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Rodeo, New Mexico
February 16, 2006
Almost immediately one delicious hors d’oeuvre after another begins appearing on our tables, along with libations of champagne (for toasting the bride and groom to be) and wines. My favorite is the crispy shrimp and lobster dumplings in yuzu-miso butter. (Yuzu is a Japanese citrus, a small tart orange.) Exceptional as well, and one of Roy’s signature dishes, is the blackened rare ahi in spicy soy-mustard sauce. All of the appetizers but one are seafood, characteristic of Roy’s partiality to fish and shellfish. The serving plates are abundantly yet artistically heaped with black bean mango coconut-crusted shrimp, mandarin orange-chili Tiger prawn and beef spring rolls, and wood-grilled Szechwan barbecued baby back pork ribs.
Halfway through appetizers, plaintive strains of bagpipes can be faintly heard. As I am in grave danger of filling my entire stomach with these pre-dinner delights, this gives me a good excuse to tear myself away. The fresh sea air is exhilarating as I step outside. People seated outdoors around firepits and at tables have front-row seats of the solitary kilted figure outlined against cypress trees, belting out mournful tunes. Watching and listening to this compelling sunset tradition at Spanish Bay is another highlight of the evening for me.
Choosing one of the five entrees available to us at Roy’s is difficult. But my love of salmon and curiosity about the unfamiliar lead me to Hibachi-style salmon with kaiware (sprouted daikon radish seeds) and Ponzu sauce, a Japanese soy-citrus-vinegar sauce. Served on a bed of white rice with slivers of red cabbage, it’s delectable. My dainty 91-year-old mother may have attained her age partly due to a love of red meat in small portions. She raves about the oak-fired grilled filet mignon with Roy’s "power sauce." Beside mashed potatoes, and beneath diced tomatoes and asparagus spears, the tender filet mignon sits regally on the plate.
Desserts are so tantalizing, it’s almost painful. My Tahitian vanilla crème brulee with blueberries, blackberries, and raspberries is rich but not overly filling. Almost everybody else goes for the big guns: Roy’s famous indecently scrumptious, melting hot chocolate raspberry cake alongside a big scoop of raspberry-vanilla swirl ice cream. With perhaps not one ounce of room left inside of me, I taste someone else’s. Rich, dark warm chocolate contrasts with the cool fruity ice cream. I could’ve died happy at that moment.
From journal Love Song at the Pebble: My Daughter’s Wedding
South Florida, Florida
November 6, 2000
From journal Pebble Beach - Golfing & 17 miles of paradise
by Judy Andreson
August 10, 2000
From journal World Class Adventure in Pebble Beach