Asian baby back ribs with house-made BBQ sauce:
Hukilau Poke: Ahi, teardrop tomato, macadamia nuts and soy-sesame marinade on a wonton crisp:
Also planned for the menu are hoisin-braised Kurobuta pork carnitas with scallion risotto and honey-mustard sauce; charred albacore with serrano chilies, blackened shallots, cilantro and tomatillo-ponzu salsa on a tortilla chip; and Japanese rice-cracker crispy chicken with spiced plum sauce.
For you vegetarians, there's the Wedge-lette: a mini iceberg wedge topped with goat cheese, cherry tomato and Yama-goddess dressing. (This dressing is delicious!)
And for the piece de resistance, Chef Brock will be manning a taco "stand," a la the farmers market that Yamashiro hosts on Thursdays, with a special edition taco just for Blogger Prom! Follow Chef Brock on Twitter for updates.
All photos courtesy of Yamashiro.