The Four Seasons Hualālai Is Serving Up Some of Hawaii’s Freshest Oysters

After 12 years of research, the resort is now serving organic oysters grown in its on-site lake…

Hawaii’s Four Seasons Resort Hualālai can now lay claim to some of the freshest oysters around. Under the leadership of David Chai, the resort’s director of natural resources, the hotel spearheaded the Oyster Growing Habitat, which produces organic oysters in a sustainable environment. Over the past 12 years, Chai tested different varieties of oysters to see which ones were best suited for the resort’s saltwater Punawai Lake. After choosing the Crassostrea virginica variety (native to the Chesapeake Bay area on the East Coast), he raised the oysters in the on-site lake, which is filled with water from a subterranean seawater aquifer drawn from wells deep within the volcanic rock bed. The Oyster Growing Habitat is currently stocked with around 9,000 oysters ready for harvest, though the lake’s full capacity of 30,000 oysters is expected to be reached by summer 2016. After being harvested, the oysters will be available in three of the resort’s restaurants: ‘Ulu Ocean Grill will feature Hualālai oysters on the half shell with hot damskey and yuzu ponzu sauce; Beach Tree Bar and Lounge will serve a fried Hualālai oyster po’boy; and Hualālai Grille will offer Hualālai oysters on the half shell with spicy Maui onion and ogo mignonette and cocktail. (fourseasons.com)

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