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Restaurant Report
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There's steak and then there's steak. If you're really into it, there's Choice and there's Prime. And if you're really into it, there's Prime and there's Angus. Steak challenge awaits
diners at Sam Choy’sBy Betty Shimabukuro
bshimabukuro@starbulletin.comAt Sam Choy's Diamond Head, they've made the decision to upgrade their steaks from USDA Choice to Certified Angus Beef -- or CAB, for those on friendly terms with meat. That's opposed to choosing USDA Prime, which is what most restaurants put on the grill when they move up from the lesser grade of Choice.
Now they'd like to know what you think of the decision.
Through March the restaurant is hosting a "Steak Your Claim Challenge," offering diners the chance to taste the two types of beef side by side and pick a favorite.
Choose filet mignon -- two 5-ounce steaks prepared either pulehu style (with Hawaiian salt and pepper) or char-broiled, with roasted garlic butter -- for $28.95. Or, choose two 7-ounce rib-eye steaks for $26.95, prepared pulehu style or with a Madeira wine-morel mushroom reduction.
You can also supersize and stick to the Angus alone: $27.95 for a 9-ounce filet mignon or $25.95 for a 14-ounce rib eye.
Certified Angus Beef is Prime-grade steak from only black Angus cattle no older than 30 months. It must meet standards set by the USDA Meat Grading and Certification Service for marbling, muscling, color and overall leanness, among several criteria. Restaurants must be licensed to carry the beef, which means inspections of the kitchen and specifications on how the steaks are described on menus and in advertisements. It is not sold at retail.
Operations manager Paul Ah Cook says the restaurant's managers and chef Elmer Guzman held a blind tasting of Prime against CAB meat and overwhelmingly picked the Angus as better tasting. The staff as a whole, however, split 50-50 in their preferences.
Thus, the steak challenge was born. Unfortunately, customers so far have been going for the Prime, 2 to 1. Ah Cook suspects that's because the Prime has more fat and is therefore a little more tender. "People tend to go for fat."
He and Guzman, however, remain sold on Angus and believe they'll prevail.
Whatever the case, it's a good time to be doing this, Ah Cook says. "I guess meat is real popular again. Beef is back up among our best-selling items."
Call 732-8645.
Special events
Okinawan Festival: Guest chefs Yukihide Shimabukuro and Seikai Higa from the ANA Manza Beach Hotel in Okinawa are serving up special meals at the Plantation Cafe in the Ala Moana Hotel through March 24. The three-course menu includes Tebichi (pig's feet) Soup, entree choice of Goya Champuru (stir-fried bittermelon, pork, tofu, corned beef and eggs) or Rafute (sake-marinated pork), and Sata Andagi (Okinawan doughnut) for dessert. A second menu offers Konbu Irichi (seaweed and pork), followed by Okinawan soba and andagi. Cost for the first menu is $10.50 for lunch, $12.50 for dinner; the second menu is $10 and $12. Okinawan selections also will be part of dinner buffets on Fridays and Saturdays and Sunday brunch. Call 955-4811, ext. 4070.Master Chef Series: Sean O'Connell of Shintaro Restaurant in the Bellagio Hotel in Las Vegas cooks alongside chef Philippe Padovani March 23 and 25 at Padovani's Restaurant. The two chefs will offer side-by-side dishes, with wine pairings available. O'Connell worked with Padovani at the Ritz Carlton Mauna Lani and at the Manele Bay Hotel on Lanai, where Padovani was executive chef. His pastry chef, Patrick Dumas, will pair desserts with Pierre Padovani. Cost is $100, with seatings beginning at 5:30 p.m. Call 946-3456.
Kea Lani Food & Wine Masters: Hawaii Regional Cuisine charter members Amy Ferguson-Ota, Mark Ellman, Beverly Gannon and George Mavrothalassitis will cook together March 22 and 23 at the Fairmont Kea Lani Maui. The event includes luncheon cooking demonstrations and a five-course dinner with wine parings on both days. Desserts will be by Mark Okumura, pastry chef for Alan Wong's restaurants. Cost is $45 for lunch, $125 for dinner. Call 800-798-4552.
St. Patrick's Day specials
Beachside Cafe, Sheraton Moana Surfrider: Buffet includes salads, corned beef and cabbage, leg of lamb, pan-fried catch of the day and Bailey's Irish Cream chocolate mousse. Cost is $19.95 for lunch, $27.95 for dinner. Call 922-3111.Maui Marriott Resort: Nalu Sunset Bar and Sushi is offering corned beef and cabbage, Irish stew and Oysters & Guinness, plus Irish drink specials and entertainment by Trevor Jones. Va Bene Italian Beachside Grill also has Irish specials on tap. Call 808-667-1200.
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