Ed Kenny

Rainbow chard is especially pretty pickled, but any variety will work.

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling). Let it come to room temperature before serving.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)!

This drink is named for the Honolulu neighborhood where Town, Chef Kenney's restaurant, is located.

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish "that fresh-from- the-sea flavor." In Oahu, he uses just harvested limu, but hijiki, which is widely available, works well, too.

Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.

Chef Kenney often makes these crepe-like pancakes for his family on the weekend. He couldn't resist including them in this menu as a shout-out to Jack Johnson's 2005 song "Banana Pancakes."

This riff on a Tom Collins calls for Japanese whisky, which is known for being exceptionally balanced and smooth. Your favorite Scotch whisky is a good substitute.