Traveling West

I had a Donate Life America - Donor Designation Collabrative meeting out west and Micah decided to join me. He, of course, was on vacation while I spent part of Sunday, and all day Monday and Tuesday in meetings. It was a cleaver plan on Micah's part.

So while Micah lounged at the pool and drink fruity drinks, I was learning ways to increase the donor designation rate in Maryland. (For those of you do know and care, the donor designation rate is how many people sign up at either the DMV or the via the online registry to be an organ, eye or tissue donor. The fact is that even though 80% of the population believes in organ donation, only about 30% have designated themselves as a potiential donor on their license.)

After a long day of meetings, I did get to enjoy the pool for a little bit and we also went out to eat. We ate at a cute bistro resturant at the hotel one night. The other night we went to Roy's, a restuarant serving Hawaiian fusion cuisune. There is a Roy's in Baltimore and we've be talking about going, but haven't made it downtown yet. So we ventured out to the restuarant and we weren't disappointed.

We started out the meal with the highly recommended Crunchy Golden Lobster Potstickers with spice togarashi miso butter sauce, which were to die for. Micah and I fought over the last one. For an entree I had Kaffir Lime Dusted Sea Scallops, which came bento box style with rice noodle salad with toasted cashews and Watermelon nam pa. It was delish. The scallops were well seasoned, more savory than sweet, and had a little kick to them. The rice noodle salad was in a light vingerrette. Micah enjoyed the Roy's Classic Trio which included Hibachi Grilled Salmon in a citrus ponzu sauce, Roy's Originial Blackend Island Ahi in spice soy mustard butter and Hawaiian Style Misoyaki Butterfish in a sizzling soy vinaigrette. He seemed to like it since there wasn't anything left when I looked over.

I would highly recommend Roy's. The fish was wonderful and fresh and the mixture of Hawaiian and classic European cuisine was delectable.