WanderFood Wednesday: Hawaiian Cooking Class
What could be more colorful than a beet salad? Late last year, myself and some other Seattle-area travel writers, were invited to a special event at the Blue Ribbon Culinary Center in Seattle. It was hosted by the Hawaii Convention and Visitors Bureau.
Though I was enticed out on a rainy October evening in hopes of a hands-on cooking class, I was just as pleased to simply observe the skills of Chef Ed Kenney and to learn about the wide range of fresh products that are used in his restaurant on Oahu (Town Restaurant) and those that he and his companions were able to “forage” from local Seattle markets.
Though I haven’t (yet) prepared any of the meals we taste-tested that evening, I was enamored enough by Chef Ed’s knowledge of Hawaiian produce, that I can’t wait to return (this year?) to explore more for myself.
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4 comments
The best thing about cooking in Seattle is heading to the market and being inspired by what’s new and different. Last summer everyone was carrying tender garlic shoots—I brought them to every barbecue I went to! (A little butter, a little salt, a little grilling. Yum).
Yum! I love Hawaiin and Polynesian flavors, and island life in general. Must get back to that beach front living scene some day. . . Here’s to another successful Wanderfood Wednesday!
Mmmm, yummy. I could go for a fresh beet salad right now. That is the one thing I miss when traveling…salads. I never get enough of them on the road. In India it is all about curries and less about fresh vegetables. We even went to Pizza hut once just because salad was on the menu:) We are getting them in Sri Lanka and happy to be eating fresh fruits and veggies on the beach. But my mouth is watering for beets now!
Looks fresh, healthy, and fantastic. Yum!