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September 28 , 2007, Volume 7 Number 39

Dear "Guam Food Guy" Reader,

Something interesting happened earlier today that I would like to share. I was doing a presentation on writing at the University of Guam to Rick Zimmerman's EN110 English class when we did a random search in our archived newsletters and someone said to stop at the Bari Bari review I'd done in May, 2003. The following excerpt from the newsletter's introduction was a perfect example of the purpose of my topic, which was my use of language to express the joys of exploring Guam's culinary landscape:

"May 16, 2003, Volume 3 Number 20

Dear "Guam Food Guy" Reader,

The most exciting thing about today is that it carries the seeds of the fruit we bear tomorrow. This is what makes life so fascinating. For me, it is a continuous culinary journey which both satisfies and delights my curious palate. To be able to share my food adventures with you is yet another fulfillment. Today's review showcases a creative melding of two popular Asian cuisine styles, Korean and Japanese. It is precisely the kind of experience people are seeking - something new that's made using familiar ingredients and commonly-known cooking methods. This is definitely a "paradigm shift", signaling a move from an old standard to a newer one, in the continuous process of change."

The GuamDiner website was projected on a larger screen and I read this passage out loud. Of course, it was an affirmation of what I do as the Guam Food Guy and today I was able to interact positively with about 23 students attending. The bottom line is that food makes for good writing, reading, and eating. What the students discovered was a world of readable and informative content about the many restaurants on Guam. It was my hope to inspire them - it seemed to work since everyone was much hungrier after I left!

Ken, the "Guam Food Guy"

In Today's Issue:

  • King & I Thai Cuisine Opens in Tumon
  • Vitale's Italian Ristorante - The Spot to Fill Those American-Italian Cravings
  • Food Guy Writes Island Brews Article in Directions August Issue
  • This Time Last Year - Highlights from the GuamDiner Newsletter
  • "Southwest by the Sea" - Cafe Kalachucha's Delightful Thursday Dining Adventure

King & I Thai Cuisine Opens in Tumon

Congratulations to Sue Richardson, her husband, Takit, and their family and staff on the opening of Guam's latest Thai dining experiences, The King & I Thai Cuisine, located in the Blue Lagoon Plaza, Tumon. Never before has there been a more grandiose and elaborate showcasing of traditional Thai artwork, artifacts, and furnishings on Guam. Guests invited to the VIP Soft Opening dinner on Monday were entertained by a series of authentic Thai dance performances by local dancers ornately dressed in colorful Thai costumes with glittering gold jewelry. The mesmerizing dance performances take place every night on a raised stage. [Photo L-R: Sue Richardson, owner, King & I Thai; Joann G. Camacho, First Lady of Guam, Unidentified Dancer; Ken Stewart, the Guam Food Guy]

In addition to a large dining area, King & I also sports a gorgeous lounge and bar that features colorful hand-carved seats. This is no ordinary destination. The King & I is open daily for lunch from 11am-2pm, and from 5-11pm for dinner. There is a lunch buffet available, too. The menu is comprised of 98 delicious entrees, most of which were the mainstays from the original King & I location on Ypao Road. Stay tuned for more information on the new King & I Thai Cuisine. For reservations, call 646-2247

Vitale's Italian Ristorante - The Spot to Fill Those American-Italian Cravings

I had just returned from a Saipan trip and needed to satisfy a craving I'd been carrying around for a while - I had to get my Vitale's fix! When we arrived, the place was packed with locals and tourists. We ordered a Vitale's Salad ($6.95), the Veggie Milano Sub ($6.95), and a Spaghetti Pepperocino with Garlic Oil ($11.95).

While we waited, we were delighted to have the dynamic real estate duo, Willie and Julie Yamamoto, seat down at the table next to us. These are two very special people who also love Vitale's food. Julie is an avid 5K runner and I guess she can eat all that she wants because her metabolism resists any weight gain from food!

Vitale's salad is chock full of green olives and has tomato and onion, all dressed in a flavorful vinaigrette.

I had the Pepperocino, which Vitale does better than anyone else! The sauted garlic cloves line bowl and pieces of red and green pepper interlace the fresh pasta with the combined ingredients deliciously bathed in olive oil.

Zee's Veggie Milano was gigantic! It was way too big to eat all in one sitting, so half would go home. This is a great sandwich, with the toasted home-made torpedo bun filled with mushrooms, green peppers, onions, black & green olives, and tomatoes, then lathered in Marinara sauce.

My indulgence to getting a little meat came in the form of Vitale's home-made Italian Sausage with marinara. Ah, now that's "amore"! 646-7692 for reservations to satisfy those American-Italian cravings!

