B on Hawaii

Four Seasons doesn't let much time slip by without a major renovation or improvement to one of their deluxe Hawaii properties. This week, it's the Hualalai locale that announces the completion of a 15-month, $40 million face lift.

As most retailers strive to remain open during these waning "hunker down" months, Michael Zhang has taken Blue Hawaii LifeStyle Café to unprecedented heights. This month, he opens a second location, at 1111 Bishop Street in downtown Honolulu, while plans for a third store, to open in San Francisco—are slated for May 2010.

Restaurateur Wes Zane is at it again. The Hawaii-based restaurateur is expanding his culinary empire, this time with an "Asian-style Formaggio" on Kapahulu Avenue, set to open later this month.

Nobu enthusiasts rejoice: The man himself will be on O`ahu from February 9 – 12, 2010, to eat, drink and prepare his signature fare just for you. The global restaurateur will also work closely with MA`O Organic Farms to design an omakase menu inspired by the harvest of produce from the Waianae-based outfit.

A last-minute "Island to Island for Haiti" benefit concert and food event has been organized for his Friday, February 12, to raise money for the victims of the earthquake there. Cecilio & Kapono will headline the concert, to be held on the lagoon-fronting Great Lawn at O`ahu's Hilton Hawaiian Village.

The start of a New Year never fails to excite chefs and restaurateurs to get things off to a booming start. We've come across three such events in the coming few weeks that, if your palate is one that needs to be stimulated, you might want to consider attending.

Aside from being Honolulu's chicest address, the Halekulani quietly initiated something called "Halekulani Living" series a few years back, in which they offer wellness-related activities and events to their guests and surrounding community.

It isn't hard to see why Chef Mavro is the place for special occasions—and tomorrow night—New Year's Eve, is no exception. (Editor's Note: We are huge proponents of visiting this locale on any occasion.

Large resort hotels don't need to go green. With corporate funding coming from overseas (and profits/losses headed in the same direction), there isn't much stigma for executive boards, chair people and shareholders to insist on sustainable processes.

Colin Hazama, chef de cuisine of Jean-Georges Vongerichten's Kaua`i Grill at the newly unveiled St. Regis Princeville may be the most fortunate 28-year-old chef in America. We sat down with Hazama at a table hovering over Hanalei Bay, just days before he was set to open the pinnacle restaurant at what is being hailed at Hawaii's most luxurious resort.