December 20, 2013, Volume 13 Number 24
Dear "Guam Food Guy" Reader,
Five more shopping days 'til Christmas!!! It's not all about shopping, but that's what so many of us do! It's great to give and to receive, in fact, I get far more pleasure out of sharing or making someone else's day with an unexpected gift. I am so impressed by the beauty of the holiday season. We don't have snow out here in our tropical island paradise, but we do have lights and trees, and we do some fabulous things with what we've got. It's impossible not to be in the Christmas spirit when you see the Hilton Train running in the Front Lobby, or the huge tree and gingerbread house at the Hyatt Regency Guam. I haven't been able to stop by all the hotels prior to this publication to see their holiday decorations. I will make it a point to do so in the next week or so! Enjoy the holiday season in the best ways you know how, with friends, family and by sharing the Christmas spirit. May you bring "Joy to the World"!! Merry Christmas from the Guamdiner.com team!!
Ken, the Guam Food Guy
I have heard it on good authority that Papa's held its soft opening on Thursday, December 19. For those few of you who don't know what Papa's is, take a look at this picture and imagine being inside of this facility looking out at that vast panorama sweeping from Hagatna to Two Lover's Point! Now imagine slicing into a big juicy steak while sipping on a premium wine! That's all possible at Papa's. We want to wish the owners and management team (and employees) the best of luck and much success with their restaurant endeavor. The location is fantastic! It would be absolutely awesome if everything inside followed suit!
MCA Plays Santa At GCC's Culinary Program
Santa came early to the Guam Community College Culinary Arts kitchen this year. When the students return from break, they will be prepping their food on color-coded, non-skid cutting boards. Under their feet will be non-skid rubber safety mats, all courtesy of the Micronesian Chefs Association.
"GCC is always there helping out the association with its events, and we thought this was a great way to reciprocate," said Chef Peter Duenas, MCA president. "They really need these mats and cutting boards, and we want to help the program," he added.
MCA acquired the 40 cutting boards and dozen or so mats with help from Tools of the Trade, a local hospitality and health care products distributor, according to Ken Stewart, Tools GM and a member of MCA. The items totaled approximately $2,500.
"These cutting boards are state-of-the-art," said Chef Paul Kerner, GCC Culinary Arts instructor. "The color-coding prevents cross-contamination of food, and the non-skid feature provides more safety for our students while they are cutting the food. The mats are an added safety feature, because the floor of a kitchen can get very slippery," he noted. "This donation helps our program upgrade to professional standards. We are very grateful to MCA for their partnership and their awesome support."
Individuals requiring special accommodations, auxiliary aids, or services please contact 735-5597
For more information, contact Jayne Flores, GCC Asst. Director of Communications & Promotions, at 735-5638 (office), 483-6409 (cell), or via email at email@example.com.
Saipan's Next Top Chef - Rhea Backe!
When it came down to it, it was taste and flavor that won the day in the 3rd Annual Saipan's Next Top Chef Competition held at PIC Saipan on Saturday, November 30. The taste and flavors that won the judge's nods was from a woman who'd spent the past 15 years cooking for her husband and three children. Rhea Backe took the first place trophy, prizes and bragging rights for a year with her Steak Portabello with Orange Marmalade. She bested a field of four chefs from hotels including the Hyatt Regency Saipan, Pacific Islands Club, Marianas Resort and Fiesta Resort & Spa Saipan. The annual competition is a fund-raiser for the Empty Vessel Ministry which has projects in Saipan, The Philippines, Kenya, and Bangladesh.
New Bold & Fresh Flavors Dazzle at Islander Terrace's Lunch Buffet!
Hilton Guam Resort & Spa
Lunch Service : 11:30 a.m. - 1:30 p.m.
$23.00 (PHR Discount Applicable)
The Hilton's Islander Terrace has seen many food trends come and go and they have continuously strived to keep ahead of the game by being among the first to use induction warming and cooking technology. Buffets are a fine balancing act and there are many finicky and picky eaters out there in the dining public. Trying to please everyone is a worthy goal, and while some fail in this effort, there are those like the Hilton's team at the Islander Terrace who manage to make it happen. It's all about diversity, freshness, bold flavors and compelling tastes! Give the diners their money's worth.
As a couple, Zee & I have to seek out those restaurants that cater to her vegetarian preferences when it comes to menu selections. Most restaurants have something she can eat and all have something I can eat! What the Islander Terrace has done is find a way to satisfy and please the cravings meat lovers have as well as those cravings that vegetarians have. They have a live action grill that'll put beef, chicken and fish out in some style of stir fry with finadene and other sauces available. They also have Grilled tandor chicken, Shawarma, and rotisserie chicken. The Mediterranean and Indian choices include pita bread, hummus, spicy yoghurt sauce, coconut spinach curry, herb yogurt sauce, and salad fillers (lettuce/red peppers, diced cucumber and tomato). They also have pizza, vegetable tempura, as well as Mediterranean Tomato Sauce and Lamb Gravy Curry.
They have a complete salad bar with a wide assortment of fresh vegetables and other salad additives, as well as fresh juices and infused water. You will also find seared tuna and sashimi, along with an ever changing variety of canapes. One really special feature is the Vegetable Green Curry, which Zee especially enjoyed stating that it had just the right amount of heat and spice. The use of local long beans and eggplant (and cherry tomato) is commendable. You can have this with brown rice! One recent addition was the Combination Crispy Noodle station, which included Chicken, Pork, and Shrimp. Another versatile feature is their noodle bar, where you can create your own special bowl of noodles with spices, ingredients, and sauces. You can have braised beef, minced pork, soya eggs, and fish balls, and add a Taiwanese beef broth or a spicy miso broth for your basic flavoring.
There is a hot line that changes daily with different prepared meats and dishes, whether it's macaroni and cheese, or fried mustard chicken, or meat loaf, or roast chicken, or steamed vegetables. Let's not forget the desserts, which I try to avoid (there's always fresh fruit). The selection usually consists of 5 or 6 cakes, pies, tarts, our mousses. There's also an ice cream station (who doesn't love ice cream?). As I said earlier, it's a matter of finding that right balance, and from where I sat during our Islander Terrace lunch, Team Hilton has managed to do it quite well, meeting our expectations.
Ken the Guam Food Guy
Ken The Guam Food Guy
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