Work Sights, Private Party's, Events, or Licensed Mobile Kitchen for rent.
Call Chef Cary at 880-1923 x4 for details.
Your Custom Text Here
Work Sights, Private Party's, Events, or Licensed Mobile Kitchen for rent.
Call Chef Cary at 880-1923 x4 for details.
Work Sights, Private Party's, Events, or Licensed Mobile Kitchen for rent.
Call Chef Cary at 880-1923 x4 for details.
Earth Day April 22, 2016 Who you are, is …What you leavebehind. Earth Day is everyday at Kohala Burger& Taco. Much of our concept development takes into account the Aina’s limitedlandfill space. We reduce, recycle and reuse.
Our efforts were rewarded as Kohala Burger & Tacowas named a State Finalist in The Nature Conservatory’s “People’s Choice 2013Nature’s Plate Award” and the 2012 recipient of Recycle’s Hawaii’s “Keeping ItGreen Hawaii” award.
In 2015 we extended the greening of our Kawaihae diner even further byreplacing the No. 2 plastic take out containers with even more bio-friendly containersproduced by World Centric from plant waste materials. We also eliminated the No.2 plastic cups that were used for serving water. · We have a strict “No Styrofoam”Policy.· All of our used cooking oil isrecycled and turned into bio-fuel. · All beverage cans and bottles used atKBAT are recycled. · Our packaging materialscome from EcoCraft and that use no dyes. Most cutlery, cups and lids are madefrom plant starches. These plant based products reduce pollution and waste, require lessenergy and water to produce, come from renewable resources, are created fromwaste products, save biodiversity and habitats and the list goes on.
At Kohala Burger & Taco, we’re always looking for ways to helpthe environment not only on Earth Day, but every day. For our business this isnot only smart, it’s easy. You too canmake a difference, at home, work or play. Recycle something today! Treat the earth kindly, there is onlyone.
Remember that old movie, “Mr. Smith Goes to Washington,” where James Stewart, from Montana, goes to the “big city” to make his mark? Well, that happened recently when Chef Cary was presented an opportunity to go to Honolulu to be on the KITV morning news program to talk about Kohala Burger and Taco to news anchor, Lara Yamada and demonstrate one of KBAT’s signature items, the Beach Style Taco with blackened ahi tuna.
Cary flew with his wife, Stephanie, to Oahu for the show in late February and brought his stove, cooking utensils and ahi with him. Up early and arriving at the KITV news station at the crack of dawn, Cary met with the news anchors, Melani and Keya (weather girl) and had a very good time discussing his passion for the restaurant and developing cuisine that included the freshest ingredients.
“I was struck how difficult it was to be on point in a studio,” Cary explained. "I had a blast being on the program. I already understand that making food is hard work, but I definitely found new respect that delivering the news is difficult work, as well.”
After the cooking demonstration was over, and the cameras stopped rolling, Cary invited the hosts and technicians to sample the tacos he had just prepared for the cameras. In fact, Cary ended up feeding the entire staff at the station!
Here is the final video that ran the first week in March to the entire state of Hawaii!
Instead of battling ruthless politicians like Mr. Smith did in the movie, Cary cooked like a pro and then went and had a great time with Stephanie in Waikiki. Now THAT is a great ending to a film!
Kohala Burger and Taco is proud to be serving up our famous Beach Style Blackened Ahi Tacos at the “Culinary Arts Under the Stars” event on February 26th at the Kings Shops from 5-7 pm. We are also excited to be preparing and sharing our Beach Style tacos on the KITV morning news program next month. Our tacos are famous! Here is the recipe so you can make them at home with your friends and family!
