Anthology Marketing Group
Cheyenne Maltezo
Account Executive
(808) 539-3409

July 01, 2015


Big Island Visitors Bureau Media Contact:
Ayaka Hong, Anthology Public Relations
(808) 539-3484,


Hawaii Island (July 1, 2015) – Hawaii Island offers exquisite cuisine and a unique culinary culture for visitors to immerse themselves in the local scene. Read on to learn more about upcoming events, tours and refreshed menu offerings. Plus, find new ways to explore the destination by land and sea!

How to order a plate lunch? We have the inside scoop from Andi Fisher, blogger for, who just returned from a Hawaii Island getaway. Find out more here on Hawaii Visitors & Convention Bureau’s So Much More Hawaii blog. 

Four Seasons Resort Hualalai at Historic Kaupulehu, named the Best Beach Resort in the World by Andrew Harper’s Hideaway Report, will host Chef Fest from October 28 to 31, as part of the Four Seasons Food & Wine global series. A celebration of high-profile dinners, interactive cooking classes and culinary experiences, the series will feature some of today’s top chefs who will join together to cook, teach and entertain in an intimate and relaxed beach setting. This year’s celebrity guest chefs include Hugh Acheson, Seamus Mullen, Naomi Pomeroy, and Jonathan Waxman. For more information visit, or call toll-free at (888) 340-5662.

CanoeHouse at Mauna Lani Bay Hotel & Bungalows presents a personalized “Captain’s Table” blind tasting menu, created by Chef de Cuisine Allen Hess. The menu is seasonal and available to parties of up to eight. Chef Hess’ whimsical culinary flair impresses guests with originality through his take on Hawaii plantation-style flavors. He sources locally sustainable products, with 85% of each meal sourced from Hawaii Island. Throughout the evening, the chef will present each course while the wine steward will introduce the accompanying wine. For more information, visit

Rays on the Bay, the premier dining venue at Sheraton Kona Resort & Spa at Keauhou Bay, will launch a brand new menu this August, showcasing locally sourced produce and seafood, infused with Hawaiian culture. Designed by Rays on the Bay General Manager Keith Mallini and Chef de Cuisine Jayson Malla, the menu items will incorporate fresh seafood, such as ceviche and sashimi, with family-style “grazing” dishes, street-inspired and gastro pub food, comfort food with an upscale presentation, house-made salumi, artisanal cheeses and breads, and healthy choices, including brussels sprouts and kale. To make a reservation, visit or call (808) 930-4900.

Honu’s on the Beach at Courtyard Marriott King Kamehameha’s Kona Beach Hotel is energizing Kailua-Kona’s culinary scene with new dishes that put Hawaii Island-grown ingredients front and center. Chef Roy Basilio’s popular Hamakua Mushroom Risotto features specialty Alii mushrooms that were grown in the Hamakua Coast town of Laupahoehoe, and Arborio rice prepared with fresh herbs, white wine, vegetable stock, a touch of cream, parmesan cheese, and extra virgin olive oil. The dish is complemented by kabocha (pumpkin), asparagus, green beans, peppers, squash and marinated sweet cherry tomatoes. For more information and to view the full dinner menu, visit or call (808) 329-2911.

KapohoKine Adventures offers guests the opportunity to learn the importance of sustainability in Hawaii with “Farm, Fork & Fire” tour. Attendees will enjoy tastings at Hamakua Mushrooms and Volcano Winery, followed by a private cooking demonstration and dinner at the famous Volcano House, where 95 percent of the hotel’s products are sourced from Hawaii Island. After dinner, the tour continues in Hawaii Volcanoes National Park with a view of Halemaumau Crater’s red glow at sunset. The cost is $189 per person, plus tax. For more information, visit or call (808) 964-1000.

In honor of Mauna Kea Beach Hotel's 50th anniversary, the hotel is bringing back its popular “Modified American Rate Plan.” The special third-quarter package enhancement, valid July 5 to September 30, 2015, allows guests to enjoy breakfast and a three-course prix fixe dinner at its signature restaurant, Manta & Pavilion Wine Bar, the Copper Terrace, or Hau Tree for a flat rate of $105 per adult and $50 per child (ages 5-12), inclusive of tax and gratuity. The culinary themed third quarter will also include the return of the hotel’s classic dishes with a modern twist by Executive Chef Peter Pahk. For more information, visit

Hawaiian Legacy Hardwoods (HLH), a sustainable forestry company based on Hawaii Island, recently became the first company to produce raw and unfiltered honey, sourced from the nectar of endemic koa tree blossoms on the Hamakua Coast. Although the entire production of honey sold out within two days of a limited release this spring, a waiting list has started for the second batch next year. Proceeds from honey purchases go toward the planting of more koa legacy trees. Kona Brewing Co. is utilizing the honey in a special edition to create a koa honey wheat ale, slated to be released in October. For more information, visit,

Committed to supporting the local economy through locally sourced products, Body Glove Cruises’ morning snorkel trips include breakfast and lunch, made with a variety of local products including fresh island fruits and produce, Big Island Beef hamburgers on buns from Mamane Bakery, and Atebara sweet potato chips. On the historic dinner cruise to Kealakekua Bay, guests can sample Hawaii Island macadamia nuts, pork laulau from Super J’s in South Kona, and guava and taro dinner rolls from Punaluu Bake Shop. For more information, visit or call (808) 326-7122. 

