MEDIA RELEASE

Four Seasons Resort Hualalai at Historic Kaupulehu announces RSA – Regional, Seasonal, Artisanal, an epicurean celebration of sustainable cuisine and the grand opening of the resort’s new oceanfront fish and seafood restaurant ‘ULU Ocean Grill + Sushi Lounge.

The series of culinary events Nov. 14-17 includes a variety of cooking classes, culinary experiences and spectacular dinners hosted by Executive Chef James Babian.

‘ULU presents a dining experience that is a direct reflection of Chef Babian’s credo of “regional, seasonal, artisanal.”

Resortwide, 75 percent of the food served is from Hawaii Island, made possible by the strong relationships and cooperation chef has with more than 160 farmers and fishermen on the Island.

“As one of our three annual signature epicurean events, RSA gives our guests the opportunity to experience exciting culinary events with great food and wine, but also the opportunity to interact with our chefs, great winemakers and special friends,” says Robert Whitfield, regional vice president and general manager of Four Seasons Resort Hualalai. “RSA is particularly special this year as it marks the grand opening of ‘ULU Ocean Grill + Sushi Lounge.”

The line-up of events (schedule subject to change) is as follows:

* Wednesday, Nov. 14

3rd Annual Farmers Symposium & Lunch – Executive Chef James Babian hosts local farmers and fishermen from Hawaii Island to discuss, share and network about ideas, challenges, advancements and opportunities in continuing efforts to make Hawaii Island cuisine more sustainable.

* Thursday, Nov. 15

NELHA Tour & Beachside Picnic – Executive Chef James Babian and Executive Sous Chef Nick Mastrascusa host a trip to NELHA seafood farms. Guests will enjoy a private tour of the various seafood farms and enjoy a beachside picnic lunch.

Farm to Table Reception & Dinner – Guests will be treated to a spectacular evening of dining on 100 percent sustainable Hawaii Island-raised seafood from NELHA, along with wine pairings. The evening begins with hors d’oeuvres and wine alongside the beach, before the seating on the oceanfront lanai of ‘ULU. Chef James Babian presents his entirely locally-sourced four-course menu alongside local farmers and fishermen.

* Friday, Nov. 16

Wine Tasting & Craft Cocktail Making – Guests will join Master Sommelier Chuck Furuya and Master Mixologist Chandra Lucariello of Southern Wine & Spirits for an interactive tasting of some of ‘ULU’s boutique wines, and making of ‘ULU’s signature craft cocktails.

Winemaker Dinner – Guests will be treated to a spectacular evening of dining and wine pairings from Weingut Selbach Oster and Talley Vineyards at ‘ULU. The evening begins with hors d’ouevres and wine alongside the beach, before the seating on the oceanfront lanai. Winemakers Johannes Selbach and Brian Talley co- host the evening, which features five wines alongside Chef James Babian’s locally-sourced five-course menu.

* Saturday, Nov. 17

Cooking Class – Guests will join ‘ULU’s Chef de Cuisine for a cooking class, recreating one of ‘ULU’s signature dishes.
Kona Community Hospital VIP Reception with wine, pupus and action stations.

‘ULU Grand Opening Party – Guests will explore the tastes and flavours of ‘ULU at this grand opening party, in which multiple action stations showcase signature dishes, while craft cocktails are shaken or stirred and boutique wines are poured. Guests will select from the a la carte menu while enjoying complimentary tastings through the evening.

Guests are also invited to book the Experience Hualalai package, which includes a $500 resort credit. This five-night package includes luxurious accommodations, and the Resort credit is applicable to incidental charges, including dining, Spa and Resort activities.

— Find out more:
http://www.fourseasons.com/hualalai/