A time of harvest can be rewarding for anyone. In Hana, it’s all about the native kalo and other fresh goodies from the Earth. However, for spring harvest, Hana takes it a bit further with a huge event, which brings new local flavors to the table.

They’re saying it’s “the next generation of cuisine in the Hawaiian Islands.” The Hana Spring Harvest features star chefs Sheldon Simeon, who recently competed in Top Chef, and Mark Noguchi of Taste and Pili Hawaii. The pair will whip up a five-course menu highlighting Hawaii’s persity in culture and taste.

For the low-key plantation town of Hana, it’s quite impressive how the town managed to pull together this first-class event. They’ll not only be featuring top Hawaii chefs but a master Kauai bartender, craft cocktails, pupu and live entertainment.

The best part is that all these efforts benefit two truly amazing nonprofits, Hana Youth Center and the Mahele Farm. The youth center promotes Hawaiian values and provides after school programs for youth, while the Mahele Farm is a cooperative farm in Hana.

And most importantly, it’s giving back to the people of Hana that is perhaps the most rewarding part of the event. From the kupuna (elder) to the keiki (children), everyone will come together for a night honoring the stories and sustainability of a Hawaiian culture.

HANA SPRING HARVEST • May 11, 2013 at Travaasa Hana Hotel’s Plantation Guest House • www.travaasadinner.com


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