Robin Bonaccorsi

Located in Kapaa, Kauai, Hawaii, behind the Coconut Marketplace at The Islander on the beach, The Queens Jewels emerges as a small specialty shop dedicated to the artistry of handcrafted jewelry. The enterprise, operating for a decade in its current locale, embeds itself in the craftsmanship and detailed work of its owners, Lance and Shawn, extending a repertoire of jewelry that whispers the tales of its creators and the island that hosts them.

The shop’s backstory anchors itself in the conjoint efforts of its founders, who, as per a dialogue with host Amanda Smith on Kauai TV, elucidated, “We started 20 years ago when we met and got together. We started doing art shows on weekends on the mainland. We did that for a year, then we moved to Washington State and opened up a shop there. We did that for 10 years, and then we decided to come here and open up a shop here.” The narrative of Lance and Shawn’s journey segues from art shows on the mainland to a ten-year stint with their Washington State shop before finally nestling into the Hawaiian locale.

The duo, possessing variances in their design aesthetic — with Shawn leaning towards “more delicate and petite” creations and Lance venturing into crafting “the bigger pieces” — find unity in their shared dedication to the art of jewelry-making.

A noteworthy observation is their collection of Tahitian Pearls. As they shared with Smith, “These are Edison pearls. This is their natural color; these are not dyed. The Edisons are freshwater pearls, and these are Tahitians, but they’re more on the silver side, with hints of blue and pink in them.” The emphasis here is on the authentic, natural hues of the pearls, resisting any artificial intervention in their coloration.

Moreover, the utilization of Larimar, described by Shawn as a stone that “looks like a swimming pool with the light dancing on the water” and is found in one particular global location, reflects a deliberate effort to source distinctive stones for incorporation into their pieces.

Their pieces, such as the Puka shell necklace, have found acclaim, becoming “very popular right now; we’re sending them everywhere around the world,” according to the owners. This item, along with others, forms part of an array that not only caters to the aesthetic predilections of their clientele but also adheres to a principle Shawn voiced: “We try not to have anything in the store that will not translate to your wardrobe when you get home.”

The Queens Jewels, thus, reflects a journey from the continental U.S. to the Pacific islands, embedding within its collections the diverse, often contrasting, design sensibilities of its founders. Visitors find a collection that is not only varied but also threaded with the narrative of the islands and a conscientious adherence to authenticity and aesthetic utility. The offered pieces stand as silent, yet eloquent, narratives of both the geographical and artistic journeys of Lance and Shawn, culminating in crafted objects that intend to silently integrate into the daily lives and aesthetics of those who procure them.

Queen’s Jewels Facebook | Instagram

Nestled amid the lush scenery of Kauai, Hawaii, approximately 50 food trucks actively participate in weaving the rich tapestry of the island’s vibrant and diverse culinary scene, among them Shakalafel Pineapple Express Hawaii, Uncle Stoney, Hanalei Taro Trucks, and Japanese Grandma’s Café. With an array of offerings from breakfast burritos and gluten-free crepes to grass-fed burgers and poke bowls, these mobile eateries present an amalgamation of ethnic and local dishes, providing both residents and tourists with casual and affordable dining options.

An episode featuring the “Battle of the Food Trucks” event navigates through this competitive yet intrinsically communal environment, revealing an intertwining of culinary competition and steadfast community support with an explicit focus on local sourcing. Addison Bulosan, a guest in the episode, elucidates, “Our food trucks are sourcing local ingredients from all our local farmers, local fishermen, and what that is doing is it’s creating a strong local circular economy so that our community can enjoy this amazing food and empower ourselves so that we can live better here on this island.” The event, therefore, simultaneously emerges as a celebration of Kauai’s culinary artistry and a solidification of its local food industry and community.

Within this framework of competition, a sense of educational and community spirit pervades. Numerous student volunteers, some of whom were previous alumni of the culinary program involved, actively assist across various food trucks, forging a connection between the educational sector and local businesses. The intertwining of learning and practical application in such a context is explicitly evident when it’s noted, “Our winner today was also a student of ours… It’s pretty exciting to see them out there.”

