Chef, hotels embrace task of catering to global palates
By Joleen Oshiro
Nov. 9, 2011
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Sheraton Waikiki executive sous chef Colin Hazama was charged with creating menus inspired by several U.S. cities for Friday's "Taste of America" dinner for the APEC?CEO summit. One of his Seattle dishes is Pike's Market Cedar-Smoked Salmon, featuring arugula, watercress, wildberries and a lemon-dill vinaigrette. Hazama also is responsible for dishes from Los Angeles and New Orleans.