Every time we go to The Big Island, the original Hawaiian Style Café in Waimea is on our itinerary. Not eating at this institution is a non-starter for my husband. There’s always a line. We always wait our turn for a couple of seats at a table or the counter.
The owner is local boy (not an insult, BTW) Guy Kaoo who grew up the Big Island. For a time, he lived in Los Angeles but returned some 25 years ago, working at the enormous and posh Hilton Waikoloa, eventually rising to catering manager. He spent seven years designing menus and recipes to serve up to 1,000 or more guests. In 2005, Guy answered the siren call of the Big Island when he had an opportunity to purchase the café. He has maintained the heavily local menu, reflecting the food of his childhood. He and his wife Gina continue to feed Hawaiian and visitors with incredible portions of local comfort food.
In December 2012 they opened their second location, in Hilo on the island’s east coast. And Guy and Jo’s Hawaiian Style Café debuted on the 10th floor of a downtown Tokyo highrise — described by observers there as “chic,” a word that would never apply to either of The Big Island locations.
The original café is at 65-1290 Kawaihae Road, Waimea/Kamuela; 808-885-4295.
Whenever we visit the Big Island of Hawaii, we try to get to The Coffee Shack, perched high above Kealakekua Bay and right along Highway 11, south of Kailua. Their coffee is terrific. The view from the lanai fabulous. And the ambiance laid-back Hawaiian.
Much to our surprise, a small sign next to the door indicated that the café is for sale. We only bought a some juice, a scone to share, a couple of Benedicts and wonderful coffee (mine a cappuccino) that miraculously held their heat to the end,
One “Top Chef finalist, Hawaiian cuisine class in Denver and a new near-Waikiki restaurant revs up
Hawaii is all over my culinary consciousness these days. Here are three reasons:
Hawaiian Chef Rising on “Top Chef”
Sheldon Simeon, the congenial “cheftestant” who grew up in Hilo and is now the honored executive chef at Star Noodle in Lahaina on Maui, is a finalist on Season 10 of “Top Chef.” Or at least I think he is anyway –unless the second-chance curves the producers are now throwing at the two finalists by inserting some who had been told to “pack your knives” appear appear to compete again. There’s also an online second-chance competetion that I’ve never watched and some kind of people’s choice contest too in the increasingly convoluted “Top Chef” format. On camera, Sheldon says he started out as a dishwasher, but the show’s website identifies him as having attended the Culinary Institute of the Pacific and Maui Culinary Academy. He’s a two-time James Bear Award semi-finalist.
Hawaii-Born Troy Guard’s Island Influenced Cooking Class
Troy Guard, chef/owner of Denver’s TAG Restaurant, TAG Raw Bar and most recently TAG Burger Bar, is returning to his Hawaiian roots with a tropically inspired class called “Continental Social Food” (which is TAG’s slogan, having little to do with the class) at The Seasoned Chef cooking school on Saturday, February 23 from 10 a.m. to 1 p.m. It is part of the Denver’s Best Chefs series — and indeed he is. He’ll demonstrate Hawaiian Butterfish; Smashed Shrimp Shui Mai; Braised Veal Cheek; Thai Chicken; Maui Sunrise Shortcake and TAG’s signature “Palisade Peach Fizz” cocktail. Register online or call 303-377-3222.
Pre-Pèppoli Pop-Ups Near Waikiki
There are a lot of restaurants in Honolulu and the most touristy ones are on Waikiki. In truth, the vast majority are, to put it kindly, uninspired. Coming this summer, a new Italian restaurant is poised to join the gourmet parade. Pèppoli, a Tuscan restaurant from the renowned Antinori family of Italy, opens in the Lotus Honolulu, occupying space that was previously home to such notable restaurants as David Paul’s Diamond Head Grill and Bobby Magees. Prior to the Pèppoli launch, Lotus Honolulu is hosting a series of “pop-up” restaurants from two of today’s most renowned chefs during limited engagements in February and March. The series features the cuisines of chef Greg Profeta, former chef at Restaurant Marc Forgione, and Chef Koji Tanaka, executive chef of Hiroyuki Sakai’s highly anticipated Sakai of Hawaii. If Sakai’s name sounds familiar, you probably watched some of the original, made in Japan “Iron Chef.” Allez cuisine!
Waterfront restaurant specializes in fresh seafood
Bite Me Sportfishing Charters’ five boats tie up at Honokohau Harbor a few miles north of Kailua Kona on the Big Island of Hawaii, and right there is the Bite Me Fish Market Bar and Grill, a casual waterfront restaurant. Fresh fish –mostly caught in local Hawaiian waters or from a local aquaculture facility — is served right next to the sea. As a native New Englander, I have the fondest memories of lobster ponds and clam shacks within sniffing distance of the sea, so I was happy when I saw Bite Me with its harborside seating option.
Just inside the entrance door is a counter where customers can buy fresh-caught, fresh-cut fish like ahi (yellowfin tuna), mahi mahi (dorado), ono (wahoo), hebi (short-nosed spearfish), a’u (marlin) and aku (skipjack tuna). Just behind is the dark, pub-like indoor dining room. Keep going to the decent-size, umbrella-shaded deck with a small lunch-counter-look bar and bright red picnic tables.
Beyond that is the charter boat dock where the Bite Me fleet is tied up and clients’ catch is weighed and photographed.
