Waikiki steaks, Foodbank soiree and new oil
Friday - March 23, 2007
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Kevin Hanney, chef/owner of 12th Avenue
Grill, is one of the guest chefs at the Hawaii
Foodbank fundraiser
If you’re a fan of sitting at the bar when you go to Ruth’s Chris Steak House in Restaurant Row, and enjoy a glass of great wine or a cocktail while spending a few hours in good company, then you’ll love the new-look RC Waikiki. The circular bar is huge, and a big feature of the “tropical” steak house.
“Bars are very important in the planning of Ruth’s Chris nowadays,” says CEO Craig Miller, in town for the opening festivities. “Baby boomers are not hitting the night club scene anymore - they prefer to sit at a great bar and enjoy excellent food and wine.”
With a certain understated elegance, sparkling new glasses and the same menu featuring local produce as well as prime USDA steaks, Ruth’s Chris already looks like a winner. Expect long waits this weekend as eager new diners flock to Waikiki, or just call and make a reservation. The new Ruth’s Chris is the 104th opening for the successful chain, and Waikiki will be in the more-than-capable hands of Paul Ah Cook during the opening weeks.
Ruth’s Chris Steak House Waikiki Beach Walk 226 Lewers St.
Reservation Phone: 440-7910 www.ruthschris.com
Great Chefs Fight Hunger (But Not Rain).
Wary of a repeat of last year’s rained-out event at Restaurant Row, the Hawaii Foodbank fundraiser will be held this year at the Foodbank warehouse on Kilihau Street.
“We thought it was a great way to let people see where we are and what we do,” says Polly Kauahi, director of fund development, “and having a roof over the event is reassuring.”
Co-founders of the gourmet evening are Chuck Furuya and D.K. Kodama. “D.K. does the NFL annual event for the Super Bowl,” says Chuck,“and that’s a Foodbank fundraiser. A couple of years back he came home to Hawaii all fired up with the idea of doing a similar thing here.”
The event has already gained a steady stream of enthusiastic supporters and is certainly one of the best ways to taste the food of some of our top chefs. In attendance on Saturday night will be chefs from 16 restaurants, including Roy’s, Alan Wong’s, Chai’s Island Bistro, Hiroshi Eurasion Tapas,Halekulani,Kahala Hotel and Resorts, OnJin’s Café, d.k. Steak House, Sansei Seafood Restaurant and Sushi Bar, Sam Choy’s, Green Door, Ihilani and 12th Avenue Grill. Tickets are $85, with early entry tickets available for $110; early entry is from 5 to 6 p.m. The main event begins at 6 p.m.
Paul Ah Cook and Nawaii Keko‘olani are ready to welcome
guests at Ruth’s Chris Steak House Waikiki this weekend
Sponsored by AIG Hawaii, the event aids the Foodbank in its mission to feed more than 30,000 hungry people each week in Hawaii.
For information and ticket sales, call 836-3600, ext. 244.
No More Trans Fat at KFC. KFC Hawaii announced it is converting all of its 28 restaurants in Hawaii to a zero grams trans fat cooking oil. The new oil, a low linoleic soybean oil, will replace the partially hydrogenated soybean oil in current use in KFC restaurants. The conversion, which follows more than two years of extensive testing of oil options to identify the same taste profile, has already begun in many KFC restaurants and is scheduled to be completed by the end of April 2007 nationwide.
Once the transition is complete, KFC’s most popular signature products, including Original Recipe and Extra Crispy Chicken, will contain zero grams of trans fat. Other products that will have zero grams of trans fat are: Crispy Strips,Wings, Boneless Wings, Honey BBQ, Buffalo and Crispy Snacker Sandwiches, Popcorn Chicken, Twisters and Potato Wedges. Many KFC menu items today already contain zero grams of trans fat including all Tender Roast products, and many side dishes such as green beans, mashed potatoes, corn on the cob and coleslaw.
“We are thrilled to announce that KFC is switching to a zero trans fat cooking oil for all of our fried products,” said Steve Johnson, general manager of Kazi Foods.“This conversion follows more than two years of extensive testing to identify an oil that provides all the same delicious taste as our original recipes with zero grams of trans fat.”
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