Month: December 2017

Menu for December 7 & 8

    These wild mallow (Malva parviflora) greens in the photo above will be added with spiny amaranth (Amaranthus spinosus) to haole koa (Leucaena leucocephala) miso. This is a vegan option and we’re all excited to have soup back on the menu with all this chilly Maui weather! We will also be offering our haole …

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Savage Izakaya PopUp

Over the top dinner coming up! Join us for multiple courses of amazing wild-inspired izakaya food. Held at a historic Japanese home in Upper Wailuku this will be like no izakaya you’ve had before. Hand-made ramen noodles with wild greens sound interesting? How about java plum kampachi?

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Wild Foraged Spring Rolls

Fresh • Local • Foraged • People were loving up our Wild Spring Rolls last week! Made with red hibiscus flowers (Hibiscus rosa-sinensis), Hong Kong orchid flowers (Bauhinia blakeana), sprouts, lettuce, cilantro, mint, pickled yacon/carrot/daikon, haole koa tempeh, avocado, peanut sauce and sprinkled with dehydrated aweoweo kraut (Chenopodium oahuense), haole koa crunch (kukui nut, Mac …

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99% Wildcrafted Dish Prepared for the Local Wild Food Challenge on Maui

The Local Wild Food Challenge came to town and Savage Kitchen Maui was stoked to participate. There was something magical in the air as over 50 participants prepped their dishes for a panel of 4 judges. People had put much love and care into harvesting their own wild and local ingredients and the stories touched …

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Making our Invasive Species Taste Delicious

Do you get enough greens in your diet? Wild Mess ‘o Greens bowls include Spanish needle (Bidens pilosa) and spiny amaranth greens (Amaranthus spinosus), and are an antioxidant boost of slow cooked nutrient dense wild greens. With a dollop of green ulu artichoke sauce and a crumble of roasted macadamia nut, kukui nut (Aleurites moluccana), …

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Did You See Our Menu?

Starting in October we began serving the first ever in Hawaii, wild meat musubi. Wild boar with the first, made using 100% wild trapped hogs from the Big Island. Check out the rest of our menu. This fiery chili had 3 of the 5 invasive edible plants that we focus on. I’m was so proud! …

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Keeping it Fresh

  Sprouted mung & cucumber salad – avocado – mint – haole koa (Leucaena leucocephala) crumble. This late September menu also included Roasted Squash Pesto – sunflower – spicy amaranth (Amaranthus spinosus) – Savage garden basil and a Vegetable Coconut Curry with roasted roots and java plum.

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