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.

Please join WanderFood Wednesday by adding a link to your food-related post. If you’re a newbie, see more about WanderFood Wednesday here.

Life’s Short, Eat Well!

Like to eat? Subscribe to the WanderFood RSS feed or enter your email address at right to keep up on ethnic eats around the world.