Tag Archives: Kona

#CatTravels: Eating through Kona’s history

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The real reason I flew to Kona last week was to bake bread.

Every Thursday the Kona Historical Society demonstrates how Portuguese immigrants baked bread in a large wood-fired stone forno built several years ago on its pasture. Visitors can help roll out the dough and prepare it for baking in the traditional stone oven. The loaves — white, whole wheat and, of course, sweet bread — are sold later that day for $7 each.

Not only do you learn a little bit about the Portuguese heritage in Kona, you get to take home some of the best sweet bread you’re ever going to eat. (See recipe below.)

It got me thinking: There’s a lot to learn about our hometowns, whether you live in Kankakee, Ill. or Kona, Hawaii.

So we drove around and visited a lot of little shops and places that are a part of Kona’s history.

Here’s what my second (and last) day in Kona looked like:

Bread baking today

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Every Thursday bakers from the Kona Historical Society (Mamalahoa Highway, 808-323-3222) demonstrate how Portuguese immigrants would bake bread — right in a stone oven.

Portuguese Sweet Bread
From the Kona Historical Society

Mix together in a big bowl:
2 cups warm water
4 pkg. dry yeast

Then stir in:
2 cups sugar
2 sticks melted butter
4 eggs

Stir in, one cup at a time:
8 cups bread flour

Stir in up to 2 more cups of flour as needed to make a soft dough. When the dough is too difficult to stir, turn dough out on a floured table and knead in the rest of the flour for about 3-5 minutes. Add more flour if needed to keep the dough from sticking to the table. Put the dough back in the bowl and cover it until it has doubled in size (about 1 hour). Punch the dough down and form into 4 equal sized loaves. Pinch off 7 equal pieces of dough from each loaf, roll and place in greased 9-inch round aluminum pans. Let the dough rise again until doubled in size (about 1 hour) and brush with egg wash (1 egg mixed with 2 Tbsp. water). Bake in a 400-degree oven for about 20-30 minutes.

Recipes makes four loaves.

Special thanks to the Sheraton Kona Resort & Spa at Keauhou Bay and the Kona Historical Society for a great staycation in Kona!

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#CatTravels: Quick jaunt to Kona

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Growing up, I wasn’t a huge fan of Kona.

I used to dread the drive from Hilo — yes, I never flew into Kona until I was in college — and when we got there, I didn’t know what to do. It was hot. It was desolate. It was so… touristy.

But when you venture beyond the resorts and Alii Drive, there are vibrant and interesting pockets of communities all over the island’s western coastline. And after years of visiting the coastal town, I’ve grown to really love it.

Maybe not enough to move there, but enough to visit several times a year.

This time, though, I wanted to see things and place I had never been to. That included Kaaloa’s Super Js, Standard Bakery, Punaluu Bake Shop and the new restaurant at the updated Sheraton Kona Resort & Spa.

So here’s what the first day of my quick jaunt to Kona looked like:

Farewell, Oahu

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I left Oahu on a mid-morning flight on Hawaiian Airlines and was lucky enough to sit by a window with views like this. #luckywelivehawaii

Sorry this post is so late. I’m already back in Honolulu! The Internet service wasn’t fast enough for me to upload entire photo galleries, so it had to wait until I got back home — and to better WiFi. Thanks for understanding!

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#CatTravels: Weekend in Kona

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Eat and walk. Eat and walk.

That’s what it felt like we did this weekend in Kailua-Kona.

We were in town to visit Derek’s family and to accomplish two other things: hike down into Pololu Valley and eat at Hawaiian Style Cafe in Waimea.

We were successful on both counts.

And yet, we still found time to squeeze in a few more things, too.

Here’s what our quick weekend jaunt to Kona looked like:

Let's eat!

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We arrived in Kona in the later afternoon, so the first thing we wanted to do was eat. Teshima's Restaurant was the call!

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Today’s Happy Shot

We’re in Kona this weekend, working on a magazine story and visiting family.

My story took me to North Kohala, where we stumbled upon this little fruit stand. Four tangerines (or lemons or limes) for $1. Honor system. This made me happy. :)

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Holy apple pie!

Holy apple pie!

I heard there was a bakery on the Big Island that made the best ever apple pie.

It was called Holy’s Bakery — and no one seemed to have a street address for it.

We knew it was in Kapaau on the Kohala Coast, about 60 miles from downtown Kona. We knew you could buy the frozen pies at the local KTA Superstore. But we knew the bakery makes more than just apple pies. (In fact, we got a request to bring back a fresh loaf of cinnamon bread.)

So I Googled the bakery and found a phone number.

“Hi, what time are you open tomorrow?” I asked the friendly woman who answered the phone.

“What time you want to come?”

“Well, we wanted to get there as early as possible.”

“OK, just come by and toot your horn. I live next door. I come out.”

And that was it.

So we set out at 7 a.m. on Saturday to see the bakery we had heard so much about.

Holy Bakery Road

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Holy's Bakery is located in the middle of Kapaau, right on Holy Bakery Road. No doubt named for the bakery.

Holy’s Bakery, Holy Bakery Road, behind the Nambu Building off Akoni Pule Highway in Kapaau on the Big Island’s Kohala coast. Phone:(808) 889-6865

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