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Chef Roy Yamaguchi Talks About Life, TV, and Celebrating 20 Years of Roy's

YumSugar — Wed, 09 Apr 2008 13:28:31 -0700

This year, award-winning Chef Roy Yamaguchi is celebrating 20 years of Roy's, his eponymous high-end restaurant chain. He's throwing himself a big party and is celebrating at his restaurants around the globe. I recently had a chance to talk with him, and he was such a delight! He has morning breakfast rituals with his son, and got into cooking to meet ladies! To find out more about Chef Roy, including what he thinks of the current celebrity-chef trends, read more.

YumSugar: Thanks for chatting with us so early [it was 8:30 a.m. his time].
Roy Yamaguchi: Oh it's not that early, I've been up since 5 or 5:30. I usually get up and have breakfast with my son.

YS: What did you have for breakfast?
RY: There are two places I go for breakfast. One place is called Zippy's, it's a local coffee shop sort of place, and the other is Ruger Market. Today I went to Ruger Market. I go with my son and we always order the same thing, chicken long rice. Basically it's chicken that's cooked with rice noodles. We always get that, and the ahi poke and the pork laulau. And what we do is we always sit on a bench right outside the market near the parking lot.

YS: So it's been 20 years since you opened up the first Roy's. Did you ever think it would grow into an internationally-acclaimed enterprise?
RY: No, but at the same time, when we first started - actually that's a question I get asked a lot. What happened is that even I never thought we'd get this big, what I did was surround myself with very talented people.

YS: So what have you learned after all this time?
RY: For me, I've learned every day. The greatest thing about my role is that every day there's something new that happens to our company or to myself. There's not really one thing that comes to mind, but it's a great learning experience. I'm able to use my mind, my eyes, my hands, and my passion to work with every situation. Every day I wake up and feel energized to come to work.

YS: Speaking of passion, how'd you get started?
RY: I had a friend in high school, he asked me if I would consider taking home ec. I said I don't know what that is. He said don't worry about it, we'll be able to meet a lot of girls. [Laughs] I took it with him and fell in love with it. Don't get me wrong, my father loved to cook, he made most of the meals at home. So I already had that experience at home. I took home ec and a light just shined. At the end of the semester we made a Thanksgiving dinner and I invited the school counselor as my guest. He really enjoyed it and he said, "Hey Roy what do you want to do with your future? Cooking could be something interesting."

YS: Have you ever talked to him again?
RY: Unfortunately, he passed away years ago, but I did have a chance to talk to him and the teachers that wrote the recommendations.

YS: Is there anything you'd do differently in your career?
RY: Well, no, not different. At the end of the day, I think the greatest thing that can happen to an individual is that you can learn from your mistakes. Before Roy's, I had a restaurant that didn't work out. Those things are heart wrenching and tough, but because of situations like that, I was able to decide to open Roy's and really figure out what I wanted to do and how I wanted to do it.

YS: What's your opinion of the word "fusion"?
RY: Well, when I first started out, fusion was not a bad word. Then halfway into it, fusion became a bad word all of a sudden. Then you turn around and today it's a good word again. To me, fusion never had a bad connotation. It's just what I did. I come from being raised in Japan and then the US and then living in Hawaii, you know what I mean?

There's cross-cultural things that make our world what it is today. So fusion's needed to infuse cultures into things, but some people were doing weird things. But to me, fusion means progress. A lot of thinking is needed to put it together in a way that's better than the stand alone. So to me, fusion is a great word. It's telling people who we are.

YS: What do you think of the whole celebrity-chef culture?
RY: Well, there's two sides to the story. First there's the old-school celeb chefs who have become popular because of their great reputation in the culinary world. Then there's your so-called celebrity chefs that have made it through media via TV or Internet. And I mean, I'm not saying it's right or wrong, or one is better or not, but my personal opinion is that great chefs have gone through a lot of hard work building a foundation and spending time as an apprentice and working at restaurants. Then there's the chefs that become popular overnight because of TV. I'm not saying you have to cook a long time to be a great chef, I mean some people can cook for 50 years and still be a lousy chef. Years aren't really a big factor, but at the same time, when you do build a foundation, then you become a solid individual.

As for celebrity stardom, I think it's great for the industry and makes it more well known. But I don't want the people who have made it big via media to get, well how can I say it, get cocky, or think they're the greatest things ever. That would kill the industry. They should continue to educate and institute, because they're who the young kids look up to.

YS: Thanks for talking with us, I don't want to take up too much more of your time. Do you have any words of advice for the home cook?
RY: Keep it simple. Not everyone can afford to go out and buy kobe beef, but try and buy the best you can and the freshest you can. Stay organized and have everything ready. A good kitchen is a happy kitchen.

If you're interested to learn more about Chef Roy - he was so much fun to speak with! - you'll be able to see him at the remaining dates of his 20^th Anniversary Culinary Tour.

