Guest Chef Eric Delano of Naples’ Roy’s Restaurant prepared a 4 course meal of Roy’s classics for only $10 at Whole Foods Café. A "steal of a deal” as one diner summed it up. Such a deal! He provided a very animated live demonstration of how to prepare thr four courses. He added a glass of Whole Foods’ crisp organic Earthstone Chardonnay 09. He even distributed recipes of these classic Roy’s dishes.. It got even better- he started the demonstration by singing while playing acoustic guitar. Chef Eric rocks!
He demonstrated how simple it is to make fresh Mozzzarella cheese at home. With double gloved hands, he pulled the cheese from boiling water, let it cool,
and added herbs before serving. We tasted how much better it tastes freshly made.
Did you know that the texture changes with refrigeration? It’s easy to incorporate herbs and spices while making cheeses, to go with any salad or meal.
Every seat in the intimate café is a good seat, with two overhead wide screen TV’s giving a binocular birds’ eye view of the stove and prep area. It’s the best designed kitchen- classroom around. Whole Foods Café has 4-6 cooking classes a month, so there’s bound to be one that’s right for you.
Be prepared to take notes. Chef Eric shared “secrets” on how much to reduce a sauce’s wine (to ½) before adding cream. Learn how to best sear ahi tuna with a black and white sesame seed crust. We then savored the tender seared tuna morsels with swirls of organic carrots and a bold mustard sauce, all sourced from Whole Foods shelves.
Make ‘em at home or, easier still, buy them as happy hour appetizers at Roys- a delight for $5! BTW, there’s chunks of lobster in them.
Do you like lobster bisque? Love a really good one? Chef Eric shared his secret ingredients. I could drink the warm bisque like a soup all day, it’s delicious comfort food. He shows how to make lobster stock from lobster heads and shells with mirepoix, strain it, then freeze aliquots in ice cube tray.
Later, pop out some cubes to sauce a dish as needed. You’ll be a star to family and guests with your cooking skills ramped up after these demonstrations pointers.
“B n B” takes on a new meaning with Chef Eric as “Brandy and Bacon”- his secret bisque ingredients. They elevate a seafood favorite to pure ambrosia. It’s pretty easy-his demonstration was proof for all to see. When you drizzle the creamy rich lobster bisque over the Macadamia nut mahi mahi—Wow!
Call and reserve for the next Table Talk with Chef Delano, held at Roy’s Naples. Enjoy 7 taps sized courses with wine for ~ $55. ..261-1416
The Roy’s Wine Club tastings are held the third Monday of each month from 6:00-7:30pm and include a sampling of Roy’s signature appetizers. Each tasting is $20 per person.
Afterward people shopped at Whole Foods Market, noticing all the signs for local and sustainable produce. The biggest pumpkin I ever saw, over 100 lbs, was on display.
About 20% of food at Whole Foods is locally sourced, much is sustainable. Florida orange juices,
tomatoes, tupelo honey, cheeses, quail eggs, coffees, and even Florida beers like Key West Sunset Ale.
Wander around Whole Foods like a kid in a healthy candy store. Check out Whole Foods Café classes, and Roy’s Chef Eric’s delicious cuisine. Bring a guitar to a class, you never know who will start playing!
Naples Whole Foods Market, The Mercato, 552-5100
Father and Son Intent on the Video-the Dinner gets "Thumbs Up". Roy's goes out of their way to stay "kid friendly", and it works!
International Guests and "Roy's Regulars"
Guava Grilled Wild Boar in its own Jus with Sweet Potato Dressing (Chef Gordon Hopkins) served with 2006 Terrazas Reserva Malbec. I like the slight gaminess of tender boar.
Stop in for lunch or dinner, and enjoy Roy's "Aloha" friendly staff and consistently great food. Roy's Naples Restaurant- 475 Bayfront Place, Naples, FL 239- 261-1416
Roy Yamaguchi visited Naples Roy’s on May 23, celebrating Roy’s 20th year of operation. From a single Honolulu Roy's in 1988, to 37 Roy’s world-wide branches in 2008, he’s set a high standard for all restaurants to follow. His Hawaiian Fusion Cuisine is a influenced by mix of Hawaiian, Japanese, and various Pacific Rim cuisines, combined with a French saucier’s magical talents. Featuring Hawaii’s unique fish and vegetables, combined with local sources, the mix is intoxicating!
