FOOD

A Taste of the Bayou

740 Kapahulu Ave. (at Kamuela) / 732-2229

  I was checking my Twitter feed when a local PR guy started talking po' boys. Unfortunately, rather than talking about a sandwich in the here and now, he was merely experiencing a flashback of a visit to New Orleans, so sadly, there was no payoff for those of us reading along and suddenly craving shrimp and oyster po' boys.

We vowed to let each other know when a credible po' boy surfaced in Hawaii, and little did we know that our wait would be over in a week, now that A Taste of the Bayou is open.

If the food seems different from what you may have had in New Orleans, it's because its owner Dillard Faulk hails from Cajun country, away from the Creole influences of the Big Easy.

Those new to Cajun cuisine will get a crash course by ordering A Taste of the Bayou's sampler ($15.95) of three classics: Chicken and andouille gumbo, chicken and tasso jambalaya, and red beans and rice; all simple food done right.

And I hope you like spicy, because you never know where it'll turn up. Faulk uses a mix of jalapeno and cayenne peppers, and it's the cayenne that ratchets up the heat seconds after you think you've felt the extent of it. The spices are even more pronounced on the sweet potato fries that accompany shrimp ($9.95), catfish ($9.95) and chicken ($7.95) po' boys, simple sandwiches of lettuce, tomato and deep-fried goodness. The only thing better than a shrimp po' boy would be one starring crisp oysters.

One of the restaurant's hits is its hush puppies. Faulk had intended to offer two versions of the cornmeal fritters, one sweet, one savory, but to save time he combined the two flavors in one. The result is like an Okinawan doughnut with onions and scallions added to the mix. The hush puppies accompany most dishes, but people have started ordering them by the dozens.

And one thing you won't find is blackened anything. “;That's not Cajun or Creole. I don't know what that is,”; Faulk said. “;I only know I always try to avoid it.”;

Open 5:30 to 10 p.m. Wednesdays to Sundays. Costs about $35 for two; BYOB.

COMING UP

Waianae weekend retreat teaches lau hala skills

Learn to make bracelets, earrings or baskets using lau hala at a four-day workshop, “;Living Lau Hala—A Weekend Retreat,”; Oct. 30 to Nov. 2.

In this lau hala immersion experience, participants will learn techniques from gathering, cleaning and rolling to preparing, stripping and weaving from longtime weavers. Sessions will be held at the Kahumana Retreat Center in Waianae.

Overnight accommodations are available on the 40-acre property, with nature walks, swimming and meditation available during breaks.

Beginning and intermediate weavers will tackle such projects as fans, baskets, bricks, turtles, stars, fish, earrings, bracelets, bookmarks, coasters and place mats. Advanced projects include hats, round mats and piko purses.

Cost is $30 for each morning (9 a.m.-1 p.m.) and afternoon (2-6 p.m.) session. One meal is included in each session. Accommodations are $50 to $85 additional per night, with meals. A flat rate of $120 covers four or more weaving sessions.

Kits may be purchased for $15 to $60, depending on the project. Call Lorna, 781-2488, or Gwen, 228-3261.