Pineapple Express Kauai achieved acknowledgment as “the winner of the Battle of the Food Trucks for the best Kauai food truck” for 2022, recognized for their innovative dish – an ahi poke deep-fried Musubi topped with Wasabi aioli and ginger soy, characterized by a viewer as “Crispy, decadent, amazing.” Concurrently, Japanese Grandma Food Truck on the Go was hailed through the People’s Choice Award, lauded particularly for their Poke wonton, a dish that seemingly married freshness and flavorful complexity into a culinary experience that left a taster affirming, “I’ll have this again and again and again.”

The endeavor is more than merely a culinary expedition; it’s a testament to the interconnectedness of community, education, and local business within the vibrant and diverse culinary arena of Kauai, Hawaii. Through events like the “Battle of the Food Trucks,” the island not only celebrates its myriad of flavors and innovative dishes but also underscores a thriving, self-sustaining circular economy deeply embedded in local sourcing and mutual support.

Battle of the Food Trucks   Website  |  

Uncle Stoney’s, a former food truck stationed in the community-centric locale of Warehouse3540 in Kalaheo, Hawaii, distinguished itself through its meticulous approach to crafting elevated Mexican street fare, prior to its cessation of operations. Operated by Joshua and Jackie, the business, encapsulated within a compact red trailer, became a known entity within its locale, marked not only by its culinary output but also by the rapport established with its patrons. The narratives of Joshua, segueing into his venture, Stoney Jo’s, and Jackie, recalibrating her focus towards their home life, portray a nuanced canvas of transitions and adjustments within the small business milieu.

Within a visual exploration led by host Amanda Smith, Uncle Stoney’s unveiled a spectrum of its culinary offerings, encapsulated notably through a particular dish: the Local Slow Roasted Carnitas Pork Bowl. Joshua Stone, introducing himself and detailing the dish, conveyed, “We’re really excited to bring to you a ton of local ingredients in our local slow-roasted Carnitas pork Bowl. We have a bed of cilantro-lime rice, homemade pinto beans, Chipotle aioli, local avocado guacamole, and then we’ll finish it with a signature slaw.” He elucidated further on the slaw, noting its “lime-smoked paprika base,” and the completion of the dish with “a local tomato pico de gallo.”

Smith’s experience of the dish, conveyed through an exclamation of “Mmm, dang good,” recognized the hearty nature of the offering, acknowledging “the fresh beans” and “shredded beef,” and remarking, “This is a lot of food, bang for your buck when I come here to these food trucks.” Her comments, embedded within the physical sampling of the dish, simultaneously attest to the culinary prowess and portion generousness that defined Uncle Stoney’s.

Positioned in Warehouse 3540 on Koloa Road — a locale that Joshua described with a geographical ambiguity, saying “It’s Lawai Valley on Koloa Road, but technically our address is Kalaheo, so we just go to Hawaii” — Uncle Stoney’s existed as a culinary presence that intermingled the local with the gastronomic. Though the video elucidates a moment captured within the life cycle of the food truck, it simultaneously underscores, through its very presentness, the absence engendered by the business’s closure.

Through the interaction between Joshua Stone and Amanda Smith, the dialogue around Uncle Stoney’s is shaped not solely by its food offerings but also by the subtle interplay between locale, community, and the very personal narratives of those who breathed life into the venture. It mirrors a broader reflection upon the intertwining of the personal and professional within the context of local business operations, crafting a narrative where culinary output, individual endeavor, and community engagement interweave to form a rich, albeit ephemeral, tapestry within the locale’s socio-economic and cultural fabric.

Uncle Stoney’s Facebook | Instagram

In the town of Hanapepe, situated in Kauai, Hawaii, Japanese Grandma’s Cafe conveys a celebration of Japanese culinary traditions. Beyond the confines of its brick-and-mortar establishment, which provides both lunch and dinner offerings, the cafe extends its gastronomic reach through catering services and the hosting of private events, thereby diversifying the dining experiences it offers. Keiko maintains what appears to be a travel blog, possibly shedding additional light on culinary explorations pertaining to the establishment.

