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May 9, 2014, Volume 14 Number 10

Dear "Guam Food Guy" Reader,

Eureka! I've just found proof positive that "global warming" does exist and is thriving on Guam! Just roll down your car window and feel the intense heat outside of your "air-conditioned comfort zone"! I even took a photo the other day of what I call a "molten sunset"! Doesn't the intense orange and red hues coloring the clouds and skyline look like molten lava? Our skies look like a char-broiler!!

I am no scientist and don't mean to make light of what appears to be a serious issue for people around the world. Not a day passes when we hear news about bad weather wreaking havoc on cities in different countries. Many feel helpless as to what to do to improve planetary conditions so that the devastating effects aren't quite so severe. We all need to be more aware of the actions we take that may play a role in causing these problems that impact the Earth's ecosystems. I know that recycling and the use of cloth shopping bags are things we can do to reduce some of the pollution caused by creating plastic. How many of you are conditioned now to be aware of recycling? Awareness-building is the best approach as we all need to take ownership of how well we treat and care for our home island and the world.

Speaking of our homes, we want to wish all mothers a Happy Mother's Day this coming Sunday! (Let's not forget "Mother Earth" during our celebration)!

Ken, the Guam Food Guy

Major Culinary Events in May

This month will feature the 3rd Annual "Maila' Ta Fan Chesa" event on Tuesday, May 27th from 6:00 - 9:00 p.m. at the Hyatt Regency Guam's Grand Ballroom. This event will feature some of Guam's top chefs who will prepare and serve an array of appetizers, desserts and beverages utilizing fresh locally grown produce! This is a fantastic fund-raising event hosted by the Micronesian Chefs' Association. Tickets are $40.00 and will be available at Meskla Chamoru Fusion Bistro, Proa Restaurants, International Distributors, Inc., and from MCA Members.

The Guam Hotel & Restaurant Association will be hosting the PHARE 2014 Professional Chef's Culinary Competition on May 21 at the Hyatt Regency. This year's theme, "Lobster Mania", is sponsored by Quality Distributors.

The final major culinary event will be the Taste of the Marianas in Saipan. Although this celebration spans the entire month of May (every Saturday night), it will be the final Saturday night (May 31) when the professional culinary competition will be held at the American Memorial Park's fairgrounds.

"Exotic Enchanting Thailand" - A Culinary Journey
May 9 - 18th 6:00 - 9:00 p.m.
La Mirenda
Hyatt Regency Guam

Come and join former Hyatt Executive Chef Josef Budde along with two chef colleagues from the Grand Hyatt Bangkok, Naruelmol and Tawatchai, who will take us on an amazing culinary tour of Thailand. Authentic Thai flavors will delight your senses with traditional ingredients, spices and cooking. Price is $36.00 + 10% SC per person, with free flowing Tiger Beer. Call 647-1234 for reservations.

Team Sanchez Defends 1st Place Trophy
in ProStart National High School Culinary Competition
May 3 - 5
Minneapolis MN

"BIBA GUAM"!! It's seems so surreal that one has to pinch oneself! What? Did our 3 person high school team beat out 42 other teams representing the best teams of each participating state? Yep! "We're putting Guam on the map here." That's what Mentor Chef Peter Duenas said and that's what they did! Duenas is also the chef owner of Meskla Chamoru Fusion Bistro, Meskla Dos, and Meskla on the Cove. He is the current president of the Micronesian Chefs Association. They (the event organizers and other teams) may have thought it was a fluke that Guam won last year, but to return and do it again?!!!! That's saying something!! That's a CLEAR and LOUD message that has the attention of every runner up and teams that didn't place.

Congratulations to our Simon Sanchez HS team members, lead by Team Captain MacDaniel Dimla (a senior and the only returning member from last year), Abigail Pineda (a junior), and Rhozlyn Javier (a sophomore). The SSHS ProStart instructor is Vicky Schrage. The team was accompanied by Norman Aguilar, GCC Tourism Department Chair. All had smiles as wide as the Grand Canyon when they were assembled on stage to receive their award. Take a look a some of these action shots of these aspiring chefs preparing their 3 courses, for which they had one hour to prepare.

Check out these dazzling photos of each course:

Appetizer: New Wave Ahi Tuna Carpaccio

Main: Pan- Seared Petite Filet Mignon

Dessert: Pistachio-Coconut Cake

You can see how they won! All these students will be receiving scholarships to attend culinary schools. MacDaniel will be attending the Culinary Institute of America in Napa Valley, California after he graduates this year. What a phenomenal achievement!! Biba Guam!!

From left: Abigail Pineda, Rhozlyn Javier, MacDaniel Dimla, Peter Duenas, Norman Aguilar, GCC Tourism Dept. chair, and Vicky Schrage

Hafa Adai Cafe
Ground Floor Pacifica Plaza
Upper Tumon

New Business Hours : Monday - Sunday : 6:30 a.m. - 2:00 p.m. Dinner: Monday - Saturday : 5:30 p.m. - 9:30 p.m.

For a number of years loyal customers have been flocking to Hafa Adai Cafe in the mornings and especially on Saturdays for their favorite breakfast items (local/American, Chinese, Chamoru). In early March this year, Hafa Adai Cafe underwent a major renovation and expanded their service hours to include dinners during the weeknights(and Saturday) as well as breakfast and lunch on Sundays. This is welcome news for so many customers and now by word of mouth they have been increasing their customer base.

