Foster’s Kitchen (Kona) is located amongst the strip of restaurants on Ali’i Drive, with a picture-perfect view over the ocean. The restaurant offers a casual dining experience with an extensive menu. They pride themselves on purchasing directly from local famers and producers with a commitment to certified-organic products where possible.
Foster’s Kitchen is currently open Monday to Sunday from 11am to 10pm. We arrived midweek for an early lunch soon after opening and were among the first to be seated. The entire restaurant seating area is a patio space, with lovely views, and a breeze that comes right off the ocean. Note, there is some road noise from Ali’i Drive, especially if seated close to the road.
Make sure to take advantage of the free parking lot behind Foster’s Kitchen which is accessed via Kuakini Highway. The service we experienced on our visit was quick, friendly and efficient.
The menu
From bruschetta and marinated calamari appetizers, to ahi stir fry, fish tacos and shrimp & grits – Foster’s Kitchen has a large menu. They also have salads, burgers and sandwiches, plus an extensive children’s menu.
What we ordered
(Above) Fried Green Tomatoes – breaded green tomatoes, fried golden brown and served with a Cajun remoulade dipping sauce ($13).
(Above) Tomato Bisque Cup – Hot savory tomato bisque topped with avocado mousse and micro greens. Served with gourmet grilled cheese with caramelized Maui onions on sourdough bread ($10).
(Above) Seared Crab Cakes – traditional lump crab cakes served with Cajun remoulade, lilikoi slaw and microgreeens ($22).
(Above) Calamari – calamari marinated in fresh herbs, chardonnay, and garlic – lightly grilled. Served with grilled white truffle lemons and a herb-infused oil ($15).
(Above) Seafood Puff Pastry – puff pastry filled with a mixture of crab, shrimp, Macadamia nut pesto, and cheese, then baked golden brown, brushed with fresh pesto, and sprinkled with parmesan ($15).
(Above) Cheesecake – Graham cracker-crusted scratch-made no-bake cheese cake with a lilikoi topping. Finished with whipped cream and strawberries ($8).
(Above) Banana Pudding – buttery crispy puff pastry shell with house-made vanilla pudding and bananas, caramelized with local dark rum ($12).
Foster’s Kitchen was a relaxed dining experience. Some of the appetizers were more successful than others, in particular the calamari flavors didn’t quite gel, and the seared crab cakes came with a Cajun remoulade that was too hot, overpowering all the other flavors. However, the seafood puff pastry was delicious and the fried green tomatoes were also very tasty.
Foster’s Kitchen is a great place to have lunch or dinner in Kona with an ocean view. They also have another location in the Kings’ Shops in Waikoloa.
These mini almond cookies are super easy to make and are the perfect snack to go with your morning coffee. The mix of almond with a dash of Amaretto, and a hint of vanilla, make for a delicious cookie.
5 egg whites 2 cups of powdered sugar 1 tablespoon of corn starch 5 cups of almond flour Zest of 1 lemon 1 teaspoon of Amaretto or Frangelico (or lemon juice instead of alcohol) ½ teaspoon vanilla extract 1 tablespoon almond essence
Coating
1 cup of powdered sugar 1 tablespoon of corn starch
Instructions
Preheat the oven to 320F (160C). Line 2 trays with baking paper.
In a bowl mix together the first measure of powdered sugar and corn starch.
Using an electric mixer, combine egg whites with the powdered sugar mixture in a large bowl. Whisk until frothy.
Add the remaining ingredients and mix using a wooden spoon.
Cute kitchen moment!
On duty during the making of the cookies, is assistant chef Ele – providing helpful and encouraging feedback via many cute poses. More Cleo and Ele
Measure out approximately one tablespoon of the mixture. Roll into a ball. Do this for the remaining amount of mixture. In a bowl mix together the second measure of powdered sugar and corn starch for the coating.
Roll each of the balls in the powdered sugar mixture, coating the entire surface.
Place the coated balls on the trays. Slightly pinch both sides of each ball and then push down in the center.
Bake for 20 minutes or until golden brown. Allow biscuits to cool.
The recipe makes approximately 40 biscuits.
Almond and amaretto make for a great flavor combination. Enjoy!
How did your cookies turn out? Let us know in the comments below.