August 18, 2006, Volume 6 Number 33
Dear "Guam Food Guy" Reader,
Are you glad the week's almost over? I'm not sure I am since I feel I missed part of this week due to a skirmish I had with a cold I caught while in Saipan this past weekend. It had to be the rain. I am just beginning to get my energy back up so bear with me with this week's truncated newsletter, which features a major review of Prego Italian Restaurant at the Westin Resort Guam. We'll feature some highlights from our Saipan visit in next week's newsletter.
Ken, The "Guam Food Guy"
In Today' Issue:
- GFG Hosts K57 "Tourism & You" Food Guy Show Saturday Aug 19, 10 am-12 noon
- "An Evening of Elegance" - Kendall-Jackson Wine Dinner at Roy's August 23
- This Time Last Year - Highlights from the GuamDiner Newsletter
- Around the Island - Church's Opens at GPO, New Twist Pretzel Company Closes
- Prego - New Italian Chef Revives Authenticity With Inspired Menu Creations
GFG Hosts K57 "Tourism & You" Food Guy Show Saturday Aug 19, 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 Collen Cruz, new Chef de Cuisine at Roy's Restaurant; Rey Ochavillo, Roy's Manager, and Jill Espiritu, Asst. Marketing Communications Manager of the Hilton Guam Resort & Spa. Our second hour's guest will be Ms. Orleyene Tabucanon, Market Coordinator, for PWS (Pacific Wine & Spirits).
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.
"An Evening of Elegance" - Kendall-Jackson Wine Dinner at Roy's August 23
A very special event will take place next Wednesday night at the Hilton Guam Resort & Spa. "An Evening of Elegance" is the theme for a Kendall-Jackson Wine Dinner at Roy's Restaurant. Visiting wine specialist, Jeff Cook, will provide a guided culinary tour pairing selected wines from Kendall-Jackson and Yangarra Estates with savory creations prepared by Roy's Chef de Cuisine, Collen Cruz. Cocktails can be enjoyed at 6:30pm at Roy's Lounge, with dinner following at 7pm in Roy's main dining room. Reservations can be made by calling 646-3463. Price is $65 (+10% s.c.) per person, and no discounts are applicable.
This Time Last Year - Highlights from the GuamDiner Newsletter
Aug 19 2005 Vol 5 No 33
Restaurant Reviewed: Sereno's Italian Ristorante - New Creations Tantalize By Day & By Night
Around the Island - Church's Opens at GPO, New Twist Pretzel Company Closes
Church's Chicken recently opened at the Guam Premier Outlet Food Court. We stopped by the other day to sample some of the "other" fried chicken and were pretty impressed with the different taste, battering, and seasonings. There's a hot & spicy and a regular fried chicken from which you can choose. The one thing that I found hard to believe was the sheer size of their wings...these are almost as big a turkey wings!! We welcome Jim Arenowski and Mike Borja's new venture in bringing another great American tradition and brand to us chicken lovers on Guam!
We are saddened by the recent closure of A New Twist Pretzel Company, which is no longer open at GPO's Food Court. This was a unique and interesting business, and I will miss their selection of pretzels and hot dogs (the Mambo Jumbo Dog), which used Schwarz Fine Sausages you could taste the difference! I wished more people would have eaten there, but we have so many choices it's hard for all of them to survive.
Prego - New Italian Chef Revives Authenticity With Inspired Menu Creations
My last major review of Prego, located in the Westin Resort Guam, was in October 2001. I made an observation then about how everything we ate was excellent. Since that time there had been a few changes which affected Prego's culinary primacy. However, I'm glad to report that things have improved, especially now that there's a new Italian chef at the helm! Yes, we are pleased to welcome Denis Schiavo, Prego's new Chef de Cuisine, who had arrived earlier this year after a 5-year stint at the Sheraton Sapporo. Chef Schiavo hails from Venice and he brings with him an exciting line-up of genuine Italian creations that reveal the rich culinary heritage of his homeland.
If you've not been to Prego within the past year or so, you'll notice some changes in the decor. For example, the mural of the medieval Tuscany Palio horse race is gone and replaced by a gallery of classic black & white real life period images captured by well-known photographers. This gives Prego a more modern, contemporary feel as opposed to holding on to the fabled illusions of an Old World past. These intriguing images celebrate people all in varying, thought provoking poses. Art, like food, engages the senses and stimulates the mind. In Prego, food is the artwork that engages our passions and satisfies our gastronomic desires.
Our culinary art "excursion" started with a hot slice of fresh-baked, rosemary-infused focaccia bread topped with melted mozzarella, which we dipped in olive oil. I was joined by Westin Executive Chef Andreas Lorenz and a colleague, Orleyne, who has shared several review meals with me. Our server, Matt, was a familiar face, since he was the same proficient server who handled us five years ago! He filled our glasses with a crisp Orvieto Classico Antinori white wine that paired well with our entire meal, which spanned six courses. We also refreshed our palates with sparkling San Pellegrino.
The first appetizer, Marinated Tuna Mediterranean Style ($16) arrived. The seared fresh ahi was sliced and bathed in Tuscany olive oil with drizzles of balsamic on a bed of greens. This was a delicate, perfectly seasoned light preparation which enhanced the natural flavor of the fish.
Next we had the Assorted Antipasto ($17), which had fresh mozzarella on a tomato, topped with a tomato mousse crowned by a basil leaf, Parma ham, and a seafood salad combination made with prawns, octopus, mussel and tuna on a bed of greens accented with pesto and balsamic dressings. We decided to jump from the sea into the oven and had the Pizza Prosciutta Funghi ($19), with mushrooms, parma ham, marinara, and mozzarella. Prego's stone hearth oven makes a pizza crust you won't forget, and the pizza was consumed quickly with pizza lover's zeal.
The pizza was followed by the Ravioli al Granchio ($22), with beautifully colored green and white stripped homemade ravioli stuffed with crabmeat on lobster sauce. In the center of the dish were sauteed shrimp. This ravioli was exceptional.
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