Kapaa, HI, March 04, 2013 --(PR.com
)-- Tasting Kauai is pleased to announce their new farm to fork culinary tour: A Taste of Old Kauai. This is the second culinary tour the company offers and both take place once a month. Created by a Kauai based food and farm writer, these tours are an educating feast for the senses.
“I designed these tours to connect people to an authentic taste of Kauai,” says owner Marta Lane. “I’ve found that people want to know where their food comes from, and how it’s made. Both residents and visitors learn new things while immersed in Kauai’s beauty.”
A Taste of Old Kauai takes place on March 22, on the north shore at the Waipa ahupuaa, one of 67 watersheds homesteaded by the first Polynesians to settle on Kauai. In a verdant valley surrounded by majestic peaks, guests explore a vast loi (taro garden) fed by auwai, or irrigation system, that supplies water from mountain streams.
While learning about Hawaii’s staff of life: taro, or kalo as it’s known in Hawaii, guests sample cooked taro corms, poi and kulolo, a traditional dessert made with coconut. After a leisurely walk along Hanalei Bay, guests learn about fishing techniques and resource management at Waipa’s restored fishpond, then settle in for lunch served ohana (family) style.
Lunch, prepared by Waipa’s chef, changes seasonally and is made with vegetables grown in onsite gardens, locally sourced meat or fish, and mamaki tea with lemongrass and mint. Hawaiians use mamaki as a health tonic and digestive aid. The tour ends at a native plant garden where guests learn the difference between native, canoe and introduced plants.
A Culinary Romp Through Paradise is Tasting Kauai’s first culinary tour and immerses guests in a variety of Kauai’s produce, food and locally made beverages. Guests begin with a tour of Kilohana Railway Plantation’s exotic fruit orchard, pick ripe fruit from the tree and sample what’s in season. At the Kauai Marriott Resort, executive chef Guy Higa makes a gourmet, four-course lunch with Kauai grown ingredients during a cooking demonstration. The tour’s ending alternates every other month at Nani Moon Mead or The Feral Pig.
The March 15 tour concludes at The Feral Pig, and begins with a short presentation about award-winning, small batch rum made on Kauai by the Koloa Rum Company. Afterwards, Dave Power, The Feral Pig co owner and one of Hawaii’s best bartenders, teaches guests how to make a cocktail with the premium rum and seasonal fruit. The second cocktail is “a la minute” and crafted for each guest’s individual taste.
On April 19, A Culinary Romp Through Paradise concludes at Nani Moon Mead, Hawaii’s only meadery. Owner Stephanie Kreiger closes shop and gives guests an exclusive tour while explaining how she makes wine from local honey, seasonal fruit and local spices. Guests sample all five meads in the collection, select a favorite, and take a bottle home.
TastingKauai.com is an online resource dedicated to promoting Kauai’s food, from seed to table. The website features a list of farmers markets across the island, and blog posts include recipes, Hawaii cookbook reviews, restaurant updates, and how to buy and eat exotic produce. Every week, the Pau Hana Friday blog post details Kauai food news and events. Marta Lane’s work can be seen every week in Midweek Kauai in her two columns Tastes of Kauai and Farmers Markets.
For more tour information, visit the Tasting Kauai culinary tour page.
Photos available upon request.
Media Contact: Marta Lane