Hogfish (also called Hog Snapper) is a well-kept secret, the "Cadillac" of the local fresh-fish scene, a true South-Florida delicacy.  It is considered by many serious seafood aficionados to be one of the tastiest of all reef fish. 

Hogfish is highly-prized for its firm, alabaster flesh which flakes apart nicely.  The flavor is mild with subtle sweet undertones.  Although many purists would maintain it should only be prepared pan-seared with a little olive oil, salt and pepper, Hogfish is a very versatile fish and works well baked, grilled, marinated, or smothered in a tasty sauce.

From L to R: Artist Charlene Taubert, Chef-Founder Roy Yamaguchi, Managing-Partner Sondra Hon

Roy's Hawaiian Fusion Restaurant at the Promenade shone brightly on the culinary landscape of Southwest Florida last night as they celebrated their tenth year of continuous service in Bonita Springs.

Namesake celebrity chef, Roy Yamaguchi, made the pilgrimage from Hawaii to commemorate the anniversary.  Yamaguchi joined Chef-Partner, Wade Lowe, and guest chef, David Abella, in the open-air kitchen to help prepare the four-course 10th Anniversary Wine Dinner for a crowd of over 250 guests.

At the far southern end of Chiquita Boulevard lies Cape Harbour, the crown jewel of Cape Coral.  Luxury high rises flank a deepwater marina.  Waterfront restaurants serve delectable cuisine.  Boutique shops and colorful art galleries line a Mediterranean-styled promenade.  Cape Harbour is the most centrally-located boater’s paradise in Southwest Florida.