KOM Card

BO Buddies

Big Island

NET WT 16oz (453g) with billions of live bacteria.

Kimchi

fermented Our cultures of loving probiotics.

Kraut

Refreshing and healthy kombucha made in-house.

Booch Bar Kombucha

Local farm fresh eggs, sautéed Ali'i oyster mushrooms, kale, avocado, cheese, served with roasted tomato salsa and choice of red rice, purple sweet potato home fries, black beans or sourdough toast.

Decadent Delights Omelets

Local organic greens, blackened or grilled fresh Hawaiian fish, roasted purple sweet potatoes, kalamata olives, hard – boiled local farm fresh egg, and vine ripened tomato, with choice of dressing

Niçoise

Shredded organic chicken or house made lentil walnut chorizo, sprouts and fire roasted tomato salsa with taqueria pickles

Street Tacos

Almond Cacao Brownie w / salted caramel sauce

Golden milk latte, see staff for current offerings and pricing

Golden Ganesha

Tequila, muddled lemon, Ramble on Rose Kombucha

Fruit Salsa

Tomato Salsa

Hamakua Mushrooms

Pesto

Taqueria Pickles

Avocado

Vegan Sunflower Parmesan

Vegan Mozzarella

Fresh Mozzarella

Vegan Cashew Cheese

Goat Cheese

Cheddar

Preheat your oven to 350°F (175°C) to ensure it is hot enough when the batter is ready.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the unsalted butter until creamy, then gradually add the sugar and beat until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

Combine Mixtures

Grease and flour a 9x13 inch baking pan, or line it with parchment paper for easy removal.

Prepare Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cool the Cake

In a small bowl, whisk together the powdered sugar and milk until smooth. Add food coloring to achieve your desired color.

Make the Glaze

Once the cake is completely cool, drizzle the glaze over the top and sprinkle with sprinkles for decoration.

Decorate the Cake

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter

Eggs

Milk

Vanilla extract

Powdered sugar

Food coloring

Sprinkles

In a large mixing bowl, combine the rolled oats, peanut butter, and honey (or maple syrup). Stir until well combined and a sticky mixture forms.

Prepare the Mixture

Add the chia seeds, dark chocolate chips, ground cinnamon, vanilla extract, and a pinch of salt to the mixture. Stir until everything is evenly distributed.

Add the Extras

Using your hands, scoop out portions of the mixture and roll them into small balls, about the size of a golf ball.

Shape the Buddies

Place the rolled balls onto a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up.

Chill

Once chilled, transfer the BO Buddies to an airtight container. They can be stored in the refrigerator for up to a week.

Store

Rolled oats

Peanut butter

Honey or maple syrup

Chia seeds

Dark chocolate chips

Ground cinnamon

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.

Prepare the Base

Press the mixture firmly into the bottom of a 9-inch pie dish, making sure it is evenly distributed. Refrigerate for 15 minutes to set.

Form the Base Layer

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.

Mix Cream Cheese Layer

Gently fold in the whipped cream until the mixture is fluffy and well blended.

Incorporate Whipped Cream

Spread the cream cheese mixture evenly over the chilled graham cracker base. Return to the refrigerator for at least 30 minutes to set.

Spread the Layer

In a small bowl, combine the diced pineapple, sliced kiwi, and sliced banana. Mix gently to combine.

Prepare the Fruit

Once the cream cheese layer has set, carefully spoon the fruit mixture over the top. Sprinkle shredded coconut evenly across the fruit.

Add Topping

Garnish with fresh mint leaves before serving.

Garnish

Slice and serve chilled. Enjoy your Big Island dessert!

Serve

Graham cracker crumbs

Unsalted butter, melted

Cream cheese, softened

Whipped cream

Pineapple, diced

Kiwi, sliced

Banana, sliced

Shredded coconut

Mint leaves

Cut the Napa cabbage lengthwise into quarters and remove the core. Chop into bite-sized pieces.

Cut the Napa Cabbage

In a large bowl, dissolve 1 cup of salt in water. Submerge the cabbage in the saltwater and let it sit for 2 hours, turning occasionally.

Salt the Cabbage

While the cabbage is soaking, julienne the carrots and daikon radish. Chop the green onions into small pieces.

Prepare the Remaining Vegetables

In a blender, combine garlic, ginger, fish sauce, sugar, and Korean red pepper flakes. Blend until smooth.

Blend the Paste Ingredients

After 2 hours, rinse the cabbage under cold water several times to remove excess salt. Drain well.

Rinse and Drain the Cabbage

In a large mixing bowl, combine the drained cabbage, carrots, daikon, and green onions.

Combine Cabbage and Vegetables

Add the kimchi paste to the vegetable mixture and use your hands (wearing gloves) to mix everything thoroughly, ensuring all vegetables are coated.

