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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.




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.