Lakanilau Roll
We had this at Roy’s Hawaiian in Anaheim as part of the weekly cooking class by executive chef Ron Plata. The roll consists of Wagyu beef (think Kobe beef not from Kobe, Japan), snow crab, tempura asparagus, avocado, sesame miso (love anything miso), and truffled greens. The roll was prepared much like any other roll, although the most enjoyable part of making this dish is the need for a blowtorch to cook the beef that is layered on top.
When Steph signed us up for the class, I thought we would be getting our hands dirty and making the food ourselves. What I dreaded most was having to eat what was attempted. Luckily, the chef demonstrates the preparation of the dish, and the kitchen staff prepare the meal the correct way. You simply watch, and then eat, each course.
I hear executive chef, and I imaging a stuffy, older gentlemen wearing chef’s whites and a big poofy hat. Ron was truly a down-to-earth guy. He was just a regular guy who likes to cook and has no problem sharing that passion with others. Surprisingly, he communicated regularly by phone and email with those in the class who frequent these sessions, handing out tips and advice or just shooting the shit. Through this easy and natural reaching out to the local community, Roy’s definitely went up a few notches on my restaurant totem pole. It makes sense now why Steph absolutely adores this place.
