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    News & Updates


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

January 9, 2018

Cooking Demo at Queen Ka’ahumanu Center Mall

Haole koa (Leucaena leucocephala) pods. Photo by Forest & Kim Starr.

Join me at the Queen Kaahumanu Center Mall this Friday! I’ll be on the main stage from 6:30-7:30pm making 2 recipes with haole koa (Leucaena leucocephala) seeds. For more info about this event, which partners with the Blue Zones Project, check out this Maui News article ::


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!!!


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 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

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

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

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).