Settled some 2,500 years ago by Polynesian voyagers, Hawaii’s central Pacific location was prime to become a cultural melting pot. The arrival of British discoverer Capt. James Cook in 1776 on Kauai’s west shore began an influx of immigrants. Initial settlers were primarily English missionaries and businessmen. The first successful commercial sugar crop was grown in neighboring Koloa town in 1835. The growth of the sugar industry necessitated imported labor, as there were not enough Hawaiian workers to fill the need. Immigrant workers were brought in from Portugal, Spain, Japan, China and the Philippines over the next 100+ years. Plantation life centered around the ‘ohana, or extended family, in this case encompassing all the Plantation workers. Each culture enriched the Plantation lifestyle bringing their own cuisines and cooking styles. This blending of cultural traditions led to modern Hawaii’s “local style” food, which includes traces of each contributing culture’s favorites.
Our feast offers the best of traditional Hawaiian and modern Hawaii fare. You will enjoy traditional Hawaiian dishes such as Kalua Pork - tender pork cooked in an underground imu or oven, haupia – a coconut pudding, roasted Hawaiian sweet potato, and poi - a staple food made from the mashed root of the taro plant mixed with water and fermented for about up to 3 days, frequently called "Hawaiian Yogurt". You will also find other delicious dishes with an Asian Pacific flare like sesame seared Mahimahi, steamed coconut lemongrass rice, and grilled teriyaki steaks, along with an array of fresh fruits and vegetable dishes, and a mouth-watering array of desserts.