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September 24, 2004, Volume 4 Number 39

Dear "Guam Food Guy" Reader,

It has been said that the world pauses when a great man passes, and that is what happened when entrepreneur and former Guam Senator Edward M. Calvo passed away last week in Palo Alto, California. Eddie was a gracious, sensitive, and honorable man, who had a natural instinct for commerce. Although he was an astute businessman and an civic leader, his true devotion and passion was his family, which certainly accounts for why I remember him as always having a smile on his face and a shine in his eyes.

Eddie made an indelible impression on me when I first met him in 1973 over lunch with my father. At his suggestion, we joined him for a "power" lunch at the Hilton's Galleon Grill, which at the time was the place for lunch or dinner among Guam's elite. Eddie didn't talk much while he ate his hamburger sandwich, rather he'd ask direct questions and then listen to my father explain his business proposal. I don't even remember what it was about, however, I do remember the positive impression he made with his simple, easy-going demeanor.

He was not a man who used his power to wield influence, rather he was a man who influenced with his personality. Our family has always liked and respected him, and our entire family, as well as the staff at, offer our condolences to Eddie's wife, Frances, to his children, grandchildren, and great-grandchildren, as well as to his brothers and other relatives. Although Eddie will be missed, he will always be remembered by the countless impressions he has made.

Ken - the "Guam Food Guy"

In Today's Issue:

  • "Grillin ' & Chillin" Contest at Ypao Beach, Saturday Sept 25, 4 PM
  • Pastry Fantasies Created By Visiting Hilton Pastry Chef through October 2
  • Around the Island - Marriott Cafe Re-Opens, Firefly's Nuevo Latino, Stanlee's
  • Le Creole Cafe at Dai-Ichi Hotel Saipan Beach - Discover A World of Flavors

"Grillin ' & Chillin" Contest at Ypao Beach, Saturday Sept 25, 4 PM

For the first time ever island residents will have an opportunity to savor a variety of grilled meats prepared by both professional and amateur chefs at this coming Saturday's 1st Annual Grillin' & Chillin' Contest that opens to the public at 4pm at Tumon's Ypao Beach Park. Ray Gibson, K57's Morning Talk Show Host, will emcee this exciting event that will feature live entertainment, including Baba B, Soul Vibration, and Fried Bananas. Admission is free, and residents will have an opportunity to purchase and sample contestants' meats (Baby Back Ribs, Chicken Thighs, and Flank Steak) as well as other food available from vendor stalls. Plan on attending this Grilling competition - who knows, you may want to enter next year with your favorite BBQ recipe. See you there!

Pastry Fantasies Created By Visiting Hilton Pastry Chef through October 2

"Genius", "Awesome", "Masterful", These were among the exclamations I made as I tasted, then ate, three different pastries created by visiting chef Takashi Arino, Pastry & Bakery Chef at Hilton Odawara Resort & Spa. Chef Arino is currently on island and preparing his wonderful desserts for residents and guests alike to sample at the Hilton Guam Resort & Spa. The first place you can see these creations is in the Caffe Cino, where they are showcased and can be purchased individually.

Chef Arino's desserts are also available at the Islander Terrace as well as in Roy's. I tried a glorious Mango Cherry Tart, a Double Baked Almond Croissant, and a Marshmallow Pecan Brownie. Arino's design talents are matched (if not exceeded) by his ability to blend the finest confectionery ingredients to create pastries so delicious that you will find yourself quivering in ecstatic delight! Caramelized brown sugar latticework and ornate layering of fruits and whip cream, and colorful decorations made with cranberries, fresh candies and chocolate shavings are just some of the intriguing touches Chef Arino uses for his creations. As beautiful as each piece looks, I discovered that everything (crusts, fillings, toppings, and garnishes) made each pastry a sublime taste experience. If you are able to eat desserts, this is one time that I'd recommend you indulge. It's not often that I get "goose bumps" from the food I eat! "Oishi desu!! Domo Arigato, Arino-san!

Around the Island - Marriott Cafe Re-Opens, Firefly's Nuevo Latino, Stanlee's

When the recent press release announced that the Marriott Cafe was reopening for Lunch and Dinner, they attributed part of the reason to the "many inquiries and requests from loyal Marriott fans". I'm glad they listened. I did attend the Seafood buffet (Thursday nights), themed "Oceans of Flavor", which boasted over 50 items from which to choose ($35+sc). Truthfully, it was overwhelming, and I was only able to sample perhaps half of the selection. Fresh seafood abounded, from Oysters, Crabs, Shrimp, Mussels, Smoked Salmon, Sashimi, to Baked Parrot Fish, Curried Salt & Pepper Shrimp, Mix Grill, Tempura, Sushi, and more. Succulent Prime Rib and Chicken entrees were included as well along with Vegetables, Salads, Soups, Breads, and a medley of Desserts. The service was energetic, friendly, and attentive. The Marriott Cafe has to be one of Guam's most beautifully designed and furnished restaurants. Kudos to Chef Michael Devlin, his kitchen team, and the Marriott's new management team and staff on a job well done! Welcome back!

