Chef Roy Yamaguchi, the founder/owner of Roy’s who refined Hawaiian fusion cuisine, will team up with local chefs at the Harbor East Roy’s on Thursday to prepare a five-course meal. Reservations are being accepted now.
Here’s the culinary lineup:
First course—Grilled octopus salad: chef Nino Germano of LaScala Ristorante.
Second course—Curried Wagyu empanada: chef Rey Eugenio, formerly of Roy’s Baltimore.
Third course—Peppercorn-crusted ahi tuna: chef John Taylor, The Oceanaire Seafood Room.
Fourth course—Colorado rack of lamb: chef Roy Yamaguchi.
Dessert—Neapolitan tranche (candied strawberries, pistachio tuile): pastry chef Nikki Debrouse, Marriott Waterfront Hotel.
Roy’s Baltimore chef Patrick “Opie” Crooks will also be participating.
There’s going to be lots of cooking talent heating up Roy’s kitchen that night. You can be part of it for $75 a person, excluding alcohol, tax, and gratuity.