February 15, 2008, Volume 8 Number 7
Dear "Guam Food Guy" Reader,
Happy post-Valentine's Day and Happy Valentine's Day for readers in the Mainland! I do believe this year's Valentine's events and dinners have been some of the best in years, with the future looking even brighter as the island's restaurants "arm-wrestle" over who can offer the most elaborate romantic dining experience! Now that I'm trying to get back into the swing of things I find myself playing "catch-up" with the island's restaurant scene. I was dismayed to hear that Marty's Mexican Bar & Grill in Tumon recently closed, however, there are rumors they may relocate and eventually re-open. Also closed for some time now is Marty's neighbor, Gan Day Vietnamese/Thai, which had been an effort by the former employees of the ill-fated Mekong Restaurant to offer affordable Asian buffet fare independent of the hotel outlets. Alas, they found out that the numbers just didn't work for them.
On a brighter note, we are all encouraged to hear that a brand new restaurant has joined the fray. It is Colors Restaurant/Red, that made its debut on February 14. Billed as "Guam's Newest smart/fine dining" lounge experience, Colors Red has more than just hype going for it since its Executive Chef is the illustrious Eddie Chien, formerly of Roy's Restaurant. I've been a fan of Eddie's since his days at Ivory Cuisine. We want to wish Eddie and the gang at Group 57 best of luck at their elaborate 2-story digs in Tumon's Acanta Mall.
Finally, we want everyone to step back, take a deep breath, and relax while taking in this gorgeous view of the white sand beach of Agana Bay. We are so blessed to be living on this gorgeous tropical island, with breathtaking vistas, azure waters, and crystal clear skies buffeted by billowing white clouds. Now, if we can only keep it clean!
Ken. the "Guam Food Guy"
GFG Hosts K57 "Tourism & You" Food Guy Show
Sat. Feb 16, 10am-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 guest will be Dino Quintans, Marketing Account Executive of the Outrigger Guam Resort, Ohana Bayview Guam, and Ohana Oceanview Guam, along with other Outrigger team members.
Our second hour guests will be Keiko Nishida, Public Relations Manager of the Pacific Islands Club, PIC's Executive Chef, Rey Dasalla, and Joel Davis, PIC's Asst. Food & Beverage Director.
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.
Guam Culinary Team's Fundraiser for 10th Festival of the Arts in American Samoa
Support the Guam Culinary Team in their effort to raise funds to pay their way to participate in the upcoming 10th Festival of the Arts hosted by American Samoa in July 2008. The Guam Culinary Team is joining CAHA to showcase and demonstrate Chamorro cuisine, which I find to be a prime example of our culture and our art, in an event called "Fest-Pac 2008".
This unique fundraiser is giving contributors more than their money's worth in return, especially if you like meat! You can get a 2.5 lb. bag of Tinala Katni (dried beef), ready to cook, for only $25. Moreover, you can get a 3.5 lb. bag of Smoked Pork, ready to cook, for $25. This is ideal for fiestas and barbecues. Heck, you can even buy them and store them in the freezer. According to Team Captain, Chef Peter Duenas, you can just throw the frozen block of meat on the grill and cook it without thawing.
To place your order for these delicious meat bargains, you can call the following members: Peter Duenas (727-4490), John Fernandez (727-2343), Joe Okada (687-0276), Doby Cruz (988-3446), Chris Aguon (688-5844), and Bryan Duenas (777-8478). Support Chamorro Culture & Cuisine!
Prego Valentine's Set Menu - The Perfect Meal
Westin Resort Guam
If you saw the movie, "Ratatouille", you may recall a scene where the dreaded food critic Anton Ego experienced an epiphany of tastes and flavors that touched him to his very core. I'm not calling myself dreaded, nor a food critic, but I have to report that Prego's gifted Chef de Cuisine Denis Schiavo prepared an exceptional and unforgettable set menu feast for Valentine's that deserves recognition.
His first course was a mouth-watering creation pairing tender abalone and scallop of a clear tomato jelly with orange poppy seed dressing. This was followed by a savory pumpkin cream cappuccino soup with toasted almond that was so good you wanted to lick the bowl!
Next was a sumptuous home made spinach fettuccine with rock lobster and cherry tomato cream sauce - most certainly an entree creation from Heaven. Our palates were cleared with a refreshingly tasty mango sherbet with champagne and fresh mint.
The main entree was a pan fried beef tenderloin topped with foie gras on a bed of mushrooms in a sauce poivrade (pepper sauce).
The final indulgence for the night was a dreamy chocolate mousse with strawberry compote vanilla ice cream. The strawberries were doused in balsamic vinegar and when blended with the ice cream and chocolate - it was dizzying! Bravo Chef! Get to Prego so you can try fabulous culinary creations by Chef Denis!!
Jan Z's Pan Cakes Are Back!!!
There ought to be a TV show called "Dining in Paradise", because that's exactly what we're doing here folks. For those of you who had been disappointed when Jan Z's stopped making their famous giant pancakes a little over a year ago, you can stop lamenting because "They're Back!" We went to Jan Z's this past Sunday and went a little overboard in ordering, since I got a single Blueberry Pancake ($3.50) along with a Grilled Hamburger Steak with Two Eggs smothered in sauteed Mushrooms & Onions--($9).
This was already enough food, however, we had the regular Pancake Stack ($5.50), of three pancakes which actually ended up packed and taken home for future meals. The final item was an Omelette ($8.75) which had green onions, mushrooms, and cheddar cheese.
I've always promoted Jan Z's as one of Guam's most scenic casual dining spots when you are looking for a getaway breakfast or meal on the weekend. Of course local residents get to go there whenever they get hungry. After all, those blueberry pancakes are the best!
Kim Chee Complex (across from GPO)
It's been a while since I'd been to May's, which has always been a favorite. Like the prodigal son who leaves and eventually returns, I did return and re-discovered the wonders of May's Yang Chow Fried Rice ( $6) and her Half-Fried Chicken Lunch Special ($5.50). I don't know about you, but I believe May's has some of the best fried rice on island. It's freshly made and ingredient laden. Since it was still Chinese New Year's, I also had some of May's Dim Sum, which is available everyday during lunch.
I had the Steamed Pork Spareribs with Black Bean Sauce ($3), Shrimp Dumpling ($3.50), Shaing Hai Dumpling ($3.50), and Pan Fried Chives/Meat Dumpling ($4). These are some of the more than 29 different dim sum offerings May's has on their special Dim Sum Menu.
Caliente Mexican Taqueria
Caliente has been growing in popularity ever since they opened last year. People like the casual eating atmosphere which includes a bar that reminds you of "Cheers". The other thing about Caliente is that they offer a salsa station, where you can load up on the salsa of your choice...they've got mild, mean, and verde loco "wild green" salsa - that's my translation for a really pika but tasty salsa verde they've got there!
I decided to eat light after a long day's work and had a single, but still large Mango Peach Margarita made by Anna, who I consider Guam's Margarita Queen! I had a Beef Taco ($2.75) and a Chicken Taco ($2.75). I also ordered a Tostada de Ceviche ($4.50), which is a hard flat tortilla topped with mahi marinated in lime sauce, mixed with spices and topped with avocado. These are all simple but flavorful treats, especially when you add on some more of Caliente's salsas.
Zee had the Vegetarian Tostada which is not on the menu and comes with refried beans, rice, pico de gallo, and guacaomole. It is adorned by a sprig of cilantro. Personally, I don't think you can have Mexican food with out cilantro! I guess I'll have to come back here and try their Tamales, something not on the menu but according to owner Tommy Norman, are the real deal with corn husk and masa harina.I can't wait!
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