A Sweet Dining Experience At Ruth’s Chris

Diana Helfand
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Wednesday - July 15, 2009
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Ruth’s Chris executive chef Kyle Yonashiro with his sweet potato casserole

Kyle Yonashiro, executive chef at Ruth’s Chris Steak House Restaurant Row, was a student of mine at Kapiolani Community College. Yes, I am especially proud of him!

Kyle was born and raised on Oahu, and is a graduate of the Culinary Program at KCC. Chef Kyle has held positions at Mid-Pacific Country Club on Oahu, and at the Kula Lodge, Nick’s Fishmarket and Kea Lani Hotel on Maui.

For a special night out without breaking the budget, Ruth’s Chris Steak House Hawaii’s Sizzlin Prime Time menu features a three-course meal starting at $39.95 (plus tax and gratuity), and is served nightly from 5 to 6 p.m. The meal begins with a choice of the classic Caesar salad, signature steak house salad or Louisiana seafood gumbo. Entrée selections are among the most popular offerings at Ruth’s Chris. The choices for the $39.95 menu start with the melt-in-your-mouth petite filet, fresh island fish and stuffed chicken breast, filled with garlic herb cheese and served with lemon butter. Each guest can select an accompaniment to share from among creamed spinach, mashed potatoes, sautéed mushrooms or steamed white rice. This amazing value even includes dessert, with choices of bread pudding with whiskey sauce, ice cream or sorbet.

At the Restaurant Row location, you will feel pampered by general manager Don Asam and managers Eric Hill and Lori Schlotman, who oversee attention to every detail of your dining experience!

Relax from 5 to 7 p.m. during Happy Hour at both the Restaurant Row and Waikiki Beach Walk locations, and it’s never too early to start planning your holiday dinners at Ruth’s Chris.

This is one of my favorites. It’s almost like a dessert - it’s that good!

To cut fat and cholesterol, use less butter or substitute with Smart Balance Light, and use egg substitute or 4 beaten egg whites. Nuts are a good source of monounsaturated fat, but you also can cut the amount of pecans in half for the topping.


For Sweet Potato Mixture:

* 3 cups mashed cooked sweet potatoes

* 1 cup sugar

* 1/4 teaspoon salt

* 1 teaspoon vanilla

* 2 eggs, well-beaten

* 1 stick (1/2 cup) butter For Crust Mixture:

* 1 cup brown sugar

* 1/3 cup flour

* 1 cup chopped nuts (pecans preferred)

* 1/3 stick butter, melted

First, combine Crust Mixture in mixing bowl and set aside.

Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Combine thoroughly. Pour mixture into buttered baking dish.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake at 350 degrees for 30 minutes. Allow to set at least 30 minutes before serving.

(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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