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Wednesday, April 23, 2014

Congressional Dining Services celebrates Guam Week

Chris Bejado, left, owner of PROA Restaurant, joins Delegate Madeleine Z. Bordallo (D-GU) and restaurant associates chef Michael Blackburn, right, in the Members’ Dining Room kitchen to view the preparation of dishes from the special Guam lunch menu. Inset shows one of the prepared dishes. (Contributed Photo) WASHINGTON, D.C.—Delegate Madeleine Z. Bordallo (D-GU) issued the following statement yesterday on the celebration of Guam Week in the U.S. Capitol’s Members’ Dining Room. This is the second year the Members’ Dining Room has created a menu showcasing several dishes from Guam.

Bordallo invited Chris Bejado, owner of PROA Restaurant and recipient of the U.S. Small Business Administration’s 2013 Small Business Person of the Year Award for Guam, to join her for lunch. Bejado and his family are currently in town visiting family and to celebrate Small Business Week.

This culinary spotlight on Guam is a part of the “Celebrate America” theme in the Members’ Dining Room that showcases classic dishes from every state and territory. The three-course Guam menu, which is available until today, June 21, includes shrimp patties, pork adobo with rice, and latiya for dessert. Recipes for the menu were pulled from the 1988 revised edition of Leblon Finatinas Para Guam, published by Y Inetnon Famalaoan.

“I am pleased that the Members’ Dining Room is once again highlighting some of our classic dishes from Guam,” said Bordallo. “The chef and his staff presented a good sample of our island’s cuisine, which other Members of Congress and their guests will be able to try throughout the remainder of the week. I also appreciated having PROA Restaurant owner, Chris Bejado, as my guest; he has worked in the hospitality industry for many years and his successful restaurants promote the Hafa Adai spirit and sustainability through locally-sourced ingredients.”

Bejado said: “We enjoyed having lunch with Congresswoman Bordallo in the Members’ Dining Room. Chef Michael Blackburn made a great attempt to showcase our food for all who wish to experience it. The pork adobo was nicely cooked and made me feel right at home.” (PR)

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