GFG Hosts K57 "Tourism & You" Food Guy Saturday July 22, 10am-12 noon
Listen up this Saturday morning for the Guam Food Guy's segment of K57's "Tourism & You" Show, from 10am-Noon. This week's first hour guests will be Sara Pleadwell and Nadia Wood of The Mermaid Tavern. Our second hours guests will be Fiesta Resort Guam's Executive Chef James Birk, along with Augusto "Gus" Nilo, Restaurant Manager. These interviews will offer unique and interesting insights into the people behind the scenes at the island's restaurants. This will be an opportunity for you to hear compelling stories about their professions and their passions, which are often synonymous in this industry for people of their caliber. Your phone calls are welcome at 477-5757 or *57 on your cell phone.
Cold Stone Creamery July 22 Grand Opening - Supports Girl Scouts with Next Day's Revenue Share
Cold Stone Creamery is pleased to announce the Grand Opening of their second location on Guam on the theatre side of Micronesia Mall, on the ground floor. In an great community-minded gesture from the Cold Stone Management team, following their GRAND OPENING this weekend, Cold Stone will be contributing one third of all sales revenues from all orders on Sunday, July 23 to the Guam Girl Scouts!
Remember, July is 'National Ice Cream Month', so plan to stop in for a treat on Sunday at Cold Stones new location and help the Girl Scouts at the same time! Hours are from 11am-9pm.
Unagi Fair at Genji - Get Your Eel on July 23-28
The Genji's the place to be next week when they'll be holding their Unagi Fair! Join in the centuries-old Japanese tradition of 'Doyoo Ushino Hi', when one eats eel during the hottest day of summer. Savor the unique taste of grilled eel during this weeklong festival. Special unagi dishes are available starting at $15. For reservations, call 646-DINE or visit www.hiltonguamresort.com
Learn To Cook Chamorro Cuisine - Guam Plaza July 29
If you would like to learn how to make Shrimp Kelaguen the traditional Chamorro way, your opportunity to learn is coming as soon as next week. On July 29, The Guam Plaza Hotel and the Authentication Committee of the Department of Chamorro Affairs extends an invitation to the public to attend a demonstration on how to make shrimp kelaguen, or "Kelaguen Uhang". The event will be held at 10:30am on July 29, in the Blue Marlin Restaurant. Since June 1, members of the Authentication Committee have been preparing such local favorites as Kadon Pika, Gollai Apan Lemmai (boiled breadfruit in coconut milk), tinaktak (beef and vegetables stewed in coconut milk), and chalakiles (rice porridge). Please be sure to attend this appetizing educational and cultural event.
This Time Last Year - Highlights from the GuamDiner Newsletter
July 22 2005 Vol 5 No 29
Restaurant Reviewed: The Plaza's World Food Court - Small Eateries Offer Bargain Dining In Tumon
Bastille Day French Celebration at Guam Okura Hotel
La Brasserie's New Dinner Line-up
Bistro's Crab Cakes Benedict
World Cafe at Fiesta Resort Guam - Special Values and Intriguing Tastes
It was the right time to go. You know how surfers intuitively know when to catch that "right" wave, just as it's building its curl to a crest, well I felt it was time to try out one of those nightly specials at the Fiesta Resort Guam's showcase dining venue, the World Cafe. Yes, it was a drizzly, chilly rainy season night and it must have been these very conditions that drew us to the comfort foods we found at the World Cafe on Tuesday night.
The moment you enter the World Cafe, you feel a "scenic rush", which comes from seeing the expanse of the beach and Tumon Bay visible from virtually all areas of the restaurant and even more so in one of two private glass-walled dining rooms that jut out almost over the pool. Once the choice of where to sit was made, we ordered drinks and perused the a la carte menu. Our waitress, Mayeth, informed us of the Tuesday night special that featured three plated entrees and included the salad bar, soup selection, and dessert bar. Zee was chilled and really had to have that soup so the decision was made to do the specials but to get that soup ASAP! The specials, by the way, were an 8 oz. NY Strip Steak ($21.95), a Crispy Seared Norwegian Salmon Fillet with Honey Pesto Sauce on Linguine ($18.95), and an Asian-influenced Rice Pilaf with Beef ($16.95). We ordered the Steak and Salmon entrees.
Before anything else could be done, Zee had her soup bowl and had started eating, murmuring approval and relief from the cold. It was a perfect remedy for getting that chill from her bones. The Chicken & Corn Soup, which I had later was as good as she said (it actually takes more to impress her than me, and she really liked it!). The other soup we sampled was the Gyoza soup. It was spicy and a little pika, but still quite good.
I was impressed by the selection of foods awaiting us in the salad bar. The presentations were simple and clean, however, there were notable embellishments to dishes like the poke that had flowers carved from radishes, and a bread basket with bread sticks woven into a pattern on a French loaf. It didn't need to be a lot of food, just enough, with items like Chicken Kelaguen, mixed greens, tomatoes, alfalfa sprouts, carrots, cucumber, corn, kimchi, Japanese pickles, a seaweed salad, and a few more choices.
The main entree, though, was really what we'd anticipated, and though the sample entrees on the display counter previewed the three choices, the true impact of these dishes didn't hit until they were placed down in front of us.
The Salmon looked awesome, nearly smothered in that lime green pesto sauce, and the New York appeared promising under its savory brown gravy. What surprised me most was the mashed potatoes - they were genuine, down-home, mashed potatoes - the same ones that momma used to make, with lumps of real potato still in the buttery, creamy whipped blend. The Black Angus New York was right-sized for a meal with so many other elements, and cooked to my liking. A sprig of fresh rosemary protruded artistically from one side of the steak, enhancing the presentation. Perfectly steamed broccoli, carrots, and cauliflower added more points to my overall appreciation of this dish. Oh, yes, I'd have this one again!
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