Serving surf-friendly salad and moreA La Carte
July 21, 2019
Story By: Brandon Bosworth | Photos by: ANTHONY CONSILLIO
Kalapawai Cafe & Deli has partnered with the Surfrider Foundation as a Restaurant Ambassador for its fourth annual Traveling Plate HI 2019 campaign.
“For every Watermelon Salad sold at either our Kailua or Kapolei locations,” says operations manager Kat Moon, “we will be donating one dollar to benefit the Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans, waves and beaches by protecting beach access, water quality and conservation of our coastal areas, as well as help reduce marine plastic pollution through the Ocean Friendly Restaurant program which we are a part of.”
Watermelon Salad ($14) is a recent addition to Kalapawai’s menu. “Chef Jason Iwane wanted to put a summer spin on our current dinner menu,” says Moon. The salad features feta cheese, mint, heirloom grape tomatoes, toasted macadamia nuts, red onion, and honey balsamic and lemon olive oil.
Also, Fire-Roasted Golden BBQ Double-Cut Pork Chop ($27), features chef Iwane’s take on an Argentinian chimichurri sauce. It is made with Maui pineapple. Along with the chimichurri, the pork chop comes with house mashed potatoes, collard greens with Portuguese sausage and bacon.
ITALY BY WAY OF ASIA
While adding new dishes is always a good thing, there’s something to be said for a restaurant’s tried-and-true favorites. “The Auction Fresh Fish Over Lemongrass Risotto ($26) is a signature dish of Kalapawai Cafe & Deli,” operations manager Kat Moon says. Found on the dinner menu, this Italian rice dish with an Asian flair combines fresh fish — usually sashimi-grade ahi, opah or ono — with lemongrass, braised kale, local mushrooms, micro cilantro and a red curry aioli.