Huggo’s Executive Chef Ken Schloss is firing things up in the kitchen with two new culinary tools — a smoker and state-of-the art meat grinder.
Diner’s are now enjoying house-made sausage dishes — Fennel sausage, Ali’i Mushroom and Fontina Cheese Pizza is the featured appetizer tonight — and items from the smoker such as Soy/Citrus-Marinated Tea Smoked Mahi Mahi topped with a Kona Orange & Mango Relish served with Bok Choy and Jasmine Rice. Chef promises many more sensational smoked dishes to be featured in the coming weeks.
We look forward to seeing you here soon, sampling some of the new fare alongside our menu classics!
