Page 3 - Dining Out - Feb 27, 2022

Restaurant Insider with Anne Lee
hours over the stove and without relying on the abundance of sat- urated fats, salt, sugars, refined carbohydrates and processed foods filled with preservatives and additives,” she says.
All the spices from her Kaiulani Spices — vegan, organic, no MSG, gluten-free, nut-free, no fillers/pre- servatives — are made here in Hawaii, roasted and ground in her manufacturing facility in Honolulu.
AL: How did you come up with these spices?
KC: My sister gave me my first rub, which is a blend of herbs and spices, and it was life changing for me. It saved me time and the out- come was delicious. Rubs pene- trate your food and provide a layer of flavor besides salt and pepper. Kaiulani Spices are a blend of eight spices, except for a few like my Chinese five spice.
AL: There are specific ingredients you chose. Why?
KC: Every single spice is medic- inal. Turmeric is high in antioxi- dants, anti-inflammatory. Garlic is a good cure for colds. My husband and I are super healthy due to eat- ing spices every day. I am 71 and he is in his 90s.
AL: Where can you get the spices?
KC: We are in many retail locations and online (kaispices.com) with free shipping for orders of $50 or more within the U.S.
AL: What are the other offerings for retail purchase?
KC: I have a cookbook, Spices for Life, which shows how to incor- porate my spices into my favorite recipes, including my signature Exotic Curry Fried Rice with Man- goes and Cranberries. This dish
was a first-place winner at the 2014 Mango Festival at the Moana Sur- frider. This cookbook also includes a glossary of the 24 spices that I use and their health attributes.
I also have made a curry rice kit for purchase, in white or brown rice. Everything is in a bag, (ex- oticcurry,uncookedJasminerice and dried cranberries). You can cook it in a rice pot and add some green onion, cilantro as a garnish, and dinner is served. I have also created spice sets such as veggie,
pasta, pizza and barbecue sets, designed to use specially for your preferred food item.
AL: Whats can we expect in the future for Kaiulani Spices?
KC: We will be getting a refresh in our packaging, and I also created an elegant limited-edition spice gift box, an eight-bottle collection of my bestselling 100% certified organic seasoning blends. This will be available at exclusive depart- ment stores in the future.
Grilled Kona Coffee Steak
Ingredients
• 1 each (4-6 ounces per person) short ribs, rib- eye, New York steak or porterhouse
• 2-3 teaspoons Kaiulani Spice’s Kona coffee rub per steak
• 1/2 teaspoon Kaiulani Spice’s alaea sea salt with garlic and herbs per steak • 2 teaspoons olive oil per steak
Directions
In a small bowl, combine Kona coffee spice and alaea sea salt with garlic and herbs. Rub steak well, and massage olive oil into meat.
Marinate at least 1 hour (Kai Cowell recommends overnight). Grill steaks (Cowell prefers a cast- iron skillet) or broil in the oven to your liking.
Make as many servings as you like, increasing ingredients as desired.
1, 2 and 3. Kaiulani Spices has an array of seasonings and products.
2
AT THE KAHALA
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OpenTable 808.739.8811 KahalaResort.com
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Kaiulani Spices
kaispices.com
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Dining Out /
February 27-March 5, 2022 / 3
RESERVE
PERFECT MORNINGS
Breakfast Buffet
7-10:30 a.m. Daily, $49* adult, $24* child (6-12)
*Does not include tax & gratuity
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