BEACH STYLE BLACKENED AHI TACOS Gluten Free – Dairy Free Makes 6 Tacos
1 Lb. Fresh Hawaiian Yellowfin Ahi Tuna Block Cut 1 Recipe Fresh Pineapple Salsa 1 Recipe Blackening Seasoning 1 Recipe Shredded Cabbage Mix 1 Roasted Jalapeno Aioli 1 Doz Big Island Mexican Foods Corn Tortillas 1 Tbs Canola Oil for Blackening 1 Ea Lime for garnish 6 Ea Sprig Cilantro for garnish
Fresh Pineapple Salsa
Ingredients
1 Each - Medium, Ripe Hawaiian Pineapple 1 Tsp – Kosher Salt
1 20oz Can- Dole Pineapple Slice in Juice 1 Pinch – Cracked Black Pepper
1 Large - Firm Tomato, Seeded and Diced 1 Pinch – Garlic Powder
1 Bunch – Cilantro Leaves, Chopped 1 Ea – Juice from Fresh Lime
3 Ea - Jalapenos, Seeded and Finely Diced 1 Tsp – Cane Sugar
1 Tbs - Sriracha Hot Chili Sauce
½ Ea- Red Onion, Fine Dice
Directions
Dice the Canned Pineapple slices to approx. ¼ inch dice. Reserve the Juice. Skin and Core the fresh pineapple, cut flesh to planks approx. ¼ inch thick and dice to ¼ cubes. Pay close attention to your knife work here, all your pineapple should be uniform pieces.
Place all diced pineapple in a large mixing bowl, add all ingredients (except reserved pineapple juice) carefully fold with a wood paddle, try not to break the fruit.
Add reserved pineapple juice and stir once again, add salt to taste if needed, Scrape down bowl and transfer to a clean container, cover, and refrigerate for at least 1 hour, to allow flavors to incorporate.
Use with your favorite Chips or as a topping for grilled fish or chicken.
Tips: Be sure to taste your jalapenos first, if they are very spicy then you may want to add less, if they are mild you may want to add a bit more Hot Chili Sauce. Be sure to let the salsa cool and set as the excess moisture will become better absorbed.
Taco Blackening Seasoning 1 Tbs McCormick Taco Seasoning Mix 1 Tsp Kosher Salt 1 Tsp Garlic Powder 1 Tsp Black Pepper 1 Tsp Granulated Sugar
Combine ingredients in a dry bowl and stir with a fork, be sure no clumps remain.
Cabbage Mix 1 Ea Carrot ½ Large Head Napa (Chinese) Cabbage, Shredded ¼ Med Head Green Cabbage, Shredded ¼ Cup Red Cabbage for color, Shredded
Wash and dry all veggeisand peel carrot, use a box grater to shred, set on paper towel to dry. Carefully chiffonade the Napa Cabbage leafy ends, do nut cut too far into the thick root of the cabbage. Shred the Green Babbage on the box grater or on a mandolin if available, repeat for red cabbage. Combine all ingredients, store and refrigerate, store in a bowl lined with paper towel to absorb excess moisture.
Roasted Jalapeno Aioli 1 Ea Large Jalapeno Pepper, Stem On (blistered and peeled) 1 Cup Best Foods Mayonnaise 1 Tsp Kosher Salt Pinch Black Pepper 2 Tbs Canola oil 1 Tsp Cider Vinegar 1 Tsp Sriracha Hot Chili Sauce (optional)
Blister the jalapeno over an open stove flame, turning often to blister the skin evenly (if you do not have a flame this can also be accomplished in a bit of hot oil) remove from heat and set in a small bowl, cover with plastic wrap and allow to steam and cool. After cooled hold the pepper by the stem and use a serrated knife to gently scrape the skin off towards the end of the pepper. Cut off stem and place the peeled pepper in a food processor (remove the seeds if you want less heat, I leave them in) add mayonnaise and seasoning and combine, after the jalapeno is incorporated add vinegar and combine again. While machine is running slowly add the canola oil allowing to mixture emulsify. Taste add Sriracha for more heat if desired. Store in a food squeeze bottle and cool for at least an hour before use.
