SAY ALOHA TO EXOTIC DINING

Grand opening of Roy’s in Pasadena

Tiki torches, hoola dancers clad in grass skirts, exotic spices, and fresh seafood straight from the Pacific. I’m sure you are picturing a warm, sandy beach-front eatery somewhere in Hawaii. Instead, that is what set the backdrop for a fun-filled evening of island food and festivities at the opening of Roy’s in Pasadena, CA.

Victoria with Sophie Gayot, Chef Roy Yamaguchi, Alain Gayot, & Inger Ostrom

Tropical cocktails slid down martini ice sculptures, while beautiful fresh fish overflowed at the sushi bar. My favorite was the sweet and creamy lobster roll with bright orange tobiko.

 

 

 

 

Oh yes, and of course Roy’s signature butterfish that simply melts in your mouth!

It might not be a seaside vacation in Hawaii, but it is as close as you can get to authentic Hawaiian cuisine without spending six hours on a plane!! Treat yourself to a ‘day away’ in Pasadena!

Not familiar with all that Hawaiian fusion cuisine entails? Check out their signature menu…http://www.roysrestaurant.com/roy.asp as well as its review on Gayot.com http://www.gayot.com/restaurants/roy-39-s-pasadena-ca-91101_2la080203.html

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An Award Winning Evening

THE JAMES BEARD AWARDS

 Talk about being in good culinary company!!  Top chefs from around the country took the stage at Lincoln Center in New York to receive some of the highest honors in the industry. As a guest of my dear friend, Joe Moosavian of Lexus marketing, I was able to sample some of the most delectable treats different restaurants in cities across the country had to offer.  The parties following the awards at Bar Boulud and Eleven Madison Park kept me out a little too late…but it was worth it! 

 

Victoria & Joe Moosavian

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FOOD FOR THOUGHT…

 PACKED WITH A PICKLED PUNCH!!

 AMMO– Pickles!! That’s they way our meal began-pickled mushrooms, pickled fennel, and pickled beets. It was an interesting use of those spices and it was nicely carried throughout some of the courses.  The sea bass was my favorite! It was perfectly done, moist and flakey, and beautifully presented.  I couldn’t believe it was simply roasted!  The chocolate soufflé cake was a nice finish along with fresh berries and sweetened crème fraiche.

 

Victoria, Tom Burwell, Sophie Gayot

 

 

 

SADDLE PEAK LODGE– Wow! The meal was as dramatic as the room, which was lined with exotic trophy heads and filled with glowing candles, casting shadows that danced across the room.  From the moment the bottle of champagne was opened, there was reason to celebrate! It was one of the best dining experiences I have had in LA.  The hamachi sashimi was fresh and different with refreshing melon-cilantro vinaigrette and the butter poached lobster melted in my mouth.  When the meal came to a close with a light, warm coffee soufflé, I couldn’t imagine a better way to end the night!

 Take a look at the review on Gayot.com http://www.gayot.com/restaurants/saddle-peak-lodge-calabasas-ca-91302_2la00824.html

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