also procedural, as some processing methodologies utilized for coffee found applications in cacao production. Moreover, the farm employs a “custom coffee and cacao roaster.”

A secondary yet significant facet of the cacao production pertains to its health implications. Amber highlights the nutritional merits, particularly within their 70% dark chocolate: “Antioxidants – you read a lot about dark chocolate being good for you, and it’s actually true.” This chocolate variant is crafted purely from their cacao nibs and sugar, offering consumers an antioxidant-rich option. An alternative 60% chocolate integrates self-made cocoa butter and sugar, described as “very high-quality pure chocolate” with a notably rich profile. This punctilious approach to creating chocolate and coffee products typifies Moloa’a Bay Coffee’s dedication to providing quality, which seems to navigate beyond mere production, serving as an amalgamation of carefully honed practices and a robust understanding of agricultural procedures.

From harvesting and fermentation to meticulous crafting processes, Moloa’a Bay Coffee encapsulates a confluence of learned agricultural practices, nutritional mindfulness, and a methodical journey from raw materials to final products. This embodiment of dedication to quality and procedural meticulousness underscores the business’s integrity and the McClure family’s adherence to providing products that are not just consumable but embed a piece of the agricultural and familial ethos intrinsic to Moloa’a Bay Coffee.

Moloa‘a Bay Coffee Website | Facebook | Instagram

Secret Shopper – Crystal & Gems Gallery

Crystals & Gems Gallery, situated in Hanalei, Kaua’i, has been a cornerstone for crystal enthusiasts since 1999. As one of Hawaii’s most extensive crystals and minerals stores, the gallery offers a diverse collection, ranging from small tumbled stones to towering amethyst geodes.

The gallery’s founder, Tanize Weck Kotsol, has a rich background that intertwines her passion for the mineral kingdom with her professional journey. Initially pursuing Psychiatry in Brazil, her move to Kauai in 1994 marked a shift towards exploring the therapeutic power of crystals. Under the guidance of Katrina Raphaell at the Crystal Academy of Advanced Healing Arts in Kauai, Tanize delved deep into the world of crystal healing. This exploration culminated in the establishment of the Crystals & Gems Gallery in 1999.

The gallery’s collection is a testament to Tanize’s extensive travels and her dedication to sourcing the best specimens. “I’ve been traveling around the world for 25 years collecting all different crystals and gems and bringing the best specimens to Kaua’i,” she shared. Her commitment extends to offering custom service shopping for clients, ensuring they receive pieces tailored to their preferences.

The gallery’s offerings are not just limited to crystals. Jewelry, much of which is crafted by Tanize herself, is another highlight. “I make a lot of the jewelry in this town,” she mentioned, pointing out pieces made from freshwater pearls and Larimar, a stone reminiscent of the ocean and only found in the Caribbean Sea.

The therapeutic potential of the crystals is a recurring theme. For instance, amethyst, with its calming properties, is described as a stone for “calming, relaxing, [and] tranquility.” Another notable mention is citrine, known as the “good luck stone,” believed to bring prosperity and success.

In conclusion, Crystals & Gems Gallery stands as a unique destination in Hanalei, Kaua’i, offering visitors an opportunity to explore the world of crystals and their therapeutic properties. With its vast collection, custom shopping services, and handcrafted jewelry, the gallery remains a testament to Tanize Weck Kotsol’s dedication and passion for the mineral kingdom.

Crystal & Gems Gallery