When Executive Chef Joey Maggiore opened Hash Kitchen in 2015, he was enamored with creating and serving recipes that honored the nostalgia of his youth - spending summers in Sicily making fresh cannoli with his grandmother.
Made with sweetened ricotta, cream and fried dough, these Sicilian summer-inspired Cannoli Donuts are made to order at Hash Kitchen. They’re also now available at home by following a simple recipe from Maggiore’s debut cookbook, “Brunch King,” a tribute to his past and a gift to those who want to add some flamboyant energy to their Sunday morning meals.
Nearly two years in the making, “Brunch King” has 70 recipes with several Hash Kitchen favorites like the Herb Fried Chicken and Waffles, the 10-Layer Breakfast Lasagna and the Mega Mimosa topped with cotton candy. The recipes are adventurous, energetic and unconventional, echoing the innovative menu that brings diners to Hash Kitchen.
