Farm to Fork Hawaii was the 1st locavore event held on May 21, 2011 at Kealakekua Bay Bed and Breakfast. Connecting with sustainable agriculture on our island, the elegant dinner highlighted seasonal products and produce from local farms.

The evening began at 5:00 pm with appetizers, followed by a three course dinner all paired with wine by the noted chef Daniel Thiebaut of Daniel Thiebaut’s restaurant (Waimea). Chef Thiebaut designed the menu and the wine pairings.

Featured farmers were Greg Smith, showcasing his organic garden produce from Earth Matters, Kealia Ranch’s Island veal and Kona Homestead’s 100% Kona Coffee.

The hostess was innkeeper Emily Peacock.  Jean Hull lead discussion and dialogue with the farmers between courses.