The video, with Amanda Smith offering insights, directs attention toward the cafe’s food truck during a notable food event in Kauai, namely the “Battle of the Food Trucks.” The truck, representative of Japanese Grandma’s Cafe, offers its award-winning dish, the Poke Wonton, which holds a recognized stature as it is awarded the People’s Choice Award.

The dish itself, described in the content as comprising “crispy, freshly-made wontons filled with delectable ahi poke, topped with fish eggs and a hint of Wasabi,” exhibits the cafe’s culinary artistry even outside of its established physical locale. Within the transcript, the texture and taste are highlighted: “Oh yeah, crispy. You have your ahi poke right inside that crispy freshly made wonton. You have your fish eggs on top with a little Wasabi; it just makes the dish.” Furthermore, the abundance of ahi within the wonton is demonstrated, “You’re getting plenty of Ahi right in there.”

The environment of the event, though tangentially highlighted in the transcript, is noted to house various food trucks, thereby fostering a vibrant community milieu underscored by culinary exploration. The dish, particularly noted for its “decadent” and “amazing” taste, seemingly serves as a tangible representation of the culinary approach undertaken by Japanese Grandma’s Cafe – an approach that seemingly translates seamlessly from its primary location to the more transient setting of a food truck at an external event. The concluding recommendation within the transcript, “If you guys want to find them, they’re in Hanapepe. I absolutely love this restaurant. Go check them out,” seems to further solidify the cafe’s recognized stature within the local culinary landscape.

Japanese Grandma’s Website | Facebook | Instagram

Kauai Sushi Station, situated in proximity to a notable Costco gas station exit in Kauai, Hawaii, presents itself as a culinary point where accessibility meets a spectrum of sushi offerings. The enterprise, while in its nascent stages, has etched a space within both local and tourist spheres, under the guidance of James-San, a chef with a background in distinguished sushi establishments in locations such as Chicago and the Japanese Grandma Cafe in Hanapepe. The menu at Kauai Sushi Station endeavors to be comprehensive, enveloping preferences from traditional sushi aficionados to vegetarians, offering an array of options that span across Nigiri/Sushi, Sashimi, and rolls – categorized into classics, specialties, and vegetarian selections.

A video featuring Kauai Sushi Station introduces viewers to an event where Kulani, a volunteer from Kauai Community College’s culinary program, navigates through the preparation of a particular dish – the Sushi Poke Bowl. Kulani delineates the components of the dish: “It consists of Ahi poke, which is sea salt, Japanese cucumber, Ogo, sesame seed, and sesame oil, topped on rice with rice vinegar, and also some locally sourced avocados.” This confluence of ingredients aims to articulate a dish that balances varied flavors, textures, and freshly sourced elements.

The interplay of varied flavors and textures within the Sushi Poke Bowl is highlighted by a taster in the video, reflecting, “The sauce is divine. You can taste that sesame in there. You have a little bit of that Wasabi, really fresh fish.” The sentiment expressed navigates through appreciating the savory depth of the sauce to acknowledging the freshness of the fish, offering a succinct glimpse into the sensory experience that the dish endeavors to provide.

In synthesizing the visual and verbal cues from the event, the Kauai Sushi Station appears to articulate a space where the amalgamation of assorted ingredients seeks to script a flavorful narrative. This is woven subtly through the preparation and presentation of the Sushi Poke Bowl, portraying an effort to tether fresh, quality ingredients with a mindful culinary approach. Thus, diners and viewers alike are presented with a modest window into the culinary universe that Kauai Sushi Station seeks to cultivate, where dishes like the Sushi Poke Bowl become vessels, inviting them into a delicate ballet of flavors and textures.

Sushi Station Website | Facebook | Instagram

In Kauai, Hawaii, Shaka La Fel, helmed by Uriel Churgin, avails an intersection of Middle Eastern cuisine and Hawaiian essence to both vegetarians and vegans. Rooted in Churgin’s early experiences of operating a falafel shop in the Mahane Yehuda market at a tender age, the food truck offers a range of Middle Eastern specialties while attempting to fill the void of fresh vegetarian and vegan options on the island.

