
My morning began with a free breakfast, but I splurged on a $100 Italian lunch on my Four Seasons veranda of Hualalai Linguini Bolognese, Hualalai Caesar Salad and corn, with a beer and Field Stone Merlot from Alexander Valley:I like to enhance my bolognese, usually with a slice of raw onion, but today tried some corn. This was a very satisfying meal, with my only regret being that I should have brought with me a small can of corn, which got...