Shaping Up With GreensOno, You Know
January 6, 2019
Story By: Ellise Kakazu | Photos by: ANTHONY CONSILLIO
Though the holiday season has come and gone, the extra pounds we have all gained from eating a little too much have remained.
With full tummies and expanded waistlines, most of our resolutions involve losing weight and hitting the gym. While intense lose-5-pounds-a-week diets or exercise regimens may work for some, I believe starting slow and steady is the way to go.
My plan of attack is to do at least two to three workouts a week (I have not been in the gym for months!) and incorporate more salads into my diet.
Looking for something more than just tossed greens and a basic dressing for lunch, I recently discovered salads that are exciting and yummy.
Dishing out the most brilliant, eye-catching meals I have ever seen is executive chef Ron de Guzman of Stage Restaurant.
De Guzman believes one eats with his or her eyes first, and so he likes to play with colors and shapes, much like an artist, to give customers an “eyegasm.”
“Presentation is everything, but of course, flavors have to be important as well,” notes de Guzman.
Whether customers order an elaborate entree like Beef Wellington or any one of the restaurant’s salads or appetizers, they will be in for an unforgettable treat for both the eyes and taste buds.
During my latest visit, chef presented me with a new breathtaking salad — Ho Farms Watermelon Radish Salad ($14). This seasonal creation features local watermelon radish, blue cheese, fresh basil, Mari’s Garden microgreens, cubed yellow beets, bubu arare (small rice balls) and a spicy ponzu sauce. Each ingredient blends and balances well with the other, making this salad the perfect opening act to any Stage experience.
According to de Guzman, Ho Farms Watermelon Radish Salad will be found on the restaurant’s new menu unveiling mid-January, but can be ordered now. He also notes the refreshed menu will present lighter fare — chef likes to follow the seasons and cook with what is best at the time.
CONVENIENT AND NUTRITIOUS PLATES
Eating healthy is not always easy, as most of us are constantly on the run and don’t have time to prepare a well-balanced meal at home. This is where Kahai Street Kitchen comes in and saves the day.
Kahai Street Kitchen is an eatery located on Coolidge Street that provides customers with restaurant-quality, nutritious plates in a jiffy. Chef David Yamamoto, who has more than 30 years of experience in the food industry, prepares tasty meals like Guava Barbeque Braised Brisket and Furikake Crusted Catch-of-the-Day. Every week, Yamamoto dishes out specials for customers to enjoy because he wants to encourage them to “try new things.”
“I want to inspire my customers to come back and try all the different specials,” he says.
This week, one of the specials visitors can get ahold of is Bubu Arare Crusted Fresh Salmon Salad ($12.95), which comes with fresh Atlantic bubu arare-crusted salmon, vibrant mixed greens, tomatoes, sliced cucumbers and green ocean salad. Customers also will find a tasty herb vinaigrette served alongside the salad.
“It’s something different, (diners) will like the textures and the flavors,” Yamamoto says.
Refreshing, filling and, of course, healthy, Bubu Arare Crusted Fresh Salmon Salad is the perfect meal for those wanting to eat better this new year. But get it while you can, as the salad is only available Jan. 8-11 — Kahai Street Kitchen is open Tuesday-Friday from 10:30 a.m. to 7:30 p.m.
If you don’t get to catch this scrumptious special, don’t worry. Kahai Street Kitchen offers other nourishing items and salads on its regular menu, like the beloved Korean Cobb Salad.