Ruth’s Chris Does Fish Too
Wednesday - March 17, 2010
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Leighton Miyakawa, executive chef at Ruth’s Chris Steak House Waikiki Beach Walk, is a food service industry veteran. Born and raised on Oahu, he graduated with honors from the Culinary Institute of America in New York and Kapiolani Community College. Chef Leighton has held positions at Gate Gourmet International, Dobbs International, United Airlines and the Chart House.
Chefs at all five Ruth’s Chris Steak House Hawaii restaurants are proud to be incorporating local Hawaii products into the Ruth’s Chris menu. All Ruth’s Chris steaks and chops are seasoned with Hawaiian sea salt, and the menu also features produce from our local farmers: Kahuku corn, Hamakua tomatoes, Maui onions and local asparagus.
In addition to indulgent favorites like the USDA Prime Cowboy Ribeye, Filet and New York Strip, guests also can enjoy fresh island fish specialties at all Hawaii locations.
At the Waikiki Beach Walk location, you will feel pampered by general manager Jay Kaneshiro and managers Jon Kobashigawa and David Kimura, who oversee attention to every detail of your dining experience.
The ambience and service, plus the festive location, are fun for tourists as well as kama’aina who want to enjoy a special night out.
For more information, call Ruth’s Chris Steak House at Waikiki Beach Walk at 440-7910 and Restaurant Row at 599-3860. If you are planning a trip to the Neighbor Islands, there are locations at Lahaina Center, The Shops at Wailea on Maui and at The Shops at Mauna Lani on the Big Island.
Chef Leighton and Ruth’s Chris Steak House share their opakapaka recipe with MidWeek readers. It’s a guest favorite!
Replacing meat with fish twice a week is a good habit to get into, and this recipe is delicious and easy to prepare at home.
RUTH’S CHRIS STEAK HOUSE FRESH ISLAND OPAKAPAKA
* 1 8- to 12-ounce piece Island opakapaka (snapper)
Steam opakapaka for about 10 minutes.
Place opakapaka in a deep dish and garnish with the following local ingredients:
* 1 ounce ginger (cut julienne style)
* 1 ounce green onions (cut julienne style)
* 1/2 ounce cilantro sprigs
Sear opakapaka in 3 ounces of sizzling-hot peanut oil and top off with an ounce of your favorite soy sauce.
(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)
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