Here’s a recap of the menu, but you have to read the full story to truly appreciate it.
Breakfast – Bacon, Egg, Toast and Coffee
Morning Snack - V-8
Lunch – Ham & Cheese, followed by BLT
Afternoon Snack – Beer and Burger
Italy being a true Mecca of artisan foods, it is imperative that when you prepare Italian food you treat it with respect, both in the selection of ingredients and their use. Whenever I dine out I always look for items that I wouldn’t make at home....Read More...
Vegetarian and gluten free are two terms that Chefs are keenly aware of and most aren’t fond of because it diverts attention from the “normal menu” in order to create some concoction in the middle of dinner service. These dietary challenges...Read More...
Grow Culture is designed to promote healthy conversations between Farmers and Chefs, professional or amateur, so that they might blossom into mutually beneficial relationships. What could be more beneficial than establishing a personal relationship between the person deciding what is growing and the person determining what’s for dinner. Individual relationships can grow into an integrated community of food producers and preparers, ultimately benefiting everyone, including those who have the enviable role of eating the food.
By facilitating closer working relationships, we also eliminate a portion of the distribution chain, speeding up the process of getting fresh food to table and allowing for an improved profitability for the businesses at either end of the chain. The savings, which could easily remove 30-50% from the typical distribution expense, is available to producer and purchaser to improve their bottom lines and put higher-quality food within the reach of more and more people.
Grown, a restaurant for the community has been operating as a “pop-up” for over a year and is proud to again feature its original Chef Quinten Frye and restaurateur Danny Kaaialii. They not only assisted in actualizing our inaugural concept at One Song Farm but then returned to do our Father’s Day Steak House.
Over the last year, SALT Bar & Kitchen, their day to day operation, has been awarded Rising Star Chef for Sustainability and Artisan, nominated for a James Beard and won Hale Aina for best new restaurant. Now these two have expanded to develop Cocina, a Mexican inspired street food concept. Our Mother’s Day event menu calls upon traditional Latin flavors, yet embraces the flexibility of utilizing what the market has to offer. The $85* ticket includes a full tasting of the menu with wines paired by Sommelier Collin Darrell, enjoyed on one of Kauai’s most remarkable hideaways.
Being able to “pop-up” when the talent and inspiration are aligned provides a uniquely real dining experience. We appreciate food and those who provide it and feel privileged to be able to share with our community. If you have ingredients to share or the desire to be involved with the localized food movement, please get in touch as we look forward to further developing connections.
* A portion will go to benefit the Aloha School in Hanalei
Reservations are required, preferably via OpenTable Please let us know if you have any questions or if we can assist you
About GROWN & Grow Culture Grow Culture’s interest in innovative and superb culinary explorations grounded in sustainable local agriculture continues to evolve. Being able to “pop-up” when the talent and inspiration are aligned provides a unique, innovative dining experience.
Our public and private events have had such resounding support from the community, near and far, that we refocused these happenings through the refining vision of GROWN, a restaurant for the community.
Local sourcing of ingredients and celebrating artisanship in both the kitchen and field enable us to provide an exceptional dining experiences.
We appreciate food as well as those who grow and produce it and feel privileged to be able to share with our community. If you have ingredients to share, or the desire to be involved with the local, sustainable food movement, let’s connect. We look forward to hearing your ideas, and discussing and developing the possibilities.