Uriel Churgin, during a discourse with video host Amanda Smith, succinctly described a signature offering: “I’ve got Shaka Shuka, it’s a simmered stew of tomatoes, onion, garlic with poached eggs inside.” The Shaka Shuka, a featured dish, intertwines tomatoes, onions, and garlic to create a stew, gently enveloping poached eggs – a combination which endeavors to echo Middle Eastern culinary techniques.

Another focal point revealed by Churgin in dialogue pertains to a particular sauce that accompanies the aforementioned dish. When inquired by Amanda about its composition, Uriel elucidated, “So this is Moroccan hot sauce; we use the Hawaiian local peppers, a variety about five or six peppers, cilantro, parsley, garlic, lemon, cumin, and salt.” This Moroccan hot sauce seeks to meld Hawaiian and Middle Eastern flavors through the integration of locally sourced Hawaiian peppers and an array of spices and herbs.

Positioned in Kauai, specifically at the commencement of downtown Kapaa, as Uriel noted, “Right in the beginning of downtown Kapaa, by By Pono Market in a food truck lot,” Shaka La Fel circulates its offerings within this locale, presenting dishes such as falafel, sabich, and the notable “Shaka-Shuka” to its clientele. The aim appears to be the delivery of a culinary experience that is not merely nutritive but also encapsulates a blend of the tastes and aromas resonant of Middle Eastern cuisine, albeit through a lens that also reflects the culinary spirit and resources of Hawaii.

Uriel, showcasing his crafted dishes from the food truck, is seemingly scribing his culinary history into each offering, forging a connection between his adolescence in a spirited market in Jerusalem and the current venture in Hawaii. This transcontinental culinary narrative encompasses a variety of dishes and formats, adhering to diverse dietary prerequisites while also being a proponent for the tangible infusion of Middle Eastern culinary tradition into the Hawaiian food landscape.

In summary, Shaka La Fel, as introduced through the lens of both textual description and video narrative, surfaces as a culinary endeavor situated in Hawaii, presenting a merger of Middle Eastern culinary tradition and Hawaiian flavors, primarily to vegetarians and vegans, while also narrating the culinary journey of its progenitor, Uriel Churgin.

Shakalafel Website | Facebook | Instagram

Located in Lihue, in the side parking lot of a local Walmart, Pineapple Express Kauai operates as a family-run food truck that has made a commitment to specializing in Hawaiian and Local fusion dishes. Jenna, a team member of the food truck, provides a tangible testament: “Crispy, decadent, amazing. This is really good.” Jenna’s affirmations came during a segment where she introduced and sampled the Ahi tempura roll, placing it notably among her “top three” culinary experiences.

Pineapple Express Kauai’s offerings emphasize fresh, indigenous ingredients, allowing customers to delve into an authentic taste of Kauai through various options like local plate lunches. But what seems to strike an impactful note is not just the flavors embedded within their offerings but the seeming commitment to “DA ALOHA” — an operational philosophy that seeks to embody and share a warm, unified spirit of love and hospitality through each plate lunch. In lieu of an overt expressive language that often populates the culinary narrative, this ethos reflects quietly in their offerings, such as the Ahi poki deep-fried Musubi, meticulously topped with Wasabi aioli and ginger soy.

Another notable mention was the Ahi tempura roll, where the interplay between the crispy tempura-battered Ahi and a curated symphony of flavors crafted a distinguished culinary experience. The nuances in textures and flavors hint towards a thoughtful approach in blending culinary elements, which seems to invite patrons into a brief but immersive journey through Kauai’s vibrant culinary landscape.

While Pineapple Express Kauai could be seen as a convenient stop for those navigating through the aisles of Walmart, it’s potential that the food truck navigates beyond merely being a food establishment to becoming a modest, yet potent, vessel through which Kauai’s spirited culture finds a tangible, and palatable, expression. The accessible location further provides an easy venture for those intrigued to explore the island’s culinary offerings beyond the mainstream avenues.

In their offerings, one can sense an underlying story, a narrative where the dishes not only serve as meals but perhaps as snippets into Kauai’s broader cultural and culinary canvas, albeit through a humble and straightforward lens of a local food truck. The stories these dishes may tell of Kauai’s rich landscape and the vibrant culture embedded within it linger quietly beneath the surfaces of Wasabi aioli and tempura batter, inviting patrons to explore, understand, and perhaps, become a part of it, even if just through a brief culinary encounter.