Build the Tacos
Heat a large cast iron skillet on medium high heat, Rub the tuna block with blackening mix. Rolling it in the mixture on a plate is a preferred method, pat off excess and repeat. Add cooking oil to pan and distribute evenly, oil should be smoking, sear the tuna quickly and evenly on each side, being sure to leave a pink raw center. Set aside to rest. Make even slices for the tacos you should get about 6 nice sized slices or twelve if your block is very square.
Use a paper towel, to remove excess blackening from the pan, reduce heat to medium, using 2 tortillas at a time (stacked on one another) begin to heat, when they begin to steam, turn over (use 2 tortillas for one taco, this will help the taco hold together and add great corn flavor)
Place desired amount of cabbage mix on the hot tortillas, drizzle cabbage with the Jalapeno Aioli, place fish on the aioli and top with the Pineapple Salsa. Garnish with lime wedge and cilantro sprigs.
If you have visited Kohala Burger and Taco and have enjoyed the ambiance, the staff, the amazing menu items, the photos..well everything-then you have enjoyed the energy and creativity Chef Cary used to bring it all to life five years ago. What he also brings to the restaurant is core values of authenticity, sustainability, and more.
“Every little detail about Kohala Burger and Taco has a story behind it," Chef Cary stated recently. Choose anything from the restaurant and ask Cary about it and you’ll learn why he chose that one particular item to be in the restaurant.
For example, his recent change to using paper cone cups from plastic cups for free ice water? “We were going through over 200 plastic cups on some days, this meant that thousands of these cups were being taken to our island’s limited capacity landfill, annually. Hawaii County has been progressive in lessening the impact on our environment by implementing a plastic bag ban. We encourage our guests to bring their own water bottle and we will provide ice and filtered water. It’s just like bringing your own reusable bag to the grocery store. One of my core values is sustainability and minimizing our environmental impact to Hawaii.”
Kohala Burger and Taco won the Recycle Hawaii’s coveted “Keeping it Green Hawaii” award in 2012. One way he did this was by mindfully choosing to sell drinks in bottles and cans, which are recycled and kept out of the landfill. The next step is to encourage people to bring in their own water bottles for water and eliminating the waste. For those that forget, we offer an environmentally friendly and compostable Green Stripe eco-cup for .50.
“I base many of my business decisions off the value of sustainability because I know it is my responsibility to make a difference. Besides, those plastic cups were expensive and I have to look at ways to control costs so that we can keep our local talent employed,” Cary explained.
When we asked Chef Cary why he chooses not to serve alcohol at the restaurant, he reveals a very personal story. “I have been sober now for four years almost to the day. I don't push my values on anyone and we allow people to bring in their own alcohol. In fact, we provide a frozen mug to enjoy your beer with your meals. My personal story of growing up in the party hey-day of South Lake Tahoe and my love of getting people together for celebrations eventually led to difficult times in my life. I still enjoy a great party, but I no longer need to drink in order to enjoy my time. I try to lead by example and empathize with people struggling with their own issues. Now I can help get someone else sober by providing a safe and sober work place. Providing an opportunity to work with me can help turn their life around.”
So, on your next visit, look around at the walls of Kohala Burger and Taco and you will see stories behind the stories. You can also look behind the counter and say “Aloha!” to Chef Cary. Ask him about his menu items or where ingredients comes from and why. His answers will show you his value system for integrity, hard work, fair play, taking care of his staff and vendors. It all comes together when you walk in the door at Kohala Burger and Taco, you don’t just get a great burger or taco, you get an experience!
