Signature annual event brings top chefs to Hawaii for the ultimate culinary getaway - a series of culinary celebrations, extraordinary meals and interactive
Completion of Comprehensive Guest Room Renovations Result in Luxurious Guest Experience
Oliver Shagnasty is a purist in the world of apiculture (beekeeping). He uses no pesticides, herbicides or chemicals. When harvesting honey it’s just him, some simple non-mechanized equipment and the bees.
The local term grindz is often used by kama‘aina (island residents) to describe food that is tasty and good to the last bite.
The shaka is a ubiquitous hand gesture that has become closely associated with the Aloha Spirit.
From the Kona Coast to Kohala on around to Hilo, menus enliven with raw fruits of the sea that glisten, tempt, tease and beguile in their au naturel state.
Four Seasons Resort Hualālai introduces the 50-Mile Cocktail! Made entirely from ingredients within a 50-mile radius of the Resort, the Koa Wai (koa water) cocktail.
Famed Hawaiian surfer, Duke Kahanamoku is often credited with inspiring the modern reinvention of stand up paddling, as the sport can be traced back to ancient Hawaii.
A shave ice is cool and refreshing and a must-have treat while in Hawaii. It’s a local favorite among keiki (children) and adults alike—the perfect remedy to cool you down on hot sunny days.
Vibrant yellow in color and small in size, the Saffron Finch can be spotted in many places throughout the islands. A native to South America, it is believed that the Saffron Finch was first introduced to Hawaii in the 1960s and has been comfortably at home in the islands ever since.