Hyatt celebrates Chuseok festival

DINERS who crave for Korean cuisine are in for ten days of a mouth-watering feast as Hyatt Regency Saipan celebrates the Chuseok festival at its Kili Café & Terrace.

An assortment of Korean dishes.

To give its diners a taste of authentic Korean cuisine and bring the spirit of “Chuseok”, a Korean thanksgiving celebration here, Hyatt Regency has brought in two chefs from the Hyatt Regency Incheon.

“From Oct. 1 to 10, diners at the Kili Café & Terrace will be treated to a wide selection of authentic Korean buffet prepared by two chefs from Korea,” Hyatt Regency Saipan’s executive chef Gabrielle Colombo said.

Kyoung-Yoon Jeong and Kim Tae Hoon arrived on Saipan on Tuesday and will be staying until Oct. 11.

The two chefs said that the diners can expect a variation of Korean dishes every night.

Colombo said that Hyatt Regency Saipan’s restaurants host various festivals throughout the year, but it has been some years since they brought in chefs from other countries.

“This time, we would like to bring Korea here to make our diners enjoy the true taste of Korean cuisine,” Colombo said.

Joong brings with him six years of experience at the Hyatt Regency Incheon while Kim has been with the hotel for the last four years.

But the two chefs had been assigned in other Hyatt hotels in Thailand, Philippines and other countries before.

Colombo invites the community not to miss dinner times at the Kili Café & Terrace and indulge into the chef’s creations like a spicy Korean Hot Pot, marinated grilled meats and seafood, and traditional dishes like Bulgogi beef stew and Kimchi pancakes.

He said the dining at the Kili Café for the Chuseok festival is a rare experience that cannot be equaled to dining in a Korean restaurant here.

“It’s an eat-all-you-can, drink-all-you-can feast on Korean dishes that you shouldn’t miss, and the food choices are endless,” Colombo said.

Included in the Chuseok festival dinner buffet is a wide selection of appetizers like assorted organic greens with choices of dressing and condiments, Shitake mushrooms muchin, Bulgogi mixed salad, Korean beef tartare, fresh tofu salad, Japchae, glass noodle salad and various kimchi.

The seafood bar carries reef red sashimi, seared bonito tuna, spicy lime dip, green mussel, snow crab, fresh Pusan oyster, fresh river shrimp, lemon wedges, miso bean dip, mignonette, wasaby cocktail sauce and spring onion sauce. The live cooking station offer diners assorted Korean pancakes with dipping sauce and seafood bibimbam rice.

The hot selection bar carries steamed rice with selected beans, braised chicken with spicy vegetables, Angus beef with rib stew with soy sauce, fried squid with chili sauce, and grilled autumn vegetables with marinated garlic. Top off your meal with tempting delights from the dessert bar—a selection of traditional Korean sweets and desserts.

The Chuseok dinner buffet at the Kili Café is open from 6 to 10 p.m. from Oct. 1 to 10 for $35 per person. For reservations and more information, call 234-1234 extension 26.

This article was originally published HERE

A taste of Korea at the Hyatt Regency

DINERS who crave for Korean cuisine are in for ten days of a mouth-watering feast as Hyatt Regency Saipan celebrates the Chuseok festival at its Kili Café & Terrace.

To give its diners a taste of authentic Korean cuisine and bring the spirit of “Chuseok”, a Korean thanksgiving celebration here, Hyatt Regency has brought in two chefs from the Hyatt Regency Incheon.

“From Oct. 1 to 10, diners at the Kili Café & Terrace will be treated to a wide selection of authentic Korean buffet prepared by two chefs from Korea,” Hyatt Regency Saipan’s executive chef Gabrielle Colombo said.

Kyoung-Yoon Jeong and Kim Tae Hoon arrived on Saipan on Tuesday and will be staying until Oct. 11.

The two chefs said that the diners can expect a variation of Korean dishes every night.

Colombo said that Hyatt Regency Saipan’s restaurants host various festivals throughout the year, but it has been some years since they brought in chefs from other countries.

“This time, we would like to bring Korea here to make our diners enjoy the true taste of Korean cuisine,” Colombo said.

Joong brings with him six years of experience at the Hyatt Regency Incheon while Kim has been with the hotel for the last four years.

