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forage hawaii Archives - Savage Kitchen
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    News & Updates

    forage hawaii

May 8, 2018

UpCountry in Bloom Theme @ Makawao Third Friday

Join Savage Kitchen for a feast of wild edible flowers!

Eat your medicine. We’ll have taro and venison and salad combined with all kinds of wild and invasive goodies.

May 8, 2018

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 :: savagekitchenmaui@gmail.com

Kahili Ginger Pickle Cooking Class with Sunny Savage

May 8, 2018

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.

 

Look at that vibrant purple cabbage from @okoafarms with a bed of #wildboar Thai basil, garlic, yellow bell pepper, onion, chilies, coconut oil, s&p. On the right #ulu noodles (Maui breadfruit flour from @nohoanafarm) with olives, tomatoes, zucchini, pesto, #wildgreens garlic, onion, olive oil, s&p.

Beautiful loaded salads topped with haole koa (Leucaena leucocephala) miso dressing and cultured mac nut cheese.

Fruit salad fixings with foraged natal plums, pineapple, ice cream bean, kumquat and some elderflower with strawberry guava and tulsi tea.

Maui venison stew with burdock roots, fermented vegetables including aweoweo and spices from the Big Island.

Pan fried ulu with wild greens and a wild-inspired ferment.

Strawberry guava and local organic rose chocolates. 100% local ingredients.

January 6, 2018

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 an exciting project, as we will be clearing the haole koa with assistance from Joseph Imhoff, native plant extraordinaire, to release its stranglehold on native plants. Join us for this unique adventure, and Joe has even included a free zipline voucher (to be used at a later date) for all those participating!!!

JANUARY 28th

9:30 – 3:30    (you’ll receive meeting location once you RSVP)

Please bring your own water bottle, wear long pants and sturdy shoes, sunglasses, sunscreen and/or hat, and work gloves if you have them. Anyone under 18 should have a guardian with them, and we will all sign a liability release form.

Come enjoy the sun, good people, and learn about and participate in our dynamic ecosystems.

 

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!!!

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

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

 

 

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.

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