You know we are famous for two items: our Hawaii grass fed beef and our local fresh fish. The vision for the restaurant has always been to utilize fresh and local ingredients including an abundance of fresh line caught wild fish. The fish we use for Kohala Burger and Taco is seasonal, we utilize what the local fishermen are catching in the waters of the Big Island and sometimes that could be ahi, some swordfish and even some marlin. Whatever comes in on the line one day, is most likely in our tacos and salads the next. Chef Cary is very particular about the kinds of fish chosen to appear on the menu. The list below gives, in priority, the kinds of fish we serve for you to enjoy:
Kohala Burger And Taco Hawaii Fish List:
Ono, also called Wahoo. Usually caught through trolling, Ono are related to mackerel but do not school, in contrast to other mackerel species. The meat of the Wahoo is mild with a flaky and delicate texture. Wahoo are characterized by a slender and tube-like face and mouth, they also have a slender and long body shape.
Mahi Mahi, also called Dorado. A colorful fish, easily identified by the hump on the head, Mahi Mahi is prized for its flesh, which makes for excellent eating. For many people, Mahi Mahi is the fish most closely associated with Hawaii, as it features prominently in the local cuisine.
Ahi, also called Yellowfin Tuna. Highly prized for flavorful meat – excellent both in sashimi and cooked – as well as the fight when hooked and being landed by the angler, Yellowfin is often sought after. One can easily identify Ahi by the dual dorsal fins and bright yellow finlets along the spine of the fish.
Blue Marlin. The Blue Marlin is highly prized by sport fishers as they put up a great fight when hooked, leading to a battle between human and fish to bring in the Marlin. Blue Marlin are challenging for even those most accomplished at offshore sport fishing. Kona is known for marlin that can top the scales at over 1000 pounds, which are locally called, “Granders”.
Tombo Ahi also called Albacore. Tombo is the lightest and mildest in flavor of all Hawaii’s tunas. “Tombo” means dragonfly in Japanese and refers to the very long pectoral fins of the albacore that can equal as much as 30% of its total length. It is found in the open waters of all tropical and temperate oceans https://en.wikipedia.org/wiki/Ocean.
Short billed Spearfish. The Short billed swordfish are commonly known as Hebi in Hawaii. Its dorsal fin is shorter than that of other billfish species, and its bill is very short in comparison. Hebi has white to pink colored flesh and a mild flavor.
Uku also called Hawaii Blue Green Snapper. Uku has clear, translucent pink flesh that is delicately flavored, moist, and firm. Uku caught in the summer season is often rich in healthy fish oils and excellent as sashimi.
If you come in regularly to Kohala Burger and Taco, you will have the opportunity to taste all of these popular local fish and if you want to hear what our customers say about our fish tacos, salads and other fish specials we create, check out our TripAdvisor page or Yelp page.
Kohala Burger is open 11am - 4:00pm on Christmas Eve and CLOSED on Christmas Day. I would like to wish everyone a joyous holiday season! Kohala Burger prides itself as being one of "Hawaii's Best Quick Serve Restaurant to Work" when it comes to both restaurant pay and schedule.Part of our employee, as family, philosophy includes paid vacations, free meals, and a safe and progressive learning environment.In order to express our commitment to family we offer short work days on Sunday's and all other state and federal holidays. We are also proud to allow our staff the following company holidays to enjoy with their families:Easter SundayFourth of JulyThanksgivingChristmas Day MahaloChef Cary
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Aloha,I wanted to take a moment to say thank you to everyone who came in to celebrate the Kohala Burger & Taco 5 year anniversary last week. As we embark on year six we find ourselves faced with new challenges. As we have grown, so has our menu and food offerings. Our current business flow and staffing abilities have forced us to reevaluate the menu. As the Hawaii economy improves and unemployment levels drop to all time lows, the ability to grow our staff continues to be challenging. Despite having a great work environment and offering some of the best pay on the Big Island, for Quick Serve Restaurants, we continually find ourselves understaffed for our business's explosive growth. Something has got to give..