We stopped by Hafa Adai Cafe the other night and talked to owners Bill and Joey Hon. They are very happy with how the renovation has transformed the ambiance and atmosphere of their restaurant. The color schemes of the interior walls and comfortable new booths, tables and chairs give this place a new sophistication that's also quite relaxing (it makes it harder to leave). There is a Large Flat Screen TV with a split screen that shows sports or news on one side and the other side plays an advertorial for appealing food selections! Another important thing you will notice is how CLEAN everything is kept! It's not something you'd expect in a restaurant but there is no odor from cooking or the kitchen.

They have maintained the same popular favorites (you can order anything on the menu anytime during opening hours). It was dinner time for us and I wanted a salad (Green Salad - $4.95, with Ranch Dressing). The salad was freshly made with greens, cherry tomatoes, and red cabbage. The other item I had to have was the Deep Fried Half Chicken ($7.95), to which I added Garlic Rice for an additional $1.00.

Zee had ordered the Tofu Salad ($6.95), which looked like my salad but was filled with deep fried tofu. She had the Thousand Island Dressing and enjoyed her dish.

My chicken was perfectly cooked and had crispy outer skin. I would take pieces and dip them in the finadene sauce. I guess you could ask to have it chopped into smaller pieces.

I wanted to order one more dish for diversity and to try out and take the rest home. It was the Pork Rib Hot Pot Rice ($8.95). This came in a covered crock, and once the lid was removed, you had a large bowl of rice topped by a thick brown gravy with chunks of Pork Rib and broccoli spears. This came with a dipping sauce, as well. The pork was tender and had bones (be careful when biting). I am used to another kind of hot pot without rice, but with lots of broth for dipping, like a shabu shabu.

If you have not yet been to Hafa adai Cafe, make it a point to drop by. Mornings are best for parking since their neighboring restaurants, Sakura's Kitchen and Zozo's are not yet open. At dinner time, you may not find parking in front of Hafa Adai, however, you can park in the adjacent building's parking area. When it comes to good tasting, affordable food that will satisfy your many cravings, you can get your fill at Hafa Adai Cafe. Take out is available too!

Bubblicious Sunday Brunch at PREGO
The Westin Resort Guam

Special Note:

This Mother's Day Sunday offers a sensational Sunday Brunch at Prego that precludes the Bubblicious Sunday Brunch we are covering in today's newsletter. If you would like to treat your mother to a divine experience, come to Prego and experience "MAMMA Ti AMO", which will have 2 seatings:

1st Seating 10:30 a.m. - 12:30 p.m.
2nd Seating 12:45 - 3:00 p.m.
Adults: $55.00*
Children: $27.50 (6 - 11 yrs)

Iced Tea and Coffee are included
Star Privilege Members Received 15% discount

Bubblicious Sunday Brunch at PREGO
Sunday 11:00 a.m. - 2:30 p.m
Adults : $35.00*
Children : $17.50* (6-11 yrs)
*Prices are per person and subject to a 10% sc.

Reservations are highly recommended

Something magical is happening at Prego on Sundays. We were astonished when we arrived at Prego and didn't see the intense crowds lining up at another one of our favorite spots, taste, which does an enormous amount of business! The entire interior of the restaurant is activated with some type of live station or food display! This is really impressive seeing how they created a moveable feast on counters and in areas never before used!

To be honest, I wouldn't know where to tell you to start --- there are so many choices and options! Being an Italian restaurant, they have crafted an extensive selection of antipasti creations located at different spots and elevations in the room, making this a truly interactive dining experience. There are a number of dishes that are individually portioned for easy dining. There is a Caesar Salad Station where you can design your own salad and add chicken, shrimp, fried calamari or bacon along with fresh grated parmesan. The displays are spatial and make searching for your next choice an intriguing adventure. The hot bread station borders the hot soup selections, while large free-standing ice bins display fresh oysters on the half-shell, large prawns, and king crab legs.

Observing the menu creations on display you quickly get the sense that this is no ordinary buffet! It is decidedly a "cut above" the others by putting out a luxurious spread of premium selections such as bacon wrapped leg of lamb or prime rib, quiche Lorraine, and grilled vegetables (zucchini, red, yellow, and green bell peppers, butter squash, asparagus spears), Italian Spring Rolls, Grilled Beef Striploin, an olive station with a cheese station, a variety of seafood and vegetable salads, and more.

It doesn't take long but you get a sense of the difference between flying First Class and Coach! Prego's space is bright and airy, and there are colorful design elements with a festive flair. The live pizza station chef hand prepares individual pizzas for each table. We received a vegetarian delight boasting fresh mushrooms, red bell peppers, asparagus, zucchini, and green bell peppers. You can get pasta made to your liking or delectable risottos (I had one that was just excellent!). And all along this time it is there right in front of you...that VIEW! Gorgeous sunny blue-skied Tumon Bay...visible through a glass window wall to Paradise.

The live waffle station sits with a tantalizing selection of desserts and fresh fruits. Bubblicious in the title goes with the free-flowing sparkling wine and beer that makes your meal a vacation! We didn't know we had room for a special Chocolate Mud Cake but after the first bite (especially with a nibble of fresh mint, we were hooked into a irresistible orgy of intoxicating decadence)! Okay, this was enough to give you a preview of the extraordinary pampering you will get by Executive Sous Chef Sean Jung, who has passionately championed this amazing feast that places Prego in the upper echelon of quality dining for Sunday brunch. Marvelous job, Team Westin!

Buon appetito

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