50 Cities 50 Hashes: Ed Morita at Hula Grill Waikiki in Honolulu!
To publicize his new cookbook, “Hashcapades,” Clark Haass has started the ambitious undertaking to have a hash party in 50 cities around the world. Thanks to the staff at Hula Grill Waikiki, Honolulu has just been added to that list! Here’s a look at the hash-stuffed fun at Hula Grill Waikiki.
Eighteen of our social media friends stopped by Hula Grill Sunday to try the restaurant’s new hash items and to check out the cookbook by Clark Haass.
Hula Grill’s chorizo and Kahuku corn hash. It’s spicy and sweet at the same time, and is a recent addition to Hula Grill’s menu.
Hawaiian luau hash made with Okinawan sweet potato, taro, kalua pig, lomi salmon and luau sauce. Everything you want in a luau plate in one hash!
A big hit was the debut of Hula Grill’s Bloody Mary bar with a selection of mixes and condiments. The restaurant plans to incorporate this into their brunch offerings in the near future.
|Ed Morita spent more than a decade working as a pastry chef at some of the country’s premiere resorts and restaurants, including the Halekulani Hotel, The Greenbrier Resort & Spa in West Virginia, Bay Harbor Yacht Club in Michigan and Longhi’s Restaurant in Honolulu. After a near-career-ending injury forced him out of the kitchen, he embarked on a new career as a food writer, photographer and blogger for Nonstop Honolulu and is the official blogger for the Hawaii Food & Wine Festival. Follow Ed on Twitter @NctrnlBst.|