b'THIS PAGE: Chef Roy Yamaguchifarms. They stressed the importance of developing was one ofstrong relationships between ranchers, farmers, and the founders of the Hawai`ifishermen and movers and shakers in the hospitality Regional Cuisineandrestaurantindustries.Kitchenmagicians,they movement inmarried local, ethnic seasonings and cooking prepa-1991, as well asrations with conventional techniques in imaginative, the Hawai`i Food & Wine Festival inbeautifully presented fusion fare.2010. His KingsRoyYamaguchi,oneoftheinnovatorswho Shops restaurantlaunchedthishistoricmovementcalledHawai`i has been aRegionalCuisine,openedRoysWaikoloaBar&Many of his fondest childhood memories are associated with cornerstone at Waikoloa BeachGrill in June 1996. Yamaguchi describes his food ascomfortfoodsuchashisgrandfatherschickenhekkaandhis Resort for manyinternationally influenced, Hawai`i inspired, a stylefathers beef stew and pork soup with white miso, daikon (radish), years. of cooking that fits perfectly with the multi-culturaland kombu (kelp). influences on cuisine in the islands. My grandfather bought produce from Maui farms for hisHe was born in Tokyo and raised on an Army poststore, and I visited them with him, Yamaguchi recalls. Years about 25 miles southwest of the city, where his dadlater, visiting those farms deepened my appreciation for those who worked as the director for supplies. When Yamaguchifarm and care for our land.was growing up, he spent every other summer visit- Yamaguchis dad was the primary cook in the family; many of ing his paternal grandparents in Wailuku, Maui. Hehis simple, hearty meals reflected typical plantation food. That, helped stock the shelves in their general store, whichalong with techniques Yamaguchi has learned and ingredients and also sold prepared foods such as dried scallops, aba- dishes he has tasted during his travels, has had a profound impact lone, and fish. on what comes out of his restaurants kitchens today.8 2'