30th Anniversary Celebration | November 19
Thirty Years of Aloha: Roy’s® Waikoloa Turns 30
Thursday, November 19 | Doors 5:00 p.m.
Hawaiian Blessing 5:30 p.m. | Live Music 6:00–8:00 p.m.
$225 per guest | tax & gratuity included
On Thursday, November 19, Chef Roy Yamaguchi comes to Roy’s® Waikoloa Bar & Grill for its 30th anniversary. Start with a Hawaiian blessing and a glass of Roederer Estate Brut. Then work the room, from Lau Lau to 48-Hour Short Rib to Oyster Shooters at the Sushi & Poke Bar, with five chefs on the stations and live music until 8. One night only.
On the stations with Chef Roy: Executive Chef Michael Haren of Roy’s® Waikoloa, Executive Chef Jason Ichiki of Roy’s® Waikiki, Corporate Chef Garrett Mukogawa, and Executive Chef Vance Matsumoto of Eating House 1849 Poipu.
This one is a party. Chef Roy will be in the room.
Food Stations
Hempnut Edamame Cakes
Hearts of Palm | Mandarin | Citrus Vinaigrette
48-Hour Short Rib
Shiitake Mushroom Risotto
Duo Duck Ramen
Egg Noodle | Bok Choy | Mung Bean | Duck Fat | Chili
Lau Lau
Butterfish | Pork Butt | Taro Leaf | Sweet Potato
Sushi & Poke Bar
Yellowfin | Ono | New Zealand King Salmon | Oyster Shooters
Dessert Station
Loaded Ice Cream Bar | Arare Rice Crispy Treats
Strawberry Cheesecake Truffles | Double Chocolate Brownies
Drink Tickets
Choose any three
Cocktails
Roy’s® Mai Tai | Kohala Gold | Guava Mule | Lilikoi Margarita
Wine & Bubbles
Avissi, Prosecco DOC Brut, Veneto, Italy
Domaine de Fontsainte, Rouge, Corbières, France
Mary Taylor, Chenin Blanc, Loire Valley, France
Welcome Pour
Roederer Estate, Brut, Anderson Valley, California, NV
Guests must be 21+ with valid ID to be served alcohol.
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JAMES BEARD AWARD-WINNING CHEF ROY YAMAGUCHI AND HIS TALENTED CHEFS AND MANAGERS ARE LOOKING FOR YOU.
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ALOHA INSIDE®
To promote culinary arts, agriculture, environmental stewardship, health and human services, culture and education in Hawai'i and in other parts of the U.S. by awarding grants to charitable nonprofits to promote culinary arts and travel industry management education; raise awareness about environmental stewardship and sustainability; support agriculture and farming; educate families, children and visitors about Hawaii’s natural and cultural history and heritage; support health and human services for the veterans, sick, needy and their families; and enrich the lives of children and youths.
Chef Roy Yamaguchi
Roy Yamaguchi was born and raised in Tokyo, Japan. He is revered for his culinary skills and is known as the innovator of Hawaii inspired cuisine, an eclectic blend of California-French-Japanese cooking traditions created with fresh ingredients from the Islands.[1] He was honored with the James Beard "Best Pacific Northwest Chef" Award in 1993.[2] Yamaguchi has earned honors including California Chef of the Year (California Restaurant Writers Association), Gault-Millau Top 40 (Forbes FYI), Top 50 Cuisines in America (Conde Nast Traveler), Fine Dining Hall of Fame (Nation's Restaurant News) and the John Heckathorn Dining Excellence Award (Honolulu Magazine).
