A few nights ago, I attended the Five Star Aloha Gala Affair honoring Roy Yamaguchi who received the Kuli I Ka Nu’u award which recognizes the actions and accomplishments of individuals who have added to the richness and diversity of Northern California and become leaders and role models for kama`aina (people with ties to Hawai’i) and Bay Area communities.
It was hosted by the Hawaiian Chamber of Commerce of Northern California and the proceeds of the event benefits scholarships to Hawaiian students. Jade Chocolates donated a large bamboo steamer gift set for the silent auction.
I couldn’t pass up an event for Roy Yamaguchi, who helped shape the cuisine of Hawaii, known as “Hawaiian Fusion© Cuisine”. His food is ingenius, and his chocolate souffle, is unsharable in my book.
Roy Yamaguchi previously was awarded the James Beard “Best Pacific Northwest Chef” award. To date, there are 35 Roy’s of Hawaii restaurants. It’s a must that you try his butterfish and his chocolate souffle. There is also a great prix fixe menu.
Here’s the handsome Roy Yamaguchi in the middle, me on the right and my friend Christina on the left.
Also at this event was Chef Alan Wong, new anchor Jan Yanehiro, and my friend Bela.
In 1994, Wong was recognized by Robert Mondavi Winery as one of 13 Rising Star Chefs in America. In 1996, he was awarded the James Beard Award for Best Chef: Pacific Northwest. In 2001, he was awarded Chef of the Year by Santé Magazine. Also in 2001, Gourmet Magazine ranked one of his restaurants number six in a listing of America’s Best Fifty Restaurants. And in 2006, Alan Wong was a guest judge in the TV show, Top Chef .
