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Kim Steutermann Rogers Destination: Hawaii (Big) Island Article Source: Outrigger
Destination: Hawaii (Big) Island Article Source: Outrigger
You start each day with a cup. Why not see where it comes from? One of the Big Island’s tastiest is from Tom Greenwell’s coffee farm.
For the past 25 years as an importer of green specialty coffees from around the world, John King has started his day—and sometimes spent entire days on end—cupping coffee. If you’re going to cup coffee, it doesn’t get much better than the annual Kona Coffee Cupping Competition, held every November.
Destination: Hawaiian Islands Article Source: Outrigger
The holidays are the time to splurge. On presents. Love. Lights. And food. When it comes to food, we're really talking desserts. Pies. Cookies. Tarts. Cakes. And souffles. Have you ever chosen a restaurant because of its dessert? I mean, sure the entrees are good. The ambiance is good. The service is good. Sometimes even beyond good in all these categories. But the desserts? Pure and utter decadence. Mouth-watering goodness. I'm-gonna-run-five-extra-miles-worth-it-ness. That's what we're talking about here. Listed below are some favorite desserts, as professed by the people who know--a few of Hawaii's food bloggers.
Hawaii's most iconic foods just might be shave ice, kalua pigs, malasadas, poke and--if you're headed to Oahu's North Shore--a plate of shrimp from one of the well-known food trucks that line the side of the road. Watch our "Top 5 Must-Try Foods of Hawaii."
Like fashion, food comes in and out of style. Take the coconut. Once considered a novelty drink of the tropics, coconut water has shed its husk and is now packaged in sleek, 14-ounce bottles, selling for $3.50 a pop. If Diane Ragone has her way, the next food to rise from the ashes of changing cultures and tastes will be breadfruit. What’s more is it just might curb world hunger along the way.
The Hawaiian Islands began their own local, fresh and sustainable food movement nearly 30 years ago under the Hawaii Regional Cuisine movement. Today the "farm-to-table" concept thrives in Hawaii with many restaurant and at-home chefs building meals around what is grown or sourced on farms across Hawaii—from farmers they know on a first-name basis. But the locavore concept really isn't anything new to Hawaii. It existed here all along.
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