Hawaii Island’s newest sailing adventure and the first company to offer boat tours from the newest harbor in Hawaii, Kohala Sail & Sea, offers a menu of ocean adventures including snorkeling, sailing, sunset cruises, dolphin and seasonal whale watching from the Kawaihae South Small Boat Harbor. Passengers will love the smooth sailing conditions aboard Riva, a sturdy and comfortable 34-foot sailboat with lots of room for six people. Light refreshments are provided, and introductory prices range from $40 per person for the afternoon sail and $79 per person for the sunset sail, to $125 per person for the morning snorkel. Private charters are also available. For more information, visit or call (808) 895-1781.

Hawaii Forest & Trail (HF&T) has moved to its brand new headquarters, located at
73-5593 Olowalu St. in Kailua-Kona. The new location boasts an expanded retail space for outdoor and adventure gear, more parking, and brand new warehouse facilities. The property landscaping also features a diverse collection of native and canoe plants, carefully chosen to thrive in the dry lowland climate of the area. Look out for the grand opening of the retail store, anticipated toward the end of summer! For more information, visit

Ohia House, an intimate bed and breakfast in the Puna district, strives to blend aloha, luxury, and personal service, providing guests with a true sense of seclusion and serenity. Ohia House’s single, well-appointed suite with private lanai, provides comfort and convenience just minutes from the restaurants and shops of quaint Pahoa village. It is also centrally situated between Hawaii Volcanoes National Park and Hilo. The cost is $125 per night. A two-night minimum stay is required. For more information, visit or call 808-965-1250.

One of Mauna Kea Resort’s most highly anticipated tennis tournaments, the 20th annual Seaside Tennis Club Grand Prix Open and Class Championship, returns for a three-day event from September 18 to 20, 2015. The entry fee is $50 per person for one event, $65 for two events, and includes a tournament t-shirt. For more information, visit

The Meeting Services App, now available through Waikoloa Beach Marriott Resort & Spa, provides real-time connectivity to Marriott for meeting planners. It also features a wide range of functions, including a chat facility to connect MCI organizers with Marriott’s event team throughout the planning and execution process. Additionally, the app allows Marriott to respond immediately to any issues or requests, and inform planners of how the request is being handled. The app is a continuation of Marriott International’s innovation in technology, spaces and services, and builds upon the brand’s existing offerings. The app is available in 20 languages. For more information, visit


  • Manta ray night diving off of the Kailua-Kona Coast was recently ranked among the "Top 10 Dive Sites in the World," by online SCUBA diving magazine For more information and to view the full Top 10 list, visit
  • KapohoKine Adventures has been inducted in TripAdvisor’s "Hall of Fame" for 2015. The Hall of Fame is restricted to businesses that are awarded the TripAdvisor Certificate of Excellence for five consecutive years. To qualify for a Certificate of Excellence, TripAdvisor measures the quality and quantity of recent reviews having an overall rating of at least four out of five stars over a 12-month period. For more information, visit or call (808) 964-1000.
  • Mauna Lani Bay Hotel & Bungalows’ CanoeHouse restaurant was recognized as one of the “Top 100 Best Al Fresco Dining Restaurants in America” by OpenTable. Selected from more than 20,000 restaurants, the oceanfront CanoeHouse features island-fresh, farm-to-table sustainable cuisine. Chef de Cuisine Allen Hess visits local farms to select seasonal ingredients, while the fish specials are fresh from the harbor and island ranchers provide the finest cuts of meat. For more information, visit
  • Hawaiian Legacy Hardwoods (HLH), a sustainable forestry company based on Hawaii Island, has launched Legacy Carbon, the first program in the world producing certified carbon credits for the reforestation of endemic koa trees. The program has been certified by the prestigious Switzerland-based Gold Standard Foundation. It is also the first U.S. project to be able to issue Gold Standard Credits. For more information, visit



Special note: While BIVB recognizes the use of the ʻokina [ʻ] or glottal stop, one of the eight consonants of the (modern) Hawaiian language; and the kahakō [ā] or macron, this correspondence does not include the ʻokina or kahakō because not all computers are able to reproduce these markings or true fonts in normal text. 

For more information on Hawaii Island, please visit