DINING FEATURE
BY ZACHARIA WASHINGTON
Plate No. 2 comes with a choice of two meats, one vegetable and one side, as well as mac salad, a Hawaiian roll and nadene sauce ($16). A few possible Plate No. 2 options include the following: CUSTOMER FAVORITES
“WE WANT OUR FOOD TO BRING FAMILIES TOGETHER LIKE IT BROUGHT OUR FAMILY TOGETHER, BECAUSE THAT WAS OUR SOURCE OF HAPPINESS.”
• grilled garlic butter shrimp and adobo- seasoned salmon • mixed greens salad • fresh pineapple with li hing mui and chamoy
• shoyu chicken and teriyaki beef sirloin skewer • grilled zucchini • white rice
TAMI KAAUAMO, OWNER
ZACHARIA WASHINGTONCOMMUNITY IMPACT
ZACHARIA WASHINGTONCOMMUNITY IMPACT
WHAT IS FINADENE? Finadene, a soy sauce recipe that originated in Guam, is a family staple, Kaauamo said. It complements meats, rice, salads and many other foods, and customers at Paci c Flame love it.
Though the exact recipe cannot be given, the tangy island condiment is made up of:
freshly diced onions
tomatoes
spicy marinated peppers
Owner Tami Kaauamo launched Paci c Flame Island Grill out of a food truck in December 2021, serving food that fuses multiple islands' cuisines.
ZACHARIA WASHINGTONCOMMUNITY IMPACT
COURTESY PACIFIC FLAME ISLAND GRILL
Pacic Flame Island Grill Leander food truck serves tropical cuisine cooked over lava rocks W ith the goal of fusing cuisines from multiple island cultures together,
sets the restaurant apart, Kaauamo said. Plates are made up of rice or mixed greens, customers’ choice of meat and veggies or fruit. Meat options include shoyu chicken— made with a Japanese-style soy sauce—teriyaki beef, adobo-seasoned salmon or grilled shrimp. Customer favorites at Pacic Flame include a plate with two meats—known as Plate No. 2; the Saturday Spam brunch; and the twisted pineapple slam. Family Operator Jacqulin Quitugua said the food truck’s nadene sauce, which is native to Guam, is also really popular. Because Kaauamo’s father was in the military, she traveled between Okinawa, Guam and Hawaii her
entire life. Pacic Flame’s food is inspired by these cultures. “All these foods are a combination of [the islands'] grandmas’ and grandpas’, dads’, and uncles’ and aunties’ foods,” Kaauamo said. “We wanted to put them on the map, because their food is so good, it should be shared with the locals.” Kaauamo wants to continue grow- ing the business and in the future obtain another food truck for events and travel. Down the line, she hopes to open a brick-and-mortar location. “We want our food to bring families together like it brought our family together, because that was our source of happiness,” Kaauamo said.
The food at Paci c Flame is cooked over lava rocks, which makes it more authentic.
ZACHARIA WASHINGTONCOMMUNITY IMPACT
owner Tami Kaauamo opened Leander-based food truck Pacic Flame Island Grill in December 2021. Kaauamo’s background includes 22 years in the food industry. Her entrepreneurial spirit led her to open the family-operated food truck— named to keep its options open in regards to dierent island cuisines. “We’re Pacic Flame, so if we decided we wanted to bust out a Samoan meal, we can do that,” Kaauamo said. “It kind of left us open to diversity.” Pacic Flame oers island barbe- cue grilled over lava rocks, which
Pacic Flame Island Grill 203 W. Broade St., Leander www.paci c-ame.com Hours: Thu.-Sun. 11 a.m.-7 p.m., closed Mon.-Wed.
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CEDAR PARK LEANDER EDITION • APRIL 2023
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