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Roy’s Coffee, A Royal Kona Sellout

By on March 24, 2013 in From Seed
Roy Yamaguchi tells me how he encouraged farmers to grow for Roy's restaurants. Daniel Lane photo.

Roy Yamaguchi tells me how he encouraged farmers to grow for Roy’s restaurants. Daniel Lane photo.

 

I’m a big fan of Roy Yamaguchi. He makes gorgeous food that tastes delicious, and he’s a nice guy. I had the honor of meeting him, and we talked about the challenges of sourcing from local farms and feeding a lot of hungry people. But this morning, as I drink a disappointing cup of Roy’s coffee, I wonder what’s gone wrong.

You may already know that Yamaguchi is an icon in Hawaii. In the 80s, he and 11 other chefs created Hawaii Regional Cuisine (HRC). Before HRC, mom and pop restaurants served the “peasant” food of Hawaii, which is based on plantation-style food. Thousands of people immigrated to Hawaii from places like China, Japan, Portugal, Korea, and the Philippines to work on plantations, and the best of their cultural dishes are enjoyed in restaurants today. Continue Reading →

Roy’s Poipu Christmas Prix Fixe Menu

By on December 3, 2012 in Christmas Menu

Soup and Salad Duo

Roasted Hamakua Mushroom Bisque with Crispy Proscuitto and Roasted Local Beet Salad with Toasted Fennel Seed Vinaigrette, Maui Onion and Kunana Goat Cheese Flan, Duck Leg Confit, Balsamic Reduction, Crispy Garlic

Choice of Entreé

Grilled Chili Pepper Island Ahi Local Cherry Tomatoes, Lomi Sweet Onions, Hawaiian Chili Inamona Jus, $70

Chinese 5-Spice Dusted Opakapaka Roasted Kabocha Blinis, Pomegranate Honey, $74

Shiso Seared Sea Scallops Forbidden Rice, Yuzu Miso Emulsion, $68

Kekaha Shrimp Risotto Local Sweet Corn, Melted Leek, Chardonnay Lobster Nage, $62

Japanese Style Misoyaki Butterfish Roy’s Sizzling Soy Vinaigrette, $74

Holiday Bouillabaisse Manila Clams, Prince Edward Island Mussels, Kekaha Shrimp, Sea Scallops, $69

Red Wine Braised Lamb Shank Alii Mushroom Ravioli, Eggplant Caviar, Rosemary Jus, $68

Caramel Bourbon Glazed Spiral Ham Candied Yam Pureé, Haricot Verts, $58

Herb Roasted Chicken Breast Crisp Potato Spinach Cakes, Candied Garlic Escabeche, Feta Bechamel, $60

Char Sui Roast Duck Quinoa Fried Rice, Green Papaya Slaw, Cranberry Orange Demi-Glace, $65

Grilled 8-ounce Filet Mignon Parsnip Potato Pureé, Proscuitto Wrapped Asparagus, Roasted Tomato Natural, $72

Poipu Snowball

Lapperts White Chocolate Macadamia Nut and Peppermint Ice Cream, Toasted Marshmallow Meringue, Caramelized Pineapple Sauce

Call 808-742-5000 for reservations.

The Hawaii Book of Rice Cookbook Review, Part 1

By on May 7, 2012 in Cookbook Reviews, Recipes
Cheryl Chee Tsutsumi

Cheryl Chee Tsutsumi signing books at the Culinary Market. Daniel Lane photo

I first met Cheryl Chee Tsutsumi when she was autographing copies of her new cookbook, “The Hawaiian Book of Rice”. I was strolling through Poipu’s Culinary Market at Kukuiula Shopping Village, my favorite farmers market, when I noticed a crowd.

I love cookbooks, and they seem to fill my shelves without me noticing. Since I grew up in Colorado, I’m especially interested in cookbooks written by residents of Hawaii. As I waited in line, I noticed that proceeds were being donated to the Hawaii Food Bank (bonus), and she was giving out rice paddles to everyone who bought a copy (bonus-bonus!) Continue Reading →

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