Kana Girl's Reopens in Former Smoke Inn Space 

And James Beard honors Idaho chefs

Kana and Keoni Tyler are back on the Hawaiian wagon.

Glenn Landberg

Kana and Keoni Tyler are back on the Hawaiian wagon.

After the heated dismissal of longtime Capital City Public Market founder and executive director Karen Ellis in September 2012, the CCPM executive board has finally named a replacement. Lisa Duplessie has worked with the market for eight years, previously serving as market manager.

The CCPM board called the move to hire Duplessie a "significant step" toward building a world-class public market, one that supports local food growers, producers and artisans. CCPM will reopen Saturday, April 20, and run through Saturday, Dec. 21, from 9:30 a.m. to 1:30 p.m.

Ellis is now working with a new downtown Saturday market, the Boise Farmers Market, which will open Saturday, April 6, in a parking lot at the corner of 11th and Front streets.

The Boise Farmers Market will run from 9 a.m. to 1 p.m., every Saturday through October, and will offer local produce and goods from Homestead Natural Foods, The Jelly Lady, Triangle C Ranch, Rice Family Farms and others.

Moving from local food to local laurels, the James Beard Foundation just announced its list of 2013 Restaurant and Chef Award semifinalists, and two Idahoans made the Northwest's Best Chef list: chef Gary Kucy at Rupert's in the Hotel McCall, and Taite Pearson at Della Mano in Ketchum.

The James Beard Awards will take place Friday, May 3, and Monday, May 6, in New York City.

In opening news, husband-and-wife team Keoni and Kana Tyler are heading back into the kitchen this spring to reopen Kana Girl's Hawai'ian BBQ on State Street.

After closing more than two years ago, Kana said the restaurant plans to reopen at the site of the former Smoke Inn, 3912 W. State St., Saturday, April 13, with a menu similar to one offered at its original location on Franklin Road in Meridian.

"Our standard menu will be pretty much the same," Kana said. "We have specific gluten-free and vegetarian menus, and he's working on a low-sodium menu. The gluten-free is pretty substantial; the soy sauce base that he uses to make the teriyaki sauces is gluten-free, which is unusual. Most folks who have issues with gluten can't eat teriyaki."

According to Kana, the pair is excited to reopen the restaurant after having to close the previous location for personal reasons.

"The short story is that he and I are both recovering alcoholics, and we relapsed, and we both threw it away," she said.

Kana Girl's will be open Tuesday through Saturday, from 11 a.m. to 8 p.m.

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