Restaurant magnate and famous chef Roy Yamaguchi made a cameo at his namesake Roy's in Bonita Springs last night for a fantastic wine dinner which goes on the road to Roy's in Tampa tonight.

The extravaganza featured special dishes from four Roy's chefs along with an Amuse Bouche of morel mushrooms, tiny greens and purple dragon carrot over a parmesan macadamia nut cracker, created by Yamaguchi himself; paired with a cold glass of Chandon Blanc de Noirs. Delicate, fresh and full of flavor, it was a pleasure to watch the line cooks assemble this small bite with precision and attention to the tiniest detail.

Spring Inspired Crudite 

Executive Chef Noah Bailey from Roy's Naples was in charge of the first course; Maine Lobster & Bacon Dim Sum with ramps, truffle and English pea. Served with Franciscan Chardonnay. The dish was nicely balanced, the bacon flavors subtle, lobster cooked perfectly and little bit of tartness in the peas.

Lobster Dim Sum

Second course included five pieces of rich Big Eye Tuna topped with olive aioli and amazing lemon caviar that exploded in your mouth with just the right amount of fresh citrus. Prepared by home Executive Chef (Roy's Bonita) Jason Grasty, this was a crowd favorite for sure, served with Duckhorn Sauvignon Blanc. I posted a photo with the caption need #alonetime.

Big Eye Tuna

The third course came with a glass of Four Graces Pinot Noir that came alive with the food. Roy's Tampa Executive Chef Adam Hyatt created a Hawaiian Style Beef Short Rib & Chili Shrimp with Okinawan potato puree, papaya pea salad and crispy yucca. The beef was cooked perfectly and the flavors married marvelously with the fruit in the pinot. I wanted to bathe in the potato puree.

Short Ribs & Chili Shrimp

Dessert was one of the few I've finished to the last spoonful. Created by Roy's Sarasota Executive Chef Carl Bertka, the dish featured coconut foam, tuple & daquoise, passion fruit cream and mint granita. The foam was light and the granita refreshing over the pudding like base, am impressive combination of flavors and textures.

Coconut, Passion Fruit & Mint

I loved that this wine dinner was not so formal. Seating times varied and courses were served when each party was ready, a steady flow for the kitchen instead of five massive rushes. I loved being treated to the best from four of Roy's Executive Chefs, working hard to impress not only the guests but the master, Roy Yamaguchi. And I loved meeting and interviewing Yamaguchi, more on that interview coming up.

If you are in Tampa tonight (6/10/14), make a reservation and enjoy a fantastic presentation with well prepared food and well paired wine. Cheers!