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    News & Updates

December 4, 2017

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! Some Maui Venison Chili with java plum chutney (Syzygium cumini), kahaili ginger (Hedychium gardnerianum) hydrosol flavored rice and spiny amaranth (Amaranthus spinosus) furikake.

Wild boar musubi. Never been done before in Hawaii!

December 4, 2017

Raw Java Plum Pie

Raw Java Plum Pie (Syzygium cumini) with a kiawe (Prosopis pallida) crust.

December 4, 2017

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.

December 4, 2017

Java Plum Takes Center Stage

Our third week open Java Plum took the stage. Fresh & herb-infused beet, dried star fruit slices, wildcrafted powdered aweoweo (Chenopodium oahuense) kraut spice, java plum (Syzygium cumini) seed vinaigrette photographed above.

Flaky Java Plum Puff. The flavors of local oranges, cinnamon and cardamom organically grown on Hawaii Island, and star anise rise up with the Java plum (Syzygium cumini).

 

 

December 4, 2017

Have You Ever Had a Bowl Like This?

Crispy Egg bowl with wildcrafted kahili ginger flower onion jam (Hedychium gardnerianum), fermented beets with wild fennel seeds (Foeniculum vulgar), marinated seaweed, pickled turmeric sauce made with turmeric I grew and spices from the big island and Maui elderflower (Sambucus mexicana) vinegar.

December 4, 2017

Food Made with Love

curried pumpkin garnished with roasted haole koa seeds (Leucaena leucocephala)/macnut/kukui (Aleurites moluccana) spice blend. Wash it down with a cup of wild root beer kombucha (we nailed it!), kiawe tea, or have a crispy egg bowl with kahili flower onion jam (Hedychium gardnerianum)/fermented beet with wildcrafted wild fennel seeds (Foeniculum vulgare)/marinated wakame/toasted sunflower…and we’ll have our Indonesian style haole koa seed tempeh again with cucumber/yacon/carrot salad

December 4, 2017

First Week’s Menu

Our first week of the food truck being open we served up a great menu, including this Wild West Pumpkin Salad :: organic pumpkin^, Spanish needle greens*, organic green onion^, organic vegenaise, Cat’s ear vinegar*, organic lemon juice, sunflower sprouts^, toasted organic sunflower seeds, roasted haole koa seeds*, sauerkraut (aweoweo (Chenopodium oahuense)*, organic cabbage^, organic ginger^, organic turmeric^, salt).
*=wildcrafted ^=local

Smoky Eggplant Salad with Wild Greens Rice :: blackened organic eggplant^, organic green onion^, organic avocado^, organic cilantro^, organic sesame oil, shoyu, organic apple cider vinegar, organic lime juice^, jasmine rice, mallow greens powder* *=wildcrafted ^=local

A wildcrafted Banana Poka Fizz (Passiflora tarminiana), a Kiawe Cooler (wildcrafted Prosopis pallida beans) drink, and our final dish of wildcrafted Haole Koa Seed Tempeh (Leucaena leucocephala) with Cucumber Salad rounded out the menu.

September 27, 2017

Introducing a New Chef to Savage Kitchen!

We are so excited to welcome the incredibly talented Chef Robert Ramshur at Savage Kitchen! Bringing his own unique talents, energy and interests, Rob shares incredible vision for bringing forth our edible invasive species and other wild and local foods into delicious, unique, and revolutionary dishes.

 

  Chef Rob Ramshur.

Born in Missouri and raised in Texas, Rob grew up in a family of restauranteurs; his Mom specialized in Cajun seafood and great aunt a riverboat chef. After moving out to Maui at a young age, Rob entered the restaurant scene fueled by his passion for good food, stoke, and connection. He began polishing his craft at Lulu’s in Lahaina before moving to San Francisco to go to culinary school. Upon graduating, he worked throughout the Bay area in fine dining restaurants, as well as eateries focused on “whole hog” concepts. Most recently Rob was the sous chef at Almanac in the mission district, where he trained with James Beard Semi-finalist Chad Arnold in the art of whole hog butchery. At Savage Kitchen, Rob shares his passion for food through creative spur of the moment dishes and ample stoke for testing out new ideas.

August 20, 2017

Savage Kitchen Maui Goes Solar!

Did you know that Savage Kitchen Maui runs entirely from the energy of the sun? We are committed to sustainable solutions, and running our refrigerators and water pump and lights is done through a pretty state-of-the-art solar system installed in our food truck.

August 20, 2017

Harvesting Kahili Ginger with The Nature Conservancy

Sunny Savage harvesting kahili ginger rhizomes at Waikamoi Preserve.

Interested in joining the team to save endemic Hawaiian plants? The Nature Conservancy on Maui manages the Waikamoi Preserve and they need your help. Contact  hike_waikamoi@tnc.org for more information on their quarterly service trips. Kahili ginger (Hedychium gardnerianum) is an invasive plant species that is taking over in the area and it is also a powerful aromatic and medicinal plant that we can incorporate into our lives.

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