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January 2, 2018

Temporarily Closed for Repairs

The end of 2017 dealt us a few blows leading to a temporary closure of the food truck. A slow draw from the battery system unknowingly drained our Simpliphi battery in the solar system, and the charger needed to replenish it needed to be ordered and shipped across the big blue sea. Secondly, the truck used to pull our little purple gypsy wagon had wheel bearings that went out and the studs that hold the wheels in place totally wore away…so the front end is currently being rebuilt and is another hurry up and wait scenario as parts arrive across the ocean.

We have been so generously blessed with all of your support in 2017 and are grateful we made it this long with no snafu’s. We’ll be back up and running as soon as we can to provide you with delicious wildcrafted foods straight from Maui nei.

January 1, 2018

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 interested and loving up my project Hawaiian Airlines Hana Hou team!!!

January 1, 2018

Menu for December 14 & 15

This fruit leather is 100% local and organic and wildcrafted, made with kahili ginger flowers (Hedychium gardnerianum) and bananas and strawberry guava (Psidium cattleianum). Along with our usual suspects of wild boar musubi, venison musubi, and haole koa tempeh, we had a delicious Oko’a Farms salad mix with haole koa miso (Leucaena leucocephala) dressing.

December 7, 2017

Menu for December 7 & 8

 

Luscious banana bread cake today at #SavageKitchenMaui Double decker with lots of wild fennel seeds and kahili ginger flower buttercream frosting topped with cranberry hibiscus and more powdered kahili ginger flowers.

 

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 koa seed tempeh, which is a specialty line of tempeh made with organic adzuki beans and our wildcrafted haole koa seeds by Maui Tempeh. These are done in a barbecue sauce made with strawberry guava (Psidium cattleianum) and served with kahili ginger (Hedychium gardnerianum) rice and a slaw of red cabbage/fermented beets with wild fennel seeds (Foeniculum vulgare).

Our famous wild musubi’s are also on the menu this week. A 100% wild boar with strawberry guava glaze and kahili ginger rice, as well as a Maui venison musubi (contains Maui venison and some of our wild boar fat) made with Java plum (Syzygium cumini) glaze and kahili ginger rice.

Dessert is banana bread with wild fennel seeds and kahili ginger.

Drinks are wild root beer kombucha, which contains wildcrafted false awa (Piper auritum) and island snakeroot (Polygala paniculata), and a banana poka (Passiflora tarminiana) shrub with fizzy water.

December 4, 2017

Upcoming Wild Food Hikes on Maui

I’ll be doing 3 wild food hikes this month. Join me in an exploration of the wild things on Maui.

December 7 from 11-noon. Meet at the Savage Kitchen Maui food truck, in Paia Bay!

December 14 from 11-noon. Meet at the Savage Kitchen Maui food truck, in Paia Bay!

December 23 from noon-2pm. We’ll be hiking a trail up in PoliPoli, so will meet at the Ali’i Kula Lavender Farm (outer parking lot before going through the gate) between 11:45 and noon and caravaning up from there.

December 4, 2017

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?

December 4, 2017

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 nut, haole koa) and organic Big Island nigella seeds.

December 4, 2017

What’s Filling Your Teacup These Days?

The rainy season has begun on Maui. Great time to sit and have a warm cuppa…cup of what? What’s filling my cup is a blend of wildcrafted kahili ginger flowers (Hedychium gardnerianum), shatavari, mint, ginger root, and roselle. Temporary tattoo’s by the lovely Pis Saro Tattoo.

December 4, 2017

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

99% Foraged Dish, created by Savage Kitchen Maui, for the Local Wild Food Challenge at Lumeria 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 many hearts. We vended at the event and sold out of everything we had! I also gave a short talk on haole koa (Leucaena leucocephala)…its identification, location, processing and integration into the diet. The photo above is our entry, which contained 99% foraged ingredients ::

The wild boar was cooked in its own fat, then rolled in bull thistle (Circium vulgare) flowers and powdered mallow greens (Malva parviflora). It’s as if you’ve been transported to the forest floor, and a green truffle surprise awaits. Laying in a bed of nasturtium (Tropaeolum majus), sheep sorrel (Rumex acetosella), sow thistle (Sonchus oleraceus) and oxalis (Oxalis debilis) greens. Dancing in on vibrant vibrations are the petals of spanish needles (Bidens alba), turk’s cap (Malvaviscus penduliflorus), self-heal (Prunella vulgaris) and like sundrops from the mist-filled forest close to Maui’s heavenly home are evening primrose (Oenethera stricta). Bits of slippery jacks (Suillus granulatus) and white wood ear (Tramella fuciformis) adding texture. Then for the broth pour-over…

Dashi depth comes from the land and sea. Cat’s ear roots (Hypochaeris radicata) pulling up deep minerals from their high elevation home, and sea lettuce (Ulva rigida) harvested from the intertidal zone where land and sea meet in a giant pulsing motion. The broth is rounded out with four different mushrooms. Turkey tail (Trametes versicolor), wood ear (Auricularia cornea), and white wood ear (Tramella fuciformis) from the jungles of Huelo played peek-a-boo for an afternoon foray. The slippery jacks (Suillus granulatus) revealed themselves as a change in the lighting of the forest, the sound of birds chirping, and the smell of mycorrhizae in the air. It was that feeling of knowing before you know.

 

Sea lettuce (Ulva lactuca) limu harvested on Maui’s north shore.

 

And to that dashi was added haole koa (Leucaena leucocephala) miso…this was the first time we shared our miso!

 

December 4, 2017

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), and crispy bits of haole koa seed (Leucaena leucocephala) tempeh…this dish is made to satisfy!

Perfectly imperfect Savage Kitchen style jello on our menu this week? It’s a health shot in its own with fresh likikoi juice and kahili ginger hydrosol (Hedychium gardnerianum) drizzled with local honey and wildcrafted Jamaican vervain flowers (Stachytarpheta cayennensis).

Feeling the depth of fall flavors with this moist Haiku pumpkin and kiawe flour (Prosopis pallida) cake topped with a cashew and strawberry guava (Psidium cattleianum) icing. We also had a pumpkin/lentil/haole koa seed (Leucaena leucocephala) salad and our regulars of wild boar musubi, venison musubi, and haole koa tempeh.

This is another blast from the past…on our menu last October. Come check us out for a fresh, healthy, wildcrafted foraged on Maui meal! See our location at the top of our website, which gives you a map to our exact location with hours.

~Aloha

 

 

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