Dine In Events

Chef Connor & Kristin Callahan

4/3/2026

Husband and wife culinary team, Chef Connor and Kristin Callahan, come together to create another unforgettable dining experience. With a commitment to sustainability and a deep appreciation for the island's bounty, Connor and Kristin source the freshest local ingredients. Against a fiery sunset, the couple invites guests to savor the essence of aloha, sharing a meal of the best ingredients Hawaii island has to offer.

Menu*

Braised Wild Boar Tart

cured egg yolk & chimichurri

Torched Kampachi

ulu and curry leaf veloute, wasabi puffed rice, aji dulce peppers

Nasturtium Ice Cream (intermezzo)

burnt lime

Kauai Prawn Scampi

koji butter sauce

Puna Chicks Chicken

braised cabbage, ali’i mushroom, sweet onion, and chicken consomme

Carrot Caramel Panna Cotta

candied carrot, popcorn snow, sorrel

*subject to change

Chef Jade Kapua Stevens-Poire

4/17/2026

Chef Jade Kapua Stevens-Poire is a native Hawaiian based chef whose work is rooted in Hawaiian culture, fermentation, and a deep respect for local ingredients. She started her kitchen journey at Bogart’s Cafe, and moved onto hone her craft at Pig & The Lady.

Now leading her own pop-up series, Chef Jade creates experiences to educate and preserve the cooking techniques of our kūpuna. Using mo'olelo and locally sourced ingredients, her dishes reflect both a sense of place and genuine care for the community she feeds.

Menu TBA

Chef Bruce Bromberg & Chef Vitaly Paley

4/23/2026 (two seating options)

Chefs Table Experience

Community Table Experience

Join us for a lunch of leisure in Provence! Using the best ingredients Big Island has to offer, Chef Bruce Bromberg & Chef Vitaly Paley will be creating a collaborative menu inspired by springtime in Provence. This ticket is for seating in our community table section.

*Menu

Aioli Vegetables

anchoiade & tarama

Radish Salad

guava smoked sea salt & aged goat cheese

Cured “Ahi” Tuna & Fennel Confit

nicoise olives

Main

Shrimp Provençal

herbs de provence, pernod & cognac

Slow Roast Shoulder of Lamb

garlic, rosemary & thyme

Dessert & Cheese

mango clafoutis

*menu subject to change

Chef Bruce Bromberg is the co-founder of Blue Ribbon Restaurants, which he established in 1992 alongside his brother, Eric Bromberg. Bruce’s culinary journey took him to France, where he further honed his expertise in some of the world’s finest kitchens including Le Recamier, Michelin two-star Duquesnoy, Michelin three-star Pierre Gagnaire, and the iconic Poilâne Bakery in Paris. These early influences shaped his approach to food, blending exceptional technique with creativity—ultimately laying the foundation for Blue Ribbon’s renowned success.

Chef Vitaly Paley has over 40 years’ experience in the hospitality industry and 27 years of being a chef proprietor, a 2005 James Beard Award winner for “Best Chef Pacific Northwest and Hawaii,” an April 2011 winning battle on Food Network’s “Iron Chef America”, and appearance as guest chef judge on Top Chef season 18 under his belt, the Belarus-born and French-trained chef explores the historical significance of food and his heritage through diligent research.