St. Regis Princeville Waiola Magazine – Afternoon Delight

 

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In a setting that overlooks the spectacular Mount Makana, the ‘Auinala Ki Afternoon Tea is an occasion not-to-be-missed at The St. Regis Princeville Resort. The delectable menu combines the diverse exotic ingredients and delicacies of Kauaÿi with traditional fare, truly making it an experience like no other.

It was Caroline Astor, mother of St. Regis founder John Jacob Astor IV, who elevated afternoon tea to a new level by introducing the ritual at dignified gatherings at her house in Manhattan in the late 19th century. It’s a tradition that The St. Regis celebrates worldwide, however in Hawai’i, it’s given its own unique island-inspired twist.

The ‘Auinala Ki menu ranges from the more familiar terrain with the ÿOhana Ki (family tea) to epic fusions in the Ali’i Ki menu, inclusive of a glass of sommelier selected Champagne or The St. Regis Princeville Resort’s signature Aloha Mary, notable for its inclusion of exotic sea asparagus, which adds a salty punch. The option for a private Champagne sabrage (uncorking by saber) is available upon request, adding to sense of occasion.

The delightful Scones Collection is elevated with the choice of guava, pineapple, and coconut macadamia varieties served with liliko’i (passion fruit) curd, along with the traditional favorite, Devonshire Double cream.

The innovative Sandwiches Collection is the perfect way to enjoy a sampling of fresh island fare, such as Kamuela Tomatoes from Hawaiÿi Island, Maui Onions, garden fresh arugula, basil, seasonal vegetables and goat cheese from Kaua’i’s own Kunana Dairy. Local preparations inspire the sandwich selection from huli (rotated in a flame) chicken to delectable lomi-lomi (literally massage) where sea salt is massaged into raw salmon with tomatoes and onions.

The eye-popping and stomach-pleasing Pastry Collection honors local fruits, nuts, seeds, and, the local staple poi (taro), distinct to Hawai’i in the form of granola bars. Decadent coconut and guava macaroons, mango, lime, and pineapple tartlets and Hawaiian chocolate cake complete the authentic spread of Pacific regional desserts.

Superior tea, unlike any in the world, is the crown jewel. Kauai Farmacy has created a special blend for The St. Regis Princeville Resort. The signature Guava Kai is “a mildly tart and fruity blend of invigorating and alkalizing herbs.”  Owner of Kauai Farmacy Doug Wolkon says, “Nothing is more powerful than the ‘aina of the Garden Island to produce our teas.” Calming, energizing, medicinal or detoxifying—whatever your pleasure, you will find a tea that satisfies your desire in a setting like no other.

‘Auinala Ki Afternoon Tea is served daily from 3pm to 5pm. Reservations are required at least one day in advance.

-By Mary Troy Johnston

WAIOLA MAGAZINE

Curry and Lime Coconut Chips

Crunchy, tangy, flavorful but not too spicy. Turn coconut into a super-snack food. It’s well known that humans can thrive on virtually coconut alone. This life-sustaining superfood has just about everything a body needs to not just live, but be healthy as well. Adding the lime and curry will satisfy cravings for something crunchy, salty, and snack-like while actually being nutritious and good for you. The crunchiness comes from dehydrating, so no frying, no baking, and no added oil. Take that potato chips!

These days, the young coconuts get so much attention for their delicious and nutritious water. But let’s not forget the more mature coconuts. As these beauties age, the water gets converted into meat. Older coconuts contain more meat and less water. The meat is what we use to make these tangy and crispy chips. Coconut saturated fat and oil are actually good for weight-loss, lowering cholesterol and increasing the good (HDL) cholesterol. The mature coconut meat is also high in manganese (helps break down fats and proteins) and is high in potassium, and packed with many other vital nutrients and vitamins (Calcium, copper, folate, Vitamins B-6, C, E, K,  and more).

You can purchase mature coconuts at most grocery stores, these are the ones that are the dark brown, softball size nut. If you live in the tropics and have access to trees, lucky you!

ingredients
  • 2-3 mature coconuts, or a bag of unsweetened coconut chips
  • 2 limes
  • 1 tablespoon (or to taste) of Kauai Farmacy Curry Culinary Blend
  • Sea Salt
procedure
  1. To begin, you’ll crack open your coconuts and scoop out the meat.
  2. Into a large bowl, shave the meat into strips using a vegetable peeler.
  3. Squeeze the lime over coconut strips.
  4. Sprinkle with Curry Blend.
  5. Salt to taste.
  6. Arrange chips onto dehydrator trays and dehydrate for 2-3 days. Alternately you can put them in your oven at the lowest heat setting until they are crispy.

Chips will keep for several weeks in a sealed container. If you don’t eat them first.

Curry Lime Coconut chips

Raw Tomato Avocado Gazpacho Soup with a Curry Kick!

Quick easy recipe for an organic, delicious, raw, creamy, spiced tomato soup:

  • 1 ripe avocado
  • 4 tomatoes
  • 1-2 cloves garlic
  • Small wedge of white onion
  • Wedge of lemon squeezed
  • 1 tablespoon of Kauai Farmacy Curry powder (or to desired heat).

Blend in cuisinart until smooth and creamy. Garnish with fresh herbs.

Makes 2 hearty servings.

Curry Gazpacho

No cooking necessary-the only heat in this dish is the curry powder: comprised of curry leaf, Hawai’ian chilis, kefir lime, galangal ginger, yellow ginger, and turmeric-all organic and grown here on the farm. This blend is packed with nutritional and medicinal properties: Antioxidant-rich, anti-diabetic, regulates cholesterol, protects the liver, anti-microbial, anti-inflammatory, anti-carcinogenic, addresses gastrointestinal issues, increases circulation and digestive enzymes, tastes delicious!