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Published on : Wednesday, October 26, 2016
After an exhilarating helicopter tour over rainforest peaks and the island’s famous dormant volcano, Haleakala, guests touch down on Hana Ranch for an expertly guided behind-the scenes tour to forage for fresh herbs and vegetables. As lunch is prepared by Four Seasons Executive Chef Craig Dryhurst and Hana Ranch Chef Jon Watson using the day’s bounty, guests embark on a UTV exploration of the ranch, a cycling tour through the town of Hana, or a guided hike to secret beaches before returning for a proper feast, served in the ranch’s picturesque farmhouse, accompanied by a bottle of wine hand-selected by a Four Seasons sommelier to complement Maui’s freshest flavours.
Source:- Four Seasons Hotel & Resort
Tags: four seasons resort maui