Last year on The meez Podcast, we had an inspiring conversation with Kiki Aranita, Founder of Poi Dog and culinary trailblazer who has carved her own unique path in the food industry.
Kiki's journey, marked by creativity, resilience, and an unwavering connection to her Hawaiian heritage, exemplifies the beauty of embracing non-traditional culinary routes. From launching her food truck in Philadelphia to advocating for the richness of Hawaiian cuisine, Kiki’s story is a testament to the power of passion and community in shaping one's culinary identity.
In this blog post, we’ll explore Kiki's remarkable journey, her culinary philosophy, and the lessons she’s learned along the way.
It began with a food truck in Philly.
Kiki Aranita's culinary path is as unconventional as it is inspiring. After moving to Philadelphia, she found herself yearning for the Hawaiian flavors of her childhood. Reflecting on her time spent in New York City and with her grandparents in Waipahu, Kiki admitted, "I was really, really homesick." Despite New York's diverse food scene, she soon realized that Philly lacked the distinct fusion of Chinese, Filipino, and Japanese influences that define Hawaiian food. This realization prompted a bold decision: she and her then-boyfriend, who would later become her business partner, opened a food truck.
Both Kiki and her partner were already working in restaurants and food trucks, but Kiki’s experience was about to take a different turn. She acquired a small taco cart from a poorly managed restaurant where she worked, which allowed her to operate her food truck. Over the next four and a half years, she ran the food truck while also catering large events, often without the formal training one might expect in such a competitive industry.
The learning curve was steep. Kiki recalled how she found herself “catering on a several hundred person wedding now, even though [she] had never really worked a very serious cooking job.” Her approach was a classic “trial by fire,” where she quickly learned the ropes while simultaneously training her staff. She humorously noted, “I don’t know anything about sports. So it's when they announced the players are going to be on the different teams and I don't know what that's called, but I've catered for and fed so many athletes at this point.”
Kiki explained, “It’s really, really hard to get a mobile vendor license... almost like a black market for it.” Despite these challenges, she and her partner secured a catering license, allowing them to participate in temporary events. Their resourcefulness included acquiring a sidewalk sales license, enabling them to set up shop without relying solely on street parking. They quickly discovered the limitations imposed by the city’s prohibited streets list, which hindered their ability to serve customers directly from the truck.
However, fortune favored Kiki as she launched her food truck during a time when Philadelphia was actively seeking food trucks to operate in high-traffic areas. “We got this contract and it was a three-year contract so we could bring our truck directly into the courtyard of City Hall,” she explained. This unique opportunity allowed them to reach a bustling customer base, solidifying their presence in the city and enabling them to connect with a wider audience.
The legacy of Hawaiian cuisine.
Kiki Aranita’s culinary philosophy is deeply rooted in the rich history of immigration to Hawaii, particularly from the late 1800s onward, largely driven by the sugarcane plantations. “My great-grandparents all worked on the sugar cane plantations,” Kiki shared, emphasizing her family's long-standing connection to the islands. This heritage, intertwined with the experiences of many plantation families, has led to generations of intermarrying and communal cooking, creating a vibrant culinary culture that Kiki cherishes.
When describing family gatherings in Hawaii, Kiki paints a vivid picture: “When you go to my Hawaii family's Thanksgiving... it’s sort of like a United Nations of food.” This eclectic blend reflects the myriad influences present in Hawaiian cuisine. Kiki points out that local dining establishments, such as Zippy's or popular plate lunch spots, showcase dishes influenced by cultures from around the world, which can often perplex newcomers.
Her husband, who has an American and Israeli background, encountered this diversity firsthand when he visited Kiki’s food truck and restaurant. He remarked, “Why are all these foods together on one menu? Like, haven't you heard of trimming down your menu?” Kiki's response was rooted in her culinary heritage: “This is a very typical menu that you would find all over Hawaii.” For her, the combination of dishes is not just a quirk but a fundamental aspect of Hawaiian dining culture.
At the heart of Kiki’s menu is what she describes as the "Holy Trinity" of Hawaiian cuisine: a meat served with rice and macaroni salad, commonly referred to as a plate lunch. Despite the broad appeal of these dishes, Kiki and her restaurant faced misconceptions, particularly in Philadelphia, where critics mistakenly categorized her establishment as strictly a lunch spot.
Poi Dog is a cultural ambassador
A vibrant tapestry woven from the influences of various immigrant communities, including Chinese, Korean, Japanese, and Portuguese, Poi Dog served as a cultural ambassador. It helped to dispel common misconceptions about Hawaiian culinary traditions. Intent on avoiding stereotypical representations, such as hula skirts or overly sweet pineapple dishes, she strived to present an authentic blend of cultures that truly defines Hawaiian food.
In her mission to educate others about the complexity of Hawaiian cuisine, Kiki frequently encounters misunderstandings, particularly the notion that it consists solely of sweet dishes. This stereotype often arises from tiki culture and the oversimplification of Hawaiian sauces, which are frequently perceived as overwhelmingly sweet, overlooking the true diversity of flavors that Hawaiian cuisine offers.
Kiki’s culinary journey is not just about food; it is about sharing her heritage and passion. “I feel like I need a drink in hand to go on and on,” she mused, reflecting her enthusiasm for both the dishes she creates and the stories behind them.
Closing a restaurant is an opportunity to reflect.
The decision to close Poi Dog marked a significant turning point for Kiki Aranita, but instead of viewing it as an end, she embraced it as an opportunity for reflection and growth.