Firefly's Tuesday & Wednesday 3 Course Menu Nights have changed again with a Latino Twist this time. The Nuevo Latino Style menu starts off with a Trio of Empanadas (Black Bean & Pepper, Cuban Pork & Pickled Onion, and Spiced Beef) along with a housemade Salsa. The main entree is a Grilled Pork Chop with a Chipotle marinade, Black Beans & Rice, and an enticing Banana & Lychee Salsa. Then boldly finish with a passionate dessert - Firefly Banana Tres Leches - Firefly's version of this favorite Latin cake that is soaked in three different kinds of milk is laced with Bacardi Rum and garnished with Caramelized Bananas. Also featured during this month are Caribbean-inspired cocktails. For lunch, you can munch on a Firefly Cuban Sandwich, Honduran Ceviche, Softshell Crab Sandwich, and Organic Tomato Pasta. Call 477-2565 for reservations.

Stanlee's Deli and Liquor Store in Tumon is one of my favorite sitting spots, where I can treat myself to one of Stanlee's fabulous "sangers" (sandwiches) and sip on a beverage of my choice which happened to be Green Tea the other night, rather than my usual Bunderberg Ginger Beer. If you've not been to this bright, deli/grocery in the green & yellow-colored building across from the Blue Lagoon Plaza and adjacent to the Acanta Mall, you should enter for a look-see and understand why Stanlee's has become a Tumon landmark as well as a visitor attraction. Stanlee's has a selection of wines, distilled spirits, beers, sodas, Australian food products (cookies, candies, snacks, cheeses, crackers, and marinated vegetables), a full-on deli, and an ice-cream parlor. I had a Black Forest Ham sandwich with the works ($5.50, with includes butter, homemade mustard, lettuce, tomato, pickled onions, and provolone cheese,on delicious homemade multi-grain bread.) Other great sandwiches are the Roast Beef, Pastrami, Turkey, Corned Beef, and Prosciutto. For take out orders, call 646-1328. Or you can do like me, eat in and have a chat with Stanley - it'll do ya good, mate! G'day!

Le Creole Cafe at Dai-Ichi Hotel Saipan Beach - Discover A World of Flavors

An exciting evolution recently started at Le Creole Cafe & Bakery located in the Dai-Ichi Hotel Saipan Beach in Garapan, and yes, it happens to be with food. Customers are discovering new flavors, tastes, textures, and varieties of food in Le Creole's lunch and dinner buffet lines, and they are hurrying back for more. There is an explanation for this food phenomena at Le Creole, and it can be simply attributed to the new Executive Chef, David Spitzer, whose culinary talents, boundless energy, and enthusiasm have been a trademark during his food service career.

Before arriving on Saipan last month, Spitzer was the Executive Sous Chef for the Hilton Guam Resort & Spa. He is well-known and respected on Guam by customers and vendors who sell produce, fish, and meats to him (since they are aware that Chef David knows the best ways to serve them)! A demonstration of Spitzer's culinary proficiency was demonstrated earlier this month at the 20th Annual Saipan International Fishing Tournament's Gala Dinner, where he astounded guests by serving them a plethora of seafood Spitzer served fresh sashimi, poki, marlin kelaguen, bonita,and yellow-tail (a lot of the fish used came from the tournament). The fish was prepared in an astonishing array of styles including grilled, two types of teppan-yaki, sauteed, fried and baked.

Though I missed the seafood feast held that evening, I had the opportunity to enjoy Chef David's menu creations at Le Creole during Friday night's "Saipan Seafood Extravaganza" as well during a lunch buffet the following day. Le Creole is small by Guam's standards, but it has both a comfortable charm and a magnificent beach view, both which make for easy dining. Friday's dinner buffet costs $15/adult, $7.50/child with no service charge, and has a fair selection of salad ingredients, sushi, cold cuts, marinated meats, tuna salad, fruits, and desserts. Some notable things I had from the hot line was a marvelous Seafood Curry Soup, a fresh Seafood Pasta, and a spicy Louisiana-style shrimp Creole. One of David's specialties is Cajun food, so Saipan residents have a lot to look forward to now that David's over there. Also served in a chafer was an Hungarian Pork Stew that had the tenderest, melt-in-your mouth meat! The highlight of the night of course is the fresh seafood that's prepared at a live grilling station. This includes fresh scallops, squid, salmon, shrimp, and lobster, that are cooked teppan-style along with sauteed bean sprouts. Everything was excellent.

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Bon appetit!

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