Here's What It's Like to Experience a $16,500 Culinary Adventure on Maui

You start the morning off by taking a helicopter tour of the island before landing in Hana. As someone who has driven a car to Hana, this is a huge perk. The drive is super windy and an all-day excursion, while the helicopter tour allows you to leisurely scope out the gorgeous waterfalls, luscious foliage, and dormant volcano, Haleakala, on the way there with a quick 20-minute flight back to the resort when you're done for the day.

I can't praise Paradise Helicopters enough. The helicopters felt safe and sturdy, and both of our pilots were ex-military and legit at what they do. Our pilot was also super sweet and made sure those of us who were nervous (like myself) felt comfortable and secure.

When we got to Hana Ranch, we were greeted with fresh, warm banana bread and homemade ginger ale at the private, oceanfront farmhouse on the property.

It was the perfect refreshing treat.

After our snack, we wasted no time getting our hands dirty at Hana Ranch's certified organic farm. We were able to plant and pick some of the produce we would be enjoying during our meal later in the day, all the while learning about how this 3,600-acre farm and ranch is dedicated to being a sustainable business.

Next, you have a few options for how to work up your appetite for the centerpiece meal of the day. These include touring around on UTVs, hiking, mountain biking, or taking a private car service to visit some of the most popular beaches in the area.

We chose the beach option, starting off at the Waianapanapa Black Sand Beach, where a knowledgeable guide from Adventure Quinn shared fascinating stories about the culture and history of Hawaii. One story he shared was the dark legend of Princess Popo'alaea, who hid from the cruel husband she was forced to marry, Chief Ka'akea, in the Waianapanapa caves. When the king's search party spotted her and her maid's reflection in the water, she was brutally murdered, and to this day, at certain times of the year the cave's waters run red, a seasonal natural phenomenon that is also an allusion to the blood of the slain princess.

We then headed to Hamoa Beach, a small, secluded beach in Hana that is often listed as one of Maui's top beaches.

I'd also recommend buying a coconut at the stand across the street from the beach.

There's nothing like drinking fresh coconut water while sitting on the soft sands of a Hawaiian beach.

After our beach excursion, we returned to Hana Ranch, where we took a walking tour of the 3,600-acre farm and ranch, which houses a grass-fed herd of 1,500 cattle. Here we learned even more about the sustainable farming practices of the ranch and how it supports the land and the community around it.

Finally, it was time for the main event. We returned to the farmhouse, where we had a casual setup on the back covered porch overlooking the ocean.

While we were out adventuring, Four Seasons Executive Chef Craig Dryhurst and Hana Ranch Chef Gary Johnson were in the farmhouse preparing a delectable locally sourced meal featuring the ranch's grass-fed beef and fresh produce from the farm (including what we had picked that morning!). For our media experience, the meal courses were chosen for us, but if you purchase this package, you'll be able to work with the chefs to customize your meal based on your food preferences.

The standout course was the melt-in-your-mouth ahi-tartare-topped risotto (pictured here). The flavor combination and mix of hot and cold in each bite was unexpected and blissfully delicious.

The entrée was this impressive stack of braised Hana Ranch beef short ribs atop roasted ranch vegetables. It was super tender and bursting with flavor thanks to a five-spice broth.

Other courses included this vibrant salad of fresh veggies from the farm that was delicious in its simplicity; an appetizer of zucchini, sweet potato, and taro croquettes with two killer sauces, green tomato chutney and lemon herb chermoula; and a dessert of baked pineapple and ginger crumble with whipped vanilla bean mascarpone.

There were also nondairy and gluten-free options for all the courses, including a chocolate avocado mousse with fresh raspberries that elicited rave reviews.

After our late lunch, we piled back in the helicopters and took a short flight back to the hotel. This time I was even brave enough to sit up front with the pilot and got an almost 360-degree bird's-eye view of the island!

This experience was incredible, especially for someone whose life priorities include good food and unique travel adventures, but at $2,750 a person, I wouldn't personally be able to justify such a high expense for a single's day's worth of activities, even with the spectacular meal included. I will say this, all the people we were with on the trip, from the helicopter pilots to the guides to the farmers, were incredibly knowledgeable and friendly and went above and beyond, so I'd recommend all of the vendors involved in the package. For travelers on a budget, I'd recommend driving to Hana, exploring the beaches yourself, and checking out the Hana Burger Food Truck instead! Or, if you're staying at the Four Seasons in Maui, save a few thousand dollars while still having an impeccable oceanfront meal by having dinner at the resort's Italian restaurant, Ferraro's Bar e Ristorante (the cacio e pepe is perfection).

If you are interested in experiencing A Taste of Island Life at the Four Seasons in Maui, you can book it here.

Travel and expenses for the author were provided by Virgin America together with Maui Visitors and Conventions Bureau, GoPro, and Four Seasons Resorts for the purpose of writing this story.