Fairmont Kea Lani - Special Events

Fairmont Kea Lani and Kō Restaurant Present: Taste of Kapoho A culinary celebration of culture and sustainability benefitting Ka Pōholima Kāʻeo and Waihe‘e Coastal Dunes & Wetlands Refuge Fairmont Kea Lani and Kō Restaurant are proud to announce the Taste of Kapoho – a special fundraising dinner on Saturday, March 22, from 5:00 PM to 9:00 PM, bringing together an extraordinary culinary experience with a meaningful cause. This event will support the ongoing restoration of Kapoho Loko Iʻa Kalo located on Waihe‘e Coastal Dunes & Wetlands Refuge, an ecologically and culturally significant site protected and stewarded by Hawaiʻi Land Trust (HILT) since 2004. The restoration of the loko iʻa kalo is led by Ka Pōholima Kāʻeo a community organization operating under the sponsorship of HILT. The evening will feature a roaming dining experience with six unique chef stations, each highlighting ingredients connected to the ahupua‘a of Waihe‘e and the the ‘ili ‘āina of Kapoho, along with live entertainment from Kaniloa Kamaunu & Danny Kapoi, both kupa 'āina of Waihe‘e. Fairmont Kea Lani’s esteemed culinary team will showcase an exquisite lineup of dishes that pay homage to the land and its bounty, incorporating locally sourced ingredients deeply tied to the restoration efforts. Menu Highlights: Chef Jonathan Pasion o Char Sui Octopus + Opae Garlic Chives Cheung Fun Noodles + Kiawe Pod Vinegar + Chili Oil o Shrimp Toast + Waihe‘e Kalo Cake + Sesame + Garlic Chive Aioli Chef Brian Murphy o Miso Lobster Ramen + Miso Lobster Broth + Roasted Sweet Corn + Sweet Potato + Lobster + Truffle Tare o Uala Sushi Roll + Poke Style Sweet Potato + Ocean Rice + Tempura Sweet Potato + Ikura + Micro Shisho Chef Marilyn Mina o Ulu and Kiawe Dumplings + Pickled Ogo + Tomato Limu Jam + Ulu & Mochi Crunch Crumble o Ulu Roasted Tortilla + Mullet + Ginger Scallion + Pickled Limu Chef George Agcolicol o Embutido “Filipino Style Sausage” + Taro + Chorizo + Local Pork + Banana Ketchup + Pickled Banana Shoots o Bilo Bilo “Filipino Taro Dessert” Taro-Rice Balls + Tapioca + Young Coconut + Banana Saba Chef Jeffrey Ang o Uala & Shrimp Fritter + Korean Kiawe BBQ Sauce o Kobe Flat Iron Beef Bulgogi + Rice Paper + Canoe Plants Chef Tiffany Naughton o Caramelized Ulu Ice Cream + Sweet Potato Tart o Apple Banana Cheesecake + Dehydrated Local Banana o Coconut Rum Cake + Local Rum + Berries