Du Jour with Chef Meredith Beck-Wiggins

What do you need to go Polynesian? Ask Meredith Beck-Wiggins. The Hawaiian-Samoan local chef is spreading the word about her native cuisine, touting the ease with which it’s mastered by home cooks. Soy sauce, canned or fresh pineapple, honey, fresh or powdered ginger and flaked coconut are among the requisites, says Beck-Wiggins, who teaches a special class on island fusion at the Panhandler. Read the story here.To read previous Du Jour features on local chefs and other culinary experts, click here.