For all my foodie friends who make it a point to stop in here on Wednesdays for recipes, my apologies. We just returned from two weeks on the island of Kauai, and I haven’t prepared any dish that was post-worthy in the past week. I can, however, rave about the food at Bar Acuda, where we ate three times in the two weeks we were on the island. It is a tapas restaurant, and we sampled most of their menu in our visits.

Since I love to cook, eating out isn’t valued because I haven’t had to put effort into what we eat. Eating out is appreciated because every cook, professional chef or home foodie, has their own take on combining ingredients. So the best meals not only are thrilling at the moment you eat them, but they leave you excited about new combinations of flavors, textures, and colors. Our meals at BarAcuda have me excited to get back into my own kitchen, and this is one of the elements of a truly great vacation: you’re thrilled to be away and visiting new places, and you’re equally excited to be home.

The smoky ginger cocktail made with tequila, ginger, and Hawaiian smoky-colored salt.

The smoky ginger cocktail made with tequila, ginger, and Hawaiian smoky-colored salt.

We ate this dish on every single visit. Tiny French lentils cooked but not mushy, I think with shallots, heavy cream, salt, and sweet winter squash.

We ate this dish on every single visit. Tiny French lentils cooked but not mushy, I think with shallots, heavy cream, salt, and sweet winter squash. BarAcuda…am I in the ballpark about the ingredients?

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