THIS year’s competition carried the theme “Marianas Beef Stew.” All contestants were required to display only one entrée for judging.Entrées were judged based on presentation of theme, degree of difficulty, taste, and tenderness/texture.
Second place was Hyatt Regency Saipan’s slow braised Chuck Involtini, taro, raisin, roasted farm tomato, Marianas spices and banana chips. It won a $300 gift pack from Certified Angus Beef. Hyatt executive chef Gabrielle Colombo was assisted by assistant chefs Ricardo Silverstre, Zenn Tomokane, Jo Deleon Guerrero and Vesh Thappa.
Pacific Islands Club placed third and was awarded a $200 gift certificate from Certified Angus Beef. PIC’s executive chef Habib Akbar came up with the entry Kadon Ka’nen Guaka or Island Beef Stew. He was assisted by assistant chefs Joel Linaogo, Keoni Lizama and Vinson Guerrero.The other entries were Hafa Adai Beach Hotel’s Marianas Chuck Roll BBQ-Stew Surf & Turf Mango Tango created by executive chef Toshio Obata and assisted by chefs Samson Tan, Jojo Sioco and Menandro Nicdao.
Fiesta Resort & Spa’s Garapan Stew was prepared by executive chef Yasunori Abe who was assisted by chefs Nestor Duazo, Vicente Montoya and Ronaldo Flores.
Judges for the competition were Alex Sablan, vice president for corporate business development, Tan Holdings; Tan Holdings legal counsel Vincent Seman; Marianas Legal Strategy Group partner Marcia Schultz; Jay Santos of Triple J Saipan Inc.; and Mike Johnson of Deloitte & Touche on Saipan and Palau.
First published HERE