It was the world renowned restaurateur and James Beard award-winner Chef Roy Yamaguchi, who in 1988 with his first Roy’s Restaurant in Hawaii was a pioneer in establishing Hawaiian regional cuisine. In the years that have followed, his regional Hawaiian cuisine has shown brightly at his twenty plus restaurants throughout the United States but the culinary tide has changed. Roy’s is no longer just Hawaiian cuisine that is the center of their plate, but the flavors of the Pacific Rim; Malaysia, Japan, Korea, Vietnam , Philippines, Indonesia and Thailand. One of the best places to taste Roy’s creative cuisine is an upcoming Pinot Noir Wine dinner at a majority of Roy’s restaurants with details listed below.
With Roy’s new Pacific Rim influences one can enjoy starters of Misoyaki Butterfish Lettuce Wraps, Beef Short Rib Bi Bim Bap or the Canoe Appetizer for Two that takes you on a Pacific Rim culinary tour with Thai Peanut Chicken Satay, Vegetable Spring Roll, Szechuan Ribs, Spicy Tuna Roll, Kim Chee and Shrimp.
A media dinner was held at Roy’s Baltimore location to announce the new Pacific Rim menu and family style sides like Spicy Korean Chili Fried Rice, Truffled Bacon Mac and Cheese, Tempura, Szechuan Style Green Beans and Kim Chee Vegetables. The chefs at each location formulate their own specialty menu offerings and Baltimore’s Chef Matt Ellis menu has embraced the Pacific Rim influences with his.
It isn’t just the food, one Pacific Rim Cosmatini made with blood orange liqueur, vodka, passion fruit and ginger syrup had me ready to do the hula.
If you have a Roy’s near you, you might be surprised at the numerous services they offer. The Baltimore location offers free pick up and return transportation to and from the restaurant. And along with their banquet offerings from 20-250 guests, this Roy’s offers sushi rolling team building events.
PINOT NOIR WINE DINNER
On August 20 at 6:30 p.m., Roy’s invites you to take a very special voyage through the Pacific Rim with five amazing courses. This private event will feature some of the region’s most delectable offerings, re-imagined in a way only Roy’s could. Each course is paired with a unique wine.
Prawn & Peach "Nigiri"
Corn Foam - Sea Grass - Crispy Rice - Vanilla Citrus Emulsion
2012 WINE BY JOE DOBBES PINOT GRIS, Willamette Valley, Oregon
Zatar-Spiced Baby Squash - Heirloom Tomato - Charred Grape Vinaigrette
2012 ASTROLABE PINOT NOIR, Marlborough, New Zealand
Sweet Potato Grits - Grilled Trumpet Mushrooms - Watercress Purée
2012 THE FOUR GRACES PINOT NOIR, Willamette Valley, Oregon
New York Strip
Shiso Gremolata- Ricotta Gnocchi - Cherry Demi Glaze
2009 BOUCHAINE PINOT NOIR, Carneros, California
Pandan & Coconut Cream
White Chocolate Granita - Vanilla Shortbread Cookies – Cherries