Food Guy Writes Island Brews Article in Directions August Issue

If you've not yet obtained your copy of the August Directions Magazine, the one featuring the handsome visage of Ice Cream Entrepreneur, Jun Espaldon, of Fun Foods International, franchisees of Cold Stone Creamery, you better hurry to Bestseller or Pay-Less Supermarkets to get this rare issue. This happens to contain an invaluable guide to some of the island's Hot Coffee Spots, 13 to be exact, written by our very own Guam Food Guy himself. The article also includes a section called Java Jargon, which helps navigate readers through the obscure lingo and phraseology of coffee terminology. Other engaging articles cover topics on Medical Technology, Women In Business, and the New Wave of the Web users. Get it today!

This Time Last Year - Highlights from the GuamDiner Newsletter

September 29, 2006 Volume 6, Number 39
Guam Diner Bytes

Featured Restaurants:
Y Kusina's Friday Lunch Special - Fried Parrot Fish
Haagen-Dazs Delights - Fiesta Resort Guam
Sam Choy's Guam - More of Chef Peter's Backyard Kitchen Lunch
Alize Restaurant Sunday Brunch
Carmen's Cha Cha Cha New Dinner Menu Additions

"Southwest by the Sea" - Cafe Kalachucha's Delightful Thursday Dining Adventure

If there's one thing you can expect from the Westin, it's that they come through splendidly when they decide on a new culinary direction to take. In this case, the same fine folks who brought you "The World on a Plate" on Friday nights have brought new meaning to Thursday night dining with their latest gastronomic innovation, "Southwest by the Sea".

Talk about marching to the beat of a different drum! No one has yet explored the culinary delights of the American Southwest, so I was slightly overwhelmed when I attempted to eat my through the myriad food stations and buffet lines filled with some really tasty treats. Aside from great food awaiting you, you'll find that the Cafe Kalachucha has taken great strides to create an authentic atmosphere, complete with saddles, piles of hay strewn about, cowboy hats, sombreros, and even the traditional red & white checkerboard table cloths used throughout the Southwest at picnics, parties, and hoedowns. Even the staff are decked out in cowboy garb! Howdy, pardner!!

The flyer promoting the Southwest by the Sea dining experience states that you can "tantalize your taste buds with mouth-watering prime rib and succulent lobsters". While I didn't see any "prime rib carvery", I did breathe in the delicious aroma of grilled beef and then discovered that the prime rib beef is appealingly showcased on ice displays in pre-cut raw steaks that diners pick along with equally alluring fresh lobster tails that are given to a chef to grill. This hot grill is what draws so many customers to the Westin's lunch buffets, where prawns, marinated chicken, beef and calamari is grilled with garlic oil.

So while my steak and lobster were sizzling aromatically on the grill, I filled up another plate with a savory roast chicken, baked potato with bacon bits, chives, and sour cream, steamed clams with vegetable salsa on toast, some awesome tangy bbq spare ribs, Tex-Mex seasoned fried chicken, and home-made potato salad.

Another plate I filled had dirty rice, pulled pork on a bagel-like bun, a sauted soft-shell crab in remoulade, and prawn cocktail with pineapple cubes and capers. I also went to the "Mexican" food stand where you can make tacos, taco salad, chimichanga, burritos, and quesadillas, and decided that I'd make a soft shell (flour tortilla) taco. I put in seasoned ground beef, chili con carne, shredded cheese, lettuce, onion, tomato, and sour cream.

I can't tell you all that I missed, but I do remember that the corn on the cob looked really good as well as the oyster shooters, along with a binful of oysters on the half-shell. The kids were treated to super-sized onion rings, hot dogs, and something I've not seen used anywhere else yet, a popcorn cart and cotton candy machine, which really makes this a fun carnival for the entire family. If you like Coors Light, it's also included, as much as you like.

I knew I had to save room for desserts, especially since this would be an opportunity to sample some of the first creations of Westin's new pastry chef, Raoul. He made a fabulous peach cobbler and I really wish I could had taken some of this home! The banana pie with fresh whipped cream was also a keeper, plus the mango mousse, and a pecan pie. That was all I could eat! Believe me, I was stuffed to the max! What's amazing is that I didn't even have any salad other than the potato salad and missed the soup, which I think was a bean soup or a chowder. Next time I come, I'll eat a lighter lunch so I can have more room.

The Southwest by the Sea Thursday night dinner buffet starts at 6pm and ends at 9pm, and is priced at $29.95/adults and $15/children (ages 6-11) plus 10% sc. Reservations are recommended and can be made by calling 647-1020.

Bon appetit!

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