San Francisco, CA - Thursday, April 10
Chicago, IL - Thursday, May 22
Philadelphia, PA - Tuesday, Aug. 19
New York, NY - Wednesday, Sept. 17
Atlanta, GA - Tuesday, Sept. 23
Baltimore, MD - Thursday, Sept. 25

For more info, contact the Roy's near you.

Fast & Easy Dinner: Fusion Coleslaw

partysugar — Thu, 19 Jul 2007 08:57:31 -0700

Jam packed with vibrant flavors and textured ingredients, this coleslaw is more like an entree salad than a side dish or sandwich topper. The rich bits of green and red cabbage blended with shreds of orange carrots create a colorful feast for the eyes. Honey roasted peanuts add a sweet crunch and the dressing - a blend of ginger, rice vinegar, and chili sauce - adds a tangy bite. Serve sliced ripe pineapple or mango on the side and you have yourself a meal that is fast, vegetarian friendly, and delicious. For a taste of fusion, read more

Fusion Coleslaw
From The Nest
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2 cups shredded red cabbage (1/4-inch shreds)
1 cup shredded of Napa cabbage (1/4-inch shreds)
2 large carrots, coarsely grated
1/3 cup thin strips of scallion greens (from about 6 scallions)
1 jalapeno pepper, cut into slivers
3 tablespoons toasted sesame oil
3 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon Asian chile garlic sauce, or more to taste
1 tablespoon finely grated peeled fresh ginger
Salt (optional)
1/2 cup honey-roasted peanuts
1/2 cup raisins
2 tablespoons sesame seeds, toasted

Place the red cabbage, Napa cabbage, carrots, scallion greens, and jalapeno in a large bowl. Stir to combine.
Place the sesame oil, vinegar, sugar, chile sauce, and ginger in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Taste for seasoning, adding salt and/or more chile garlic sauce as needed.
Pour the dressing over the cabbage mixture and toss to combine. Add the peanuts and raisins and toss again. Serve the coleslaw chilled, garnished with the sesame seeds.

Serves 6.

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Happy Hour: X-Rated Fusion Liqueur

partysugar — Fri, 22 Aug 2008 13:00:54 -0700

While I normally prefer a classic cocktail or a glass of good whiskey, I've been known to enjoy a girly drink (or two) in my lifetime. Recently I've become obsessed with this brilliantly pink liqueur, X-Rated ($27).

At first, the cheesy name and vibrant color made me nervous. I was afraid it was going to be overly sweet - more like cough syrup than a luscious liqueur. However, the rosy liquid is absolutely delicious! A fusion of French vodka and organic blood orange, mango, and passion fruit juices, the liqueur tastes fresh not artificial. It's sweet, but not overly so. I served a chilled shot to girlfriends before a night on the town, but it would also be a flavorful addition to specialty cocktails.

If you're hosting a bachelorette party or bridal shower, consider serving X-Rated. Your girlfriends will love the taste and the experience of sampling a new liqueur. A bottle also makes a lovely birthday gift for a fashionable 21-year-old.

Have you tried X-Rated? What did you think?

Wolfgang Puck's Newest Venture: Iced Coffee

YumSugar — Tue, 13 Oct 2009 11:37:08 -0700

Watch out, Frappuccino. There's a new iced coffee in town, and it's been created by world famous chef Wolfgang Puck. Amidst a nasty lawsuit, guest judging on Top Chef, and juggling his nearly 20 restaurants, the celebrity chef is rolling out a new line of ready-to-drink iced coffees.

The bottled beverages, which will compete directly with products like POMx Iced Coffee, will cost $2.39 each or $7.99 for a four pack of Vanilla Fusion, Double Blend Mocha, Creme Caramel, or Café au Lait.

Puck explained how his drinks would be different from those on the market, citing the fact that the coffees are sourced from certified organic farms in Ethiopia, Peru, Colombia, and Mexico and contain certified organic and kosher ingredients.

Whole Foods stores nationwide will stock the coffee by the end of the year. Would you be more inclined to buy iced coffee because it's by Wolfgang Puck?

Noteworthy Nibbles - Sept. 15-22, 2009

YumSugar — Tue, 15 Sep 2009 14:30:31 -0700

Love lobster, chocolate, and wine? If the answer's yes, then it's time to indulge your wildest food dreams this week.

Drop by the Port of Los Angeles to get fresh-steamed, butter-laden lobster, eat chocolate bonbons to your heart's content near the Texas capital, or discover central California's hidden wine gems at the Lodi Grape Festival.

Personally, I can't wait to taste Asian fusion at its best when celebrity chef Ming Tsai hosts a dinner to benefit the San Francisco Food Bank. What events will you be eating your way through this week? Let us know in the comments below!