Add the Kimchi Paste

Transfer the mixture to an airtight container, pressing down to eliminate air pockets. Leave some space at the top as the kimchi will expand during fermentation.

Pack the Kimchi

Let the kimchi sit at room temperature for 1-2 days to ferment, then move it to the refrigerator. It can be consumed after a few days but will develop more flavor over time.

Ferment the Kimchi

Napa cabbage

Carrots

Daikon radish

Green onions

Korean red pepper flakes (gochugaru)

Garlic cloves

Fresh ginger

Fish sauce

Sugar

Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and slice the cabbage finely. Peel and grate the carrots.

Chop the Vegetables

In a large mixing bowl, combine the sliced cabbage, grated carrots, and sea salt. If using, add the caraway seeds and peppercorns.

Combine Ingredients

Using your hands, massage the mixture for about 5-10 minutes until the cabbage releases its juices and softens.

Massage the Vegetables

Transfer the mixture into a clean, wide-mouth mason jar. Press it down firmly to ensure that the liquid covers the vegetables.

Pack into Jar

Leave about an inch of headspace, then seal the jar with a lid. You may also use a fermentation weight to keep the vegetables submerged.

Seal the Jar

Leave the jar at room temperature, away from direct sunlight, for 1 to 4 weeks, depending on your taste preference. Check daily to ensure the vegetables remain submerged and release gas.

Ferment

Once fermented to your liking, move the jar to the refrigerator for long-term storage. The kraut will continue to ferment slowly but will be more stable.

Refrigerate

Green Cabbage

Sea Salt

Caraway Seeds

Peppercorns

In a large pot, bring 4 cups of water to a boil.

Boiling the Water

Once the water is boiling, remove it from the heat and add the 4 black tea bags. Let them steep for about 15 minutes.

Steeping the Tea

After steeping, remove the tea bags and add 1 cup of sugar to the hot tea. Stir until the sugar is completely dissolved.

Dissolving Sugar

Let the sweetened tea cool down to room temperature. This may take 30-60 minutes.

Cooling the Tea

Once the tea is cooled, pour it into a large glass jar (at least 1-gallon capacity). Add 1 cup of starter tea and the SCOBY.

Combining Ingredients

Cover the jar with a clean cloth or coffee filter and secure it with a rubber band to allow airflow while keeping contaminants out.

Covering the Jar

Place the jar in a warm, dark area (around 70-85°F or 21-29°C) and let it ferment for 7-14 days. Taste the kombucha starting from day 7 until it reaches your desired flavor.

Fermenting

Once the kombucha has fermented to your liking, remove the SCOBY and set it aside for your next batch. If desired, add grated ginger, lemon juice, and berries for flavor.

Flavoring the Kombucha

Using a funnel, pour the flavored kombucha into bottles, leaving about an inch of headspace. Seal the bottles tightly.

Bottling

For added carbonation, leave the sealed bottles at room temperature for an additional 3-5 days. After this, refrigerate to stop fermentation.

Second Fermentation (optional)

Water

Black Tea Bags

SCOBY (Symbiotic Culture of Bacteria and Yeast)

Starter Tea (from previous batch or store-bought kombucha)

Fresh Ginger, grated

Lemon Juice

Berries (e.g., strawberries, blueberries)

In a skillet over medium heat, add olive oil and sauté the Ali'i oyster mushrooms until golden brown, about 5 minutes. Add the chopped kale and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

Sauté the Vegetables

In a bowl, crack the fresh eggs and whisk until well combined. Season with a pinch of salt and pepper.

Whisk the Eggs

In a clean skillet, heat a small amount of oil over medium heat. Pour in the whisked eggs and allow them to cook undisturbed for about 3-4 minutes, or until the edges begin to set.

Cook the Omelet

Once the omelet is mostly set, add the sautéed mushrooms and kale mixture on one half of the omelet. Sprinkle the shredded cheddar cheese on top of the vegetables.

Add Fillings

Carefully fold the other half of the omelet over the fillings. Cook for an additional 1-2 minutes until the cheese is melted and the eggs are fully cooked.

Finish Cooking

Slice the avocado and serve it alongside the omelet.

Serve with Avocado

Preheat your oven to 400°F (200°C). Cut the tomatoes into halves and place them on a baking sheet.

Prepare the Tomatoes

Chop the red onion and garlic. Sprinkle them over the tomatoes, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, until the tomatoes are softened and slightly caramelized.

Season and Roast

Remove from the oven and let cool slightly. Transfer the roasted tomatoes, onions, and garlic to a blender. Add fresh cilantro and blend until desired consistency is reached.

Blend the Salsa

Rinse the red rice under cold water. Cook according to package instructions, usually about 30-35 minutes, until tender.

Cook Red Rice

Peel and cube the purple sweet potatoes. Boil in salted water for about 15-20 minutes until fork-tender. Drain and serve with a sprinkle of salt.

Kom Card

Bo Buddies