A belated Valentine's Day surprise

I awoke yesterday morning with a start, flashing on the fact that the acclaimed Alvin Ailey dance troop was performing this week only at Zellerbach Hall on the Cal Berkeley campus.
The Alvin Ailey dance troop tours North America every late winter/ early spring and every Valentine's I tell myself I am going to buy DH tickets and every year I drop the ball.
We have never seen Alvin Ailey together. 
We don't typically exchange gifts for Valentine's Day and this year was no different but this opportunity seemed like as good excuse as any.
So even though it was a full month late and it was pouring cats and dogs, I trucked up to the Berkeley campus and bought two long awaited tickets to Alvin Ailey.

Upon waiting for the show to commence, I learned just how interested DH was in the Alvin Ailey dance theater. This would be his 5th or 6th time seeing the troop (my first, mind you) and he knew several of the songs and performances. (My man's love of dance is just one of the countless things I love about him.)
From the first dance move, I was hooked. Each of the four performances were outstanding expressions of technical skill, carnal emotion and pure soul.

Alvin Ailey's current artistic director, Robert Battle choreographed both 'Takedeme' and 'The Hunt', two tour de force performances equally captivating in their raw, minimalist power.

The final performance is traditionally Alvin Ailey's own 'Revelations', an ensemble piece that spans the book of Revelations. This legendary performance may well be the most joyful, compelling work I have seen in dance. Certainly I am no expert but it doesn't get much better than the entire sequence of 'Revelations'. From the costumes to the choreography, the whole thing could not have been more festive.
These tickets were meant to be a Valentine's Day gift for DH but I felt grateful to him for sharing Alvin Ailey with me!
Happy Valentine's!

Waste Not Want Not: Wine Series; vinegar

Roughly a year ago, I did a post on 'waste not want not', making an entire dinner of leftovers from the dinner night before. Not a novel concept but certainly a big theme in our kitchen and elsewhere. 

In the last year I've had the chance to see the winemaking process hands on and inso doing, discovered making wine is no different than making just about anything else; there is quite a lot of waste involved.

But where there is waste I see the challenge of reuse. And so begins ButterDate's  Waste Not Want Not Wine Series.

First off, red wine vinegar.

Whenever DH has tasting notes to compile or when we have more than one winemaker friend over for dinner, there are inevitably more bottles open than we could ever possibly finish at the end of the night. Even taking our best stab at the bottles the next day there are still leftovers of some pretty top notch Pinot's, Syrah's and Grenache's.
Pouring out a bottle of Charles Shaw is one thing but pouring out $40 to $80 upwards to $150 bottles of wine is close to physically impossible for me...so came the idea of fermenting our own vinegar.

I could tell DH thought I was a little nuts when I first suggested it but he's used to the crazy enough by now to just go with it.

Last September we started our first vat of vinegar and by December it was ready to give as home made Christmas gifts!

If you ever find yourself with an excess of good red wine, try making vinegar out of it. All it takes is a sterile container, equal parts red wine and hot water, half part vinegar mother to get the fermentation process started and 3 months in a warm spot to ferment. 

The result is an intense, concentrated, delicious version of the red wine vinegar we buy in stores.

Next up in the WNWN Wine Series...wine bottle glasses.

On Location: Eating Authentic on Kauai

Why travel? That enigmatic question is as varied as each person asking it. For some it is about deep relaxation while others travel for big adventure. Some travel out of necessity; some for a desire to discover an authentic experience.
For me, it is some mix of relaxation, adventure and discovery but what travel is really all about? For me? The food.
Eating out in another place is the real reason I go anywhere...even to the neighboring town or state.
Authenticity in travel, particularly with food, has become harder and harder to achieve in an ever-globalizing economy where Starbucks is the default coffee and there's a combination Taco Bell-Pizza Hut outside your front door. That said, when you are able to discover an authentic experience, one is rewarded exponentially.
The island of Kauai is not without chain restaurants but it is also dotted with some true gems of the culinary world. Everything we read or heard about the island suggested 'the less you pay, the better it tastes'. This became our mantra for our eating out guide:


Hamura's Saimin

2956 Kress Street

Lihue, HI 96766

(808) 245-3271

There is no place more authentic in all of Kauai then Hamura's Saimin. That sentence only sounds like hyperbole if you've never been to Hamura's. 
The noodle dish saimin, much like Hawaii itself, is a hybrid of Japanese udon, Chinese mein and Filipino pancit. Soft wheat noodles swim in a hot, rich dashi and combine with a hard boiled egg, pork, scallions and spam. Yes, spam. 
Occasionally, pot stickers are thrown in the mix for a real treat.

