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Pahu i'a at Four Seasons Resort HualalaiPahu i‘a exudes tropical elegance. Panoramic views, oceanfront seating and legendary service make dining at this Four Seasons Resort Hualalai restaurant a singular experience. |
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Eddie Would GoBefore the days of popular mythic superheroes, a boy named Edward Ryon Makuahanai Aikau (born on Maui in 1946) dreamed of surfing the monster waves on Oahu’s North Shore. |
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Four Seasons Resort Hualalai 50-Mile CocktailFour 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. |
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Sam Choy's First Annual Keauhou Poke Contest ResultsPresented by Kamehameha Investment Corporation, The 2012 Sam Choy's Keauhou Poke Contest was a great success with professional island chefs and amateurs presenting delectable poke recipes. |
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What We Love NowFrom fine cuisine, to a world-class wine dispensing system, to dining with a killer sunset view, check out what we love now on the Big Island! |
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Pigs Gone WildWhether dining at home, at a friend’s luau or at some of the island’s most celebrated restaurants, the wild boar is as much a part of the Big Island’s culinary scene today as they were a part of the Hawaiian history and culture. |
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The Daily CatchThe maxim “farm to table” is largely practiced from the mainland to Hawaii with restaurants declaring, “Yes, we use fresh local ingredients!” But here in the islands, “ocean to plate” is another popular adage that reflects the use of local fish pulled right from our ocean waters usually hours before it makes it into the daily specials. For curious epicureans who like to know how their catch of the day ended up on their dinner plate, we take you on a journey from sea to kitchen. |
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Field of LearningSchool garden projects have been thriving on the Big Island for nearly a decade with one of the earliest established at Waimea Middle School in 2003. Today, more than a dozen of the island’s private, charter and public schools are cultivating gardens created by their students. |
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Chef Q & A with Executive Sous Chef Nick MastrascusaFrom scoring goals to clinching culinary stars, Executive Sous Chef Nick Mastrascusa at the ever-chic Four Seasons Resort Hualalai exudes confidence, warmth and a charming Latin vibe. He’s never too busy to chat with guests, describing—and often demonstrating—tasty new dishes featured at one of the three exquisite restaurants he oversees at the AAA Five Diamond resort. |
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Vacation in a GlassAfter arriving in Hawaii, nothing screams, “I’m on vacation!” more than enjoying a refreshing tropical libation during what would be normal working hours wearing a different kind of suit. |
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Local GrindzHere in Hawaii, you can forget about counting calories as local cuisine never fails to be hearty and sinfully delicious. For the newbies looking for a little “in,” we’re here to provide an essential guide to some of the most popular local food dishes. |
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Kona Coffee - The Perfect BrewOne true correlation between Americans and coffee can be found right here in the form of one of the most prestigious and elite gourmet coffees in the world — Kona Coffee |
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