I am in Hawaii on the Big Island along the Kona Coast.

The ocean is wherever you look – and I can’t help but think of its relation to the food traditions of these islands.

When we think of seafood we tend to think fish first. There is fish aplenty in these islands. You can be sure of that. But there is vegetation from the sea too. It has the generic and slightly unappetizing name name of seaweed, but don’t let that moniker scare you off this delicious and healthy taste treat from the sea.

But if you just can’t get past the word I suggest you get to know this vegetable by it’s Hawaiian name, limu.

Here limu traditionally meant any type of plant living in the sea. But as Hawaiian words began to find their way into the vocabulary of English speakers that came to dominate the island limu has come to be known as any type of edible seaweed, of which there are several varieties.

One of these varieties is Ogo. Now ogo is the Japanese generic word for seaweed, but it has also been adapted by English speaking Hawaiians to mean a specific type of edible seaweed.

Today I have a seaweed salad using two types of limu: ogo and arame. More specifically I’d call it a slaw, and whether you choose to call the main component of this salad limu or ogo it is worth seeking out for the briny flavor and crunchy texture it brings.

It's time to say goodbye to corn. It's been seven great days of corn recipes and I know we'll all be sad to see it end. But sweet summer corn will be around for at least another month so the end of this series doesn't have to mean the end of corn for any of us (in this hemisphere!).

For this last of my corn recipes I am going to do a corn brulee. It's a corn-sweetened custard with whole kernels topped with spicy candied bacon and served with a very savory tomato sorbet.

Although the custard is made sweet with the infusion of corn, this is not what I'd consider a dessert. In fact I am serving mine as a first course and my brother Grant is pairing this custard with Vouvray.

But before we get to the wine let's recap this madcap week of corn recipes. It's hard for me to pick a favorite, so here they are in reverse chronological order: Fresh Corn & Sun Dried Tomato Angel Hair Pasta, Old Fashioned Corn Chowder, Corn & Zucchini Fritter Stacks with Bacon and Avocado, Seared Scallops with Succotash, Grilled Chicken with Raw Corn & Grilled Bread Salad.

We started with Grilled Corn with Feta & Lime. It's the only on-the-cob recipe I presented this week and I saved its mention for last because I thought I'd end this week of corn with some valuable tips on removing corn from the cob. Of course they sell devices for just such a chore, but I personally don't like to have tools cluttering up my drawers that only have one job in life. So I rely on a chef's knife to get the job done.

There is a very fine distinction between a good stiff belt and a cocktail worthy of that moment of pause. That pause that comes just before you pick up the stem, close your eyes and lift the glass to your lips. That brief, unconscious pause allows for the inhalation of the electric current that floats right above, or sits right on top the surface of a perfectly mixed beauty.

A proper cocktail is not so much about tying one on. Though the quality and content of the alcohol is a vital element in its success. Cocktails are meant to amplify a moment. Either by ritualistically marking the end of the workday, or as a social lubricant designed to loosen your loquaciousness or awaken your appetite.

In my opinion these are the very best sorts of cocktails. They are bracing and bold, but that doesn't mean heavy-handed. Balance and proportion are the elements that elevate.

However, good stiff belts and proper cocktails are not the only liqurious libations to pass my palate. There is room for other sorts of alcoholic beverages too. Many of these are served over rocks, but they can also be shaken, stirred or strained. They can even be served in a proper cocktail glass.