Saimin is on nearly every menu in Hawaii (including McDonald's) but Hamura's is known the island over for having the very best. Truly a hole in the wall, Hamura's is not for everyone. There is nothing fancy about the U-shaped countertops, the no-nonsense servers or the heaping bowl of hot noodle soup that lands in front of you moments after you order it. But there is something perfect about it.


Jo-Jo's shave ice
Kaumualii Highway
mile marker 23
Waimea, HI 96796

Arguably the next most Hawaiian thing to eat is shave ice. When you hear 'shave ice' you might think 'snow cone' (I know I did) but the two are distant 2nd cousins at best. 
Snow cones are made with crushed ice. Shave ice is made with by shaving off a block of ice with a sharp blade. The ice shavings then absorb whatever syrup it is soaked in, rather than the crushed ice sitting in the syrup as snow cones often do.
Ice cream is placed at the bottom of the cup to create the most decadent, delicious dessert with the word 'ice' in it. Jo-Jo's in Waimea is the leading authority on shave ice in Kauai. It is delicious just about anywhere you get it but Jo-Jo's has the ice shavings down to science. Paired with mac-nut vanilla ice cream on bottom and coconut cream atop, Jo-Jo's shave ice is well worth the seemingly absurd $6 price tag and inevitably long wait!


Puka Dog
5300 Punahoa Place
Koloa (Poipu), HI
96756
(808) 742-6044
www.pukadog.com

The discovery of Puka Dog was one of those happy accidents. We found ourselves hungry for lunch but couldn't tear ourselves away from Shipwreck Beach, our favorite beach on the south shore. The solution? DH drove to the nearby shopping village and discovered Puka Dog. Much like Jo-Jo's isn't just any shave ice, Puka Dog is not your average hot dog. Fresh baked bun-sized bread loaves envelop a polish sausage or a smartdog (for the veggies) and an array of delectable condiments including mango relish, lilikoi mustard and garlic lemon aioli.


Coffee on Kauai

Being based in the Bay Area, we are wildly spoiled when it comes to great coffee. Although Kauai Coffee Company is ubiquitous throughout the land, we found the smaller guys to be much better at the coffee game. Our favorites were Java Kai and Small Town Coffee in Kapa'a and Little Fish Coffee in Hanapepe. While small town had the foam art down pat, our vote for #1 would be Java Kai, who actually uses beans roasted on Hawaii. (The beans we bought from Small Town were from Sonoma County.) Little Fish wins for cutest signs and cutest baristas.


Mai Tai's on Kauai

DH is a beverage guy, hands down. Whether its wine, coffee or cocktails, the man knows his stuff about where to drink what and when. Since we were in Hawaii afterall, we did our fair share of 'research' discovering Kauai's best mai tai. The best was an even tie between Merriman's in Poipu and Tahiti Nui in Hanalei Bay. For our time though, the rough waitresses and smooth local music of Tahiti Nui made it our favorite spot every time.

Mermaid's Cafe

4-1384 Kuhio Highway #B1

Kapa'a, HI 96746

(808) 821-2026

www.mermaidskauai.com

Next door to Java Kai in Kapa'a is the friendly Mermaid's Cafe. Not more than a 10'x10' stand, this cafe offers outstanding ahi nori wraps, tropical fish tacos and vegan options galore in large, sharable portions. The fresh hibiscus lemonade and lemongrass ice tea aren't half bad either.


