Last night, we celebrated Restaurant Week Hawai'i by going to 12th Ave Grill and ordering the Kim Chee Steak, a special during Restaurant Week. There's no actual kim chee in the dish...instead, lightly pickled cucumbers and red bell peppers garnish a shoyu and sugar marinated steak (we think skirt), served over Big Island bok choy and jasmine rice.
Like almost all restaurant events, Restaurant Week is a benefit. This time, profits help support the building of the Culinary Institute of the Pacific at Diamond Head. Having witnessed incredible talent at a competition of culinary students a few days ago, I'm avidly behind giving our next generation of cooks all the tools and resources they need.
Still, sometimes I wish we could throw a benefit for the very restaurants that help support all our community causes, from lupus to film festivals. I know chefs and cooks here are an overworked and underpaid bunch...it's time to help them out, especially in light of current economic times.
1 comments:
Yum, Kim Chee Steak sounds awesome! I've been catching up on all your archives and I'm so glad that you're doing this! You're a really great writer and so interesting to read. I'm so impressed with your ELC meals and finds too - thanks for sharing all your resources. I'm looking forward to reading about all your adventures to come!
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