Savor flavors of these tasty Kona dishes
JOLEEN OSHIRO / JOSHIRO@STARADVERTISER.COM
Randy’s huli chicken: Retired police officer Randy Moore took his love of sports — he was West Hawaii’s PAL coordinator for 10 years — into his post-policing life in a most tasty way. He’s cultivated a Kealakekua business selling the most ubiquitous of isle sports fundraising items, huli chicken. But two things make Moore’s work special: First, his weekly chicken sales always benefit someone in need. And, his chicken is broke-da-mouth, with a seasoning mix that penetrates the skin all the way through the flesh. Moore also makes amazing pork brisket ribs. Partake of whole chickens and racks of ribs, or plates with rice and corn. He also sells dry-rub seasonings. Visit Moore’s Facebook page, Randy’s Huli Chicken and Ribs.
JOLEEN OSHIRO / JOSHIRO@STARADVERTISER.COM
Anuenue lilikoi and dark chocolate bar: The subtle bitterness of dark chocolate is perfectly balanced by bright bursts oflilikoi and accents of Hawaiian vanilla bean, for an amazing chocolate experience. Anuenue utilizes cacao and other bountyfrom the Big Island to make small-batch artisan chocolates. Big flavor in a tidy 1.5-ounce bar (about $7) that’s meant to besavored.
JOLEEN OSHIRO / JOSHIRO@STARADVERTISER.COM
Chantilly cookie: If you love chantilly frosting, this treat from ChoiceMart, a market in Kealakekua Ranch Center, is a littlepiece of heaven. Fresh-baked, soft chocolate cookies sandwich piped chantilly frosting — ingenious! The generous cookies,roughly 4 inches around, are a deal at $1.89 apiece.
JOLEEN OSHIRO / JOSHIRO@STARADVERTISER.COM
Pulehu ahi belly: Even those not particularly partial to fish will enjoy the offerings at Umeke’s Fishmarket Bar and Grill, wherethe kitchen makes skillful use of fresh, local seafood. The pulehu ahi belly pupu ($12) is a simple preparation that lets theflavor of the oh-so-fresh fish shine. A choice of garlic, furikake or spicy aioli seasoning, plus a generous sprinkling of greenonion provide the perfect accents.
COURTESY SHERATON KONA RESORT
Hilo wild boar ragout pasta: At the Sheraton Kona Resort & Spa at Keauhou Bay, executive chef George Gomes is putting theresort restaurant Rays on the Bay on the map with farm-to-table cuisine. The wild boar pasta ($25) is a breakaway hit, withits hearty, rich, slow-braised meat, hand-cut tagliatelle pasta and Kona citrus gremolata, sprinkled with cocoa powder. It’selevated and comforting all at once.
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