Whether you are at the “bar” directly in front of the chefs at the open kitchen, or at a booth, service is attentive and smooth.
I’ve eaten at the Kauai Poipu and the Bonita Springs’ and Naples’ Roy’s Restaurants, and the quality of wait staff and dining is consistently high. I’ve met my share of celebrity chefs, and Roy is a relief, devoid of tinny “super chef” braggadocio. There’s no inflated ego. He is warmly welcoming, yet quiet and reserved; very alert and calm. His staff clearly admires his overall presence and humbleness, “on and off stage”. As one waiter noted, “He cares, he really takes care of everyone else”.
This celebration, twenty years in the making, combined Roy’s recipes from 1988 and 1999, as well as current 2008 recipes. These were paired with, ta-da, a personal visit from Gary Branham, and his Branham Estate wines, for grand total of only $85! Top that! 
The 2008 Big Island Goat cheese, Baby Mache, Frisee and Arugula Salad was accented by crunchy Candied Macadamia Nuts, with Passion Fruit slices, and a Mango light Vinaigrette. The goat cheese slices were smooth, and moist.
This was accompanied by a Signature Hawaiian Martini. That’s 2 ounces pineapple infused SKYY vodka, 1 ounce Stoli Vanil vodka, and 1 ounce Malibu coconut rum. Island sweet, with a real kick!
Micro Greens, Reds and Yellows on the Crab "Cake"
The "Original” Dark Chocolate Soufflé Martini, below. The cocktail version of the rich, chocolaty dessert featuring Godiva Dark Liqueur, Chambord Black Raspberry Liqueur, Starbucks Cream Liqueur and a drizzle of Ghirardelli Chocolate Syrup. A Chocaholic's delight.
The star for me was the 1988 Teppanyaki Seared Hudson Valley Duck Breast, with Whipped Okinawa Potatoes, and an earthy Black Bean Dragon Sauce. The filet, or half duck breast, (called magret if the bird has been fattened for foie gras as well) was rich, tender, and lean, with just enough of a rim of seared fat for taste. The full bodied 2005 Branham Jazz wine, a quartet of Zinfandel, Petit Syrah, Syrah and Cabernet, matched well, with good tannins, and dark berry and peppery notes.
Roy came round to the packed tables, and graciously signed autographed menus and some copies of “Roy’s Fish and Seafood, Recipes from the Pacific Rim” Book, his beautifully illustrated third book. Well worth a look or purchase. One admirer, watching him interact with his guests requests, said “I thought he was cool before, and now I’m his greatest fan!” 
We met Executive Chef-Partner Javier Vasquez and Leighanne Vasquez.
Bonita Spring’s Executive Chef-Partner Wade Lowe. 
Mark Anders, Joint Venture Partner, with Jeannie Lee, in the spirit of things!
The Dessert Trio of Decadence features a rich Chocolate Torte, with a scoop of Pistachio Ice Cream with fresh nuts admixed, on the side. The very subtle Coconut Haupia, in a thin chocolate cup, got lost among its’ stronger flavored siblings. Coconut based Haupia is mild, thickened with arrowroot or cornstarch to be firmer or stiffer than a usual pudding. It is usually molded and then cut into blocks, with numerous variations, just in Hawaii alone. My favorite dessert of the trio (or quartet, but who’s counting?) was the sweet and gooey Miniature Pineapple Upside-Down Cake, topped with crunchy nuts. A delight-I could get a few of these as a main course next time!! As one patron said “It’s unique to Roy’s, you just don’t get it anywhere else”.
Roy's is very family friendly. Roy’s Keiki, or Child's Meal. is really a two courser plus dessert, for only $12, that this kid (me) would be happy to have! Starts with Assorted Vegetable Crudité & Grilled Jack Cheese Quesadilla, then has a choice of one of the following four: Pasta of the day, Crispy Chicken Fingers 'n French Fries, Grilled Salmon with Steamed Rice and Vegetables, or Broiled Short Ribs with Mashed Potatoes and veggies. This is topped off with a Vanilla Ice Cream Sundae dessert. Bring it on!
