Roy’s Restaurant Presents Exclusive Pacific Rim Inspired Wine Dinner

Roy’s Restaurant Presents Exclusive Pacific Rim Inspired Wine Dinner

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We’re big fans of Roy’s, known for their creative take on Hawaiian and Asian fusion, with some of our favorite Roy’s dishes including the classic misoyaki butterfish and the braised beef short rib and especially the molten lava chocolate souffle cake for dessert.

Chef Roy Yamaguchi
Chef Roy Yamaguchi

At 19, Chef Roy Yamaguchi of Roy’s began taking steps to becoming as an international culinary visionary and the creator of Hawaiian fusion cuisine. He graduated from the Culinary Institute of America in New York as a master chef and moved to Los Angeles where he served as executive chef at La Serene. After gaining invaluable experience in LA, Roy decided it was time to head closer to his roots. He moved to Hawaii and opened the first Roy’s in 1988, going on to winning a James Beard award and opening 22 restaurants throughout the United States.

This past week, Roy’s Hawaiian Fusion restaurant on Sand Lake Road, right in the heart of Orlando’s Restaurant Row, hosted an exclusive summer dining event under the fabulous Chef Partner Mac Lynch featuring five stunning courses that evoked the best of Pacific Rim cuisine with four expertly matched wine pairings. Once in a while, the chefs at Roy’s host these special dining events to showcase their talent and skills outside of the regular menus.

Courses included Prawn & Peach “Nigiri,” Ahi Tataki, Porchetta, New York Strip and Pandan & Coconut Cream with wine pairings from Oregon, California and New Zealand.

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{Amuse Bouche} Prawn & Peach “Nigiri”: Corn foam, sea grass, crispy rice, vanilla citrus emulsion
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{Amuse Bouche Wine} 2012 Wine by Joe Dobbes – Pinot Gris – Willamette Valley, Oregon
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{1st Course} Ahi Tataki: Zatar spiced, baby squash, heirloom tomato, charred grape vinaigrette
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{1st Course Wine} 2012 Astrolabe Pinot Noir – Marlborough, New Zealand
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{2nd Course} Porchetta: Sweet potato polenta, Honshimeji mushrooms, watercress purée
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{2nd Course Wine} 2012 The Four Graces Pinot Noir – Willamette Valley, Oregon
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{3rd Course} Prime New York Steak: Ricotta gnocchi, shiso gremolata, coffee cherry demi glace
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{3rd Course Wine} 2009 Bouchaine Pinot Noir – Carneros, California
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{Dessert} Pandan & Coconut Cream: White chocolate granita, chocolate sables, cherries
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{Dessert} Pandan & Coconut Cream: White chocolate granita, chocolate sables, cherries

The Roy’s restaurant brand is a new campaign titled “EAT CREATIVE” where guests will experience local chef-driven menus alongside the “Pacific Rim” cuisine menu featuring the cuisines of Japanese, Hawaiian, Thai, Australian, Guam and more at Roy’s.

The refreshed menu is inspired by founder and world-renowned Chef Roy Yamaguchi’s unique fresh fusion concept, and is now available nationally across all 20 locations.

“Bringing the flavors of the Pacific Rim to the world is what originally inspired me to expand Roy’s beyond Hawaiian cuisine,” said Yamaguchi. “Educating Roy’s fans about Pacific Rim flavors is very exciting – it’s a culinary spectrum of flavors that is yet untapped.”

Culinary expertise and customizing the experience at every local Roy’s is the foundation for Roy’s culinary approach. To feature the deep culinary talent in every restaurant and localize the menu offerings, Roy’s has introduced local chef pages within the menu. This section will offer locally inspired seasonal favorites and innovative new creations, like the Roy’s Signature Lobster Pot Pie, Tempura California White Sea Bass, and Alaea Salt-Crusted Bone In Ribeye.

Misoyaki Butterfish Lettuce Wraps
Misoyaki Butterfish Lettuce Wraps
Alaea Salt Crusted Bone in Ribeye
Alaea Salt Crusted Bone in Ribeye
Signature Lobster Pie
Signature Lobster Pie

Locally, Chef-Partner Mac Lynch has created his own chef’s menu drawing from his roots in the South and the cajun cuisine of Louisiana with dishes such as Andouille crusted snapper and Fried green tomatoes with miso butter sauce. The sample menu below contains dishes that can be only found locally here in Orlando under the direction of Chef Mac:

Chef Mac Lynch of Roy's Orlando
Chef Mac Lynch of Roy’s Orlando

CHEF MAC’S CREATIONS
APPETIZERS
Crispy Garlic Calamari
Red Onion- Jalapeno- Herbs- Lemon Vinaigrette

Island Style Ahi Poke*
Sushi Rice – Mixed Greens – Truffled Shoyu – Kokui Nut

Fried Green Tomatoes
Crab Dynamite Crusted – Spicy Togarashi Miso Butter Sauce

Watermelon Salad
Bibb & Arugula – Feta – Vidalia Onion – Citrus Vanilla Vinaigrette

Tomato Mozzarella Caprese Salad
HW Sea Salt – Bacon-Avocado – Furikake Crutons

ENTREE
Brie & Garlic Spinach Crusted Ono
Crispy Red Bliss – Crabmeat Scampi Sauce

Andouille Crusted Snapper
Tempura Okra – Crystal Hot Sauce Beurre Blanc

Prosciutto Wrapped Shrimp
White Cheddar Grits – House Made Worcestershire Sauce

Crab Cake Stuffed Pork Chop
Calrose Rice – Pork Misoyaki Glaze

For more information about Roy’s locally, visit:

Roy’s Hawaiian Fusion
Address: 7760 W Sand Lake Rd, Orlando, FL 32819
Phone:(407) 352-4844
https://www.roysrestaurant.com/locations/fl/orlando

Roy's Hawaiian Fusion on Urbanspoon

KRYSTLE NGUYEN is a food enthusiast and Creative Director to TastyChomps. Many of her childhood memories were created in the restaurants that her parents owned while she was growing up - trying new dishes and interacting with customers. Krystle earned a Bachelor of Science degree in Health Services Administration from the University of Central Florida and took a job at Florida Hospital following her graduation. Her passion is to support the Central Florida community, serving on the board of many local non-profit organizations. Photos taken by Krystle Nguyen with the Nikon D5000 DSLR

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