But the two chefs had been assigned in other Hyatt hotels in Thailand, Philippines and other countries before.

Colombo invites the community not to miss dinner times at the Kili Café & Terrace and indulge into the chef’s creations like a spicy Korean Hot Pot, marinated grilled meats and seafood, and traditional dishes like Bulgogi beef stew and Kimchi pancakes.

He said the dining at the Kili Café for the Chuseok festival is a rare experience that cannot be equaled to dining in a Korean restaurant here.

“It’s an eat-all-you-can, drink-all-you-can feast on Korean dishes that you shouldn’t miss, and the food choices are endless,” Colombo said.

Included in the Chuseok festival dinner buffet is a wide selection of appetizers like assorted organic greens with choices of dressing and condiments, Shitake mushrooms muchin, Bulgogi mixed salad, Korean beef tartare, fresh tofu salad, Japchae, glass noodle salad and various kimchi.

The seafood bar carries reef red sashimi, seared bonito tuna, spicy lime dip, green mussel, snow crab, fresh Pusan oyster, fresh river shrimp, lemon wedges, miso bean dip, mignonette, wasaby cocktail sauce and spring onion sauce. The live cooking station offer diners assorted Korean pancakes with dipping sauce and seafood bibimbam rice.

The hot selection bar carries steamed rice with selected beans, braised chicken with spicy vegetables, Angus beef with rib stew with soy sauce, fried squid with chili sauce, and grilled autumn vegetables with marinated garlic. Top off your meal with tempting delights from the dessert bar—a selection of traditional Korean sweets and desserts.

The Chuseok dinner buffet at the Kili Café is open from 6 to 10 p.m. from Oct. 1 to 10 for $35 per person. For reservations and more information, call 234-1234 extension 26.

This article was first published at the Marianas Variety Oct. 2,2009 issue.

Take it away with Le Beaujolais Nouveau 2008!

EVERY year, the race from the grape to the glass had always been half the fun. At past midnight on the third Thursday of November, millions of glasses are raised all over the world to welcome the year’s edition of Le Beaujolais Nouveau.

Guests flocked to the lobby of the Hyatt Regency Saipan to join one of the world’s most anticipated traditions in the wine industry- welcoming and sampling the 2008 edition of this red, fruity wine from France.

“What makes this wine so special is that it is not aged, and it stays for a very limited time only,” says Hyatt’s restaurant manager Philip Padernal.Le Beaujolais Nouveau (pronounced bow-joe-lay noo-vo) easily appeals to everyone. It slides down your throat with a fresh, pleasant and fruity taste because the wine did not undergo storage to age.

Imagine the rush of adrenaline as each individual and machine involved in the total process poll their efforts to have everything done from harvesting, processing, bottling and finally delivering the wines throughout the world at past midnight on the third Thursday each November. Hyatt Regency Saipan’s executive chef Gabriele Colombo said that Le Beaujolais Nouveau is meant to be drunk immediately.

“It’s a kind of wine which has to be gulped rather than sipped and most of this vintage will begin to decline after Christmas,” he said. With Thanksgiving a few days away, Colombo said Beaujolais Nouveau comes in handy as an excellent pair for roasted or grilled meats, pastas, salads and cheeses, and particularly Turkey.

Hyatt Regency Saipan general manager Nick K. Nikishawa said that Hyatt has always joined the tradition of launching the year’s edition.

“It’s exciting to be a part of something that the whole world is doing at the same time, and we are glad to give the people of Saipan the chance to join and appreciate fine wines,” Nikishawa said.

To go with the newly launched Le Beaujolais Nouveau 2008, Hyatt Regency Saipan served mouth-watering delicacies and appetizers that left guests craving for more.Since Nov. 20, Le Beaujolais Nouveau, distributed by Pacific Wines and Spirits was already available at the Hyatt Regency Saipan and selected restaurants and bars on Saipan, but don’t wait too long. The bottles won’t wait for you!

For more information, contact PWSI market coordinator Orleyne Tabucanon at (671) 888-8476 or email orleynet@pwsgu.com.
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This article was originally published HERE

Hyatt grabs grand prize at 9th wine rally

THE moment the bar opened and the Happy Hours started, there was no stopping the guests from downing glasses after glasses of Rutherford Ranch Merlot and Rutherford Ranch Chardonnay (California).

