Students from The Cambridge School of Culinary Arts participated in the 22nd Annual Anthony Spinazzola Gala Festival of Food and Wine on Friday, February 9, 2007. More than 180 restaurants, culinary schools, and wineries participated in the event. Each year, culinary students from area schools are paired with a guest chef to prepare a dish for the event. This year the School was paired with Roy Yamaguchi of Roy's Restaurants based in Honolulu, Hawaii. Chef Roy and his team David Abella and Lorin Watada worked with CSCA students to prepare 900 servings of Roy's signature dish, the Lakanilau Roll with Asparagus, Snowcrab, and Kobe Beef.

The CSCA table was decorated with fruit and vegetable carvings by Hong Xue '04 and a lighthouse ice carving by Craig Mcconnell, seminar instructor at CSCA.

Professional Chef's students participating were Deb Flohr, Ryan Flisher, Kerry Shea, Will Kerr, Kim Foster, and Tzu-i Chuang. David and Lorin worked with the group in the kitchens of the School for several hours before attending the event.

Once the team arrived at the Seaport World Trade Center, Chef Roy hosted an informal luncheon with the students, where he discussed his culinary philosophy, background, and experiences.