Hawaii Foodies Gather for Honey and Craft Beer-Themed “Eat Local, Bee Sustainable” Dinner
The five-course menu kicked off with Japanese scallops with a hint of lime, and was highlighted by delicacies such as Chef George Gomes, Jr.’s famous bacon and popcorn grits, cork-braised and charred octopus and deep sea Hawaiian Snapper, topped off with green tea cake and tahini ice cream for dessert.
The courses were paired with Rays on the Bay’s General Manager Keith Mallini’s Bees Knees Honey Persimmon cocktail and beers from Big Island Brewhaus.
On Saturday morning, the guests embarked on a culinary adventure to Big Island Bees in Kealakekua, where they learned about the process of bee keeping, tasted different types of honey products – and souvenir-shopped at the gift store filled with delicious jams, caramels and more.
The two-day dinner and farm tour culminated in an intimate picnic on the farm overlooking Kealakekua Bay. Mahalo to our fabulous – and adventurous – diners.
Check out some of the event photos below!