San Diego, CA: San Diego Restaurant Week - Sept. 15-18
New York, NY: A Taste of the Village - Sept. 16
San Francisco, CA: Come Together Dinner with Ming Tsai - Sept. 16
Lodi, CA: Lodi Grape Festival - Sept. 17-20
Hot Springs, AR: Smoke on the Water BBQ Championship - Sept. 18-19
Austin, TX: Austin Chocolate Festival - Sept. 18-19
Naperville, IL: Naperville Wine Festival - Sept. 18-19
San Pedro, CA: Port of Los Angeles Lobsterfest - Sept. 18-20
Lowville, NY: Cream Cheese Festival - Sept. 19
New York, NY: StarChefs New York Rising Stars Revue - Sept. 22

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Top Chef Masters: Episode 6

partysugar — Thu, 23 Jul 2009 00:30:40 -0700

The first round of Top Chef Masters was completed last night. The final quartet of chefs included no females, but Jonathan Waxman, Roy Yamaguchi, Michael Cimarusti, and Art Smith. The best thing about this episode was the return of Gail Simmons. Did you watch? If you are interested in discussing, read more.

Is it bad that I secretly want Jonathan Waxman to win simply because he trained Bobby Flay?
Have you ever been to Roy's? Do you like his Hawaiian Fusion?
If you competed on Top Chef Masters, what would your charity be?
How fabulous is Art Smith? Wouldn't Richard from Top Chef 5 consider him a teddy bear?
Whose quickfire dish looked the best to you?
There was a lot of camaraderie between the masters, do you think the regular Top Chef contestants would have felt differently about the shop-for-each-other elimination challenge?
How inspiring was it when the chefs set each other up with wonderful ingredients?
When should a chef cook out of his comfort zone and when should he stick to what he knows?
"Gael Greene and I go way back." Do you think Jonathan and Gael had a fling in the 80s?
Are you excited for the Champions Round?

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Let's Dish: What Music Do You Cook To?

partysugar — Mon, 01 Jun 2009 12:50:26 -0700

Last week the San Francisco Chronicle ran an interesting article that discusses the role of music in the commercial kitchen and features the favored playlists of several Bay Area chefs. With so much time spent prepping, it's no surprise that "music cuts through the monotony of the day," according to one chef. Although cooking at home is very different from being in a restaurant kitchen, I too enjoy listening to some groovy tunes. My favorite cooking music is Chambao, a Spanish group whose flamenco fusion is fabulously chill. How about you? What tunes do you listen to while cooking?
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Would You Eat This Thanksgiving Sushi?

YumSugar — Tue, 25 Nov 2008 05:30:45 -0800

Los Angeles website Angelenic reports that the Asian-Latin fusion spot Takami is serving up a seasonal turkey roll. The platter includes a roasted turkey roll wrapped in soy paper, rice seasoned with dill and chives, avocado, and asparagus. Served alongside are mashed potatoes with gravy, vegetables, cranberry sauce, and a shot of pumpkin soup. Could you roll with this Thanksgiving special?

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Eva Longoria to Expand Beso Empire

partysugar — Mon, 28 Jul 2008 12:15:01 -0700

Desperate Housewives star and budding restaurateur Eva Longria has announced her plan to open a second Beso restaurant. This time her sights are set on Las Vegas.

The actress (who partnered with chef Todd English to open the VIP hot spot, Beso, in Los Angeles last March) has been spotted spending quality time at Caesar's Palace. The Vegas branch of Beso would be more of a loungey nightclub with small bites from English's Mexican-fusion menu.

I have yet to dine at Beso, but I find the Vegas expansion interesting. Could more Besos be on the horizon? Also, I enjoy seeing a celebrity's take on the restaurant industry.
What do you think of celebrity-owned restaurants?

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Stephen Asprinio Opens His New Restaurant

YumSugar — Mon, 03 Mar 2008 09:15:31 -0800

As you may know, Top Chef Season 4 is just around the corner. It's hard to believe that we're already on the fourth installment, it seems like season one was just yesterday. The show just keeps getting better, however I have a special place in my heart for the season one folks. So when the gals at Karmic Kitchen tipped me off to the fact that Stephen Asprinio's restaurant Forte di Asprinio opened, I knew I'd have to share the info with you.

Stephen, known as the obnoxious wine guy from season one, has created his new space in West Palm Beach, Fl. The restaurant is said to be "modern chic" and will seat 175 folks inside and out. The menu will be "traditional Tuscan with progressive touches" but it's not going to be fusion.
And of course it couldn't be a place by Stephen if there wasn't wine. When asked about it he said:

We've got some unique wines not available anywhere else in the U.S. The cellar is more than 500 bottles - not bad for a space like this. Things like a '47 Cheval Blanc, several magnums, a Far Niente signed by the winemaker in its early days - things they couldn't get in Vegas, even.

So what do you guys think, are you interested in checking his new place out?

And in other news, according to his website, he's going to be the host of a new show and online wine course.

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