My final day in Hawaii was spent on the big island of Hawaii.



The first stop was at Wailuku River State Park to see Rainbow Falls.



Then, we went to Mauna Loa Macadamia Nut Visitor Center.



It’s the official visitor center and retail store for Mauna Loa macadamia nuts, located on a working macadamia orchard and near the processing facility in Keaʻau, Hawaiʻi.



There is a large shop celebrating Hawaiʻi’s famous macadamia nuts along with local products and souvenirs.



My favorites were the garlic onion.



Next, it was the Volcano Winery, America's southernmost winery.



Volcano Winery blends traditional grape wines with tropical fruits and honey to make unique wines such as Symphony Mele, Hawaiian Guava-Grape, Macadamia Nut Honey Wine, and others that reflect the island’s agricultural bounty.



The volcanic soils and high elevation give a distinct character to the grapes and tea crops grown on site.



We had a simple lunchmeat sandwich and chips for lunch to go with our tasting.



Founded in 1986 by retired Oʻahu veterinarian Lynn “Doc” McKinney as a passion project growing Symphony grapes in Volcano’s volcanic soil and cool high-elevation climate.



McKinney soon began experimenting by blending local tropical fruits (like jaboticaba, guava, lilikoi/passion fruit) and honey wines, creating distinctive Hawaiian-style wines that were so different the U.S. government had to classify them in a special category.



The winery opened to the public in 1993 and was sold in 1999 to Del Bothof, whose family continues to operate it.



Then, we visited Hawaii Volcanoes National Park.



We finished the day at Big Island Candies.



Big Island Candies is a beloved Hawaiian sweets company and gift shop based in Hilo on Hawaiʻi Island, founded in 1977 by Allan and Irma Ikawa with the goal of making the finest macadamia-nut-based confections using top-quality local ingredients



Its iconic Macadamia Nut Shortbread cookies, diagonally dipped in rich chocolate, remain the signature item and a classic Hawaiʻi treat.



The company also makes decadent chocolate-covered macadamia nuts, truffles, brownies, biscotti, and other artisan chocolates crafted with Big Island macadamia nuts, Kona and Kaʻū coffee, island eggs, and high-grade chocolate.



Many products are beautifully packaged and sold as “omiyage” gifts — souvenirs travelers bring home for friends and family.



The Hilo flagship store features a gift shop filled with confections and seasonal assortments, and large windows let visitors view production of some treats on weekdays.



Free samples of cookies and Kona coffee are often available inside, and there’s also a snack counter with ice cream, smoothies, and other refreshments.



Big Island Candies combines premium island-grown ingredients, handcrafted techniques, and distinctive Hawaii-inspired products, making it a must-stop for sweet lovers and a classic Hawaiian gift choice.

I recently enjoyed some delicious food from Rowan's Catering. Check it out: Soft pretzel bites with maple mustard and queso blanco Scotch duck eggs Seared sweet potato gnocchi with sage Buckwheat blini with smoked trout, creme fraiche, and pickled red onions Buckwheat blini with mushroom caviar, roasted red pepper, and fresh tarragon Crudite, cheese, pickle tray with homemade hummus and homemade ranch Freeze-dried strawberry sandwich cookies with maple syrup cream filling Tiramisu

Valentine’s Day is more than romantic love -- it's community love. This year, it wwas about shared meals, conversation and the joy of gathering around good food. Capitol Market hosted a refined, community-centered dinner designed for friends, neighbors, solo diners, and anyone who prefers connection over clichés with Rooted in Love. Hosted in partnership with Coco’s Kitchen, this intimate dinner was led by Chef Chasity Thomas, whose thoughtful cooking has made Coco’s a beloved part of Charleston’s food scene. Known for creating dishes that feel both elevated and welcoming, Chasity brings a collaborative approach to the table, one that values shared meals and meaningful connection. Herb Crusted Parker House Rolls served with Whipped Salted Agave Butter Roasted Sweet Potato and Apple Bisque Mixed Greens with Pomegranates, Celery, Dried Cherries, Grilled Pears, Candied Pecans, Stilton Cheese served with a Strawberry Champagne Vinaigrette Char-Grilled Pork Tenderloin with a Raspberry Chipotle Coulis, Roasted Bay Leaf Hassle Back Potatoes, Rainbow Carrots, and Bell Pepper Creamed Spinach Gratin Chocolate Pot de Crème, Marinated Berries, Vanilla Chantilly with Biscotti and Lace Cookies for Dipping Guests enjoyed a family-style dining experience in the greenhouse that celebrated love its broadest sense: care for one another, love of place, and the relationships that strengthen a community. Did you experience this unique event?

