The second and third evenings of the Festival featured individual dinners featuring a number of the Best New Chefs. Each prepared an extensive menu utilizing local Big Island caught, grown or raised foods. These dinners were held at a number of the top restaurants in the participating resorts. Each course was presented by the chef who was there to answer any questions. My wife and I dined at Donatoni's Italian restaurant and enjoyed the cuisine of chef Colby Gerrelts of BlueStem in Kansas City.
In addition special luncheons were also offered on the second and third days of the Festival.
