Head to Hawaii for Great Summer Flavors

Posted on 06/13/2017

The islands of Hawai‘i are among the best places in the world to be a foodie.

They also swing into high season during the northern summer when North American schools are generally out of session and many families take advantage of pleasant weather and good leeward surf conditions in the 50th State.

This summer, the Sheraton Maui is appealing to foodie travelers who also have an interest in local culture with its Culture & Culinary Series.

On select dates through August the resort will offer alternating series of culinary (Tuesdays) and mixology (Thursdays) sessions that focus on local ingredients and culture.

For the culinary side, Cultural Advisor Jack Stone and Executive Sous Chef Chris Lederer will team up to host one-hour sessions to “talk story” and demonstrate culinary techniques in the resort’s Black Rock Lounge.

Breadfruit, for example, is a starchy tree fruit introduced to Hawai‘i by Polynesian settlers and is a symbol of prosperity and growth. Pineapple is a Western introduction from South America that proved particularly suited for the climate. And of course, ahi (tuna) is a delicacy long treasured by island residents that has gained recent popularity on the mainland in the form of the Hawaiian dish poke.

The culinary sessions kick off with a discussion surrounding the historical and cultural significance of the featured ingredient and lead into an interactive cooking demonstration, which ends with samples for guests to enjoy along with select craft beer samples from Maui Brewing Company.

The Distiller Series sessions will be led by Mark Nigbur, Master Distiller of Hali‘imaile Distilling Company who will discuss the distilling techniques for the spirits brewed on Maui along with a guest mixologist who will present a selection of recipes for potables. Guests will also enjoy pupus (appetizers) courtesy of the resort.

At all sessions, which are complimentary for resort guests, attendees will enjoy happy hour pricing from 5:30 to 6:30 during the session, and a 25 percent food discount if dining afterward at the resort’s Black Rock Lounge or Black Rock Kitchen.

Planned culinary dates and ingredients include:

—June 13 and June 27 – Ulu (breadfruit)

—July 11 and July 25 – Pineapple

—August 8 and August 22 – Local Ahi (tuna)

Maui Distiller series dates include:

—June 15 and June 29

—July 13 and July 27

—August 10 and August 24

On the Garden Isle of Kaua‘i The Westin Princeville Ocean Resort Villas is offering the Fire Up The Fun program on Sundays for $20 per registered guest.

It will focus on grilling and beverage pairings—particularly timely for guests wishing to brush up on their grill skills at one of the many community grills located around the condo-style units, most of which have full kitchens.

In June and October, chefs will incorporate locally produced Koloa Rum for two styles of rum-braised ribs, along with a mai tai or mojito. Dry Aging and Whiskey is the theme in July and November, where guests can sample the resort’s in-house dry-aged rib eye along with whiskey pairings and learn to create a whiskey peppercorn sauce in under two minutes.

Sliders and Suds is the theme in August and December, where guests will learn how to create sliders with local ingredients and enjoy a beer flight from Big Island Brehaus. Tacos & Tequila cap off September where the demonstration includes a tequila corn salsa and guacamole as well as a house-made li hing mui margarita made with pineapple-infused tequila.

Whether you’ve already booked accommodations at one of these great resorts or are still shopping for a Hawai’i Nei home-away-from-home and now have two more options to consider, food and beverage lovers will easily find something to savor during their vacation this summer.


Source: Travelpulse

PHOTO: Sunrise at the Westin Princeville Ocean Resort Villas in Kaua'i, Hawaii. (photo by Scott Laird)