Over the next few weeks we will begin slowly transitioning to our new menu and format. We have geared our new menu to focus on our original core offerings of primarily "burgers & tacos". We have also done a thorough pricing analysis.The good news is that many of our prices will be staying the same or will be slightly reduced. However we have identified a few cost trouble areas, where you will see some minimal increases. The most significant change is that we will be phasing out burritos and quesadillas, however they may be available occasionally as specials. The second adjustment you will notice is our new "Build your own" burger and tacos sections. More than 50% of our guests insist on changing our menu items to adapt to their own preferences or dietary needs. The new BYO sections make it simple to do so without complicating regular menu items and slowing down everyone's experience. Core menu items as described are priced to represent the best value. We will also be eliminating our "Early Eats" limited breakfast service, due to lack of interest.. We are really excited for this new chapter. We are also pleased to present to you our new and improved taco salads and our new San Diego Style Fish Tacos. We appreciate your cooperation and look forward to serving you. Thank you for your patronage.
Chef Cary
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These pictures were taken 5 years ago. The very first burgers ever cooked at Kohala Burger and Taco.
I knew that we would have "this" burger on the menu, but it still had not found a name. With most everything on "my" menu there is a story behind the item and the name. A juicy burger with classic 1,000 Island Dressing is a staple at most diners and burger joints. This one was borrowed from my "Alma Mater" World Famous, Char-Pit in Lake Tahoe, There, it was called the Yankee Burger. The Yankee was my wife, Stephanie's, favorite burger, so even more important that we had it on the menu here. Happy wife...you know.
After leaving my job with Merriman's on Nov 4, 2010, I only had few days to get Kohala Burger and Taco off the ground by the drop dead date of November 16, 2010. I really do mean drop dead, I was out of money. Needless to say things were getting done quick and "on the fly". Although I had made it a "thousand" times before, I jotted down the ingredients on a piece of scratch paper so I could teach one of my original employees how to properly make it. Suddenly I remember feeling as though I had stepped into a time machine and been transported back to North Lake Tahoe, 2001. It was then and there, where I learned to make this same recipe. Previous Char-Pit owner, Kevin Carrillo, had it's ingredients scratched on the back of an old envelope. This was the only written evidence of the "holy grail" of burger dressings. This "Secret Sauce" was brought to Kings Beach's Char-Pit, by it's original owner, Chef Mo, in 1962. Since then, it has dressed hundreds of thousands of burgers and tickled the tongues of many burger aficionado. If you haven't tasted this burger yet... imagine the "in n out" only made with High Quality Grass Fed Beef and the best bun money can buy.
Our first delivery of Hormone & Antibiotic Free Hawaii beef and Fresh Standard Bakery Brioche had arrived earlier that day. The Gas Company had turned on the propane and calibrated the griddle. We were ready to cook. As the clock ticked closer to the 16th, I called out instructions to my Cook Assist, and he prepared the dressing. I hand formed two burger patties. We tasted the dressing and made note of final adjustments. The patties went down and smelled delicious as they sizzled. The buns hit the griddle and crackled as they toasted, when golden brown we dressed them with shredded Iceberg, local tomato, shaved red onion and that glorious sauce. In just a few minutes the first burgers were done. After the first perfect bite, it was crystal clear...these were "The Original" burgers!
To celebrate our 5 year anniversary, from November 16-19th, 2015, we are offering the "Original" Burger for only $5. You can also enjoy $5 Chocolate Malts, Dos Crunchy Beef Tacos, and a Daily Fresh Fish Taco Special.
All to say thank you Big Island for 5 great years, C'mon on in and give us a HI-Five!
Chef Cary
by Julie Ziemelis on November 3, 2015 original article here
If you are traveling on the Big Island or are local and want to head up to North Kohala for a hike in Pololu’u Valley, or snorkeling at MahuKona or camping at Spencer Beach Park for the afternoon, I suggest checking out Kohala Burger and Taco at the Kawaihae Shopping Center. I have been there about four times and have enjoyed the food and especially the hamburgers, which are grass fed and super juicy. I wanted to share this with you because the restaurant is one of those “hidden food gems” on the Big Island and they are celebrating their 5th anniversary which also includes food deals! $5 burgers, malts, beef and fish tacos from November 16-19th until 3:30 each day. Affordable and delicious and while you are up there, go for a hike or a swim!
