For many, a business venture to another state requires hours of chit-chat around an oval table inside a conference room. As a journalist, our business ventures are a little different. Allow me to tell you how.

It began with an e-mail confirmation and an all day travel itinerary that would eventually land me on an island far, far away better known as The Big Island, yup Hawaii. I was thrilled as this would be my first time going to Hawaii.

After landing at Kona International Airport, a small rustic-looking airport, we quickly began de-boarding the plane on the tarmac. I have to be honest in all my travels I have never done that. In fact, I only thought that happened in the movies. How’s that for novelty. After a quick introduction to my five fellow journalists joining me on this adventure, we were quickly whisked to a nearby waiting limo.

Piled in and ready to go we exited the airport and were quickly awe-struck by our current surroundings—miles upon miles of black lava fields. After a short 20 minute drive we arrived at the Hilton Waikoloa Village and greeted by our “storytellers,” as they are referred to. Over the next few days, these ladies would direct us where to go and when to be there by. Something we all agreed, we loved.

After settling in to our very posh rooms, each offering picturesque ocean views, we would regroup for dinner. And, like any great gathering, one must begin with a toast—in our case that was Mai Tai’s, Hawaii’s drink of choice.

After a few laughs, our night began in true Hawaiian style—by the sound of a horn created using a cong shell. A talent none of us dared to try.

With Mai Tai’s in hand, we step inside the boat that would soon begin our “Dine Around” tour. (This boat would be our only transportation to and from each dinning destination)

Stop one: appetizers at Kirin Chinese Restaurant. Overlooking the resort and its water canal we enjoy shrimp, crab cakes and assorted rolls while meeting with the many people who help create the fun, vibrant vacay destination it is today. I must say they are all very passionate about their line of work. Next on the dinning tour was Imari, an authentic Japanese steakhouse. Greeted with warm towels to refresh our hands, we enjoyed soup and salad, several assorted rolls and tender steak for dinner. Just superb. Our final stop was Kamuela Provision Company, better known as KPC for dessert. But just as the boat docked you began to feel the steady beat of a drum. As we made our way around the corner we were front and center of our own personal Luau, which was just about to start. What they didn’t tell us was some of us would be part of the luau. And yes I was one. At first, fear came over me, and then I realized how much fun it could be, so I did it. It was well worth it.

As we made our way to our final dinning destination, Kamuela Provision Company, better known as KPC, we say outside overlook the Pacific Ocean. Here we enjoy three of the restaurants most highly regarded desserts and watched a true Hawaiian flame thrower perform before calling it a night. Remember its now midnight and for those of us based on the West Coast it’s 3 a.m., but for those based out of New York it’s 6 a.m. Needless to say, we were all a little tired.

Stay tune tomorrow to read about day two in Hawaii.

Written by Christine Whitton

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