The Free Range Gourmet Free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii.

Range Gourmet

  Local Hawaii ingredients used with an international flair

        ^BNanette^K^H (Gone but not forgotten) 1946-2020


Sunday, March 19, 2006


HawaiiDiner interviews Ed Kenney of Town

Gail Jennings, Hawaii's premier food podcaster, interviews Ed Kenney, chef-co-owner of Town restaurant in Kaimuki.

Catch the podcast here and read the show notes here. (Note: you don't need an iPod to listen, you can click and open the podcast to hear it on your computer).

If you've eaten there, you know that Town uses the freshest, locally-grown and preferably organic ingredients for an unmatchable dining experience. Town is open breakfast through dinner--following the tradition of European bistros. Stop in when you're hungry and don't want to be disappointed.

You'll need to listen to this podcast to learn:

Where do the Kenneys go out to eat when they can?

What did Ed do before he became a chef?

What is the one thing Ed hasn't gotten used to eating?

What do you need to know if you want to brine a chicken the way Ed does?

All that and more, plus the only up-to-the-minute source of farm and food news available in Hawaii.

If you enjoy the program, why not drop Gail an email to let her know you tuned in. She puts a lot of work into each of her podcasts, which are as professionally produced as anything you can catch on the radio.


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