By personally writing her restaurant’s "obituary," Kiki took control of the narrative, highlighting her team’s accomplishments and using the moment to empower others. In a generous gesture, she donated the restaurant’s equipment to support minority chefs and food entrepreneurs in starting their own ventures, transforming the closure of Poi Dog into a powerful legacy for the community.
Kiki reflected on the journey of Poi Dog, which thrived for seven years after its opening in 2017. Though the restaurant operated for just over three years, its impact was profound. When the time came to close, Kiki made a bold choice: rather than allowing a journalist to dictate the narrative surrounding her restaurant’s closure, she opted to tell her own story.
Her motivation stemmed from a desire to reclaim her narrative, particularly after previous mischaracterizations of Poi Dog. A food section of the Philadelphia Inquirer had labeled it a "Hawaiian themer," a term Kiki found reductive and disrespectful.
“I wanted to make it very, very clear that my culture was not a theme,” she stated. By writing her own closure piece, Kiki sought to correct the narrative and celebrate the true essence of Hawaiian cuisine.
In her article, she not only highlighted the restaurant’s achievements but also celebrated the talented staff members who had blossomed into their own culinary ventures. Instead of selling the restaurant’s equipment, Kiki chose to donate it to aspiring business owners, reinforcing the community spirit that Poi Dog had cultivated.
Kiki’s obituary also called upon chefs of color and those representing underrepresented cuisines to reach out for equipment donations, demonstrating her commitment to uplifting others in the culinary community.
The emotional weight of closure.
Reflecting on the emotional challenges of closing Poi Dog, Kiki recounted the logistical hurdles she faced. Navigating vendor relationships, terminating contracts, and ensuring compliance with tax regulations during the pandemic made the process overwhelming.
"Closing for me in 2020... was like a full-time job trying to round up equipment," she recalled, expressing the frustrations of the administrative workload.
Despite these challenges, Kiki took pride in how she managed the closure. She stressed the importance of letting go of physical items associated with the restaurant.
“If you don’t plan on opening another restaurant soon, just get rid of the stuff,” she advised. “Anything could be replaced.” This mindset allowed her to focus on the future, both for herself and her team.
Going from restaurant to retail with Poi Dog.
Kiki's journey with Poi Dog began as a way to bring a taste of Hawaii to those on the mainland. “I wanted everybody to come and taste food the way that I intended for them to taste it,” Kiki explained. She described her food truck and later brick-and-mortar restaurant as a “mobile gathering place,” fostering connections among those who loved Hawaii, whether they had lived there, had family there, or simply cherished memories from their time on the islands.
When the restaurant closed, Kiki found herself in grief but also at a crossroads. In September 2020, she participated in an event that required her to make a large batch of chili pepper water for her dish. It was here that her friends, including Ethan from Burlap & Barrel, tasted her sauce and encouraged her to take the plunge into the CPG world. “They said, ‘Hey, this is great, and you should bottle it,’” Kiki recalled. This conversation sparked the idea that would lead her to bottle her sauces and share them with a broader audience.
Kiki's vision for her sauces extends beyond just taste; she aims to inspire creativity in the kitchen. “My goal for the sauces is to have people create new memories and new dishes with them,” she stated. By encouraging home cooks to use her sauces as a foundation for their culinary adventures, Kiki invites them to make the recipes their own.
An example of this creativity came when someone shared their home recipe for Bloody Marys using her guava katsu as a base. “I thought that was so brilliant and something I never would've thought of myself,” Kiki remarked, emphasizing the versatility and potential for innovation her sauces offer.
Lessons Learned in the CPG World
Transitioning from restaurant cooking to producing shelf-stable sauces presented Kiki with a steep learning curve. “First of all, it’s a totally different style of cooking,” she noted. The need for precision and stability in a bottled product differs greatly from the adaptability available in a restaurant kitchen. “The recipe has to be perfect, and then when you scale up, things are going to be different,” Kiki explained, highlighting the complexities of food science and preservation she encountered.
As she navigated this new territory, Kiki learned that every production run brings new insights. “I find it continually fascinating,” she said, showcasing her enthusiasm for the culinary process. The latest addition to her sauce lineup is even packaged for food service, demonstrating her commitment to evolving her brand and reaching diverse markets.
With her unique sauces now available on retail shelves, Kiki envisions them being found in neighborhood gems and little shops across the country. “I wanted people to have that experience to stumble into a little shop and find my sauces,” she expressed. Kiki’s journey is a testament to resilience, creativity, and the power of culinary connections.
As Poi Dog continues to grow, Kiki Aranita is not just selling sauces; she is sharing experiences, sparking creativity, and bringing a piece of Hawaii to kitchens across the nation. Her story reminds us that food is not just about sustenance—it’s about the memories we create and the connections we foster.
Conclusion
Kiki Aranita's journey from food truck owner to sauce entrepreneur highlights the endless possibilities within the culinary world, especially for those willing to embrace non-traditional paths. By sharing her rich cultural heritage and the vibrant flavors of Hawaii, Kiki has not only educated others about the depth of Hawaiian cuisine but also inspired countless individuals to explore their culinary creativity.
Her commitment to uplifting underrepresented voices in the food industry and her innovative approach to bringing her sauces to market serve as powerful reminders that food is not just about what we eat—it’s about the stories we tell and the connections we create. As we reflect on Kiki's inspiring journey, we are reminded that every culinary path, no matter how unconventional, has the potential to nourish not just our bodies, but our souls as well.
Listen to the full conversation with Kiki Aranita on The meez Podcast
