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TASTY TIDBITS FROM SHERATON…

For more than 10 years, an imu (large underground cooking pit using heated stones) on the grounds of Sheraton Kona Resort & Spa at Keahou Bay went unused, until recently. Now it provides flavourful inspiration for Jayson Malla, the chef de cuisine of Rays on the Bay. From kalua pork pizzas, to smoked turkey and prime rib, the possibilities are endless for Malla and his culinary team.
A new menu at Rays on the Bay reflects Malla’s local upbringing and skillful cooking — now complemented by specials from the imu. (http://www.raysonthebay.com)

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