Summer BBQ Bash with Jack Arnold

Paniolo BBQ Bash with Jack Arnold at Fairmont Orchid
Friday, July 17 | 6:00 PM – 9:00 PM
Coconut Grove | Pauoa Bay, Hawai‘i Island

Join us for an unforgettable evening under the stars at the Fairmont Orchid for a Summer Paniolo BBQ Bash, a vibrant oceanfront celebration of live-fire cooking, music, and island flavors.

Set along the shores of Pauoa Bay in Coconut Grove—our signature beachfront venue surrounded by swaying palms, sand, and the ocean —this one-night-only event brings together the best of Hawai‘i’s culinary and cultural scene with an elevated backyard BBQ twist.

Headlining the evening is internationally recognized grillmaster and culinary entertainer Jack Arnold, known for his high-energy live-fire experiences and collaborations with top luxury resorts including Four Seasons Hotels and Resorts and The Ritz-Carlton. Jack will team up with the Fairmont Orchid culinary team to deliver an interactive, chef-driven BBQ experience unlike anything else on the island.

Guests will enjoy:

• Live-fire cooking stations and chef-curated tastings

• Open bar with premium cocktails, craft beer, wine, and non-alcoholic refreshments

• Local partner activations featuring Kona Salt Farm, Kona Brewing Company, and more

• Live music from Waimea’s own Kala’e + Kalena Parish, bringing Hawaiian country vibes to the beach

• Stargazing and a lively, open-air atmosphere under the night sky

• Complimentary self-parking

With its combination of great food, live entertainment, and an unbeatable oceanfront setting, the Fairmont Orchid Summer BBQ Bash is set to become a signature annual tradition.

Fairmont Orchid x Jack Arnold – Summer BBQ Party Menu

Passed Bites

Welcoming guests with bold island flavors and nostalgic comfort, reimagined over live fire.

• Kiawe-Smoked Spam Musubi | Garlic Rice | Kona Salt Furikake

Live-Fire Proteins

The heart of the evening—high-energy, open-fire cooking led by Jack Arnold and the Fairmont Orchid culinary team, celebrating technique, smoke, and locally inspired flavors.

• Jack Arnold’s Signature Tri-Tip | Carolina BBQ | Béarnaise
  A signature cut showcasing classic American BBQ with a refined finish.

• Big Island Kalbi Ribs | Asian Pear | Charred Scallion
  A local favorite elevated with sweet, smoky, and umami depth.

• Honoka‘a Chocolate-Aged Tomahawk | Kona Salt | Bourbon-Blackberry Glaze
  A dramatic centerpiece cut, balancing richness, sweetness, and fire-kissed char.

• Pickle-Brined Puna Chicken | Hāmākua Mac Nut Romesco
  Slow-smoked and deeply flavorful, with a bright, nutty island twist.

• Kiawe-Smoked Kona Kanpachi | Pad Thai Sauce | Cilantro
  Whole-fish cookery highlighting the purity of local seafood with global influence.

Breads (Cooked Live)

Fresh from the fire, these breads bring warmth and comfort to every plate.

• Flame-Grilled Pita

• Chef Daniel’s Signature Ube Rolls | Kiawe Honey Butter | Kona Salt

Fire-Roasted Dip Activation (Live Action)

Interactive, chef-driven stations where guests can experience ingredients transformed in real time over open flame.

• Baba Ghanoush | Charred Eggplant | House Tahini | Waimea Citrus
  Smoky, bright, and freshly finished to order.

• Fire-Roasted Sweet Pepper Hummus | Chickpeas | Coal-Roasted Garlic
  A vibrant take on a classic, layered with depth from the fire.

• Chimichurri | Orchid Garden Herbs | Hawaiian Chili Pepper | EVOO (Mortar & Pestle)
  Hand-crafted and herbaceous, bringing freshness to the richness of the grill.

Sides

Thoughtfully composed dishes that complement the fire, blending local ingredients with elevated comfort.

• “Million Dollar” Mac Salad | Périgord Truffle | Spring Peas | DOP Grana Padano
  (Individually Composed, Truffle Shaved Live)
  A luxe reimagination of a local staple.

• Moloka‘i Potato Salad | Pickled Mustard Seed | Dill
  Bright, balanced, and rooted in island tradition.

• Kēkela Greens | Kamuela Tomato | Sweet Maui Onion | Lemongrass-Soy Emulsion
  (Individually Composed)
  Fresh, crisp, and reflective of Hawai‘i’s agricultural bounty.

• Portuguese-Style Baked Beans | F&W Sausage | Smoked Molasses
  Hearty and soulful with deep, smoky sweetness.

• Palusami-Style Braised Kalo Leaf | Corned Beef | Coconut Milk
  A nod to Polynesian tradition, rich and comforting.

• Fire-Spun Hāmākua Vegetables | Cardamom Tzatziki (Chili Roaster)
  Seasonal vegetables kissed by flame and cooling spice.

Desserts

A sweet finish inspired by island flavors and classic comfort desserts.

• Tropical Hand Pies (Pineapple & Mango)
  Bright, fruity, and perfectly portable.

• Chocolate Banana Bread Pudding
  Warm, indulgent, and nostalgic with a chocolate twist.

• Kuleana Rum Pecan Pie
  A rich island take on a Southern classic, infused with local rum.

Discounted guestrooms are available July 16-19 starting at $299.

Access the link: https://book.passkey.com/go/JackArnoldBBQ