Papayas Natural Foods and Cafe 
Kauai’s Premiere Natural Foods store – with the biggest selection and best variety, the lcals all know that if you’re looking for something natural and organic, you’ll find it at Papayas.
http://www.papayasnaturalfooods.com
808-823-0190
Living Foods Market at Kukui’ula in Poipu
Fresh, local organic – Living Foods Market, Kauai’s natural food store and cafe open daily 7-9pm
http://www.livingfoodskauai.com
808-742-2323
BarAcuda
The North Shore’s dining secret – Spanish style tapas & handcrafted cocktails, open daily at 5:30 pm. 808-826-0681 http://www.restaurantbaracuda.com
The Hukilau Lana’i 
Supporting local and sustainable practices have been apart of Hukilau Lana’i restaurant since it’s opening in 2002. “It is something that we will continue to evolve and practice in our daily business operations.”
http://www.hukilaukauai.com
808-822-0600
(Ron from the Hukilau showing off local fiddleheads for his Warabi and Pork sausage dish)
Kilauea Bakery & Pau Hana Pizza, Tom Pickett
Located in the Historic Kong Long Center, a hub of the original social network on the North shore of Kauai since 1991. http://www.kilaueabakery.wordpress.com 808-828-2020
Kirk McKinney
Starting his lifelong culinary career at the age of 13, McKinney began his work near Detroit making pizza dough and baking breads. His interest in the culinary arts was further peaked when he had the opportunity to work at the Golden Mushroom in Southfield, MI under the watchful eye of America’s first Certified Master Chef, Milos Cihelka.
McKinney left Michigan for Charleston, SC to attend Johnson & Wales University to study culinary arts, cutting his stay short and returning to Michigan in 1987 for the birth of his daughter.
Upon returning to the Lansing area, McKinney won local praise for his work for The Knight Cap, Pistachio’s for Fish, and Golden Harvest (which he also owned). He has since worked at the 5 star, 5 diamond Four Seasons Hualalai at historic Ka’Upulehu on the Big Island of Hawaii.
McKinney completed his education at the Culinary Institute of America in Hyde Park, New York in 2009. During his time at the CIA McKinney worked with Chef Daniel Boulud at Restaurant Daniel on Manhattan’s Upper East Side. He also had the opportunity to work in Chef Daniel’s catering company Feast & Fetes as well as Bar Boulud, Daniel’s charcuterie inspired bistro.
After graduating from the CIA , McKinney returned to Hawaii, landing at a farm to table restaurant on the small island of Kauai as the Chef de Cuisine. There he placed special emphasis on working with the local farmers, ranchers, and fishermen.
McKinney returned to Michigan to join Millennium Restaurant Group in May 2010, to take the helm of the Epic Bistro and Central City Tap House kitchens.
