A chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at Roy's. Chef Roy Yamaguchi is one of the most influential and well-respected Hawaiian chefs. His style of fusion cuisine combines Asian, French and Hawaiian ingredients and techniques. He is Hawaii's first James Beard award-winner and this year his restaurants are celebrating their 20th year with special dinners.

Tomorrow's 20th anniversary dinner takes place at the San Francisco Roy's, with Roy at the helm. Local and Hawaiian ingredients will be featured with a particular emphasis on sustainable seafood and a portion of proceeds will go to Grow for Good, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture.

amuse buche
Shiro-Shoyu Marinated Kona Kampachi "Nigiri"--sustainable princess conch, tri-color tobiko & Kumamoto oysters--Perrier Jouet Grand Brut

first course
Kona Lobster Ceviche--California avocado and halibut turtle shell, --organic watermelon radish, Cara Cara oranges
Jacob's Creek Riesling

second course
Organic Sausalito Springs Watercress & Red Kaiware Sprout Salad
goat cheese, Sparrow Lane Napa walnut vinaigrette --Brancott Sauvignon Blanc

third course
Japanese Wagyu Topped Niman Ranch Top Sirloin--Delta asparagus, red Irish potatoes, Sebastopol mushrooms
Jacob's Creek Reserve Shiraz

fourth course
Hawaiian Vanilla & Rum Infused "Baba"--Berkeley Farms sweet cream--Sandeman
Tawny 20 Year Port

What: Roy's 20th Anniversary Dinner
Cost: Tickets are $100 (excludes tax & gratuity)
When: Thursday April 10th, Seating from 5:00 to 9:30 pm
Where: Roy's is located at 575 Mission Street in San Francisco
More: The evening will also include performance by Hawaiian dancers and Patrick Landeza
How: To make your reservation for this special event, please call 415.777.0277

Another sweet event, literally, is a pairing of wine and chocolate at local chocolate shop, Cocoa Bella.

Head over to Cocoa Bella Chocolates on Union Street for the first Wine and Chocolate Soire. They'll be offering a six-piece tasting of favorite American and European chocolates paired with a 3-glass selection of sparkling and dessert wines. The staff will be on hand to discuss how to match up your favorite bonbons with port, Madeira, and other after-dinner drinks. Each attendee will go home with a 2-piece box of complimentary chocolates chosen from the evening's special selection.

Space is limited, so make your reservations now. Reserved tickets can be paid for at the door. Some additional tickets may be available on the night of the event, but advance reservations are encouraged to ensure your space at this entertaining and informative event.

What: Wine & Chocolate Soiree
Cost: $40 per person
When: Thursday, April 10, 2008, 7 PM - 9 PM
Where: Cocoa Bella Chocolates, 2102 Union St at Webster, San Francisco
More: Includes 6-piece chocolate tasting, 3 glasses of selected wines, and complimentary 2-piece chocolate box
How: For reservations, call (415) 931-6213 or email cocoabellachocolates@yahoo.com
Additional tickets may be available at the door

Our first Hawaiian meal -- aside from that pineapple-drenched shave ice we treated ourselves to after hiking to the top of Diamond Head in serious heat -- was at the Saveur-recommended Side Street Inn on Hopaka Street in Honolulu.

Determined to try as much as we could that was unknown to us, we ordered about eight dishes between the two of us. When we asked for the ika, our waitress hesitated. "This is dried and charbroiled squid," she explained, totally convinced that haoles wouldn't be able to handle it. Bring. It. ON.

The dish came and, as you can see above, this is not your typical calamari. The strips of squid were served with a soy mayonnaise as a dipping sauce, which they really didn't need since all it did was up the saltiness of the already well-seasoned squid. As we thoughtfully gnawed through strip after strip of the squid -- a workout our jaws definitely felt the next morning -- my husband decided, "This is squid jerky!" And so it was. I have to say, I wouldn't mind having a packet of ika with me on my next hike. It was briny and chewy but strangely satisfying. Even more satisfying was our waitress' surprised but pleased look when she cleared away our empty plate.

Another plate that was nearly licked completely clean was the aku poke. Slathered to a silken sheen with sesame oil, the dense gobbets of ruby-fleshed aku were dressed with bright green threads of lime kohu seaweed, crushed kukui nuts (inamona), and a crunchy blend of local salt and minced red pepper that happily set our mouths aflame. Aku is a kind of Hawaiian tuna, also known as skipjack, katsuo, or striped tuna. It was the first and best poke I was to taste on the islands.

Side Street Inn
1225 Hopaka Street
Honolulu, HI
808.591.0253