Waikoloa Beach Resort

Waikoloa Beach Resort

The Gathering Place of the Kohala Coast

Naupaka News

A Farm-to-Table Bounty

A Farm-to-Table Bounty Building on the enthusiasm generated by Hawai`i Island’s inaugural participation last year, the opening night of the Hawai`i Food & Wine Festival is once again taking place at Waikoloa Beach Resort on Saturday, August 29, with the theme “Seven Chefs, One Big Island.” The presenting chefs include both Jayson Kanekoa from the Waikoloa Beach Marriott Resort & Spa, and Hans Lentz of Hilton Waikoloa Village. They will be joined by Floyd Cardoz (White Street, New York, NY), Michael Meredith (Meredith’s Restaurant, Auckland, NZ), Paul Qui (qui, Austin, TX), Richard Rosendale (U.S.

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Culinary Delights

Culinary Delights Chefs and restaurants from Waikoloa to Hawi, Waimea to Honoka`a have long taken advantage of this abundance. One chef who intimately understands what the land provides is Jayson Kanekoa of Waikoloa Beach Marriott. Kanekoa was born and raised near Waipio Valley on the northeastern shore of the Big Island, and says his love of cooking Hawaiian-inspired foods and flavors comes from his grandfather, a taro farmer who made his own poi. “We use locally sourced ingredients as much as possible,” Kanekoa says. His sources include JA Farms in Waimea, from which he gets a variety of herbs.

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The Feeling is Mutual

The Feeling is Mutual The farm-to-fork movement is nothing new to Hawai`i Island. During World War II, many local farmers expanded their fields to provide fresh food to the 50,000 troops who were suddenly stationed in Waimea. Then, with the surge of new resorts on the island in the 1960s, ‘70s, and ‘80s, chefs began to work closely with Hawai`i Island farmers, ranchers, and fishermen to supply their restaurants and the growing tourism industry. But it is clearly a two-way street, as the growers, ranchers, and fisherman have also come to rely on strong resort and restaurant ties for their livelihood.

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Hawaii Food and Wine Festival