Tag: savage kitchen maui

Kahili Ginger Cooking Classes

I’ll be doing 2 wild food cooking classes this week! Join me in Wailuku, either on Thursday from 6-8pm or Saturday from 3-5 for a glimpse into preparing kahili ginger (Hedychium gardnerianum) gari pickle. If you love sushi ginger, you’re going to love this! Creative and delicious ways to use our invasive species. Please RSVP …

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This Is What Local Food Looks Like

  We ran some fabulous dishes during the Hawaii Local Food Challenge! Everything 100% local ingredients from the Hawaiian Islands. Be sure to check out our location, by scrolling to the top of our website.  

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Free Zipline Tour for Foraging

Some people just go zipping by, but we’ll be on the ground at Skyline EcoAdventures foraging for haole koa (Leucaena leucocephala). Because we will be traveling via 4×4 to a remote part of the property, we only have spots for 13 people! Please sign-up by emailing me at sunnysavage[@]gmail.com to confirm your spot. This is such …

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Hana Hou – Hawaiian Airlines Magazine write-up

So incredibly jazzed to have a spotlight shined in such a big way on our little food truck. I love sharing the deliciousness of the land with people, and when its tied in together with the feel good nature of also help with conservation efforts it’s like a double bonus. Mahalo nui loa for being …

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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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