During an Uncertain Time for Businesses, Café Kaila Gives Thanks
(Sponsored) Each week, owner Chrissie Kaila Castillo and her staff cook 40 meals to donate to local health care workers.
Chrissie Kaila Castillo, owner-chef of the beloved brunch (and lunch and dinner) spot Café Kaila, is just one of those people who’s always moving. Whether it’s taking charge in the back of house, testing new recipes, baking bingeable sweet treats in the wee hours of the night or even showing gratitude, there’s always something in the works.
Case in point: Although business at the restaurant has slowed down considerably, Castillo and her team have been keeping busy with catering donations for various hospitals including Queen’s, Straub, Pali Momi and Kuakini. “Each week for the past few months, we have donated 40 lunches or dinners to our local health care workers who have dedicated themselves tirelessly to care for our community,” she says. “It’s our small part in saying ‘thank you for all that you do’!”
In a year that began with the hopeful return to normal life and fizzled into delta variant disappointment—as well as, especially for businesses, anxiety over making ends meet—many of us are finding it hard to keep our chins up. But Castillo and the Café Kaila team have the recipe for battling the pandemic blues: be generous, show gratitude and keep moving. Three simple, effective acts that, I admit, I don’t remind myself often enough to do.
Other than that, there’s plenty more cooking up at Café Kaila. Castillo recently experimented with new waffle flavors like ‘uala and matcha, which were quick sellouts, and brought back past favorites such as liliko‘i and apple banana bread, both made with fruit picked from her backyard. Now, with fall in full swing, guests can look forward to seasonal pumpkin waffles, muffins, bread, scones and brand-new pumpkin shortbread cookies.