Pineapple Express Website | Facebook | Instagram

Established as part of the W.T. Haraguchi Farm, Hanalei Taro in Hanalei, Kaua`i, has navigated through decades, anchored in an agricultural tradition that has spanned over six generations. Predicated upon a solid foundation of family recipes and taro products, it extends its reach beyond merely offering food. Through Ho`opulapula Haraguchi Rice Mill & Taro Farm tours, it endeavors to educate about local agricultural history and the ongoing challenges confronting contemporary taro farmers. Its collaborations with local entities, such as Haraguchi Farms and Kaneshiro Farms, ensure a procurement of pivotal ingredients like taro and pork, hence fortifying their menu with essential, authentically local elements. Furthermore, the company provides accessibility to its products via an online platform, delivering to locations within Hawaiʻi and the mainland U.S.

The video content, turning its lens towards Brad Nakayama, an advocate for Hanalei Taro, zeroes in on a particular dish—Kalo topped with Haupia. Nakayama articulates the composition of the dish: “We make it with a jalapeno cream and some fresh pineapple, and then we got some toppings on there. We got Mac nut, coconut, and shredded coconut.” Amanda Smith’s ensuing interaction with the dish appears to convey an unspoken approbation. Upon tasting, Smith concludes, “Hmm, that’s good. This is a great treat. This is wonderful. It has all the taro ingredients that you love.”

However, her commentary provides more than mere affirmation of the dish’s palatability. She elucidates, “Oh yeah, Kalo is my favorite. You have the coconut, your own top cocoa nibs. Fantastic.” Her descriptive and notably positive language offers an internal perspective, offering a glimpse into not only the flavors and textures inherent in the dish but also the alignment with his personal culinary preferences.

Hanalei Taro makes its culinary offerings accessible at specific locations, which Nakayama illuminates: “We are up in Hanalei on Saturdays and Sundays, and we’re also at the Grove Farm pool Farmers Market every Saturday.”

Hanalei Taro Website | Facebook | Instagram

In a video exploration of Kanak Attack Kaua’i, host Amanda Smith zeroes in on a specific dish, introduced by Raquel, involving Braised Beef on Slow-Cooked Taro Leaves, coupled with Okinawan Sweet Potato Mash and an Ube Coconut Drizzle. Through dialogue and demonstration, Raquel furnishes insights into the culinary ethos and methodologies employed at Kanak Attack. “I’m Raquel,” she initiates, presenting, “braised beef on slow-cooked taro leaves. There’s the Okinawan sweet potato mash with the Ube coconut drizzle on top.” Furthermore, Raquel delineates additional nuance concerning the preparation methodology: “we also braised the beef in the Kauai beef broth.”

The dish, while bearing the markers of a culinary creation, also invokes elements of the regional context, and, to Raquel, semblances of the native environment: “We’ve got the Kalo leaves for the green,” she observes, recognizing it as redolent of a “Laulau stew,” but with “the sweet potato on top, like your side sweet potato but right on top.”

Smith’s engagement with the dish, inclusive of her evaluation — “Hmm, that’s really good, a classic Hawaii dish. You would eat this at a luau. It’s close to like a Laulau type of flavor, really good. Sweet at the top.” — contributes to an appreciation of its taste profile, acknowledging both its sweetness and its alignment with traditional Hawaiian flavors, such as the “Laulau type of flavor” and noting the taro leaves, or “Kalo,” as a distinct and enjoyable element.

Within this interaction, Kanak Attack Kaua’i is portrayed as an entity that, through its culinary offerings, negotiates between the realms of culinary innovation and the adherence to, or reimagining of, traditional Hawaiian cooking practices. Through the dialogue and tangible experiences shared by Raquel and Smith, the food truck’s offerings are contextualized not merely as gastronomical outputs but also as manifestations of local ingredients, culinary practices, and the broader socio-cultural and environmental tapestries of Hawaii, albeit without extensive acclaim or digital acknowledgment.

Kanak Attack | Instagram