A chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at Roy's. Chef Roy Yamaguchi is one of the most influential and well-respected Hawaiian chefs. His style of fusion cuisine combines Asian, French and Hawaiian ingredients and techniques. He is Hawaii's first James Beard award-winner and this year his restaurants are celebrating their 20th year with special dinners.
Tomorrow's 20th anniversary dinner takes place at the San Francisco Roy's, with Roy at the helm. Local and Hawaiian ingredients will be featured with a particular emphasis on sustainable seafood and a portion of proceeds will go to Grow for Good, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture.
Shiro-Shoyu Marinated Kona Kampachi "Nigiri"--sustainable princess conch, tri-color tobiko & Kumamoto oysters--Perrier Jouet Grand Brut
Kona Lobster Ceviche--California avocado and halibut turtle shell, --organic watermelon radish, Cara Cara oranges
Jacob's Creek Riesling
Organic Sausalito Springs Watercress & Red Kaiware Sprout Salad goat cheese, Sparrow Lane Napa walnut vinaigrette --Brancott Sauvignon Blanc