Boat people comprise a significant part of the clients, of course, but a group of us headed there following a two-mile or so shoreline hike at the nearby Kaloko-Honokoholau National Historical Park and a snorkeling stop. We found an umbrella-shaded table on the deck and ordered an appetizer combo to share and then pretty similar lunches — fish tacos and the daily special of scampi on rice.
Price Check: At lunch, shareable appetizers (pupus), $8.50-$14.50; shellfish by the piece, and crab legs and peel-and-eat shrimp by the pound; soup, $6 cup and $9 bowl; sandwiches, $9-$13; entrees, $9-$13; dinner entrees, $14-$27; dessert, $5-$8. Breakfast is also available, $9.95-$11.95.
Asian and Anglo vendors sell fresh food to Asian and Anglo customers
Anyone who follows this blog knows that I am drawn to farmers’ markets. Yesterday’s market du jour was in Hilo on the east coast of the Big Island of Hawaii. Held every Saturday and Wednesday, and according to my friend Jessica who lives in nearby Mountain View, the Hilo Farmers Market is roughly the same size on both days. It welcomes visitors, of course, but essentially seems to be a local market.
Located at Kaewe Street and Kamehameha Avenue, with a street-corner evangelist yelling about salvation from across the street, it assigns most of the food vendors to one side and the apparel/gift/souvenir vendors to the other. I found stands selling fresh flowers, fresh produce, preserves, Kona coffee from across the island and just enough of a selection of prepared foods — Asian items, Anglo baked goods, smoothies and goat cheese one artisanal cheesery — for a satisfying picnic lunch. There were both Asian and Anglo (hoale in Hawaiian) vendors and customers as well. If you plan to go, be sure to check the market’s coupon page — currently including a $2 off a market T-shirt and a free flavor shot with any coffee.
Troll the Hilo Farmers’ Market with me via the images below:
Comfy eatery at gateway to Hawaii Volcanoes National Park
The Big Island of Hawaii provides more national park with less gateway community than you find at most major mainland national parks. Hawaii Volcanoes National Park is a compelling natural wonder — most dramatically two active volcanoes that are reshaping the land, not in geologic time but before our eyes. The park draws more than 1.3 million visitors. With the current closure of the Volcano House, hotel and food service, in the park itself places to eat are limited. That means visitors spending a day in the park to hike on their own or following a naturalist, or just gaze at the volcanic wonders have to leave the park for supper and return it they wish to return after dark to see the volcanic glow in the dark.
Hawaii Forest & Trail, an outfitter specializing in excellent eco-oriented, naturalist-led backcountry tours, includes an evening meal in Volcano. Lava Rock Cafe is one of the places they take their clients. This retro spot has ’50s-style knotty-pine paneling, simple painted walls and otherwise minimal adornment — but not a modern minimalist look. A group of us sat down at a long table and ordered from a menu heavy on dishes popular throughout the US and some particular to Hawaii. You won’t find culinary magic in this familiar-feeling spot, whether or not we have ever been there before. It serves decent affordable food in a family-friendly and senior-friendly environment — just what people en route to or from a natural park are often looking for. The wine and beer selection, and the dessert choices too, are limited. I got the impression that it built its menu to appeal primarily to people in a hurry to eat both on the front end when they arrive hungry and when they are ready to leave and get back to nature’s show in the park.
I’m not captioning every one of the images below. They are pretty self-explanatory: salads, sandwiches, entrees including ribs and ribs-plus combos with a choice of rice, various kinfs of potatoes. Cole slaw comes with some items, mixed veggies with others.
Everything from growing to bagging at farm & roastery near Hilo
For years, I lived a few blocks from the (since demolished) Maxwell House Coffee plant in Hoboken, New Jersey. I had no clear image of what went on behind the gatehouse and the formidable plant walls. Factory tours were not in vogue then, and I had only the faintest idea — gleaned mostly from TV commercials — of what was involved in bringing coffee from tree to cup. All I knew is that when it rained, the aroma of roasting coffee permeated the air. You felt as if just breathing it provided a caffeine hit. Its enormous illuminated sign was a landmark when viewed from Manhattan.
Hilo Coffee Mill co-owner Jeanette provided a crash course today, and in half an hour of trailing her around the farm and roastery, I learned more about coffee roasting that I did in years of living a few blocks from the behmonth Maxwell House plant. I will never again wonder why coffee costs what it does — either by bag or at a coffee shop. Here are the steps (and I hope I’ve got them all inthe right order): Plant trees. Care for trees for five years begfore they begin producing usable fruit. Hand-pick fruit when it is red, which does not occur simultaneously on one tree, let alone an entire farm. Pulp. Ferment to remove mucilage from each bean. Dry to ceate a shell. Roast. Pack.
Their cafe serves a small menu of specialty and regular coffees and other drinks, sandwiches, bagels and salads, made with local and organic foods — even the tortillas for their wraps. Their retail inventory includes their own and other growers coffees (they roast for other eastern Hawaii growers as well as some Kona Cost growers’ and even one from Costa Rica), other local food products andd of coure, T-shirts, of course. Some chefs right now are enamored of nose-to-tail meat cooking. The Hilo Coffee Mill does something similar in the coffee realm, handling the process from sapling to sale.
Claire Walter's Colorado-oriented but not Colorado-exclusive blog about restaurants, food and wine events, recipes and related news. For address of any restaurant, click on the Zomato icon at the end of the post.