The meals that we have been finding or preparing and enjoying have been incredible. (Even incredible doesn't seem appropriate to fully describe how good the food has been.)
Jo, the vegan of the group, has been making incredible salads, curried veggies, seaweed veggie wraps, and blended fruit dishes. When dining out, she has improvised with the menus and created delicious meals that the chefs hadn't even contemplated. (JLM)
If I had to create a taster's platter that represented the trip so far, here is a list of items that I have to choose from:
Day 0: Dinner @ Bubba Gump's in Kona.
Day 1: Dinner - Charcoal-grilled marinated chicken thighs, cucumber/pineapple/black bean salad, grilled pineapple with butter-rum sauce.
Day 2: Pupus - Poke tuna (furikake, sesame-ginger, and kim-chee flavoured), brie cheese; Dinner - Pan-seared macadamia nut/Panko crumb crusted ahi tuna, fried sweet potato/zucchini pancakes.
Day 3: Breakfast - Banana-macadamia nut bread, market pineapple; Lunch @ Bamboo Cafe in Hawi; Pupus - Poke tuna, poke tako (sesame-onion flavoured), kim-chee prawns, seaweed salad; Dinner - Pan-seared macadamia nut/Panko crumb crusted ahi tuna (so good the first time, we had to do it again), ginger-garlic long beans, mixed greens with sweet Maui onions, papaya, and macadamia nuts.
Life is like a box of chocolate-covered macadamia nuts.
Our fish market (aka "unrecognizable from a hole in the wall"), a source for fantastic ahi tuna.
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