The Lanai restaurant and bar is now open at The Shops at Kukui’ula. Part of and adjacent to Living Foods Gourmet Market and Cafe, The Lanai is the result of two years of concept planning, design, and construction emerging as a charming restaurant featuring sophisticated island cuisine in an open-air setting.
The classic Hawaiian design, blended with distressed Indonesian teak and mood lighting give the restaurant a contemporary yet tropical ambience. The space features a gorgeous bar, table seating and tastefully appointed rail chairs with great views of the beautifully landscaped mall of The Shops at Kukui’ula.
The surroundings set the stage for the inspired cuisine of Executive Chef JP Filion. The creative menu was crafted to reflect the commitment to sourcing the highest quality sustainably grown and locally harvested items that Kauai has to offer. The Lanai specializes in fun and innovative small dishes like stuffed acorn squash, miso baked mahi mahi, Angus burger with Brie, as well as a refined take on the island-style loco moco. Complemented by this diverse and exquisite selection of dishes, The Lanai has created an international wine list that is truly unique on the island offering an exciting array of choices. Finally, The Lanai offers a playful selection of tropical signature cocktails garnished with Kauai-grown seasonal favorites.
The Lanai ‘ohana is comprised of Owners Jeff Sacchini and Howard Warner, Executive Chef JP Filion, General Manager Apryl Whitehead along with an experienced team committed to providing the best new culinary experience in Poipu. “We are thrilled to be open and feel that we are in the perfect location to embrace visitors and residents with a new dining option in Poipu,” shares Jeff Sacchini, owner. Howard Warner is equally excited stating, “The setting, service and remarkable cuisine embody the aloha spirit.”
The Lanai restaurant and bar is open seven days a week for happy hour from 3pm to 5pm and dinner from 5pm to 10pm. Lunch service is planned for the near future. For reservations, please call 808-378-4359 or visit thelanaikauai.com.
Living Foods Gourmet Market is excited to be preparing culinary treats for the holiday season. As Thanksgiving approaches, Chef Justin Kai and his team are busy finalizing new recipes, as well as old favorites for their Thanksgiving menu offerings.
For the third year, the market is offering free-range turkeys from the Diestel Family Ranch in Sonora, California. This particular ranch is known for their farming practices including feeding the finest one hundred percent vegetarian U.S. sourced grains, as well as never administering growth stimulants, antibiotics or artificial flavors. Pre-orders for an uncooked 10-12 lb. and 12-14 lb. turkey can be made at the market, or by calling 808-742-2323. Pick-up for turkeys begins on Saturday, November 19th through Thursday, November 24th (Thanksgiving Day)
If you are looking to enhance your Thanksgiving menu, Living Foods is offering unique side dishes including Butternut Squash and Apple Soup, Maple Roasted Yams and Carrots, as well as Green Beans with Roasted Shallots. Classic favorites are also available like Stuffing with Dried Fruit, Celery and Sage, Mashed Potatoes and Gravy.
If sweets are on the mind, you can order a Pumpkin Pie, Walnut Tart or “Frank’s Famous Pumpkin Crunch Cheesecake.” All orders must be pre-paid by Tuesday, November 22nd, and can be picked up on Thursday, November 24th from 8am until 2pm.
My mango story goes like this: I’ve revealed before that many years ago I was a nanny in Switzerland. I have also mentioned that it was my job to be first out of bed to get the coffee on, make the kid’s lunches, and prepare breakfast. The youngest of my charges was Sascha and he insisted on having a mango in his lunch every day. I had never tried a mango because back then they weren’t shipped around the world. However, the family I worked for had the resources ($) to get these juicy treats year around. Needless to say, it was love at first bite! It was so hard when I came home because it was a few years before I was able to consistently find mangos in the US. And then we bought a home on Kauai where mangos grow all over! The trees are so beautiful – big, shaggy, majestic trees that look like the fruit is dripping from it. And mango season is now! It started at the beginning of summer and will continue through about October. We have local mangos every day and we also put them in our smoothies. So a few reasons to eat mangos, besides the taste, are:
They are rich in prebiotic dietary fiber that is necessary for a healthy microbiome.
They are an excellent source of antioxidants that have been found to protect against colon, breast, leukemia, and prostate cancers.
Mangos are is a good source of vitamin-A, vitamin-C, vitamin-E, and B-6.
They are also an excellent source of potassium, which is an electrolyte that is important in the control of heart rate and blood pressure.
One last fact that I really like is that apparently mango is the fruit least likely to contain pesticide residue. And finally I want to help with cutting up a mango. I had to be taught how to do it many years ago, and I still do it the same way. Click here for video #1 and here for video #2 that show the best methods to cut up a mango. I included the second one because I thought she was hilarious and I had never seen this method. Enjoy, Liz Sacchini!
Independence Day is this Saturday and you know what that means…barbecues and beach parties! If you want to keep it simple, you can always come in for one of our prepared salads to accompany your barbecue items, or you can really wow your guests with one of these simple recipes. Everyone loves our fresh Kauai corn and grilling it is always a tasty option. If a cool refreshing salad is your fancy, then this watermelon concoction is sure to please.
Happy 4th of July and bon appetit!
Corn on the Cob
6 ears of raw corn
1/2 cup of melted butter
1 finely chopped jalapeño
1/4 cup chopped cilantro
Simply brush the butter and jalapeño mixture onto corn, wrap in foil and grill. Top off with the finely chopped cilantro.
4 cups cubed watermelon
1/2 cup chopped basil
1/2 cup pitted gourmet black olives
1/2 cup of feta
Toss watermelon, basil and olives with 4 tablespoons of balsamic. Sprinkle with feta cheese and chill.