TasteMakers: Dave Caldiero

Dave Caldiero portrait

Having spent the last few weeks in Hawaii, it only seemed appropriate to spotlight a Hawaii-based food person as this month’s TasteMaker. Dave Caldiero immediately came to mind not only because he’s a friend, but also because he’s at the front lines of the local, organic, sustainable food movement in Hawaii.

Dave is a native New Yorker and his cooking reflects both where he’s from and where he’s been. As the chef de cuisine at Town, a restaurant started by chef-owner Ed Kenney, Dave has embraced the flavors and ingredients of Hawaii while paying homage to his Italian-American upbringing. The crew at Town has been so successful in creating seasonal, local food that they have become synonymous (along with sister restaurant, Downtown) with Hawaii’s local food movement. As the next generation of chefs bring a new voice to food in Hawaii, Dave and Ed continue to lead with their mantra: “Local first, organic whenever possible, with Aloha always.”

Here’s a bit about Dave and what makes him tick; and be sure to check back tomorrow, when Dave shares his top ten essential kitchen tools.


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The Prettiest Pile of Dirt

MeowMeow-and-Koi

It was during an Ecology Club meeting in junior high that I first heard about composting. I was so psyched on the concept of food breaking down to dirt that I promptly coerced my mom into crafting a compost bin in our backyard. It took some getting used to, but, once we learned how to compost, the payoff was apparent in our garden as our tomatoes went from peewee to planetary in one growing season.
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