Hawaiʻi Island grows an unusual range of food in a small space: upcountry vegetables, coffee, cacao, vanilla, tropical fruit, mushrooms, tea and fish from both coasts. A farm-to-table dinner here means a menu built from that, not from what was shipped in. Here is what it looks like in practice.
Where the food comes from
The menu draws on island farms, farmers markets and local fishermen. Roots Alchemy cooks primarily local and organic, and the farms and markets we buy from are listed on the Vendors page.
Cooking with the season
Farm-to-table cooking starts from what is at its best that week and builds the menu around it, rather than writing a menu first and searching for ingredients. That is why each menu is planned with you ahead of the dinner but stays open to the season: greens, roots and fruit at their best, and local fish when the boats bring it in.
At your villa or home
The simplest farm-to-table dinner on the island happens at the house you are staying in. The chef plans the menu with you, shops from farms and markets, cooks in your kitchen and serves family-style or plated, with every diet at one table.
Questions
Is a farm-to-table dinner always vegetarian?
No. Menus run animal-forward, seafood-forward or plant-forward, and every menu can be made fully plant-based and gluten-free.
How many guests?
Plated dinners for 2 to 16 guests, family-style for more; farm dinners for 8 to 20.
Plan a farm-to-table dinner
Farm-to-table dinnersMore: Where the food comes from · Private dinners in Kona · All guides