By Diane Ako
Chef Ed Kenney has a lot on his metaphoric plate. The award-winning, telegenic, seemingly ubiquitous culinary figure recently opened Kaimuki Superette, is still managing Town, and is in the planning stages of his latest restaurant, named after the area of town its located in.
"This is going to be an evening restaurant. We're calling it Mud Hen Water. It's the English translation of Waialae; wai is water, and alae is the native mud hen. The legend goes that there used to be a spring here that the alae frequented and it was only for royalty. It was literally a watering hole. This is going to be a watering hole," he exclaims with what I'm starting to understand is his trademark charismatic enthusiasm. He pointed to a section of the wall and indicated that he'd like to open up the wall and add an outdoors dining section there.
Kenney kindly took time out of his schedule to continue showing me around the property at the corner of Waialae and 9th Avenue. He gestures to a small shed attached to the two-story building. "This whole property, we're calling it Food Shed. It's because this shed was here, but it's also based on a watershed - the flow of food from producer to consumer. We look at everything we want to put in this property as kind of food or health and wellness oriented. Upstairs we have acupuncture, Eastern medicine," he continues.
He's excited about the venture, and tireless - and I'm sure Oahu gourmands will be just as excited to see what he comes up with next!