PRESS KIT
Overview
The island of Hawaiʻi has a rich culinary heritage, made possible by a bountiful geological landscape and generations of farmers, ranchers, and fishermen who honed their craft over hundreds of years. With traditions focused on utilizing the many gifts of the surrounding land and sea, Hawaiʻi’s food culture is not only far-reaching but naturally sustainable, with an emphasis placed on responsibility and care. Kona Village, A Rosewood Resort takes inspiration from the history of the island and incorporates it into the food through a modern and elevated lens. From the faithfully revived Talk Story and Shipwreck Bars – remnants of the original Kona Village resort which have been thoughtfully brought back to life for the 21st century – to new concepts that offer a refreshed take on Hawaiian food and beverage. Each experience leverages the destination’s fresh ingredients, indigenous practices, and international influences for an immersive edible journey. Across the resort’s five restaurants and bars, the guiding principle behind the culinary program is that food can be a lens for exploring and sharing culture.
A Sustainable Approach to Culturally Significant Cuisine
Underscoring the sustainable sourcing approach of the culinary program, and further emphasizing the strength of the Kona Village’s enviable setting, the majority of all ingredients come directly from The Big Island. The property itself is home to an onsite farm growing everything from coconut to lime to canoe plants, which were originally brought over by the natives when they first discovered Hawaiʻi centuries ago.
This farm is tended to by local farmers, following in the footsteps of the ancestral Kona Village, while seafood is delivered right to the property’s shores by resident fishermen, highlighting how integral the relationships with both people and planet are for the resort’s community. To this end, as part of Rosewood’s Partners in Provenance program, the team has tapped many of the island’s most skillful and sustainable culinary talents to enhance the offerings at Kona Village. Kona Sea Salt, Blue Ocean Mariculture, Hawaiian Vanilla Co., Wai Meli Honey, Big Island Abalone, Hirabara, Pacific Coffee Research, and Adaption Farms are just a few of the local leaders that contribute to the incredible program and affirm it as a true deep dive into Hawaiian food culture.
Moana: Pacific Rim to Table
Situated in close proximity to its 1960s namesake, signature restaurant Moana extends an elevated, Pacific Rim-to-table dining experience available for guests to enjoy for breakfast, lunch, and dinner. Influenced by the ancient trade routes of Polynesia and the traveling seekers who shared the produce of the land and the bounty of the ocean, dishes are unexpected yet approachable. Taking inspiration from the many different cuisines introduced to the island via these trade routes over its extensive history, Chef Palma’s menu mirrors the melting pot that is Hawaiʻi, and he’s also tapped into his vast expertise gained from working in some of the most significant culinary markets across the globe.
Moana is open for breakfast and dinner, with the dinner service celebrated as a signature resort experience. The curated menu includes dishes such as Miso Kanpachi, Kalbi Braised Beef Cheeks, Hokkaido Scallop Crudo, and an innovative “Smoked” Ahi Bubble.
At breakfast, guests are welcomed by a selection of homemade pastries, jams and spreads, fruits, and local cheeses as they peruse the menu to select their mains. Next to one of the resort’s two pools, Moana Pool Bar serves its own interpretation of the Moana menu with food and beverage selections perfect for enjoying poolside.
A Local Approach: Kahuwai Cookhouse
Influenced by the people who have cultivated the land over centuries, Kahuwai Cookhouse serves up a variety of dishes throughout the day inspired by The Big Island’s “paniolo” culture. In 1793, Hawaiʻi’s King Kamehameha was gifted with five longhorn cows that he allowed to roam and multiply across the island’s rolling hills, which eventually led to a booming beef trade and a high demand for ranchers in Hawaiʻi. Because of this, vaqueros, or Mexican cowboys, arrived on the Big Island and Maui to teach the locals how to corral and raise cattle. Thus began the culture of the Hawaiian cowboy, known to us now as the paniolo. Tapping into this culture and history, Kahuwai Cookhouse features menu items that utilize Kiawe (similar to mesquite) wood-fired cooking, the choice cooking style on a paniolo ranch.
The offerings at Kahuwai Cookhouse are rounded out through age-old Hawaiian cooking techniques such as pickling, brining, salting, and preserving. All are evident across the menu, which includes dishes like Smoked Ahi Poke with cured tomato and pohole and Roasted Bone Barrow with pipikaula guava jam, herb salad, and grilled sourdough. Adjacent to the cookhouse is The Market, which centers around on-the-go beverages and sundry items. Here guests can grab an assortment of locally sourced bites for breakfast, lunch, or a midday snack, as well as unique pour-over coffees and espressos from the island’s most innovative roasters including Kona Coffee and Pacific Coffee Research.
A Return to the Original Art of Entertaining: Shipwreck and Talk Story
Of the venues from the original resort that have returned in reimagined ways, legacy guests will perhaps be most eager to be reacquainted with Kona Village’s two beloved bars, Shipwreck and Talk Story. Once the schooner of the resort’s original owner Johnno Jackson, Shipwreck Bar has been lovingly restored to usher in a new era of hospitality. Today, Shipwreck Bar has been repaired to its former glory and returned to her resting place on the resort’s beach, a position that few bars in Hawaiʻi can boast. Nestled next to a grove of coconut trees, the bar offers a menu of elevated cocktails that are representative of Rosewood’s renowned bar program.
Talk Story Bar similarly evolves upon the experience of its namesake through the intangible feeling of reuniting with old friends. Sitting on its original foundation, Talk Story welcomes guests back to reconnect with friends and family at the exact same spot where many visited decades ago. This concept of coming together to connect over old memories and shared interests is the inspiration for the bar’s name: in Hawaiian Pidgin, to “talk story” means to talk and reminisce with old comrades. Talk Story’s talented bartenders will embody this idea through a bespoke style of service that reflects an old-fashioned approach to entertainment. Here, they are not only artisans but hosts, offering guests chilled varietals, classic island libations, and delicious gems from the sea.
Spaces for Celebration and Gathering: Kiawe Grove & Imu
A major pillar of the overall Kona Village ethos is paying homage to the native traditions of Hawaiʻi, and the menus across all outlets seek to bridge together cuisine and cultural experience. At Kiawe Grove & Imu guests will revel in a large banquet filled with Hawaiian staples such as freshly roasted kālua pig from the Imu fire pit, paired with performances of music, hula, and fire dancing. This intimate social venue focuses on an ancestral cooking method and the spirit of ho'okipa, or Hawaiian hospitality.
For more information: rosewoodhotels.com/kona-village