Here is more info: American Coastal Cuisine Meets Nostalgic Burger Joint-Kohala Burger and Taco Celebrates 5 Years
Kohala Burger and Taco was born in the middle of the Great Recession and has flourished into a restaurant that has received some of the best reviews on Yelp (234 reviews) and TripAdvisor (235 reviews) of any restaurant on the island with an average of 4.5 stars. A unique accomplishment for Chef/Owner Cary Peterson who opened his contemporary American coastal cuisine meets nostalgic burger joint in November 2010 in the Kawaihae Shopping Center on the Big Island.
“The vision for the restaurant is to utilize fresh and locally sourced ingredients, which embrace Hawaii’s grass fed beef supply and its abundance of fresh line caught wild fish,” Chef Cary explains.
Chef/Owner Cary Peterson grew up working in his family’s Mexican restaurant business. In 1991, Cary’s family opened a restaurant in Kawaihae, this was his first working Chef job. Eventually Cary moved to Southern California where he further developed his kitchen and management skills working with one of the nation’s largest Mexican restaurant chains.
After a nine-year corporate restaurant career, Chef Cary moved back to his hometown in North Lake Tahoe. In 2001, he purchased his childhood haunt the “World Famous”
Char-Pit. This landmark restaurant, established in 1962, is where he learned the techniques and recipes used to create the those nostalgic flavors of the great 50’s style “Drive-In” burgers and shakes. The menu selections at Kohala Burger & Taco are a reflection of these truly classic items.
When it became clear that Hawaii’s Recession in 2009 was going to force a change, Chef Cary took all of his savings and went to work and began developing the Kohala Burger and Taco concept in the late summer of 2010. He created a value-oriented menu and provided systems to ensure speedy service. He purchased the equipment and leased the Kawaihae restaurant space. After some minor renovations, grass roots marketing and $80 left in the bank, he opened the doors on November 16, 2010. The restaurant prides itself on the fact that the food prepared at Kohala Burger and Taco is of the highest quality, hormone and antibiotic-free grass fed beef and sustainable fresh fish, fresh baked bread and Big Island made tortillas.
The Paniolo Burger
“I created a restaurant that provides approachable, top quality food, and a great value with accurate and speedy service,“ explains Chef Cary. Kohala Burger & Taco is the culmination of my years of operating restaurants, honing my culinary skills and creating a cuisine all of my own, where handcrafted burgers are an art, fresh fish tacos and chocolate malts work perfectly together and stepping into my restaurant is an experience.”
I can only hope many of you are as excited about this as I am. That's right, it's the long awaited return of "All You Can Eat Spaghetti Nights" at Kohala Burger & Taco. Mark your calendars for: Thursdays, 5pm-7pm, November 12th & 19th, December 3rd & 10th. (we are closed Thanksgiving)
This is the Big Island's Best Dinner Value, hands down! $7.99 for Handmade Hawaii Grass Fed Meatballs, Basil Marinara, and bread...only $9.99 when you "Dine In" for #AYCES. Don't forget you can bring your own beer and wine and enjoy some candlelight and Italian music. After my recent trip to Italy this past summer, I'm even more excited to make my famous "Dad's Meatballs & Marinara" as well as some trip inspired specialties. Please join me for this truly unique Big Island "Dining Experience". Arrivederci,Chef Cary
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Sent from my iPhone Begin forwarded message:
From: Jay West artglass@aloha.net Date: August 24, 2015 at 7:14:08 PM HST To: Cary Peterson kohalabandt@yahoo.com Subject: Taco Tuesday - jpeg w/dates
attached
Aloha,Our refurbishment schedule starts up again this week. We will Be open 11am-5pm Monday and Tuesday.We will be closed Wednesday April 22, 2015We plan on a re-open for Thursday at noon.MahaloKbat Crew