Roy’s, named after Chef Roy Yamaguchi, opened 20 years ago in
Honolulu, Hawaii. Blending European cooking techniques with the flavors of
fresh ingredients found in Asia and the Pacific Rim, Chef Roy was one of the
innovators of Hawaiian Fusion Cuisine. Roy’s recently celebrated their 20th
Anniversary and in Las Vegas, Roy’s featured their inaugural Aloha Kitchen
Challenge on April 7 at Roy’s in Summerlin and Roy’s 20th Anniversary
Culinary Tour Wine Dinner on restaurant row on April 8, 2008.
Eric Klein from Spago and
his partner, culinary student Paul Hollins, won Roy’s inaugural Aloha
Kitchen Challenge. The gourmet competition paired three culinary students
from Le Cordon Bleu, Paul Hollins, Robert Rolen and Adam Berbereia with top
chefs Eric Klein from Spago, Linda Rodriguez from Hachi and Adam Cho from
Rick’s Café, Loews Lake Las Vegas Resort for the chance to win a prestigious
internship with a master Roy’s chef. Hollins humbly thanked the crowd and
judges after being announced the winner and said he looked forward to
working under the skilled Roy's chefs.s
Based on taste,
originality and presentation, the judges rated Klein’s and Hollins’ dish
with the highest score. Their culinary creation was encased in a
balloon-like ice sculpture that housed a fresh fish seviche entrée. Judges
for the challenge included foodies and famous figures such as Rachel Smith,
morning anchor for KVVU FOX 5, Denise Valdez, anchor for KLAS-TV, John
Curtas, food critic for KLAS-TV and Nathan Burton, headlining magician at
Flamingo Las Vegas.
Roy’s 20th Anniversary
Wine Dinner on April 8 was a five-course Wine Dinner prepared by Chef Roy
and local Chef Partner Percy Oani, showcasing local products and produce on
the menu and paired with fine wines.
I had the honor of
experiencing the incredible dining experience and it is a memory I will
always cherish. Along with the impeccable service, the warmth of the staff
and just the ambience, the meal defined true dining. I began with the Amuse
Boche, a Scallop Sashimi with smoked sea salt, yuzu oil, pickled root and
tomato water paired with a Perrier Jouet Grand Brut which complimented the
dish with its intensity.
The First Course was a
pan roasted Halibut with potato fettuccine, curry tomato chutney and Lobster
Miso Nage paired with Jacob’s Creek Riesling. I love Riesling and this one
was so light and fresh and just danced with the Halibut and Lobster that
this course just melted in my mouth with its delicate flavors mixed with the
tang of curry.
The Second Course was
Citrus-Scented Spotted Santa Barbara Prawns with herb goat cheese stuffed
Valdivia Farms Squash Blossoms and Blue Cheese Blood Orange Vinaigrette
paired with Brancott Sauvignon Blanc. This course was light with the hint of
citrus flavor and the pungent taste of blue cheese
The Third Course
presented Jawaiin-Rubbed Colorado Rack of Lamb with Babé Farms baby white
carrots, Bluefoot Chanterelle mushrooms and Drunken Guava Mole paired with
Jacob’s Creek Reserve Shiraz. The lamb was spicy and tender and paired with
the Shiraz, complimenting the earlier courses of the seafood dishes with its
bold, rich flavor of the lamb dish.
Dessert (the Fourth
Course) was a Blackberry Vacherin served with Toasted Almond Sabayon and
paired with a 20 year old Sanderman Tawny Port. I love Port and this was an
excellent selection to finish this unbelievable dining experience.
An internationally
trained chef, Chef Roy is Hawaii's first recipient of the prestigious James
Beard Award. Several publications such as Gault-Millau, Conde Nast Traveler,
Forbes, and the Nation's Restaurant News have all written about Chef Roy and
his innovative style of cooking.
Chef Roy is known to
television audiences as host of "Hawaii Cooks with Roy Yamaguchi" on PBS, as
well as appearances on NBC's "Today Show." He explored his culinary roots in
his native Japan for The Food Network's "My Country, My Kitchen." He is a
regular guest chef on the Home Shopping Network, which features his product
line with his Fusion Stainless Steel Cookware being the centerpiece. He was
also featured on Chef Michael Lomonaco’s popular cooking program,
“Epicurious” on the Travel Channel. In 2001, Chef Roy had the honor of being
selected for the Iron Chef USA world-class contingent and subsequently
published four cookbooks, including the illustrated Roy’s Fish & Seafood,
Roy's Feasts from Hawaii and the companion book, Hawaii Cooks: Flavors from
Roy's Pacific Rim Kitchen.
Today, Roy’s has 34
locations around the world including 26 in the mainland United States, seven
in Hawaii, and one in Japan and Guam as well as the two located in Las
Vegas.
Chef Roy’s signature
culinary creations include Hibachi Grilled Salmon, Szechwan Spiced Baby Back
Pork Ribs, Roy’s “Original” Blackened Island Ahi, and the popular Chocolate
Soufflé. The wine
list selections are globally sourced, chosen strictly in harmony with the
restaurant’s food, flavor of the wine and originality in the pairing. Roy’s
leading wine lists have received numerous national awards for their quality,
value and sensible approach to harmoniously pairing food with wine produced
by some of the world’s most renowned wineries. Roy’s was designed to
express the casual elegance of spacious dining rooms, an expansive lounge
area and Roy’s signature exhibition kitchen.
Thank you Roy’s and I lift a glass to 20 more great years!
Roy’s
620
E. Flamingo Road
Las
Vegas, NV 89119
(702) 691-2053
Roy's - Summerlin
8701
West Charleston Blvd.
Las
Vegas NV 89117
(702) 838-3620
www.roysrestaurant.com
