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Chef Roy Yamaguchi takes on beef tongue, tenderloin and oxtail in cooking fest

Using every part of the cow from tongue to tail, chef Roy Yamaguchi will lead the lineup of chefs at a Hawaii Island food festival next month.

Yamaguchi, best known for his namesake group of Roy’s restaurants in Hawaii and on the mainland, will be among more than 30 chefs participating in the Taste of the Hawaiian Range. It will be held Oct. 9 at Hilton Waikoloa Village, on the Kohala Coast about 20 miles north of the Kona airport.

With an emphasis on sustainable food, the chefs will prepare dishes using local beef, goat, lamb, mutton and pork from 6-8 p.m. In addition to typical beef dishes such as steaks, guests will be able to taste tripe, from the cow’s stomach, and “Rocky Mountain oysters,” a euphemism for bull testicles.

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Beef testicles will be one of the ingredients used. (Taste of the Hawaiian Range)

Yamaguchi will begin the activities by instructing a class, “Cooking Pasture-Raised Beef 101,” at 3 p.m. He will use beef tenderloin and oxtail during his demonstration.

Other popular chefs cooking that evening will include Kevin Hanney of Honolulu’s 12th Avenue Grill, Ed Kenny of Honolulu’s Town and Sheldon Simeona of Migrant  in Kihei, Maui.

Tickets for “Taste” are $45 in advance and $60 at the door. Admission to Roy’s “Beef 101” is $10.

Participants will receive a “cookbooklet” filled with recipes created by local chefs.

Free parking and a shuttle service will be provided.

Info: (808) 969-8209. 

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