Dear "Guam Food Guy" Reader,
It's been really hard keeping a secret, but a recent posting on FaceBook revealed an amazing life event for yours truly:
"Thank you all for your blessings and greetings on the announcement of our wedding. Jiney Jin and I are so grateful to have so many friends and family expressing their joy at our union. We were married on Friday, Sept 4 by the Honorable David Apatang, Mayor of Saipan. Our witnesses were Sam Markos & Jenny Jenny L Markos. Although Jin & I are from different cultures, we have discovered that love can flourish between two spirits regardless of nationality, race, or culture. We have discovered a special path in the world that is illuminated by the flames of our love.....we are blessed!"
For those of you who don't use FaceBook, this photo collage was also posted so you can see the quiet civil ceremony we had. This is a hugely significant change of status for me. I am humbled by and grateful for this new opportunity to share my life with my new bride, Jin. Thank you for your blessings!
Ken the Guam Food Guy
Maila' Ta Fan Chesa
Wednesday September 30, 2015
Hyatt Regency Guam
Mark your calendars for the last day of this month when the Micronesia Chefs Association will be holding the 4th Annual Maila' Ta Fan Chesa food and beverage tasting event. This is one event you don't want to miss as the chefs will be preparing delicious appetizers, beverages, and desserts using local produce from our island's farmers. I don't yet have the current poster promoting this event which has the details on the produce items and chef teams. I believe the ticket price is $40 per person and there will be wine pairings as well. Stay tuned for more information on this fabulous event. Tickets will be available from MCA members.
"PAIRED" Launches at The Point
Sheraton Laguna Guam Resort
I was delighted to receive an invitation to attend the media launch of a brand new menu concept at the Sheraton Laguna Guam Resort's The Point Lobby Bar. Called "PAIRED", this is a world-wide Sheraton program that offers a variety of creative small plates (like tapas) and enhanced bar snacks that are paired with premium wines and specialty craft beers. We were welcomed and greeted by the Sheraton's General Manager, Vincent "Ben" Cruz, along with members of his executive committee and management team. We were all intrigued and dazzled by the exciting food displays that showcased a pairing of an appetizer with a specific craft beer and wine. An example was the savory Chicken Kelaguen Won Ton, that had a suggested pairing with Goose Island 312 Urban Wheat Ale or a 2011 Yering Station Village Chardonnay.
There will be about 8 - 12 signature small plates offered, each having novel and unexpected ingredient combinations that are unique to Guam. Another pairing example is Escargot in Potato Cup (Mozzarella Cheese, white sauce, and parsley) paired with Shock Top Belgian White Beer or 2010 Robert Mondavi Cabernet Sauvignon. Sheraton's Executive Chef Mar Fernandez shared how his team was able to create these unique and inspired dishes. They had worked with Joey Salas of Ambros to pair these appetizers with their craft beer selection. Complimentary elevated bar snacks will be offered to guests when they purchase any beverage. This exciting new Paired menu program is available at The Point seven days a week. It will allow guests to try out new ways to enjoy locally-inspired appetizers along with a preferred beverage.
(L-R) Peter De Loyola, Beverage Manager, Executive Chef Mar Fernandez, Vicente "Ben" Cruz, General Manager, Romer Tabano, F&B Director, Amilyn Salas, Director of Sales
House of Brutus - A Perfect Loco Moco
ITC Bldg Ground Floor
We had been going to the House of Brutus on and off for Sunday breakfast over the past few years, however, it was only recently when we decided to try out their Loco Moco ($10.00), which features a grilled beef patty on a bed of steamed rice or mashed potatoes topped with a choice of white or brown gravy. Well, it was so good the first time we had it that we had to return so I could take some photos for my review.
I recall just how delicious this was when we took our first bites. The egg was sunny side up and the meat cooked to medium wellness. The brown gravy was marvelous and had fresh mushrooms. The portioning was good, especially for the price. We were ecstatic to have found the perfect Loco Moco, We asked our server for a sample of the white gravy, which was equally as tasty as the brown gravy, and expertly prepared by Brutus Chef Paula Burce. I had to call her out and compliment her on her awesome tasting food, especially these gravies she made from scratch.
To accompany the Loco Moco selection we made on our return breakfast visit, we also ordered the Meatloaf ($11.00), which has identical brown gravy (also white) and starch choices. While the Loco Moco uses the same beef patties that are in the Brutus family of great burgers, the Meat Loaf is an entirely different product. Chef Paula explained how they steam this meat to drain out the fat and then they char-grill the thick loaf slices. This char-grilling imparts a steak-like richness to the loaf. When plated, this makes an impressive presentation and is accompanied by fresh local green beans. It is a generous portion (we were able to share both dishes and had left overs).
There are other good Loco Moco dishes served on island, however, and I give Chef Paula a lot of kudos and credit for her personal efforts in assuring a high quality and satisfying meal that we were sufficiently impressed enough to order again. You can taste Chef Paula's passion for excellence in every bite of these dishes. I only wish more cooks and chefs would follow Chef Paula!
Brutus Cafe Chef Paula Burce & Lead Server Keilani Mariano
Get over to House of Brutus and taste the difference yourself!
Ken the Guam Food Guy