Hanalei Taro & Juice Company

5-5070 Kuhio Highway

Hanalei, HI 96714

(808)  826-1059

www.hanaleitaro.com

Hanalei Taro & Juice Company is not more than a mobile food truck with a canopy to the side and a few benches underneath. Most people drive right past, missing it entirely. We might have done the same had we not rented kayaks from the neighboring stand. The company specializes in traditional and innovative culinary uses of taro and poi such as taro hummus, taro mochi cakes and banana poi bread. We tried the taro veggie burger (which was excellent) and fresh tangelo juice (also excellent).


Hanalei Wake Up Cafe
5-5144 Kuhio Hwy
Hanalei, HI 96714
cash only

Open from 6:30-11:30am daily and walking distance from Hanalei Bay, Hanalei Wake Up Cafe is a surfer-friendly breakfast dive. The menu is short and oh, so sweet, the service is quick and friendly enough and the decor is adorably adorned with local surfing and fishing memorabilia. Wake Up won extra points with us when we met the head honcho kitty!

We opted for the breakfast quesadilla with hashbrowns and the 'over the falls' french toast with coconut whipped cream and chopped pineapple. We couldn't have been happier with our order. My only regret is not also ordering their famous mac-nut cinnamon roll!


Kilauea Fish Market
4270 Kilauea Road, #F
Kilauea, HI
808-828-6244

Excellent Ahi wraps can be found the island over but for our time, the Kilauea Fish Market is king. A Mission-burrito sized wrap comes jam packed with seared ahi, brown rice, shredded carrots, bean sprouts and an incredible sesame dressing. It is a dish so good it is inhibiting. Ordering anything else on the menu became impossible for us both. I managed to order the ahi poke with brown rice just once but my heart was always with the ahi wrap. In fact, I still find myself daydreaming about that damn wrap!


Kilauea Bakery
2484 Keneke Street
Kilauea, HI 
96754
808-828-2020
kilaueabakery.wordpress.com

No place on the island captured our hearts, stomaches, wallets and time quite like the Kilauea Bakery.
A small, modest bakery with excellent pastries, breads, soups and sandwiches and killer ice coffees; the Kilauea Bakery felt as much like home as Euro Pane yet distinctly Kauaian. It is quite possible we spent as much time here as at all the beaches put together. But the salmon cream cheese bagel, the savory breakfast turnover, the coco-macadamia nut macaroons and dark rye bread gave us no other choice. 
Travel, for us anyway, is all about discovering authenticity, especially through food and this bakery was the epitome of that.

And though it isn't often cited, the joy of travel can also be in finding a bit of home away from home which was also made possible at Kilauea Bakery.

On Location: Eating In on Kauai Island

Cooking away from home is a real treat to me. Eating out is a great way to take in the culture and traditions but something about shopping at local markets and preparing a home cooked meal feels like the most truly authentic experience.

Between the ample fresh fish markets and daily farmer's markets, Kauai is an ideal springboard upon which to do some seriously delicious at-home cooking. As we were staying on the North Shore, the markets we frequented were in Hanalei but truly there is great, fresh fish and fruit to be had the island over. 

The avocados are the size of your face and run between $1-2. It truly is paradise!


Among some of our favorite meals...

Ahi Belly tacos. You've heard of pork belly but have you ever heard of ahi belly? We hadn't so of course we had to try it. Again lightly seared on a high heat grill draws the excess fat out of this cut and makes for an incredible fish taco fish. We also ate the seared ahi belly over brown rice which was equally great.

Sushi grade striped marlin, lightly seared. Raw kale salad with peanut chile pepper dressing and corn on the cob, both grown within miles of where we were staying. This meal made our Christmas Eve dinner deliciously non-traditional.

Macadamia nut pancakes with ginger syrup and poached eggs provided the perfect Christmas breakfast.

Rainbow chard frittata was delightful but the strange, unidentified root vegetable we paired it with was less than stellar. Physically, the tuber looked more like a yam but tasted more like a parsnip or turnip. Not our favorite.

I could not speak highly enough about the bananas in Kauai. If Butter Date were to have a sister site in Kauai, it would be named 'Apple Banana' because these bananas were out of this world. Completely unlike anything you'd find on the mainland they are half the size and twice as flavorful with a slight apple crispness to them. Yum!