My third day in Hawaii was spent on Kauai, which is the fourth largest Hawaiian island. It is known for the rainforest covering much of the land. So, I rented a vehicle to explore this beauty. I briefly saw the Kauai Memorial Gardens, Wailua Falls and Opaeka'a Falls.



My first stop was Kauaii Coffee Co. , which is known for its 100% Hawaiian coffee and beautiful grounds.



"Our 100% Hawaiian Coffee has earned the unique distinction of being triple certified by leading sustainability advocates, including Fair Trade USA®, the Rainforest Alliance, and Non-GMO Project. This means that when you drink 100% Kauai Coffee®, you’re choosing coffee that is better for people, plants, and our planet," reads the website.



Kauai Coffee Company operates one of the largest coffee farms in the U.S., with more than 4 million coffee trees spread across roughly 3,100 acres on the island of Kaua‘i.



At the Kauai Coffee Visitor Center, guests can sample more than 30 coffee varieties throughout the day, all complimentary; take guided tours of the coffee grounds and processing facilities; learn how coffee is grown, harvested, dried, and roasted; and shop for coffee, merchandise, and local products.



I ordered a peaberry cookie; peaberry is a type of coffee bean that is pretty unique. A peaberry is a natural mutation of a coffee cherry where only one small, round seed develops instead of the usual two flat-sided beans. Occurring in about 5–10% of any harvest, these dense beans are sorted and prized for their distinct, concentrated and often brighter flavor profile.



Their core lineup includes 100% Hawaiian single-origin coffees made from Arabica varietals like Typica, Red and Yellow Catuai, Mundo Novo, and Kauai Blue Mountain.



These estate coffees range from smooth, balanced medium roasts to deeper, richer dark roasts, with specialty options like Peaberry—known for its concentrated flavor—and small-batch Estate Reserve selections that highlight specific growing regions and flavor profiles.



In addition to their traditional roasts, they’re especially known for island-inspired flavored coffees that lean into tropical and dessert-style notes. Popular options include Vanilla Macadamia Nut, Chocolate Macadamia Nut, Hawaiian Hazelnut, Coconut Caramel Crunch, and Chocolate Strawberry.



Hamura Saimin is a legendary saimin stand in Lihue, Kauai, Hawaii, that’s been serving up classic Hawaiian noodle soup since it opened in a converted army barracks in 1952 by Charles and Aiko Hamura.



It’s a beloved local institution known for its old-school, no-frills u-shaped counter seating, house-made noodles, and flavorful broth that locals and visitors line up for daily — sometimes at peak times. At Hamura’s, the soup is made from a secret family recipe and served steaming hot in generous portions.



Saimin is a uniquely Hawaiian noodle soup, born out of plantation-era fusion cuisine blending Japanese, Chinese, and Filipino influences — featuring soft egg wheat noodles in a savory broth with toppings like green onions, char siu (roast pork), fish cake, and sometimes wontons.



It's cash only, so I made a special trip to make sure I could partake in this culinary cultural phenom.



I ordered the "Special Saimin," which is served with sliced green onions, ham, fish cake, vegetables, wontons, roast pork and egg.



It's like a treasure hunt of delicious broth and tons of little treasure inside. Wontons, egg, fish cake -- some of my favorites. It's a light, clear broth that is super comforting.



I capped the whole experience off with Lilikoi (passionfruit) chiffon pie, which was *chef's kiss*.



Duke's Kauai is a popular beachfront restaurant and bar in Lihue, Kauai, Hawaii, named in honor of legendary Hawaiian surfer and Olympic swimmer Duke Kahanamoku and celebrating his spirit of aloha with food, views, and island vibes.



I came here for the Hula Pie, which is a famous Hawaiian sweet that’s become a must-try when dining there (and at other Duke’s locations across the islands).



Hula Pie is a tall, indulgent ice cream pie built on a chocolate cookie crust and piled high with creamy macadamia nut ice cream — a classic island flavor.



It’s crowned with rich chocolate fudge sauce, a generous layer of whipped cream, and more toasted macadamia nuts sprinkled on top. Decadent and share-worthy -- if you're into that kind of thing.



The Musubi Truck was my final stop on this island.



They put creative spins on musubi, which started as a simple portable treat — sticky rice topped with a slice of Spam and wrapped in nori seaweed — brought to Hawaii’s food scene in the 1980s and now a cultural staple.



I ordered the "deep fried SPAM Mususbi," which is baked spam, steamed rice, sweet soy sauce and furikake wrapped in nori, then panko crust it and deep fry it with garlic mayo, kabayaki and furikake. It's literally just so good. An umami bomb that hits every reward sensor in my brain.



I also tried the truffle tots, loaded with parmesan cheese, truffle oil, garlic mayo, sweet soy and furikake. Same flavor profile, but even crunchier.



I would eat both of these every day if it were available.