Quite the fusion.

Roy's Hawaiian Fusion cuisine shouldn't utilize the cultural term, "Hawaiian" in their title; instead, they should promote what they're actually serving. Roy's Extremely California-Influenced Cuisine with hints of asian flavor. Obviously their initial marketers strategically scratched this jumble of words due to its lengthy and somewhat degrading title, yet one of these days, tourists are going to realize that white clothed tables and flaming heat lamps are not attributes factored into this culture.

Please don't perceive this introductory paragraph as a negative connotation for this restaurant however. The overall experience I received left me quite satisfied even with the amplified prices. I simply want to make it clear that the food I consumed wasn't what an authentic Hawaiian restaurant would have served.

Roy's isn't the Mom and Pop Shop that one would consider a "dive", yet it should not immediately be written off as the average chain restaurant. Though they harbor several locations in eight states across the nation, Roy's experienced chefs and staff offer diversity by putting their own personal spin on the menu. There is no precise formula to what is expected from these restaurants, yet the optimal form of dining presented never is questionable.

Under the observation of head chef Ron Plater(Anaheim, CA),  selecting sushi from their  Yamaguchi Sushi® & Sashimi, was a tad difficult[I already heavily struggle with decisions when it comes to embarking on a culinary adventure- I don't want to take a wrong turn.] Luckily, I was pleasantly awarded with the most outstanding sushi I have had to date. Read that phrase again. Speaking from a pescatarian, this is quite the confident statement.

For $10.95, I chose the Ekolu Tuna Roll [Spicy Tuna Roll Topped with Maguro & Furikake Seared Albacore] These were not meager pieces of sushi drowned by a thick layer of white rice. In fact, the spicy tuna, smooth and lusciously prepared was beautifully complimented by the silky albacore and maguro topping. Authentically asian inspired, these rolls were quite the palette pleaser to wake up my tastebuds.
*I personally recommend pairing sushi with an excess of fresh ginger; I recently discovered the flexibility of this ingredient and the sharp flavor it adds to really transform a dish.   

To follow my sushi, I finally made an objective decision on which fish to  pack on my culinary adventure for the evening. Purposefully chosen for its high-quality unique recipes of fish, I was in Pescatarian heaven at Roy's. Every option sounded better than the previous listing, but my final decision is showcased above.
*In a previous posting, I delved into permissing alterations at restaurants. Sure many believe "the chef knows best" and, "it's rude to change the intended taste of a dish", yet how can our palettes mature if we let others teach us what is "right or wrong"? You must be curious to possess a cultured and adventurous palette and channel your inner chef instincts. I'm not saying to completely accessorize a meal to the point of not being able to recognize the original item you selected; just have a little fun with your food.

Sweet Corn & Blue Crab Crusted Barramundi   Sun-Dried Tomato Wild Mushroom Anisette Cream   28.95
This was the initial product. Barramundi is similar in consistency and texture to Tilapia. With a flaky exterior, the fish soaked up the mild flavors of the broth.
Instead of the cream, I asked for steamed vegetables, and to substitute the Heirloom Tomato Caprese Relish & Fig Vincotto from another dish into mine. Don't be afraid to substitute if a side dish catches your eye! The rich earthy taste of the sun-dried tomato was paired well with the wild mushrooms. I'm a stucker for unique vegetable combinations, so the overall dish left me stuffed in a pleasant way.
Though Roy's may appear on the pricey side, if you have the chance to enjoy their cuisine, my native California instincts forecast a grand experience.

The Smitten Kitchen.

Similar to the beautiful swan in a sea of ugly generic ducklings capturing our passive attention, I automatically filter the information I desire by regarding food photography at the top of my social media hierarchy. As I was participating in my daily Facebook stalk across my Newsfeed today, my eyes instantly were attracted to a post displaying an image of a three tier cake. Upon this individual alluring discovery, I was redirected to another website, particularly in blog fashion.

As I indulged in the delightful writing style, and details of the entry regarding a, "Pistachio Four Tier Cake[equipped with multiple layers of bittersweet chocolate ganache, homemade marzipan, raspberry preserves, and the starring layers of pistachio infused sponge cake]" I found myself pleasantly intrigued to further evaluate her recipes.

Deb, referred to as the Writer, Cook, Photographer and Occasional Dishwasher, has a certain humorous spirit to her descriptions, while still remaining creditable as a reliable at home chef. A bit of her bio explains~

"Deb likes bourbon, artichokes, things that taste like burnt sugar and baked goods with funny names. She is aghast that there are cooks who actually clean as they go, preferring to leave a bombed-out mess of dishes and a thin film of flour behind in her cooking wake."

As a fellow foodie documenting my own culinary creations, I applaud Deb for celebrating classic cuisine in such a fashion. So next time your looking to surpass Rhubarb's extreme bitterness in a crumble^,[http://smittenkitchen.com/2011/05/rhubarb-streusel-muffins/] or pair the earthy taste of butternut squash with the carmelization of sweet onions as a complement[http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/], Deb has the contentment of your taste buds and vision covered. 

http://smittenkitchen.com/

Share a Meal with a Global Friend.

You have a camera, but don't know what to do with it. You snap a landscape shot of your local rolling hills, and pride yourself on the beautifully crafted yacht captured above your mantel.

Now imagine documenting something a bit more aesthetically tantalizing; a little appetizing, a lot of culture. Why not a picture of your smooth peanut butter and raspberry jam sandwich?

Were you expecting a significantly more complex recipe of ingredients as a suggestion? Well in my next point, you will find this isn't the case. 

The world's largest communal snack, meal, or food endeavor is going to be attempted. On February 24th 12:00pm EST join the world for a meal, and take a picture of your cuisine. As such an easy way to culturally expand your global connections, why wouldn't you give your meal to art?  

http://www.arthousecoop.com/projects/themeal