This is a great tasting tour of Kauai's North Shore. Marta Lane, our guide, began with a discussion of poi and pointed out that this purple paste made from the taro plant is a traditional food staple of Polynesia and Hawaii. Poi is bland. I've always felt the need to jazz it up with spice.We started off with freshly made poi served in a cup with a generous amount of Hawaiian shredded pork, lomi lomi salmon, and fresh tomatoes. Utterly delicious. From there we ambled a few yards to Trucking Delicious, a food truck where you can sample many local dishes such as Kauai Shrimp Plate cooked by owner Chloe Sorey. We were treated to a special dessert Chloe created, her take on cheesecake that contained no cheese. Instead, a graham cracker crust held Haupia (an eggless coconut custard) studded with cubes of cooked purple Okinawan sweet potato and topped with purple whipped cream. Very original and very tasty. I managed, somehow, to gobble down a very generous serving. From there we visited Tiki Iniki, a funky bar towned by Todd and Michele Rundgren (she wears a fetching blue wig) that makes excellent Mai Tais, tart and not too sweet, and offers an eclectic menu. We were served plates of French fries topped with a barbecued pork rib, which we ate with gusto despite having just eaten Chloe's haupia dessert. From there we drove to Paco Tacos, a food truck specializing in fish tacos made with ono. Exceptionally well-prepared fish topped with Paco's excellent sauces made these tacos special. Our final stop was Kilauea Bakery, owned by Tom Pickett, who offers traditional baked goods such as cakes and cookies as well as his breadfruit creations: bagels, hummus, and pesto. The bagels are not crusty and chewy, but they're double toasted and make a perfect base for his hummus and pesto. I could swear I tasted garbanzo beans in his hummus, but he assured me there were none. Tom uses Greek columnar basil in his pesto, and it, too, is a knockout. Any Tasting Kauai tour is a great way to sample the cuisine of the island and to get to know the creators of that cuisine up close and personal.