Creative with moi | The Honolulu Advertiser

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Creative with moi | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, November 19, 2003

QUICK BITES
Creative with moi

By Wanda A. Adams
Advertiser Food Editor

Following the success of his all-matsutake kaiseki menu last month, chef Yuji Urawa of Kacho, the hidden treasure inside the Waikiki Parc Hotel, is showcasing ocean-farmed moi in an eight-course menu he calls Ali'i Kaiseki ($65). Kaiseki-ryori is the elegant art of creating a multicourse, seasonal menu that's meant to be as pleasing to the eye as the palate. Courses include seaweed-infused moi, senbei deep-fried moi, moi sashimi, moi simmered with vegetables (pictured here), tempura moi and more.

Despite the number of courses offered, this isn't an approach for the all-you-can-eat crowd. Courses arrive at a stately place, each one so beautiful that you are forced to take time to examine it closely, as you would a painting. The food is delicious as well, with subtle flavors and interesting textures.

Ruby Tuesday plans

Hawai'i's first Ruby Tuesday restaurant, part of a Mainland chain specializing in grilled foods and a "serious salad bar" in a moderate-priced family-style atmosphere, will open in Mililani on

Feb. 17. Ruby Tuesday Mililani, owned by a trio of Islanders with restaurant backgrounds, will occupy a 6,500-square-foot-space in Town Center Mililani and is to be decorated in the chain's trademark local sports memorabilia theme.

The menu, which features touches of the South and Southwest in dishes such as fajitas, New Orleans fried shrimp and Sonora chicken pasta, runs heavily to ribs, grilled and fried seafood, burgers and steaks, but there's also an commitment to healthful eating. Ruby Tuesday's Smart Eating program includes low-fat and low-carb choices on every section of the menu, including a dessert. A Smart Eating Guide at www.rubytuesday.com details nutritional content of menu items.

There also will be a full-service bar and pupu menu.

Thanksgiving veggies

If you're a vegetarian, or will be entertaining a vegetarian at Thanksgiving, the fall issue of Eating Well magazine — a publication dedicated to gourmet health food — offers a spread of intriguing vegetarian recipes. Among them is a roasted vegetable entree, a recipe for mashed potatoes with portobello mushroom gravy and an arugula and pear salad. It's on newsstands now.

Information: www.eatingwell.com.

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