The grand prize winners

The final party has begun.
In a lavish finale on Thursday night, Hyatt Regency grabbed the most coveted grand prize for the 9th Wine Rally campaign which ran from May 1 to Aug. 31, 2008— a Wine Rally prize tour to the Rodney Strong Winery in Sonoma Country.
Hyatt Regency came up with a total of 1,497 points by cases, followed by the Pacific Islands Club with 1,078 points; Aqua Resort Club with 493 points; Fiesta Resort & Spa with 342 points; Sandcastle Saipan with 190 points; World Resort Saipan with 135 points; Palms Resort Saipan with 125 points; Revolving Restaurant 360 Inc with 80 points; Mariana Resort & Spa with 75 points; Country House Saipan with 65; Tony Roma’s with 13; Coral Ocean Point with 10 and Capricciosa Saipan with 3 points.
With sheer luck, Northern Marianas Bartenders Association president Lito Espino’s cork entry was drawn as this year’s winner of $500 from a barrelful of entries.
For the past four months, key players in the food and beverage industry competed with each other in a battle of salesmanship. Four monthly wine rallies were held at Saipan World Resort, Grand Hotel Saipan, Palms Resort Saipan and at the Aqua Resort Club.

A beaming wine rally raffle draw winner Lito Espino of the Aqua Resort Club waves his giant $500 check.

Food and beverage staff members of hotels and restaurants and the industry’s top executives had a grand time sampling and sipping the best wines, participating in games, mingling with old friends and making new ones while listening to the upbeat music from different bands.
The Wine Rally is an annual promotion organized by the Pacific Wine & Spirits, a competition to encourage servers to sell as many bottles of fine wines as possible during the promo duration.
“The parties are our way to say thank you to the food & beverage industry for their hard work in promoting PWS’ fine wine brands,” Anneliese Wenden, PWS Brand Manager said.

(For more photos, PRESS ME. This article is originally published here)

Party host Brad Ruszala reads the name from a winning cork while PWS marketing coordinator Orleyne Tabucanon prepares the cash prizes. Looking on are PWS general manager Dan Matsuno (second from left) and Steve Balakrishna, PIC Food & Beverage manager.

Giovanni's turns 13!

FOR some, the number 13 may be unlucky but for Giovanni’s Restaurant at the Hyatt Regency Saipan, celebrating its 13th birthday is a significant event.

Hyatt Regency Saipan family were all smiles as they celebrated Giovanni's 13th birthday.

For the thousands of customers whose diverse palates have been satisfied by the mouth-watering concoctions whipped up by the restaurant’s competent and dedicated staff, 13 is a threshold as the restaurant embarks into its teenage journey.

Clients and distinguished guests flocked to Giovanni’s on Friday night for party time as Giovanni’s celebrated a memorable milestone of the restaurant’s success.
It was a night where nothing else matters but food, wine and fun. Guests had a grand time rubbing elbows with one another, exchanging pleasantries, conversation and laughter.
Mouth-watering delicacies that could make one forget about diets and calories loaded the table. Wine flowed freely, and the air became more festive as the night wore on and more wine glasses emptied and refilled.

Then it was time to wheel in the huge, square birthday cake and to blow the candles.
Hyatt regency Saipan general Manager Nick Nishikawa sliced the cake amid cheering from the crowd. Then it was time for food and drinks...and more food and drinks.

Hyatt Regency Saipan general manager Nick Nikishawa slices the birthday cake. Looking on is executive chef Gabriele Colombo.

Giovanni’s is one of the four restaurants at the Hyatt Regency Saipan that offers gourmets a taste of real Italian cuisine.

Take the trip with Giovanni’s as they embark on a new journey toward serving its growing list of clientele.
Whatever event or no-occasion occasion you may be celebrating, Giovanni’s provides a cozy atmosphere that can equal any upbeat restaurant on premier dining.
Expect more treats and high quality menu at Giovanni’s with Hyatt Regency Saipan executive chef Gabriele Colombo at the helm.

Giovanni’s is one place where you can dine to the sound of live piano performances at the backdrop, and where you get the best that spells out the Hyatt touch.

Article originally published at http://www.mvarietynews.com/index.php?option=com_content&view=article&id=9915:island-signature&catid=4:special-features&Itemid=31